Perfect Classic Roast Chicken Recipe – Easy Steps for Juicy Results
This classic roast chicken recipe delivers juicy, tender meat and crispy golden skin, perfect for any occasion from weeknight dinners to entertaining guests.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 whole chicken (4–5 pounds, giblets removed)
- 4 tablespoons unsalted butter (softened to room temperature)
- 2 tablespoons fresh thyme (chopped)
- 2 tablespoons fresh rosemary (chopped)
- 2 tablespoons fresh parsley (chopped)
- 4–5 cloves garlic (minced)
- 1 lemon (halved)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- Optional: Carrots, onions, and potatoes for roasting alongside the chicken
Instructions
- Preheat your oven to 425°F (220°C).
- Remove any giblets from the chicken and pat it dry with paper towels.
- Generously season the inside of the chicken with salt and pepper. Stuff the cavity with the halved lemon and fresh herbs.
- In a mixing bowl, combine softened butter, minced garlic, chopped herbs, salt, and pepper. Mix until smooth.
- Carefully loosen the skin over the breast using your fingers or a spoon. Spread the herb butter under the skin and over the breast meat. Rub the remaining butter over the outside of the chicken.
- Use kitchen twine to tie the legs together for even cooking.
- Optional: Chop vegetables into chunks, toss with olive oil, salt, and pepper, and arrange them around the chicken in the roasting pan.
- Place the chicken in the oven and roast for 1 hour and 15 minutes to 1 hour and 30 minutes, depending on its size. Check the internal temperature; it should read 165°F (74°C) at the thickest part of the breast.
- If desired, baste the chicken with pan drippings every 20 minutes for extra flavor.
- Remove the chicken from the oven and let it rest for 15 minutes before carving.
Notes
[‘Dry the chicken thoroughly before seasoning to ensure crispy skin.’, ‘Use a meat thermometer to check for doneness and avoid overcooking.’, ‘Let the chicken rest for 15 minutes after cooking to redistribute juices.’, ‘Adjust roasting time for larger chickens, checking the internal temperature for accuracy.’]
Nutrition
- Serving Size: 1/4 chicken
- Calories: 350
- Sugar: 1
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
Keywords: roast chicken, classic recipe, juicy chicken, crispy skin, easy dinner, comfort food