The Best Classic Roast Chicken Recipe

Roast chicken is a timeless dish that’s simple to prepare yet incredibly satisfying.

With crispy, golden skin and tender, juicy meat infused with the flavors of fresh herbs and garlic, this classic recipe is perfect for a cozy family dinner or an impressive weekend meal.

Whether you’re new to cooking or a seasoned chef, this easy-to-follow recipe will guide you to roast chicken perfection.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil or melted butter
• 1 lemon, halved
• 1 head of garlic, halved crosswise
• 1 bunch of fresh herbs (such as thyme, rosemary, and parsley)
• Salt and freshly ground black pepper
• 1 onion, quartered
• 2-3 carrots, cut into chunks
• 2-3 celery stalks, cut into chunks

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 425°F (220°C).
2. Prepare the Chicken:
   • Remove the chicken from the refrigerator and pat it dry with paper towels. This helps the skin crisp up.
   • Season the cavity of the chicken with salt and pepper.
   • Stuff the cavity with the lemon halves, garlic halves, and fresh herbs.
3. Season the Chicken:
   • Rub the outside of the chicken with olive oil or melted butter. This helps the skin become golden and crispy.
   • Generously season the entire chicken with salt and pepper, making sure to cover all sides.
4. Prepare the Vegetables:
   • Place the onion, carrots, and celery in the bottom of a roasting pan. This creates a bed for the chicken and adds flavor to the drippings.
5. Roast the Chicken:
   • Place the chicken on top of the vegetables in the roasting pan, breast-side up.
   • Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken to ensure even cooking.
   • Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) when a meat thermometer is inserted into the thickest part of the thigh.
6. Rest the Chicken:
   • Once done, remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat.
7. Serve:
   • Carve the chicken and serve it with the roasted vegetables on the side. You can also drizzle some of the pan juices over the meat for extra flavor.

Enjoy your perfectly roasted chicken!

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