Classic Roasted Chicken
Juicy roasted chicken with crispy skin, seasoned with herbs and lemon for a flavorful meal.
15 mins
Prep Time
1 hour 15 mins
Cook Time
4
Servings
Ingredients
- 1 whole chicken (about 4 lbs)
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 lemon, halved
- 4 garlic cloves, crushed
- 1 onion, quartered
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Nutrition Facts
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Instructions
Preheat the oven to 425°F (220°C). Remove the chicken from the fridge and let it sit at room temperature for 30 minutes to ensure even cooking.
Pat the chicken dry with paper towels, inside and out. This helps achieve crispy skin. Place the chicken on a roasting rack in a roasting pan.
In a small bowl, mix olive oil, salt, black pepper, dried thyme, and dried rosemary. Rub this mixture all over the chicken, including under the skin.
Stuff the chicken cavity with the halved lemon, crushed garlic, quartered onion, and fresh rosemary and thyme sprigs.
Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Remove the chicken from the oven and let it rest for 15 minutes before carving. This allows the juices to redistribute for a moist and tender result.
Chef's Tips
- Crispy Skin Tip: Ensure the chicken is completely dry before seasoning. You can even leave it uncovered in the fridge for a few hours to dry out the skin further.
- Herb Variations: Feel free to use other herbs like oregano, sage, or parsley based on your preference.
- Basting: For extra juiciness, baste the chicken with pan juices every 30 minutes during roasting.
- Vegetables: Add chopped potatoes, carrots, or onions to the pan for a one-pan meal.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispiness.
