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The Best Roasted Chicken Recipe

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3.9 from 84 reviews

This recipe for the Best Roasted Chicken delivers a perfectly juicy and flavorful bird with crispy skin, roasted alongside aromatic vegetables. Infused with garlic, lemon, and fresh thyme, the chicken is seasoned both under the skin and inside the cavity, then slow-roasted to tender perfection for a classic and comforting meal.

  • Total Time: 1 hour 40 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 1 large carrot, halved lengthwise and cut into thirds
  • 1 stalk celery, cut into large thirds
  • 1 head garlic, top sliced off
  • 1/2 yellow onion, cut into 2 large pieces
  • 1 lemon, cut in half
  • 4-6 sprigs fresh thyme

Main Ingredients

  • 1 whole chicken, 2-4 pounds, giblets removed and patted dry
  • 1/4 cup unsalted butter, melted
  • 3 cloves garlic, finely minced
  • 1/2 teaspoon fresh thyme
  • 1/2 teaspoon grated lemon zest
  • 3 tablespoons olive oil
  • salt, to taste
  • freshly cracked black pepper, to taste

Instructions

  1. Preheat oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the chicken.
  2. Prepare butter mixture: In a small bowl, combine the melted butter, minced garlic, lemon zest, fresh thyme, and a generous pinch of salt and freshly cracked black pepper. Mix well to create a flavorful butter rub.
  3. Arrange vegetables: Place the carrot and celery pieces in a cast iron skillet or oven-safe pan to form a bed for the chicken.
  4. Season the chicken: Pat the chicken dry with a paper towel and place it breast side up on top of the vegetables. Rub the prepared butter mixture under the skin and inside the chicken cavity, ensuring full coverage with the flavorful spread.
  5. Stuff the chicken: Stuff the cavity with the head of garlic (top sliced off), pieces of yellow onion, lemon halves, and fresh thyme sprigs. If desired, tie the drumsticks together with kitchen twine for even cooking.
  6. Oil and season the skin: Drizzle olive oil over the chicken skin and use a basting brush to coat it evenly. Season liberally with salt and freshly cracked black pepper to enhance crispness and flavor.
  7. Roast the chicken: Place the skillet on the middle oven rack and roast for 1 hour and 15 to 30 minutes. Baste the chicken with pan juices every 30 minutes to keep the skin moist and flavorful. Roast until the internal temperature in the thickest part of the chicken reaches 165 degrees Fahrenheit.
  8. Rest the chicken: Remove the chicken from the oven and let it rest in the skillet for 10 to 15 minutes. This step allows the juices to redistribute, ensuring juicy meat.
  9. Serve: Carve the chicken and serve with the pan drippings, or reserve the drippings to make homemade chicken gravy.

Notes

  • Use a meat thermometer to ensure the chicken is cooked safely to 165°F internally.
  • Letting the chicken rest after roasting helps retain moisture for a juicy bite.
  • For extra crispy skin, pat the chicken completely dry before applying butter mixture and oil.
  • Kitchen twine helps keep the chicken compact and cooks more evenly but is optional.
  • Roasted vegetables can be served alongside or used in gravies and sauces.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

Find it online: https://ellarecipe.com/the-best-roasted-chicken-recipe/