Simple Roasted Chicken
A golden roasted chicken is the kind of dinner that feels special without asking much from you. This version uses lemon, garlic, herbs, and a hot oven for crisp skin and juicy meat.
Total
90 min
Servings
4 servings
Level
Easy
Roasted chicken is a reliable dinner for a quiet Sunday, a small family meal, or a simple night when you want leftovers for sandwiches and soup. The method is straightforward: season well, roast until cooked through, and let the bird rest before carving.
This recipe uses a whole chicken, a little softened butter, lemon, garlic, and dried or fresh herbs. Butter helps the skin brown, while the lemon and garlic add gentle flavor from inside the cavity.
You do not need special equipment beyond a roasting pan or oven-safe skillet and an instant-read thermometer. The thermometer matters because chicken size and ovens vary, and it is the safest way to know when the meat is done.
01What you'll need
Ingredients
12 items · 4 servings
- 1 whole chicken, about 4 pounds
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter, softened
- 1 tablespoon olive oil
- 1 lemon, halved
- 1 small head garlic, halved crosswise
- 1 teaspoon dried thyme, rosemary, or Italian seasoning, or 1 tablespoon chopped fresh herbs
- 1 medium yellow onion, cut into thick wedges
- 2 carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 1/2 cup low-sodium chicken broth or water
02How to make it
Step-by-step
1. Heat the oven
Set a rack in the middle of the oven and heat it to 425°F. Pat the chicken dry with paper towels, including the inside cavity. Dry skin browns better and gets crisper.
2. Season the chicken
Sprinkle the chicken all over with the salt and pepper. If you have time, let it sit at room temperature for 20 to 30 minutes while the oven heats. Do not leave raw chicken out for more than 2 hours.
3. Add butter and herbs
In a small bowl, mix the softened butter, olive oil, and herbs. Rub the mixture over the chicken skin. You can gently loosen the skin over the breast with your fingers and spread a little butter underneath, but skip this if it feels tricky.
4. Fill the cavity
Place the lemon halves and garlic halves inside the chicken cavity. The cavity is the open space inside the bird. These aromatics add flavor as the chicken roasts.
5. Set up the pan
Scatter the onion, carrots, and celery in a roasting pan or large oven-safe skillet. Pour in the broth or water. Place the chicken breast-side up on top of the vegetables. Tuck the wing tips under the body if they stick out, so they do not burn.
6. Roast the chicken
Roast for 20 minutes at 425°F. Lower the oven temperature to 375°F and continue roasting for 45 to 60 minutes more, depending on the size of the chicken. If the skin browns too quickly, loosely cover the top with foil.
7. Check for doneness
Insert an instant-read thermometer into the thickest part of the thigh, away from the bone. The chicken is done when it reaches 165°F. The juices should also run mostly clear when the thigh is pierced, but the thermometer is the most reliable check.
8. Rest before carving
Transfer the chicken to a cutting board and let it rest for 15 minutes. Resting means leaving it alone after cooking, which helps the juices settle back into the meat. Spoon pan juices over the carved chicken, if you like.
03From our kitchen
Cook's tips
- Make-ahead: You can season the chicken up to 24 hours ahead. Place it uncovered or loosely covered in the refrigerator. This helps the skin dry, which improves browning. Let it sit at room temperature for about 30 minutes before roasting.
- Storage: Refrigerate leftover chicken in an airtight container within 2 hours of cooking. It will keep for 3 to 4 days. Reheat gently with a splash of broth, or eat it cold in sandwiches and salads.
- Freezing: Remove the meat from the bones and freeze it in a sealed container for up to 3 months. Freeze the carcass separately if you want to make chicken stock later.
- Herb swaps: Use dried thyme, rosemary, sage, oregano, or a poultry seasoning blend. Fresh parsley is nice after roasting, but it can taste dull if cooked for the whole time.
- No roasting pan: Use a large cast-iron skillet, oven-safe sauté pan, or a rimmed baking sheet. If using a baking sheet, make sure it has a rim so the juices do not spill.
- Crisper skin: Pat the chicken very dry and do not add too much liquid to the pan. The liquid is for the vegetables and drippings, not for covering the chicken.
Cook's note
A 4-pound chicken usually takes about 1 hour 5 minutes to 1 hour 20 minutes total, but the thermometer decides the final time. If your chicken is closer to 3 pounds, start checking earlier. If it is 5 pounds or more, expect extra time.
04Frequently asked
Questions & answers
Do I need to truss the chicken?
No. Trussing means tying the legs together with kitchen string. It can make the bird look neat, but an untrussed chicken cooks well and the thighs may cook a little more evenly. If you want to truss it, tie the legs together loosely.
Why is my roasted chicken dry?
It was likely overcooked or carved too soon. Use a thermometer and pull the chicken when the thickest part of the thigh reaches 165°F. Let it rest for 15 minutes before cutting so the juices do not run out right away.
Can I roast potatoes in the same pan?
Yes. Cut potatoes into 1- to 1 1/2-inch pieces and place them with the vegetables. Toss them with a little oil and salt first. Make sure they are in a single layer so they roast instead of steam.
Can I use chicken pieces instead of a whole chicken?
Yes, but the timing will change. Bone-in thighs and drumsticks usually take 35 to 45 minutes at 400°F. Bone-in breasts may take 35 to 50 minutes depending on size. Cook all pieces to 165°F.
What can I do with the pan juices?
Spoon them over the carved chicken, or strain them into a small saucepan and simmer for a few minutes to concentrate the flavor. Taste before adding salt because the drippings may already be seasoned.
05Keep cooking
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