Easy Roast Chicken
A simple yet comforting roast chicken recipe that results in juicy meat and crispy skin, perfect for family dinners or meal prep.
Ingredients
Main ingredients
- 1 whole chicken, about 3.5 to 4.5 pounds
- 2-3 tablespoons unsalted butter or olive oil Use butter for flavor or olive oil for a dairy-free option.
- 1-1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder or 2 cloves fresh garlic, minced
- 1 teaspoon paprika For color and mild warmth.
- 1 lemon, halved (optional) Adds brightness and flavor.
- a few sprigs fresh herbs like thyme or rosemary (optional) Enhances flavor.
- 1 onion, quartered, for the roasting pan (optional but great for flavor)
Instructions
Preparation
- Preheat your oven to 425 F.
- Remove giblets from the cavity if included. Pat the chicken dry all over.
- Rub butter or oil all over the skin. Sprinkle salt, pepper, garlic, and paprika evenly. If using lemon and herbs, place them inside the cavity.
- If desired, tie the legs with kitchen twine and tuck the wing tips under the body to prevent burning.
Cooking
- Place the chicken breast side up on a rack over a roasting pan or on a bed of onions.
- Roast for about 60 to 75 minutes, depending on size.
- Check for doneness: A thermometer in the thickest part of the thigh should read 165 F, and juices should run clear.
Resting and Carving
- Let the chicken rest for 10 to 15 minutes before carving so juices redistribute.
- Remove the legs first by cutting where the joint meets the body. Slice off the thigh and drumstick. Then carve the breasts by finding the breastbone and slicing down along one side.
Notes
Tip: Let the chicken sit uncovered in the fridge for 30 to 60 minutes before roasting for extra crisp skin. For meal prep, roast an extra chicken to shred for lunches.