Learn how to make the best roast chicken at home with this easy recipe! Crispy golden skin, juicy meat, and simple ingredients make it a perfect meal every time.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 1 hour 15 minutes – 1 hour 30 minutes (depending on size)
Ingredients:
- 1 whole chicken (3-4 lbs)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt (or ½ teaspoon table salt)
- ½ teaspoon black pepper
- Optional Aromatics (use any combination of the following):
- 1 lemon, quartered
- 1 small onion, quartered
- 2-3 cloves garlic, smashed
- A few sprigs of fresh thyme
- A few sprigs of fresh rosemary
- A few sprigs of fresh sage
- Optional for Basting:
- 2 tablespoons melted butter
- Fresh herbs, chopped
Equipment:
- Roasting pan
- Roasting rack (optional, but recommended for even cooking and crispy skin)
- Kitchen twine (optional, for trussing)
- Meat thermometer
Let’s Get Started!
Step 1: Preheat Your Oven
- Preheat your oven to 425°F (220°C).
Step 2: Prepare the Chicken
- Remove the chicken from its packaging. Remove any giblets and neck from the cavity (you can save these for stock if desired). Pat the chicken thoroughly dry with paper towels. This is crucial for achieving crispy skin.
Step 3: Season the Chicken
- Drizzle the olive oil all over the chicken. Use your hands to rub the oil into the skin, ensuring it’s evenly coated.
- Sprinkle the kosher salt and black pepper generously all over the chicken, including inside the cavity. Again, use your hands to rub the seasoning into the skin.
Step 4: Add Aromatics (Optional)
- If using, place the quartered lemon, onion, smashed garlic, and fresh herbs inside the cavity of the chicken.
Step 5: Truss the Chicken (Optional)
- Trussing helps the chicken cook more evenly and maintains a more appealing shape. If you choose to truss, use kitchen twine to tie the legs together and then bring the twine around the body to secure the wings close to the sides. You can find many helpful tutorials online for trussing a chicken.
Step 6: Prepare for Roasting
- Place the roasting rack inside the roasting pan. Position the prepared chicken on the roasting rack. If you don’t have a roasting rack, you can use roughly chopped vegetables like carrots, celery, and onions as a makeshift rack to elevate the chicken.
Step 7: Roast the Chicken
- Place the roasting pan in the preheated oven.
- Roast for 15 minutes at 425°F (220°C). This initial high heat helps to crisp the skin.
Step 8: Reduce Heat and Continue Roasting
- After 15 minutes, reduce the oven temperature to 375°F (190°C).
- Continue roasting for another 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C).
Step 9: Basting (Optional)
- About halfway through the roasting time (around 45-50 minutes), you can baste the chicken with melted butter or the pan juices. This helps to keep the chicken moist and promotes even browning. Brush the melted butter or spoon the pan juices over the skin of the chicken.
Step 10: Check for Doneness
- The most accurate way to determine if the chicken is done is by using a meat thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The temperature should be 165°F (74°C). The juices running clear when you pierce the thigh with a fork can also be an indicator, but a thermometer is more reliable.
Step 11: Rest the Chicken
- Once the chicken is cooked, remove it from the oven and transfer it to a cutting board. Tent it loosely with aluminum foil and let it rest for at least 10-15 minutes. This resting period allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Step 12: Carve and Serve
- After resting, carve the chicken and serve it immediately with your favorite sides. You can also use the pan drippings to make a delicious gravy.
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