Crispy on the outside, juicy and tender on the inside, this Roasted Chicken might just be your next go-to recipe!
Roasted chicken is one of the simplest yet most rewarding recipes you can make. With just a few ingredients and a little prep, you’ll make a meal that will impress. I should know—I make roasted chicken a lot. When fall hits, this dish is on my monthly rotation. Whether it’s for a cozy family dinner or a special occasion, roasted chicken simply never goes out of style.
This recipe’s concept is simple: a whole chicken seasoned and cooked to perfection; with golden, crispy skin and tender, juicy meat. Interestingly, many cultures have their own take, like the French Poulet Rôti. No matter the variation, the essence remains the same—a beautifully roasted chicken that fills your home with warmth and an irresistible aroma. My recipe is no different, and honestly, I’m not trying to reinvent the wheel. I use a lemon, garlic, onion, and one of my favorite herbs—thyme. See? Simple. Your oven will do most of the work, leaving you with a crispy yet tender bird.
Is Roasted Chicken Healthy?
Yes! Some recipes call for lots of butter (and it’s delish) as part of a seasoned rub. I instead rely on the fat from the skin and olive oil. By roasting the chicken, you retain its natural moisture without the need for excessive oil, making it lower in calories compared to fried chicken.
Tips for Juicy Chicken
You might be surprised by the high heat this recipe calls for—don’t be. Slowly adjusting the temperature to roast the chicken at 425°F crisps the skin while locking in those flavorful juices. However, you may find that it roasts much faster than 90 minutes, and that’s okay! That’s why I strongly recommend not straying too far from your oven, especially if your chicken weighs less than four pounds. Also, while it is optional, consider basting the chicken. This enhances the flavor and keeps your meat nice and moist. Lastly, don’t forget to let your roasted chicken rest for at least 10 minutes. This one simple step can make all the difference!
How to Make Ahead and Store
One of the reasons I love this recipe is that I can prep the chicken ahead of time and keep it in the refrigerator for up to 24 hours before I plan on making it. Once cooked, leftovers can be stored in an airtight container in the fridge for about 5 days. While you can microwave the chicken, I prefer reheating it in the oven at a low temperature. I usually brush it with olive oil, which helps the skin re-crisp!
Serving Suggestions
Roasted chicken practically requires Oven-Roasted Potatoes and veggies like Broccoli and Carrots! If you’re making this chicken for a special occasion, then let’s go fancy—Honey-Glazed Carrots are a sure winner! Garlic Mashed Potatoes are quite the crowd-pleaser as well.
Maybe it’s just me, but I usually crave a dessert like Pecan Pie Cobbler after roasted chicken. Or, if you have the time, try this Chocolate Pavlova recipe—it’s creamy, chocolaty, and topped with berries. What a way to end a meal, right?
Recipe
Ingredients
- 1 whole chicken about 4 pounds, giblets removed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon halved
- 4 cloves garlic minced
- 1 small onion quartered
- 4 sprigs fresh thyme
- 1/2 cup chicken broth (optional for basting)
- 3 tbsp olive oil (optional for basting)
Instructions
- Preheat your oven to 375°F.
- Rub the chicken all over with olive oil, then season inside and out with salt and pepper. Stuff the cavity with lemon halves, garlic, onion, and thyme.
- Place the chicken breast-side up in a roasting pan and roast in the preheated oven for about 45 minutes.
- After 45 minutes, increase the heat to 425°F for the last 20-30 minutes to crisp up the skin. Baste the chicken with the pan juices or the optional melted butter, olive oil, or broth to keep the meat moist.
- Continue to roast for another 20-30 minutes, basting once or twice more if needed. The chicken is done when the internal temperature reaches 165°F in the thickest part of the thigh.
- Let the chicken rest for 10 minutes before carving. This allows the juices to redistribute, ensuring the meat is moist and flavorful.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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