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Easy Roast Chicken

Easy Roast Chicken

The ultimate comfort food, Easy Roast Chicken delivers crispy skin and juicy meat that's perfect for any occasion. This simple yet satisfying recipe is sure to become a family favorite, making it the star of your dinner table tonight!
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3-4 lb Whole chicken A 3-4 pound whole chicken will serve 3-4 people.
  • to taste Salt Use enough to season the chicken generously.
  • to taste Pepper Freshly ground pepper works best.
  • 2 sprigs Rosemary Fresh rosemary adds a fragrant flavor.
  • ½ Yellow onion Quartered, it adds moisture and flavor.
  • ½ Lemon Cut into wedges for added zest.
  • ½ cup Unsalted butter Melted to create a rich, flavorful coating.
  • 2 teaspoons Olive oil For browning and added richness.
  • 1 clove Garlic Minced for robust flavor.
  • 1 teaspoon Parsley Chopped for garnishing.
  • 1 sprig Rosemary Chopped for extra flavor.

Equipment

  • Roasting pan
  • Kitchen twine
  • Instant-Read Thermometer

Method
 

  1. Take the chicken out of the fridge 30 minutes prior to cooking.
  2. Preheat the oven to 450°F (230°C) standard oven, or 430°F (220°C) convection/fan oven.
  3. In a small bowl or jug, melt the butter. Mix in olive oil, garlic, parsley, rosemary, salt, and pepper. Set aside.
  4. Pat the chicken dry with paper towels.
  5. Place the chicken in a roasting pan and season with salt and pepper from all sides. Pour the herb butter all over the chicken, and with a brush spread it evenly all over the chicken.
  6. Stuff the cavity with the quartered onion, rosemary sprigs, and lemon wedges.
  7. Truss the chicken legs with kitchen twine, season with salt and pepper again, and transfer to the oven.
  8. Roast for 15 minutes at 450°F (230°C) standard oven, or 430°F (220°C) convection/fan oven.
  9. Lower the heat to 400°F (200°C) standard oven, or 380°F (190°C) convection/fan oven. And roast for 45 minutes (this changes depending on the size of your chicken). Baste twice starting at 30-40 minutes by spooning some pan juices over the chicken.
  10. Check the internal temperature of the chicken, when it reaches 165°F (74°C) at the thickest part of the thigh, the chicken is ready. Remove from the oven.
  11. Allow the chicken to rest for 15-20 minutes uncovered before carving and serving.

Notes

  • Brining: If you have time, I recommend that you brine the chicken first for juicier meat.
  • Timing Adjustment: If you forgot to take the chicken out of the fridge 30 minutes prior to cooking, just add 10 minutes to the total cooking time.
  • Giblets: Remove the bag of giblets from the chicken's cavity; use them to make stock or discard them.
  • Drying: When you pat the chicken dry with paper towels, ensure to do it inside the cavity as well for the best results.
  • Vegetables: For a complete meal, prep some root vegetables and place them in the pan with the chicken.