This Roast Chicken recipe is a classic comfort dish that’s golden, juicy, and full of flavor. Perfectly seasoned and roasted to crispy perfection, it’s simple enough for a weeknight dinner yet impressive enough for special occasions. Pair it with your favorite sides for a meal that’s as satisfying as it is delicious!
Why Roast Chicken is a Classic Favorite
Roasting a chicken allows for a balance of flavors and textures that make it a comforting, satisfying dish. The high heat renders the skin crispy while keeping the meat tender and juicy. Additionally, the versatility of roast chicken means you can experiment with flavors, whether you prefer classic herbs, zesty citrus, or even spicy rubs. Plus, it’s a budget-friendly option that can easily feed a family or group, and the leftovers are perfect for sandwiches, salads, and more.
Tips and Tricks for the Best Roast Chicken
- Pat the chicken dry thoroughly to achieve extra crispy skin.
- Let the chicken sit at room temperature for 30 minutes before roasting for more even cooking.
- Baste the chicken occasionally, especially with melted butter, for an added layer of flavor and a beautiful golden color.
- Use a meat thermometer to check doneness. Insert it into the thickest part of the thigh without touching the bone for an accurate reading.
- High-heat roasting (425°F or higher) is key for crisp skin, while a slightly lower temperature (around 375°F) will give you a tender, slow-roasted flavor.
Variations: Flavoring Your Roast Chicken
Herb and Garlic Butter Roast Chicken
- Mix softened butter with minced garlic and fresh herbs. Rub this mixture under the skin for a rich, flavorful roast.
Lemon Pepper Roast Chicken
- Combine lemon zest, black pepper, and a bit of olive oil for a zesty, peppery roast that pairs beautifully with fresh herbs.
Spicy Paprika and Cumin Roast Chicken
- Use a blend of smoked paprika, ground cumin, and cayenne for a slightly spicy, smoky flavor profile.
Mediterranean Roast Chicken
- Add olives, sun-dried tomatoes, and oregano for a Mediterranean-inspired twist that’s perfect served with couscous or a Greek salad.
How to Serve Roast Chicken
A perfectly roasted chicken deserves equally delicious sides. Here are some favorite pairings:
- Roasted Vegetables: Carrots, potatoes, and onions can roast alongside the chicken, absorbing the flavorful juices.
- Mashed Potatoes or Polenta: These creamy sides balance the crispy, savory chicken.
- Crispy Green Salad: A simple salad with vinaigrette cuts through the richness of the roast.
- Bread or Rolls: Fresh bread is perfect for soaking up the juices from the chicken.
Storing and Reheating Leftover Roast Chicken
Storage Tips
- Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: For longer storage, shred the meat and freeze it in a freezer-safe bag for up to 3 months.
Reheating Tips
- In the Oven: Reheat in a 350°F oven, covered with foil, until warmed through.
- On the Stovetop: Heat in a skillet with a little bit of broth to keep it moist.
- Microwave: While convenient, this method can dry out the meat. Use a microwave-safe dish with a damp paper towel on top.
Recipe FAQs
How long does it take to roast a chicken?
Roasting time depends on the size of your chicken. A general rule of thumb is 20 minutes per pound at 425°F. So, for a 4-pound chicken, plan for about 80 minutes, plus resting time.
Do I need to baste the chicken?
Basting isn’t strictly necessary, but it adds flavor and helps develop a golden-brown crust. If you choose to baste, do so every 20-30 minutes using melted butter or pan juices.
Can I roast a chicken without a rack?
Yes! You can place the chicken directly on a bed of sliced onions, carrots, and celery in the roasting pan. This setup not only lifts the chicken but also flavors the drippings and creates a tasty side dish.
What’s the best way to keep the chicken moist?
Allowing the chicken to rest after roasting is key. This resting time helps the juices redistribute, keeping the meat tender and moist.
How do I know when the chicken is fully cooked?
Using a meat thermometer is the most reliable method. The chicken is done when the thickest part of the thigh (without touching the bone) reads 165°F.
Roast Chicken
This Roast Chicken recipe is a classic comfort dish that's golden, juicy, and full of flavor. Perfectly seasoned and roasted to crispy perfection, it’s simple enough for a weeknight dinner yet impressive enough for special occasions.
Ingredients
The Chicken
- Whole chicken: 1.75 - 2 kg (3.5 - 4 lb), patted dry
- Salt & Pepper: For flavor, all over
- Olive oil: 2 tsp
- Lemon: 1 lemon, quartered
- Rosemary: 3 sprigs, fresh
Herby Garlic Butter
- Butter: 100g (1 stick), melted
- Garlic: 3 cloves, minced
- Fresh herbs: 1 tbsp sage, 2 tsp rosemary, 1 tbsp parsley – finely chopped
- Seasoning: 1/2 tsp each of salt and black pepper
For the Pan
- Dry white wine or chicken broth: 1 cup (250 ml) for extra flavor
- Onion: 1, quartered
- Garlic bulb: 1, halved horizontally
Instructions
Prep Time
- Take the chicken out of the fridge about 30 minutes before cooking to let it come to room temperature—this helps it cook evenly.
- Preheat the oven to 220°C/450°F (200°C/430°F if using fan/convection). Position a rack in the middle of the oven.
Make the Herb Garlic Butter
- In a bowl, mix the melted butter with minced garlic, chopped herbs, and the juice of two lemon wedges.
- This herby blend is what gives the chicken that incredible flavor.
Prepare the Chicken
- Place the chicken in a roasting pan.
- Loosen the skin on top of the chicken (over the breast and drumsticks) using a spoon to create pockets for the butter.
- Prop the chicken up and drizzle some of the butter under the skin, making sure the garlic-herb goodness goes in there. Save a bit of
- butter to spread over the skin.
- Rub the rest of the butter all over the outside of the chicken. Squeeze the juice of the remaining two lemon wedges over the top for extra zest.
- Stuff the used lemon wedges and rosemary sprigs inside the cavity to infuse the meat from the inside.
Season and Set Up the Pan
- Tie the chicken’s drumsticks together with kitchen string and tuck the wings under to prevent burning.
- Generously season the chicken with salt and pepper.
- Place the onion quarters and halved garlic bulb in the roasting pan, then place the chicken on top. Pour wine or broth around the chicken and finish with a light drizzle of olive oil.
Roast the Chicken
- Lower the temperature to 180°C/350°F and continue roasting for 1 hour and 15 minutes, or until the internal temperature reaches 75°C/165°F.
- Baste the chicken twice during cooking (at 30 minutes and 1 hour) by spooning the pan juices over the skin for a golden, flavorful finish.
Rest and Serve
- Once done, let the chicken rest for 15 minutes before carving. This helps keep all the juices in the meat.
- Serve with the delicious pan juices as a sauce. For extra flavor, save the roasted garlic from the pan.
Nutrition Information:
Yield: 5 Serving Size: 1Amount Per Serving: Calories: 76Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 16mgSodium: 375mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 5g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
Roast chicken is one of those timeless dishes that’s as versatile as it is delicious. With just a few simple ingredients and a bit of technique, you can create a satisfying meal that brings people together. From traditional herb-and-butter roasts to bold Mediterranean twists, there’s a version of roast chicken for every taste and occasion. Whether you’re cooking for family or hosting a gathering, this roast chicken recipe is a foolproof, crowd-pleasing favorite.
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