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Roast Chicken

A simple yet flavorful roast chicken recipe with crispy skin and juicy meat, perfect for any night of the week.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main
  • 1 whole chicken about 4 to 5 pounds
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 lemon halved
  • 4 garlic cloves smashed
  • Fresh herbs like thyme or rosemary optional but worth it if you have some
  • 1 onion quartered

Method
 

  1. Preheat your oven to 425 degrees Fahrenheit.
  2. Pat the chicken dry thoroughly with paper towels to ensure crispy skin.
  3. Sprinkle salt and pepper generously all over the chicken, including the cavity.
  4. Drizzle olive oil over the chicken and rub it evenly across the skin.
  5. Stuff the chicken cavity with lemon halves, smashed garlic cloves, and fresh herbs if using.
  6. Optional: Tie the legs together with kitchen twine for a neater appearance.
  7. Place the quartered onion in a roasting pan or cast iron skillet and set the chicken breast side up on top.
  8. Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
  9. Remove the chicken from the oven and let it rest for 10 to 15 minutes to allow the juices to redistribute.
  10. Carve the chicken and serve with your favorite sides.

Notes

Make sure to fully dry the skin before seasoning for ultimate crispiness. Use a meat thermometer to ensure doneness. Leftovers are great cold or in sandwiches. Save the carcass for homemade chicken broth.