Name: Oven Roasted Chicken
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 whole chicken (about 4-5 lbs); 2-3 tbsp olive oil or melted butter; 4 garlic cloves, peeled; 1 lemon, halved; 1 onion, quartered; 2-3 sprigs fresh rosemary or thyme; 1 ½ tsp salt; 1 tsp black pepper; 1 tsp paprika (optional); 2 carrots, chopped (optional); 2 potatoes, chopped (optional)

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Why You’ll Love Oven Roasted Chicken Recipe

This Oven Roasted Chicken is incredibly versatile and easy to make. It requires minimal prep, yet yields a deeply flavorful and juicy chicken that feels both homey and elegant. The crispy, seasoned skin locks in moisture, and the aroma alone will bring everyone to the table. Best of all, it’s adaptable—you can add your favorite herbs, spices, or veggies to customize the flavor profile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole chicken
Olive oil or melted butter
Garlic cloves
Lemon
Onion
Fresh rosemary or thyme
Salt
Black pepper
Paprika (optional)
Carrots and potatoes (optional for roasting with the chicken)

Directions

Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken’s cavity and pat the chicken dry with paper towels.
Rub the entire chicken with olive oil or melted butter, making sure to coat it evenly.
Season generously with salt, black pepper, and paprika if using. Rub the seasoning under the skin and inside the cavity as well.
Stuff the cavity with halved lemon, garlic cloves, onion quarters, and herbs like rosemary or thyme.
Tie the legs together with kitchen twine and tuck the wings under the bird for even cooking.
Place the chicken breast-side up on a rack in a roasting pan. Add chopped carrots and potatoes around the chicken if desired.
Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.

Servings and timing

This recipe serves 4 to 6 people. Preparation takes about 15 minutes, and cooking time is approximately 1 hour and 15 minutes. Resting adds an additional 10-15 minutes before serving.

Variations

Add different herbs such as sage, parsley, or oregano for a different flavor profile.
Use garlic herb butter under the skin for an extra rich taste.
For a spicier version, add cayenne pepper or chili flakes to the seasoning mix.
Roast the chicken over a bed of sliced lemons and onions for an added citrus aroma.
Use a dry rub or marinade the night before for even deeper flavor.

Storage/Reheating

Store leftover roasted chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place pieces in a baking dish, cover with foil, and warm in a 350°F (175°C) oven for 15-20 minutes until heated through. You can also reheat individual portions in the microwave for 1-2 minutes, though the skin may lose its crispness.

FAQs

How do I know when the chicken is fully cooked?

The chicken is done when the internal temperature reaches 165°F (75°C) at the thickest part of the thigh without touching the bone. The juices should run clear when pierced.

Can I use chicken parts instead of a whole chicken?

Yes, you can use bone-in, skin-on chicken thighs, breasts, or drumsticks. Adjust the cooking time accordingly, usually around 35-45 minutes depending on the size.

What can I use if I don’t have a roasting pan?

You can use a cast iron skillet, a baking dish, or even a sheet pan with a wire rack. Just make sure the pan is oven-safe and allows for airflow underneath the chicken.

How do I get extra crispy skin?

Patting the chicken dry before seasoning and roasting at a high temperature (425°F) helps the skin become crisp. You can also broil it for the last 5 minutes for extra crispiness.

Should I baste the chicken while it roasts?

Basting is optional. It can help keep the skin moist but may also prevent it from getting as crisp. If you choose to baste, do so sparingly.

Can I roast vegetables with the chicken?

Yes, roasting vegetables like carrots, potatoes, or onions alongside the chicken adds flavor and makes a complete meal. Just toss them in oil and season before adding them to the pan.

Can I freeze leftover roasted chicken?

Yes, you can freeze it for up to 3 months. Wrap it tightly in foil or plastic wrap and place it in a freezer-safe bag or container. Thaw in the refrigerator before reheating.

How long should I let the chicken rest after roasting?

Let the chicken rest for 10-15 minutes before carving. This allows the juices to redistribute and keeps the meat tender and moist.

What’s the best way to carve a whole roasted chicken?

Start by removing the legs and thighs, then cut the wings, and finally slice the breast meat. Use a sharp carving knife and work on a stable cutting surface.

Can I prepare the chicken in advance?

Yes, you can season and stuff the chicken a few hours in advance and refrigerate it until ready to roast. Let it sit at room temperature for about 30 minutes before cooking.

Conclusion

Oven Roasted Chicken is a classic dish that never goes out of style. With its juicy, tender meat and crispy skin, it’s both satisfying and easy to prepare. Whether you’re cooking for a family dinner or a special occasion, this recipe provides the perfect foundation for a delicious and comforting meal.

Oven Roasted Chicken

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Oven Roasted Chicken is a classic comfort food featuring juicy meat and crisp golden skin, perfect for both weeknight dinners and special occasions.

Author: Emily
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4 to 6 servings
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Halal

Instructions

Preheat your oven to 425°F (220°C).
Remove the giblets from the chicken’s cavity and pat the chicken dry with paper towels.
Rub the entire chicken with olive oil or melted butter, making sure to coat it evenly.
Season generously with salt, black pepper, and paprika if using. Rub the seasoning under the skin and inside the cavity as well.
Stuff the cavity with halved lemon, garlic cloves, onion quarters, and herbs like rosemary or thyme.
Tie the legs together with kitchen twine and tuck the wings under the bird for even cooking.
Place the chicken breast-side up on a rack in a roasting pan. Add chopped carrots and potatoes around the chicken if desired.
Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.

Notes

Patting the chicken dry before roasting helps achieve crispy skin.
You can customize the herbs and spices to your preference.
Use a meat thermometer to ensure the chicken is cooked through.
Letting the chicken rest is essential for juicy meat.

Nutrition

Serving Size: 1/6 chicken with skin and veggies
Calories: 400
Sugar: 2g
Sodium: 550mg
Fat: 25g
Saturated Fat: 7g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 35g
Cholesterol: 110mg