Description

This Oven-Roasted Chicken is juicy, tender, and packed with flavor! With crispy golden skin and a simple herb seasoning, this roast chicken is perfect for family dinners, holidays, or meal prep. The best part? It requires minimal effort but delivers maximum taste!

Ingredients

Scale

1 whole chicken (4–5 lbs)
3 tbsp olive oil or melted butter
1 1/2 tsp salt
1 tsp black pepper
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1 tsp dried thyme (or rosemary)
1 lemon, halved
4 cloves garlic, smashed
1 small onion, quartered

2 sprigs fresh rosemary (optional)

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Instructions

Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Place a wire rack inside a roasting pan or use a cast iron skillet.
Prepare the Chicken:
- Remove the giblets from the cavity if included.
- Pat the chicken dry with paper towels (this helps get crispy skin).
Season the Chicken:
- Rub olive oil or melted butter all over the chicken, including under the skin if possible.
- In a small bowl, mix the salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Sprinkle the seasoning blend evenly over the chicken.
Stuff & Tie (Optional):
- Stuff the cavity with lemon halves, smashed garlic, onion, and rosemary.
- Tie the legs together with kitchen twine for even roasting (optional).
Roast the Chicken:
- Place the chicken breast-side up on the rack.
- Roast for 1 hour 15 minutes – 1 hour 30 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- Baste with pan juices halfway through for extra flavor.
Rest & Serve:
- Remove from the oven and let the chicken rest for 10-15 minutes before carving.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad!

Notes

Crispier Skin: Let the chicken air-dry in the fridge for 4-12 hours before roasting.
Juicier Chicken: Baste with melted butter or pan juices every 30 minutes.
Leftovers: Store in the fridge for up to 4 days or freeze for up to 3 months.

Meal Prep Tip: Use leftovers for sandwiches, salads, or soups.