Name: Roasted Chicken
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 whole chicken (4–5 pounds); 2 tablespoons olive oil or melted butter; 1 1/2 teaspoons salt; 1 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1/2 teaspoon dried thyme or rosemary (optional); 1 lemon, halved (optional); 3–4 whole garlic cloves (optional); Fresh herbs such as rosemary, thyme, or parsley (optional, for stuffing)

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Roasted Chicken is a timeless, comforting dish that’s golden and crispy on the outside, juicy and flavorful on the inside. It’s the kind of meal I love making when I want something wholesome, classic, and incredibly satisfying. With simple seasonings and a hot oven, it turns into something special every time.

Why You’ll Love This Recipe

I love how easy it is to make a perfectly roasted chicken at home. With just a few basic ingredients, the chicken becomes juicy and full of flavor with a crisp, golden skin. It’s incredibly versatile—I serve it with roasted vegetables, mashed potatoes, or even just a simple salad. Plus, the leftovers are perfect for sandwiches, soups, or meal prep throughout the week. Roasted Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole chicken (about 4–5 pounds)
Olive oil or melted butter
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Dried thyme or rosemary (optional)
Lemon, halved (optional)
Garlic cloves, whole (optional)
Fresh herbs like rosemary, thyme, or parsley (optional, for stuffing)

Directions

I preheat the oven to 425°F (220°C).
I pat the chicken dry with paper towels—this step helps get a crispy skin.
I rub the chicken all over with olive oil or melted butter, including under the skin if possible.
I season it generously with salt, pepper, garlic powder, onion powder, paprika, and herbs.
If I’m using lemon or garlic cloves, I stuff them into the cavity along with fresh herbs for extra aroma.
I place the chicken on a rack in a roasting pan or in a cast-iron skillet, breast side up.
I roast it for about 1 hour and 15 minutes, or until the thickest part of the thigh reaches 165°F (74°C) on a meat thermometer.
I let the chicken rest for 10–15 minutes before carving so the juices stay inside.

Servings and timing

This recipe serves 4–6 people and takes about 1 hour and 30 minutes total, including prep, roasting, and resting. It’s perfect for a weekend dinner or meal prep for the week ahead.

Variations

Sometimes I add root vegetables like carrots, potatoes, or onions around the chicken to roast in the juices. I’ve also made herb butter and rubbed it under the skin for extra richness. For a different flavor, I swap olive oil for garlic-infused oil or add a splash of white wine to the pan before roasting.

Storage/Reheating

I store leftover roasted chicken in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 300°F or in a skillet with a splash of broth to keep it moist. The leftover meat is great in sandwiches, soups, salads, or pasta dishes.

FAQs

How do I know when roasted chicken is done?

I check that the internal temperature at the thickest part of the thigh reads 165°F. The juices should run clear, not pink.

Can I roast a chicken without a rack?

Yes, I’ve roasted it directly in a cast-iron skillet or over a bed of chopped veggies. The rack helps airflow, but it’s not essential.

What size chicken should I use?

I usually use a 4 to 5-pound chicken—it cooks evenly and gives me enough meat for several servings or leftovers.

Should I cover the chicken while roasting?

No, I roast it uncovered to help the skin get crispy. If it browns too quickly, I loosely tent it with foil during the last 20 minutes.

Can I prep it ahead of time?

Yes, I often season the chicken and keep it in the fridge (covered) for a few hours or overnight. This helps the flavors soak in.

Conclusion

Roasted Chicken is one of those simple, satisfying meals that always delivers. It’s easy to make, full of flavor, and endlessly versatile. Whether I’m cooking for a cozy family dinner or prepping for the week, this roast always makes the kitchen smell amazing and the table feel complete.

Roasted Chicken

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Roasted Chicken is a classic, comforting main dish with crispy golden skin and juicy, flavorful meat. Made with simple seasonings and roasted at high heat, it’s an easy, reliable meal perfect for family dinners or weekly meal prep.

Author: Lizaa
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4–6 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Gluten Free

Ingredients

1 whole chicken (4–5 pounds)
2 tablespoons olive oil or melted butter
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon dried thyme or rosemary (optional)
1 lemon, halved (optional)
3–4 whole garlic cloves (optional)
Fresh herbs such as rosemary, thyme, or parsley (optional, for stuffing)

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Instructions

Preheat the oven to 425°F (220°C).
Pat the chicken completely dry with paper towels to ensure crispy skin.
Rub the chicken all over with olive oil or melted butter, including under the skin if possible.
Season generously with salt, pepper, garlic powder, onion powder, paprika, and dried herbs.
Stuff the cavity with lemon halves, garlic cloves, and fresh herbs if using.
Place the chicken breast-side up on a rack in a roasting pan or in a cast-iron skillet.
Roast for about 1 hour and 15 minutes, or until a thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
Remove from the oven and let rest for 10–15 minutes before carving.