Perfect Roasted Chicken Recipe
A roasted chicken is a classic, comforting dish that’s simple to make and packed with flavor. With crispy skin, juicy meat, and plenty of possibilities for seasoning, it’s a versatile recipe that can be tailored to your tastes. Here’s an easy and foolproof method to achieve a beautifully roasted chicken with delicious, crispy skin and moist, tender meat.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil (or melted butter)
- 1 lemon, halved
- 1 onion, quartered
- 4 garlic cloves, smashed
- 2-3 sprigs fresh rosemary (or thyme)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika (optional, for color)
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
For the Roasting Pan:
- 1 cup chicken broth or water (for moisture and a flavorful base)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 425°F (220°C). This high heat will help crisp the skin while keeping the inside juicy.
2. Prepare the Chicken:
- Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes before roasting.
- Remove the giblets (if included) from the cavity of the chicken and pat the chicken dry with paper towels. The drier the skin, the crispier it will get.
3. Season the Chicken:
- Rub the chicken all over with olive oil (or melted butter) to help achieve a crispy skin.
- Season generously with salt and pepper, and sprinkle over the paprika, garlic powder, and onion powder (if using). Make sure to season inside the cavity as well.
- Stuff the cavity of the chicken with the lemon halves, quarter of the onion, garlic cloves, and rosemary. These aromatics will infuse the chicken with flavor as it roasts.
4. Tie the Legs (Optional):
- Use kitchen twine to tie the legs together if desired. This is optional but helps the chicken cook more evenly and gives a more uniform shape. You can also tuck the wings under the chicken to prevent them from over-browning.
5. Prepare the Roasting Pan:
- Place a roasting rack in a large roasting pan (if you have one) and place the chicken on top. If you don’t have a rack, you can rest the chicken directly in the pan.
- Pour the chicken broth or water into the bottom of the pan to keep the chicken moist while roasting. It will also create some steam and help keep the chicken juicy.
6. Roast the Chicken:
- Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when measured at the thickest part of the thigh (not touching bone). You can also check the chicken’s doneness by piercing the thigh with a knife—if the juices run clear, it’s done.
- Baste the chicken with its own juices every 30 minutes if you want extra crispy skin and more flavor. This is optional, but it helps to keep the skin golden and moist.
Tip: If the chicken skin starts getting too dark, you can loosely cover it with aluminum foil to prevent over-browning while the chicken continues to cook.
7. Rest the Chicken:
- Once the chicken is cooked, remove it from the oven and let it rest, uncovered, for about 10-15 minutes. This helps the juices redistribute, keeping the meat tender and juicy.
8. Carve and Serve:
- After resting, carve the chicken. Start by removing the legs and thighs, then slice the breasts. Serve with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad.
Tips & Variations:
- Herb Butter: For extra flavor, make an herb butter by mixing softened butter with minced garlic, fresh herbs (rosemary, thyme, sage), and lemon zest. Gently lift the skin of the chicken and spread the herb butter under the skin before roasting for added richness.
- Vegetable Bed: You can also add chopped vegetables like carrots, potatoes, and onions to the roasting pan, surrounding the chicken. They will cook in the chicken’s juices and make a delicious side dish.
- Lemon & Herb Flavor: For a bright citrusy flavor, stuff the chicken with lemon slices and fresh herbs (like rosemary, thyme, or parsley) for a fresh, fragrant aroma.
- Spicy Chicken: Add a pinch of cayenne pepper or a drizzle of hot sauce to the seasoning mix for a bit of heat.
- Slow Roasting: For even juicier meat, roast the chicken at 375°F (190°C) for about 1.5-2 hours. It will cook slower and remain moist but will still be incredibly flavorful.
Serving Suggestions:
- Side Dishes: Pair your roasted chicken with sides like roasted potatoes, steamed vegetables, mashed potatoes, or a fresh garden salad.
- Gravy: Use the pan drippings to make a rich gravy. Simply whisk the drippings in the roasting pan, add a bit of flour to thicken, and stir in some chicken broth for a delicious sauce.
- Leftovers: Leftover roasted chicken can be used in soups, sandwiches, salads, and more. It’s versatile and can easily be repurposed for multiple meals.
A roasted chicken is simple yet satisfying, offering a balance of crispy skin, tender meat, and deep flavor. Whether it’s a weeknight dinner or a special occasion, this recipe is sure to impress!
