Timeless Roast Chicken

🕒 Prep: 10 min
🔥 Cook: 1 hour 15 min
🍽 Serves: 4
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There’s something incredibly satisfying about a perfectly roasted chicken. This recipe brings out the best in a classic dish with a straightforward approach that highlights fresh herbs and citrus. Simple, flavorful, and always a hit.

Ingredients for Timeless Roast Chicken

The star of this dish is the chicken. Opt for a whole bird around 4 pounds for a perfect balance between cooking time and flavor absorption. Olive oil helps to crisp the skin, while a generous sprinkle of salt and black pepper enhances the natural flavors. Lemon adds a bright, zesty note, and garlic infuses the meat with aromatic depth. Fresh herbs like rosemary, thyme, and parsley bring a garden-fresh touch that elevates the dish.

Tips & Tricks

  • For extra crispy skin, leave the chicken uncovered in the fridge for a few hours before cooking.
  • Use a roasting rack if you have one to allow air circulation and even cooking.
  • If the skin starts to brown too quickly, tent the chicken with foil to prevent burning.

Serving Suggestions

This roast chicken pairs beautifully with roasted vegetables like carrots and potatoes, which can be cooked alongside the bird. A fresh green salad with a tangy vinaigrette complements the richness of the chicken. For an extra special touch, serve with a side of buttery mashed potatoes.

Frequently Asked Questions

Can I use dried herbs instead of fresh?
Yes, you can substitute dried herbs, but use about a third of the amount since they are more potent.
How do I store leftovers?
Store leftover chicken in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
What if I don’t have a roasting pan?
A large oven-safe skillet or a baking dish will work just fine.

Timeless Roast Chicken Recipe Walkthrough

Start by preheating your oven to 425°F (220°C). This high heat is key for achieving that golden, crispy skin. While the oven is warming up, pat the chicken dry with paper towels. This step ensures the skin gets nice and crispy, as moisture is the enemy of crispiness.

Place the chicken in a roasting pan. Drizzle it all over with olive oil, then season it generously with salt and black pepper. Don't be shy; this is where the flavor begins.

Next, stuff the cavity of the chicken with the lemon halves and smashed garlic cloves. This not only infuses the bird with wonderful aromas but also keeps it moist from the inside.

Sprinkle the chopped rosemary, thyme, and parsley evenly over the chicken. The fresh herbs will roast beautifully, imparting their fragrance and flavor throughout the bird.

Roast the chicken in your preheated oven for about 1 hour and 15 minutes. You’ll know it's done when a meat thermometer inserted into the thickest part of the thigh reads 165°F (75°C). If you don’t have a thermometer, the juices should run clear when you cut between the leg and thigh.

Once cooked, let the chicken rest for 10 minutes before carving. This resting period allows the juices to redistribute, ensuring each bite is juicy and tender.

Why You'll Love This Recipe

  • Easy to prepare with minimal ingredients.
  • Impressively flavorful with a crispy skin.
  • Perfect for a cozy family dinner or a special occasion.
  • Leftovers make delicious sandwiches or salads.

Ingredients

1 whole chicken (about 4 lbs)
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 lemon (halved)
4 garlic cloves (smashed)
1 tbsp fresh rosemary (chopped)
1 tbsp fresh thyme (chopped)
1 tbsp fresh parsley (chopped)

Step-by-step Instructions

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels and place it in a roasting pan.
3. Rub olive oil all over the chicken and season generously with salt and black pepper.
4. Stuff the cavity of the chicken with lemon halves and smashed garlic cloves.
5. Sprinkle chopped rosemary, thyme, and parsley evenly over the chicken.
6. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
7. Let the chicken rest for 10 minutes before carving.

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