Juicy Oven Roasted Chicken Recipe
This step-by-step recipe for an oven-roasted whole chicken always gives you perfectly tender meat and crispy skin all with minimal effort. Impress your family and guests with this simple roasted chicken recipe that's easy, reliable, and juicy!
Servings: 4 -6 servings
Equipment
Ingredients
- 1 whole chicken about 8 pounds; or a smaller 4-5 pound chicken
- salt
- black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter softened
- 8-10 fresh thyme sprigs
- 1 head garlic cut in half lengthwise
- 2 celery stalks cut into 4 large pieces
- 1 lemon cut into quarters
Instructions
- Preheat the oven to 450°F (230°C) and adjust the oven rack so the chicken will sit in the center of the oven.
- Remove the giblets and excess fat from the chicken cavity. Pat the chicken dry with paper towels. Season the inside of the cavity with salt and pepper. Stuff the cavity with fresh thyme sprigs, garlic cloves, celery stalks, and lemon.
- First, rub the outside of the chicken all over with olive oil, then rub the softened butter on the top and massage it into the skin. Generously season with salt and pepper all over the chicken skin.
- Optionally, truss the chicken by tying the legs together using kitchen twine to help it cook more evenly. Place the chicken on a roasting rack in a roasting pan, breast side up. (If you don’t have a rack, just place the chicken in a roasting or baking pan or on a rimmed baking sheet.)
- Put the roasting pan with the chicken into the preheated oven. Roast at 450°F (230°C) for about 20-25 minutes. This initial high-temperature blast helps to crisp up the skin.
- After the initial high-temperature roasting, reduce the oven temperature to 350°F (190°C). Continue roasting at this temperature for about 15-20 minutes per pound. For an 8-pound chicken, you'll roast it for about 2 hours to 2 hours 40 minutes (adjust cooking time based on weight).
- To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature in the thickest part of the thigh without touching the bone. It's safe when the internal temperature is 165°F (74°C). Cooking times will vary, so it's essential to confirm the chicken's doneness with a thermometer.
- Remove the chicken from the oven once it reaches the desired temperature. Tent the chicken with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute (called carryover cooking), resulting in juicy and tender chicken meat.
- Carve the chicken by removing the legs, wings, and breast meat. Use a sharp knife and cutting board. Serve with your favorite sides!
Notes
- If you're roasting a smaller chicken, use half of the rub ingredients and aromatics to stuff the cavity. Adjust the cooking time: 15-20 minutes per pound.
- Room Temperature: Allow the chicken to come to room temperature for about 30 minutes before roasting. This promotes even cooking.
- Trussing: While optional, trussing (tying the legs together) can help the chicken cook evenly and maintain a neater appearance.
- Carving Technique: When carving, start by removing the legs and wings, then separate the breast meat from the bone. This preserves juiciness.
- Pan Drippings: Use the pan drippings to make a delicious gravy by deglazing the pan with broth or wine and thickening it with a roux.
Nutrition
Serving: 1serving | Calories: 1069kcal | Carbohydrates: 5g | Protein: 82g | Fat: 78g | Saturated Fat: 23g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 34g | Trans Fat: 1g | Cholesterol: 342mg | Sodium: 353mg | Potassium: 907mg | Fiber: 1g | Sugar: 1g | Vitamin A: 895IU | Vitamin C: 27mg | Calcium: 78mg | Iron: 5mg
