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Roast chicken recipe

Preheat oven to 425°F (220°C). Pat a 3–4 lb (1.4–1.8 kg) whole chicken dry. Season inside and out with 1–1½ tsp salt, ½ tsp black pepper, and optional herbs (thyme/rosemary). Stuff cavity with 1 halved lemon and 2–3 smashed garlic cloves (optional). Tuck wings under and tie legs with kitchen twine. Place chicken breast

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  1. Classic Roast Chicken Recipe (En-US)

    Preheat oven to 425°F (220°C). Pat a 3–4 lb (1.4–1.8 kg) whole chicken dry. Season inside and out with 1–1½ tsp salt, ½ tsp black pepper, and optional herbs (thyme/rosemary). Stuff cavity with 1 halved lemon and 2–3 smashed garlic cloves (optional). Tuck wings under and tie legs with kitchen twine. Place chicken breast-side up on a rack in a roasting pan. Rub skin with 1–2 tbsp olive oil or melted butter. Roast 20 minutes, then reduce heat to 375°F (190°C) and roast 35–55 minutes more, until the thickest part of the thigh reaches 165°F (74°C) and juices run clear. Rest 10–15 minutes before carving.

  2. Flavor Variations & Tips for Juicy Meat

    For extra flavor, add paprika, garlic powder, or a spice blend to the seasoning. If the skin browns too quickly, loosely tent with foil. For more even cooking, let the chicken sit at room temperature 20–30 minutes before roasting. Baste only if you can do it quickly—frequent door opening can slow browning. To make gravy, deglaze the pan with ½–1 cup chicken stock or water, scraping browned bits, then simmer and reduce.

FAQ

How do I know when the chicken is done?

Use a meat thermometer: 165°F (74°C) at the thickest thigh (avoiding bone).

Should I roast with the breast up or down?

Breast-side up helps the breast stay juicy and browns the skin evenly.

Can I roast frozen chicken?

It’s not recommended; thaw fully in the refrigerator first for safe, even cooking.

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