Savory Roasted Chicken

🕒 Prep: 15 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 6
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This savory roasted chicken recipe is your ticket to a flavorful, juicy meal that feels like a warm hug on a chilly evening. It’s a perfect balance of herbs and citrus, making it an instant family favorite.

Ingredients for Savory Roasted Chicken

Whole chicken: The star of the show, bringing protein and a satisfying heartiness. A 4-pound bird is ideal for even cooking.

Olive oil: Helps to crisp up the skin and keep the chicken moist.

Kosher salt and black pepper: Essential for enhancing the natural flavors, creating a savory base.

Lemon: Adds a vibrant, tangy brightness. Stuffing it inside the chicken allows the juices to infuse the meat.

Garlic: Deepens the flavor profile with its aromatic warmth.

Fresh thyme and rosemary: Bring a fragrant, earthy element, making the chicken smell as good as it tastes.

Onion, carrots, and celery: These vegetables soak up the chicken's juices, becoming a flavorful side dish.

Tips & Tricks

  • Let the chicken come to room temperature before roasting for more even cooking.
  • Tie the legs together with kitchen twine for a more uniform shape.
  • Add a bit of chicken stock to the pan if you prefer extra moisture in your veggies.

Serving Suggestions

This roasted chicken pairs wonderfully with a side of mashed potatoes or a fresh green salad. For a more indulgent spread, consider serving with homemade gravy made from the pan drippings.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, but use about one-third of the amount since dried herbs are more concentrated.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Can I use a smaller or larger chicken?
You can, but adjust the cooking time accordingly. Use a meat thermometer to ensure it's cooked through.

Savory Roasted Chicken Recipe Walkthrough

Start by preheating your oven to 425°F (220°C). While the oven is heating up, take your whole chicken and pat it dry with paper towels. This ensures the skin gets nice and crispy. Place your chicken in a roasting pan, making sure it sits comfortably.

Next, rub the chicken all over with olive oil, ensuring it gets into all the nooks and crannies. Sprinkle kosher salt and black pepper generously over the bird, giving it a good massage to evenly distribute the seasonings.

Cut a lemon in half and stuff both halves inside the chicken cavity along with the smashed garlic cloves, fresh thyme, and rosemary leaves. This will infuse the chicken from the inside out with wonderful flavors.

Arrange the onion, carrots, and celery around the chicken in the roasting pan. These veggies will cook and caramelize in the chicken’s juices, making them deliciously tender.

Slide the pan into your preheated oven. Roast the chicken for about 1 hour and 15 minutes. You’re aiming for the internal temperature to reach 165°F (74°C). A meat thermometer is your best friend here for accuracy.

Once done, let the chicken rest for about 10 minutes before carving. This allows the juices to redistribute, keeping the meat moist. Now, you're ready to carve and serve your masterpiece.

Why You'll Love This Recipe

  • Simple preparation with minimal ingredients.
  • Perfect for a comforting family dinner or a dinner party centerpiece.
  • Rich in flavor thanks to fresh herbs and citrus infusion.
  • Easy to customize with your favorite vegetables.

Ingredients

1 whole chicken (about 4 lbs)
2 tbsp olive oil
1 tbsp kosher salt
1 tsp black pepper
1 lemon, halved
4 cloves garlic, smashed
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary leaves
1 onion, quartered
2 carrots, chopped
2 celery stalks, chopped

Step-by-step Instructions

1. Preheat oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and place in a roasting pan.
3. Rub the chicken with olive oil, salt, and pepper.
4. Stuff the cavity with lemon halves, garlic, thyme, and rosemary.
5. Surround the chicken with onion, carrots, and celery.
6. Roast the chicken in the preheated oven for 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving and serving.

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