Description
This roast chicken recipe yields a juicy and flavorful bird with crispy skin, perfect for any occasion.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 lemon, halved
- 4 garlic cloves, crushed
- Fresh herbs (rosemary, thyme, or parsley) for garnish
Instructions
- Preheat your oven to 425°F (220°C).
- Remove the chicken from the refrigerator and pat it dry with paper towels.
- Rub the olive oil all over the chicken, including under the skin.
- Season generously with salt, pepper, garlic powder, onion powder, and thyme.
- Stuff the cavity of the chicken with the halved lemon and crushed garlic cloves.
- Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Place the chicken breast-side up in a roasting pan.
- Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- Baste the chicken with the pan juices halfway through roasting.
- Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Garnish with fresh herbs and serve.
Notes
- For extra flavor, you can marinate the chicken overnight with the spices and olive oil.
- Add vegetables like carrots, potatoes, and onions to the roasting pan for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 0
- Sodium: 800
- Fat: 22
- Saturated Fat: 5
- Carbohydrates: 0
- Fiber: 0
- Protein: 42
- Cholesterol: 120
Keywords: roast chicken, whole roast chicken, crispy roast chicken, juicy roast chicken, easy roast chicken recipe