Description
A simple yet satisfying recipe for a whole roasted chicken that delivers crispy skin, juicy meat, and a delightful aroma of herbs and citrus.
Ingredients
- 1 whole chicken, about 4 to 5 pounds
- 2 to 3 tablespoons olive oil or softened butter
- Kosher salt and black pepper
- 2 lemons (or 1 lemon and 1 orange), halved
- 1 head of garlic, cut in half crosswise
- Fresh herbs: rosemary, thyme, and parsley
- 1 small onion, quartered (optional)
- Optional add-ons: a little paprika, a pinch of chili flakes, or a spoon of honey for subtle sweetness
Instructions
- Heat your oven to 425°F. Pull the chicken out of the fridge for about 20 to 30 minutes to bring it to room temperature. Pat it dry with paper towels.
- Set the chicken in a roasting pan or large oven-safe skillet.
- Rub olive oil or butter all over the chicken and season generously with salt and pepper.
- Stuff the cavity with the citrus halves, garlic, and herbs. Add onion if using.
- Roast at 425°F for 15 minutes, then lower the temperature to 375°F and roast until done (about 1 hour to 1 hour 20 minutes).
- Check the temperature of the thickest part of the thigh, which should reach 165°F.
- Let the chicken rest for 10 to 15 minutes before carving.
Notes
For better flavor, season the chicken up to 24 hours ahead and refrigerate uncovered. Use pan juices when serving for extra flavor.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American