Description

This classic roast chicken recipe delivers a perfectly golden, juicy bird infused with aromatic herbs and garlic. The chicken is seasoned simply with olive oil, salt, and pepper, then roasted with fresh rosemary, thyme, lemon, and garlic for a flavorful and comforting meal that serves four.

Ingredients

Main Ingredients

1 whole chicken (4-5 pounds)
2 tablespoons extra virgin olive oil
2 sprigs fresh rosemary
2 sprigs fresh thyme
4 whole garlic cloves
1 lemon, halved
1 tablespoon salt
1 teaspoon black pepper

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Instructions

Preheat Oven: Preheat the oven to 425°F (220°C) to ensure it is hot enough for roasting the chicken evenly and developing a crispy skin.
Prepare Chicken: Rinse the chicken under cool water to clean it, then pat dry thoroughly with paper towels to help the skin crisp during roasting.
Season Chicken: Rub the olive oil all over the chicken to coat it evenly. Season generously inside and out with salt and black pepper to enhance flavor.
Stuff Cavity: Insert the garlic cloves, lemon halves, and fresh rosemary and thyme sprigs into the cavity for infused aromas and tastes during roasting.
Roast Chicken: Place the chicken breast-side up in a roasting pan and roast in the oven for 1 hour to 1 hour and 15 minutes, or until the skin is golden brown and the internal temperature reaches 165°F (74°C) to ensure it is fully cooked and safe to eat.
Rest and Serve: Remove the chicken from the oven and let it rest for at least 10 minutes before carving. Resting allows the juices to redistribute, keeping the meat moist. Optionally, drizzle with pan drippings for extra flavor.

Notes

Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C) in the thickest part of the thigh.
Resting the chicken after roasting is crucial to retain its juiciness.
Feel free to substitute or add other herbs such as sage or parsley based on preference.
Leftover roasted chicken can be refrigerated for up to 3-4 days.