Description
This roast chicken is a flavorful and juicy dish, seasoned with aromatic herbs and citrus, featuring crispy skin and tender meat. Perfect for any gathering, it pairs beautifully with a variety of sides.
Ingredients
Scale
- 1 whole chicken (about 4–5 pounds)
- 2 tablespoons olive oil
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon smoked paprika
- 1 lemon, halved
- 4 cloves garlic, smashed
- Fresh herbs (such as rosemary, thyme, or parsley)
- 1 cup chicken broth or white wine (optional, for basting)
Instructions
- Preheat your oven to 425°F (220°C).
- Remove the chicken from its packaging, discard giblets, rinse under cold water, and pat dry with paper towels.
- In a small bowl, mix kosher salt, black pepper, garlic powder, onion powder, and smoked paprika. Drizzle olive oil over the chicken, then rub the seasoning mix all over the chicken, including inside the cavity.
- Place lemon halves, smashed garlic cloves, and fresh herbs inside the chicken cavity.
- Place a rack in a roasting pan. If you dont have a rack, use a bed of chopped vegetables to elevate the chicken.
- Position the chicken breast-side up on the rack. Pour chicken broth or white wine into the bottom of the pan if desired.
- Roast for about 1 hour and 15 minutes, basting with pan juices every 20-30 minutes.
- Use a meat thermometer to check the internal temperature in the thickest part of the thigh; it should reach 165°F (75°C). If not, roast for another 10-15 minutes and check again.
- Remove the chicken from the oven and let it rest for 15-20 minutes.
- On a cutting board, remove the legs and thighs, then slice the breast meat against the grain.
- Pair with roasted vegetables, mashed potatoes, or a fresh salad, and drizzle with pan juices.
- Pour pan drippings into a saucepan, skim fat, add flour to create a roux, then whisk in chicken broth until desired consistency is reached. Season with salt and pepper.
Notes
- For extra flavor, consider marinating the chicken overnight with the seasoning.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 75 minutes