Oven-Roasted Chicken is a classic dish that delivers tender, juicy meat with perfectly crispy skin. With simple ingredients and an easy preparation process, this recipe is perfect for both weeknight dinners and special occasions. The chicken is seasoned with aromatic herbs and roasted to perfection, filling your kitchen with an irresistible aroma.
Why You’ll Love This Recipe
- Easy and straightforward: Minimal prep and simple ingredients.
- Flavorful and juicy: Every bite is moist and well-seasoned.
- Great for leftovers: Perfect for meal prep or sandwiches.
- Versatile: Pairs well with a variety of sides.
- Budget-friendly: Uses whole chicken or affordable cuts.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 whole chicken (4-5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 lemon, cut into wedges
- 1 head of garlic, halved
- Fresh herbs (optional: rosemary, thyme, parsley)
Directions
- Preheat your oven to 425°F (220°C). Line a roasting pan with foil or lightly grease it.
- Pat the chicken dry with paper towels to help the skin get crispy.
- In a small bowl, mix olive oil, garlic powder, onion powder, paprika, thyme, rosemary, salt, and pepper.
- Rub the seasoning mixture all over the chicken, including under the skin and inside the cavity.
- Stuff the chicken cavity with lemon wedges, garlic halves, and fresh herbs if using.
- Tie the legs together with kitchen twine and tuck the wing tips under the body.
- Place the chicken breast-side up in the roasting pan.
- Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until the internal temperature in the thickest part of the chicken reaches 165°F (74°C).
- Let the chicken rest for 10-15 minutes before carving. Serve and enjoy!
Servings and Timing
- Servings: 6-8
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
Variations
- Herb Butter Chicken: Mix butter with fresh herbs and rub under the skin for extra flavor.
- Citrus Twist: Add orange or lime wedges along with the lemon.
- Spicy Option: Add cayenne pepper or red pepper flakes to the seasoning mix.
- Garlic and Herb Roast: Add more garlic cloves and fresh herbs to the roasting pan for extra aroma.
- Sheet Pan Meal: Roast vegetables like carrots, potatoes, and onions alongside the chicken.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Warm in the oven at 350°F (175°C) until heated through, or microwave for a quicker option.
- Freezing: Shred leftover chicken and freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
FAQs
How do I get crispy skin on roasted chicken?
Pat the chicken dry before seasoning and roast at a high temperature. You can also broil it for a few minutes at the end of cooking.
Can I use chicken pieces instead of a whole chicken?
Yes, chicken thighs, drumsticks, or breasts can be used. Adjust the cooking time accordingly.
Do I need to baste the chicken while roasting?
It’s not necessary, but basting can add moisture and flavor to the chicken.
What should I do if the chicken skin is getting too dark?
Cover the chicken loosely with foil to prevent over-browning while allowing the chicken to continue cooking.
How can I tell if the chicken is fully cooked?
Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) at the thickest part of the chicken.
Can I add vegetables to the roasting pan?
Yes, root vegetables like potatoes, carrots, and onions roast beautifully with the chicken.
Should I flip the chicken while roasting?
No need to flip it. Roasting breast-side up helps keep the breast meat juicy.
Can I use butter instead of olive oil?
Yes, melted butter works well and adds a rich flavor.
How do I make the chicken more flavorful?
Season under the skin, stuff the cavity with aromatics, and use fresh herbs for extra flavor.
What can I do with leftover roasted chicken?
Use leftovers in salads, sandwiches, soups, or casseroles for easy meals.
Conclusion
Oven-Roasted Chicken is a must-try recipe for its simplicity and rich, savory flavor. Whether you’re preparing a comforting family dinner or a special meal for guests, this recipe delivers consistently delicious results. With juicy meat, crispy skin, and aromatic seasonings, this roasted chicken will become a regular on your dinner table. Enjoy it with your favorite sides and savor every bite!
Print
Oven-Roasted Chicken
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Roasting
- Cuisine: American
Description
This Oven-Roasted Chicken is a classic, juicy, and flavorful dish with perfectly crispy skin. It’s easy to prepare, making it an ideal choice for family dinners or meal prepping. Serve it with your favorite sides for a complete meal!
Ingredients
- 1 whole chicken (about 4–5 lbs)
- 2 tablespoons olive oil or melted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme (or rosemary)
- 1 lemon, quartered
- 1 onion, quartered
- 4–5 garlic cloves, smashed
- Fresh herbs (thyme, rosemary, or parsley) for garnish (optional)
Instructions
-
Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a roasting pan or baking dish with foil for easy cleanup. -
Prepare the Chicken:
Pat the chicken dry with paper towels. This step helps achieve crispy skin. Remove any giblets from the cavity. -
Season the Chicken:
In a small bowl, mix olive oil, lemon juice, salt, pepper, garlic powder, onion powder, paprika, and dried thyme. Rub this mixture all over the chicken, including under the skin and inside the cavity. -
Stuff the Cavity:
Stuff the chicken cavity with lemon quarters, onion quarters, and garlic cloves. -
Tie the Legs:
If desired, tie the chicken legs together with kitchen twine for even cooking. -
Roast the Chicken:
Place the chicken breast-side up in the roasting pan. Roast for about 1 hour 15 minutes, or until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Baste the chicken with its own juices halfway through cooking. -
Rest Before Serving:
Let the chicken rest for 10-15 minutes before carving. This helps the juices redistribute, keeping the meat moist. -
Serve:
Garnish with fresh herbs if desired. Serve with roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- For extra crispiness, broil the chicken for the last 2-3 minutes of cooking.
- Use the pan drippings to make a quick gravy by adding a bit of chicken broth and thickening with cornstarch.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.