Homemade roast chicken recipe
Preheat your oven to 425°F (220°C). Pat a whole chicken dry and season inside and out with salt, black pepper, and your choice of herbs (e.g., thyme, rosemary). For extra flavor, rub the skin with olive oil or softened butter and tuck lemon wedges and a few garlic cloves inside the cavity. Tie the legs with kitchen twi
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Homemade Roast Chicken Recipe (En-US)
Preheat your oven to 425°F (220°C). Pat a whole chicken dry and season inside and out with salt, black pepper, and your choice of herbs (e.g., thyme, rosemary). For extra flavor, rub the skin with olive oil or softened butter and tuck lemon wedges and a few garlic cloves inside the cavity. Tie the legs with kitchen twine (optional) for even cooking. Place the chicken breast-side up on a roasting rack in a pan. Roast until the thickest part of the thigh reaches 165°F (74°C) and the juices run clear, typically 1 to 1¼ hours depending on size. If the skin browns too quickly, loosely tent with foil.
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Resting, Carving, and Simple Pan Sauce
Remove the chicken and rest it for 10–15 minutes before carving. This helps keep the meat juicy. For a quick pan sauce, pour off excess fat (leave a little), add a splash of chicken stock or water, and scrape up browned bits. Simmer 3–5 minutes, then taste and adjust seasoning. Optional: whisk in a small knob of butter for richness.
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FAQ
• How do I know it’s done? Use a meat thermometer: 165°F (74°C) in the thigh. • Should I cover the chicken? Usually no; cover only if browning is too fast. • Can I use bone-in parts instead? Yes—roast at 425°F (220°C) and cook until each piece reaches 165°F (74°C).
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