Name: Classic Roast Chicken
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 whole chicken (about 4 lbs); 2 tbsp olive oil or melted butter; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 1 tsp onion powder; 1 tsp dried thyme; 1 lemon, halved; 4 garlic cloves, smashed; 1 onion, quartered; Fresh herbs (like rosemary or thyme sprigs), optional

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Classic Roast Chicken is a timeless dish that delivers tender, juicy meat with perfectly crispy skin. This simple recipe allows the natural flavors of the chicken to shine, enhanced with aromatic herbs and a touch of butter. It’s perfect for family dinners, holiday feasts, or any occasion that calls for comforting, homemade food.

Why You’ll Love This Recipe

Roast chicken is incredibly versatile and always satisfying. With minimal prep, you get a golden, flavorful bird that pairs beautifully with roasted vegetables, mashed potatoes, or a fresh salad. The crispy skin, juicy meat, and aromatic herbs make this a dish that feels both elegant and homey.

Classic Roast Chicken

Ingredients

For the Chicken:

1 whole chicken (about 4–5 pounds / 1.8–2.3 kg), giblets removed
3 tablespoons olive oil or unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lemon, halved
4 garlic cloves, smashed
1 onion, quartered
Fresh herbs (optional: rosemary, thyme, parsley)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat oven:
Preheat your oven to 425°F (220°C).
Prepare the chicken:
Pat the chicken dry with paper towels. This helps achieve crispy skin.
Season the chicken:
Rub olive oil or butter all over the chicken. Combine salt, pepper, paprika, garlic powder, onion powder, thyme, and rosemary in a small bowl, then rub this mixture over the entire chicken, including inside the cavity.
Stuff the cavity:
Place lemon halves, smashed garlic cloves, and onion quarters inside the chicken cavity. Add fresh herbs if using.
Truss the chicken (optional):
Tie the legs together with kitchen twine and tuck the wing tips under the body. This ensures even cooking.
Roast:
Place the chicken breast-side up on a roasting rack in a roasting pan. Roast for about 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
Rest the chicken:
Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This helps the juices redistribute and keeps the meat moist.
Serve:
Carve the chicken and serve with your choice of sides.

Servings and timing

This recipe serves 4–6 people.
Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes to 1 hour 30 minutes
Total time: 1 hour 30 minutes to 1 hour 45 minutes

Variations

Herb Butter Roast: Mix softened butter with fresh herbs and garlic, and spread under the chicken skin before roasting.
Spicy Roast Chicken: Add cayenne pepper or smoked paprika to the seasoning for a spicy kick.
Lemon Garlic Roast: Squeeze fresh lemon juice over the chicken before roasting for extra brightness.
Vegetable Roast: Add carrots, potatoes, and parsnips to the roasting pan to cook alongside the chicken.
Asian-Inspired: Use soy sauce, ginger, and sesame oil as a marinade for a unique twist.

Storage/Reheating

Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) until warmed through, or in the microwave for quicker reheating.

FAQs

Can I use a smaller or larger chicken?

Yes, adjust cooking time by 20 minutes per additional pound.

Do I need to truss the chicken?

Trussing is optional but helps the chicken cook evenly and keeps the breast moist.

Can I use fresh herbs instead of dried?

Yes, fresh herbs enhance flavor. Use about 3 times the amount of fresh herbs compared to dried.

How do I ensure the skin is crispy?

Pat the chicken dry and roast at high heat. Basting is optional but can help color the skin.

Can I make this in a convection oven?

Yes, reduce the temperature by 25°F (about 15°C) and check for doneness slightly earlier.

Can I brine the chicken beforehand?

Yes, a brine of salt and water for a few hours will make the meat even juicier.

How do I know when the chicken is done?

Use a meat thermometer; the thickest part of the thigh should reach 165°F (74°C).

Can I roast the chicken without a rack?

Yes, place it directly on the roasting pan. Use vegetables to lift it slightly for better air circulation.

Can I make this ahead of time?

You can season the chicken and refrigerate it for a few hours before roasting, but it’s best roasted fresh.

What sides pair well with roast chicken?

Roasted vegetables, mashed potatoes, rice, salads, or bread are excellent accompaniments.

Conclusion

Classic Roast Chicken is a simple yet elegant dish that delivers moist, flavorful meat with crisp, golden skin. With aromatic herbs, lemon, and garlic, this no-fail recipe makes an impressive centerpiece for any meal while remaining easy to prepare.

Jane