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Simple Roast Chicken

A perfectly cooked, golden-brown roast chicken with crispy skin and herbs, presented on a white plate.
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A straightforward recipe for a juicy whole roast chicken with crispy skin, perfect for a confident home cook.

Ingredients

Scale
  • 1 whole chicken (3–4 pounds)
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 3 sprigs fresh rosemary or thyme (optional)

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Remove giblets from the chicken cavity. Pat the chicken completely dry inside and out with paper towels. This is key for crispy skin.
  3. Drizzle the chicken with olive oil and rub it all over.
  4. Season generously inside and out with salt and pepper.
  5. Place the lemon halves and herb sprigs (if using) inside the chicken cavity.
  6. Truss the chicken legs together with kitchen twine if desired, though it’s not essential for this simple recipe.
  7. Place the chicken on a rack in a roasting pan or directly in a cast-iron skillet.
  8. Roast for 15 minutes at 425°F (220°C).
  9. Reduce the oven temperature to 375°F (190°C) and continue roasting for about 1 hour to 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C). Baste occasionally with pan juices if you like.
  10. Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute, making it more tender.

Notes

  • For extra flavor, you can rub softened butter mixed with herbs and garlic under the chicken skin before roasting.
  • Save the pan drippings to make a simple gravy.

Nutrition

Find it online: https://kitchenslang.com/roast-chicken-juicy-crispy-skin-recipe/