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.