Description
A classic roast chicken recipe featuring a whole chicken seasoned with fresh herbs, garlic, lemon, and olive oil, oven-roasted to golden perfection. This simple yet flavorful dish is perfect for a hearty family meal, yielding tender, juicy meat with crisp skin.
Ingredients
Scale
Chicken
- 1 whole chicken (4-5 pounds)
Seasoning
- 2 tablespoons extra virgin olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
Stuffing
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 4 whole garlic cloves
- 1 lemon, halved
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to ensure it’s hot enough to roast the chicken evenly and develop a crisp skin.
- Prepare the Chicken: Rinse the whole chicken under cool water to clean it, then pat it dry thoroughly using paper towels, which helps skin crisp during roasting.
- Season the Chicken: Rub the entire chicken with olive oil, coating it evenly. Generously season the inside and outside with salt and black pepper for balanced flavor.
- Stuff the Cavity: Insert garlic cloves, lemon halves, and fresh rosemary and thyme sprigs into the chicken’s cavity. This infuses aromatic flavors while roasting.
- Roast the Chicken: Place the chicken breast-side up in a roasting pan. Roast in the preheated oven for 1 hour to 1 hour and 15 minutes, until the skin is golden brown and an internal temperature of at least 165°F (74°C) is reached to ensure doneness.
- Rest and Serve: Remove the chicken from the oven and let it rest for at least ten minutes before carving. This step allows juices to redistribute, keeping the meat moist. Drizzle with pan drippings if desired.
Notes
- Use a meat thermometer to check for an internal temperature of 165°F for safety and optimal juiciness.
- Resting the chicken before carving ensures tender meat and better flavor.
- For crispier skin, pat the chicken dry thoroughly and do not cover while roasting.
- Leftover roast chicken can be refrigerated for up to 3 days.
