Description
This perfect roasted chicken is crispy, golden brown on the outside and juicy, tender on the inside. With fresh herbs, garlic, and a touch of lemon, it’s bursting with flavor. Whether for a Sunday dinner or a quick weeknight meal, this foolproof recipe guarantees delicious results every time!
Ingredients
- 1 whole chicken (5–6 lbs)
- 3 tbsp butter (or olive oil)
- 2 tsp kosher salt
- 1 tsp black pepper
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp onion powder
- 1 lemon, halved
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh sage, chopped
Instructions
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Prep the Chicken: Preheat oven to 425°F (220°C). Pat the chicken dry with paper towels for extra crispy skin.
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Season Generously: Rub the chicken all over with butter or olive oil. Season with salt, pepper, garlic, paprika, and onion powder. Stuff the cavity with lemon halves, fresh herbs, and garlic cloves.
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Truss the Chicken (Optional): Tie the legs together with kitchen twine for even cooking.
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Roast to Perfection: Place the chicken in a roasting pan, breast side up. Roast for 50-60 minutes, until the internal temperature in the thickest part of the thigh reaches 165°F (74°C). Tent with foil if the skin browns too quickly.
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Let It Rest: Remove from the oven and let it rest for 15 minutes before slicing.
Notes
- Crispy Skin Tip: Pat the chicken completely dry before seasoning.
- Checking Doneness: Use a meat thermometer in the thickest part of the thigh.
- Air Fryer Option: Roast at 360°F for about 45 minutes, flipping halfway.
- Leftovers Idea: Use shredded chicken for sandwiches, salads, or tacos.
Nutrition
- Serving Size: ~6 oz
- Calories: 450 kcal
- Sugar: 0g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 130mg