Recipe Overview
This roasted chicken is golden, juicy, and full of simple herb and lemon flavor. A whole chicken is seasoned with olive oil, garlic, salt, pepper, fresh herbs, and lemon, then roasted until the skin is crisp and the meat is tender. It is a classic dinner recipe that works well for Sunday dinner, holidays, family meals, and leftovers throughout the week.
Why You’ll Love This Recipe
- Golden, crisp skin and juicy meat
- Made with simple ingredients
- Great for family dinners or holidays
- Pairs well with potatoes, vegetables, salads, or rice
- Leftovers can be used for sandwiches, soups, wraps, or meal prep
Ingredients You’ll Need
- 1 whole chicken, about 4–5 pounds
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 lemon, halved
- 3 fresh rosemary sprigs
- 4 fresh thyme sprigs
- Optional: 1 onion, quartered
- Optional: 3 carrots, cut into large pieces
- Optional: 1 pound baby potatoes, halved
Step-by-Step Instructions
- Preheat the oven to 425°F.
- Remove the chicken from its packaging and discard any giblets from the cavity if included. Pat the chicken very dry with paper towels. Do not rinse the chicken.
- Place the chicken breast-side up in a roasting pan, large baking dish, or oven-safe skillet.
- Rub the olive oil all over the outside of the chicken.
- In a small bowl, mix together the kosher salt, black pepper, garlic powder, and paprika.
- Sprinkle the seasoning mixture evenly over the outside of the chicken, including the legs, wings, and breast area.
- Stuff the cavity with the lemon halves, rosemary sprigs, and thyme sprigs. Add the optional onion to the cavity or around the chicken if using.
- If using carrots or potatoes, place them around the chicken in the pan.
- Roast uncovered for 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of the chicken.
- Check the temperature with a meat thermometer inserted into the thickest part of the thigh without touching the bone. The chicken is done when it reaches 165°F.
- If the skin browns too quickly before the chicken is fully cooked, loosely tent the chicken with foil.
- Let the chicken rest for 15 minutes before carving so the juices can settle.
Helpful Tips
- Pat the chicken very dry before seasoning for crispier skin.
- Do not rinse raw chicken, because it can spread bacteria around the sink and nearby surfaces.
- Use a meat thermometer for the most accurate doneness.
- Check the temperature in the thickest part of the thigh without touching the bone.
- Letting the chicken rest before carving helps keep the meat juicy.
- Add potatoes, carrots, or onions around the chicken for an easy one-pan meal.
Recipe Variations
- Make it lemon herb: Add extra lemon zest and more fresh rosemary or thyme.
- Make it smoky: Add 1 teaspoon smoked paprika to the seasoning blend.
- Make it garlic herb: Add 4 smashed garlic cloves to the cavity or roasting pan.
- Make it spicy: Add ½ teaspoon cayenne pepper or red pepper flakes to the seasoning.
- Make it with vegetables: Roast carrots, potatoes, onions, or Brussels sprouts around the chicken.
What to Serve with Roasted Chicken
Roasted chicken pairs well with mashed potatoes, roasted potatoes, rice, green beans, carrots, Brussels sprouts, salad, dinner rolls, or gravy. You can also serve it with a simple pan sauce made from the drippings.
How to Store and Reheat
Store leftover roasted chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F oven until hot and warmed through, or microwave individual portions in short intervals. Add a splash of broth before reheating if needed to help keep the meat moist.
Frequently Asked Questions
Do I need to rinse the chicken before roasting?
No. Do not rinse raw chicken. Pat it dry with paper towels instead.
How do I know when roasted chicken is done?
Use a meat thermometer. The chicken is done when the thickest part of the thigh reaches 165°F without touching the bone.
Can I use frozen chicken?
The chicken should be fully thawed before roasting so it cooks evenly.
Can I add vegetables to the pan?
Yes. Potatoes, carrots, onions, Brussels sprouts, or green beans can be added around the chicken. Larger vegetables work best because they can handle the longer roasting time.
Why is my roasted chicken dry?
Dry roasted chicken is usually caused by overcooking or carving too soon. Use a thermometer and let the chicken rest for 15 minutes before carving.
Can I freeze leftover roasted chicken?
Yes. Remove the meat from the bones, place it in a freezer-safe container, and freeze for up to 3 months.
Recipe Card
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes to 1 hour 30 minutes
Rest Time: 15 minutes
Total Time: 1 hour 45 minutes to 2 hours
Servings: 4–6
Ingredients
- 1 whole chicken, about 4–5 pounds
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 teaspoon paprika
- 1 lemon, halved
- 3 fresh rosemary sprigs
- 4 fresh thyme sprigs
- Optional: 1 onion, quartered
- Optional: 3 carrots, cut into large pieces
- Optional: 1 pound baby potatoes, halved
Instructions
- Preheat oven to 425°F.
- Remove chicken from packaging and discard any giblets from the cavity if included. Pat chicken very dry with paper towels. Do not rinse.
- Place chicken breast-side up in a roasting pan, large baking dish, or oven-safe skillet.
- Rub olive oil all over the outside of the chicken.
- In a small bowl, mix kosher salt, black pepper, garlic powder, and paprika.
- Sprinkle seasoning mixture evenly over the outside of the chicken.
- Stuff cavity with lemon halves, rosemary sprigs, and thyme sprigs.
- Add optional onion, carrots, or potatoes to the pan if using.
- Roast uncovered for 1 hour 15 minutes to 1 hour 30 minutes, depending on the size of the chicken.
- Check the temperature in the thickest part of the thigh without touching the bone. Chicken is done when it reaches 165°F.
- If the skin browns too quickly, loosely tent with foil.
- Rest chicken for 15 minutes before carving.
Storage: Store leftover roasted chicken in an airtight container in the refrigerator for up to 3–4 days. Reheat in a 350°F oven or microwave until hot and warmed through. Freeze leftover chicken meat for up to 3 months.