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Roast Chicken Recipe

Roast Chicken Recipe

A simple and juicy roast chicken recipe with crispy golden skin, made using basic pantry ingredients—perfect for any night of the week or special occasions.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1 whole Chicken About 4–5 lbs
  • 2 tbsp Olive oil or butter Melted
  • 1 tsp Salt
  • 0.5 tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tsp Paprika Optional for color/flavor
  • 1 whole Lemon Halved for stuffing
  • 4 cloves Garlic Crushed
  • a few sprigs Rosemary or Thyme Optional fresh herbs for stuffing
  • 1 whole Onion Quartered for stuffing or roasting |

Equipment

  • 1 Roasting pan Or any oven-safe baking dish
  • 1 Meat thermometer For checking doneness (165°F)
  • 1 Knife For carving
  • 1 Foil Optional (for tenting or covering if needed)

Method
 

  1. Preheat oven to 425°F (220°C).
  2. Prepare chicken: Remove giblets and pat dry.
  3. Season: Rub with oil/butter, sprinkle mixed spices all over (even under skin if possible).
  4. Stuff: Insert lemon, garlic, herbs, and onion into cavity.
  5. (Optional) Tie legs with kitchen string.
  6. Roast uncovered for 1 hr to 1 hr 15 min (about 15 minutes per pound).
  7. Check doneness with a thermometer (165°F / 74°C in the thigh).
  8. Rest chicken 10–15 minutes before carving.

Notes

  • Patting the chicken dry helps achieve crispy skin.
  • Basting halfway through adds moisture.
  • Use pan drippings for a quick gravy.
  • Leftovers keep in the fridge for up to 4 days or freezer for 2 months.
  • Add root vegetables to the roasting pan for a one-pan meal.