Description
This Juicy Roasted Chicken recipe delivers tender, flavorful meat with crispy skin, infused with aromatic herbs and spices. Perfect for a wholesome family dinner, this easy-to-make dish uses simple ingredients and roasting to ensure a moist and delicious result every time.
Ingredients
Scale
Chicken
- 1 whole chicken (about 4 pounds)
Seasoning and Aromatics
- 3 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 lemon, halved
- 4 cloves garlic, smashed
- 1 small onion, quartered
Other
- 1/2 cup chicken broth
Instructions
- Preheat the Oven: Set your oven to 425°F and allow it to fully preheat to ensure even roasting.
- Prepare the Chicken: Rinse the chicken inside and out under cold water, then pat it dry thoroughly with paper towels to help the skin crisp up during roasting.
- Oil and Season: Rub olive oil over the entire chicken, including under the skin if you can. Then season evenly with salt, black pepper, paprika, garlic powder, and dried thyme to infuse flavor.
- Stuff the Cavity: Place the halved lemon, smashed garlic cloves, and quartered onion inside the chicken cavity to add moisture and aroma as it cooks.
- Roast Setup: Position the chicken breast-side up on a roasting pan or an oven-safe skillet. Pour chicken broth into the bottom of the pan to keep the meat moist throughout roasting.
- Roasting: Roast the chicken in the oven for 1 hour to 1 hour 15 minutes. Monitor the internal temperature using a meat thermometer, aiming for 165°F at the thickest part of the thigh.
- Basting: Every 20 minutes or so, baste the chicken with the pan juices to enhance juiciness and develop crispy skin.
- Resting: Remove the chicken from the oven and let it rest uncovered for 10 to 15 minutes before carving to allow juices to redistribute.
Notes
- For extra crispy skin, begin roasting at 450°F for the first 15 minutes, then reduce to 425°F for the remainder of cooking.
- Add fresh herbs such as rosemary or sage inside the cavity along with the lemon and garlic for additional flavor.
- Leftover roasted chicken can be safely refrigerated for up to 3 days and makes a great addition to salads or sandwiches.
