Juicy Roasted Chicken

A perfectly roasted chicken is golden brown on the outside, juicy and flavorful on the inside, and incredibly easy to make. With just a handful of simple ingredients, you’ll get a tender, well-seasoned bird with crispy skin and mouthwatering flavor. Whether it’s for a cozy family dinner or meal prep for the week, this classic roast chicken is a must-try!

Why You’ll Love This Recipe?

• Juicy & Flavorful – A simple herb butter keeps the chicken moist while crisping up the skin.
• Easy to Prepare – Just 10 minutes of prep, then the oven does the rest.
• Perfect for Any Occasion – A comforting weeknight meal or an impressive dinner centerpiece.

Ingredient Notes

• Whole Chicken – A 4-5 lb bird is ideal for even cooking. Pat it dry to ensure crispy skin.
• Butter (or Olive Oil) – Butter adds richness, while olive oil works for a lighter option.
• Garlic & Herbs – Fresh thyme, rosemary, and parsley give deep flavor. You can substitute with dried herbs if needed.
• Lemon – Adds brightness and keeps the chicken juicy.
• Onion & Carrots (Optional) – Placing them under the chicken enhances the flavor of drippings for an incredible gravy.
• Salt & Pepper – Generously season to bring out the best flavor.

Step-by-Step Instructions

1. Prep the Chicken

Pat the chicken completely dry with paper towels—this is key for crispy skin. Preheat your oven to 425°F (220°C).

2. Season with Butter & Herbs

In a small bowl, mix softened butter with minced garlic, salt, pepper, and chopped herbs. Gently loosen the skin over the breast and rub the seasoned butter under the skin and all over the outside.

3. Stuff for Extra Flavor

Stuff the cavity with lemon halves, a few garlic cloves, and fresh herbs for aromatic flavor. Tie the legs together with kitchen twine to help the chicken cook evenly.

4. Roast the Chicken

Place the chicken breast-side up in a roasting pan or skillet. Roast at 425°F for 15 minutes, then reduce heat to 375°F and roast for 45-60 minutes (or until the internal temperature reaches 165°F in the thickest part of the thigh).

5. Rest & Serve

Let the chicken rest for 10-15 minutes before carving—this keeps it juicy. Serve with pan drippings or make a quick gravy for extra richness.

Expert Tips for the Best Results

• Dry the Skin Well – This ensures a crispy, golden-brown crust.
• Use a Meat Thermometer – The most foolproof way to get perfectly juicy meat without overcooking.
• Don’t Skip the Resting Time – Cutting too soon lets the juices run out, leaving the meat dry.

Serving Suggestions

• Classic Pairing – Serve with mashed potatoes and roasted Brussels sprouts.
• Light & Fresh – Pair with a green salad and lemony quinoa.
• Leftover Ideas – Shred the meat for sandwiches, salads, or chicken soup.

Storage and Reheating Tips

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze shredded chicken for up to 3 months.
• Reheating: Warm in the oven at 300°F or in a skillet with a splash of broth.

Frequently Asked Questions

Can I use olive oil instead of butter?
Yes! Olive oil works great, but butter adds extra richness and browning.

How do I get extra crispy skin?
Pat the chicken very dry and roast at high heat for the first 15 minutes before lowering the temperature.

What if I don’t have a roasting rack?
Place the chicken on a bed of chopped onions, carrots, and celery to lift it off the pan and add extra flavor.

Final Thoughts

This juicy roasted chicken is simple, flavorful, and always a hit. Whether you’re making it for Sunday dinner or meal prepping for the week, it’s an easy and delicious recipe you’ll turn to again and again. Try it and let me know how it turns out!

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