Juicy Roasted Chicken
Golden roasted whole chicken with a crispy skin and tender, flavorful meat. Ideal for comforting family dinners or holiday meals, easy to prepare with simple ingredients and aromatic herbs.
Equipment
- 1 roasting pan
- 1 oven preheated to 400 °F
- 1 kitchen twine for tying legs
- 1 rack for placing chicken
Ingredients
- 1 whole chicken 4–5 lb
- 3 tablespoons unsalted butter softened
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 lemon halved (optional for stuffing)
- 1 small onion quartered (optional for stuffing)
- 4 cloves garlic optional for stuffing
- Fresh thyme or rosemary sprigs optional for stuffing
Instructions
- Preheat oven to 400 °F.
- Pat the chicken dry thoroughly with paper towels.
- In a small bowl, combine butter, olive oil, salt, pepper, paprika, garlic powder, thyme, and rosemary.
- Loosen the skin over the breast gently and spread half of the butter mixture underneath.
- Rub the remaining butter mixture evenly over the outside of the chicken.
- Stuff the cavity with lemon halves, onion quarters, garlic cloves, and fresh herb sprigs if using.
- Tie the legs together with kitchen twine and tuck the wings underneath the bird.
- Place the chicken breast-side up on a rack set in a roasting pan.
- Roast for 60 to 75 minutes, or until the internal temperature reaches 165 °F in the thickest part of the thigh.
- Remove from oven and allow to rest for 10 to 15 minutes to retain juices.
- Carve and serve with pan juices drizzled over the meat.
Notes
- Dry-brine with salt overnight for extra juiciness.
- Increase oven to 425 °F for last 10 minutes for crispier skin.
- Try smoked paprika or lemon zest for added flavor.
- Use leftovers in sandwiches, soups, or salads.