Imagine pulling a golden-brown, perfectly roasted chicken out of the oven, its skin crispy and glistening, while aromatic herbs fill your kitchen with an irresistible aroma. This isn't just another chicken recipe – it's a culinary adventure that will transform your home cooking and impress everyone at your dining table. Whether you're a novice cook or a seasoned chef, our foolproof method guarantees a show-stopping main dish that's tender, succulent, and bursting with flavor in every single bite.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 4-6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tbsp olive oil
- 1 lemon, quartered
- 4 cloves garlic, smashed
- 1 tbsp rosemary
- 1 tbsp thyme
- Salt and pepper to taste
- 1 cup chicken broth
Instructions
- Remove the whole chicken from refrigerator 30 minutes before cooking to allow it to come to room temperature, ensuring even cooking.
- Preheat the oven to 425°F (218°C). Place a rack in the lower-middle position of the oven.
- Pat the chicken dry thoroughly with paper towels. This helps achieve crispy, golden-brown skin.
- In a small bowl, mix olive oil, chopped rosemary, thyme, minced garlic, salt, and black pepper to create a herb rub.
- Gently loosen the chicken's skin with your fingers and spread half of the herb mixture directly onto the meat under the skin.
- Rub the remaining herb mixture all over the outside of the chicken, ensuring complete coverage.
- Stuff the chicken cavity with quartered lemon and any remaining herb sprigs for additional flavor.
- Tie the chicken legs together with kitchen twine to ensure even cooking and maintain a compact shape.
- Place the chicken breast-side up in a roasting pan or large cast-iron skillet. Pour chicken broth into the bottom of the pan.
- Roast the chicken in the preheated oven for approximately 1 hour and 30 minutes, or until the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh.
- Baste the chicken with pan juices every 30 minutes to keep the meat moist and enhance browning.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes. This allows juices to redistribute, ensuring moist meat.
- Carve the chicken and serve hot, spooning some of the pan drippings over the meat for extra flavor.
Tips
- Temperature Matters: Always let your chicken sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Dry Skin is Key: Pat the chicken completely dry with paper towels to achieve that coveted crispy, golden-brown skin.
- Herb Rub Magic: Don't be shy with your herb mixture – massaging it under the skin and all over the exterior will maximize flavor penetration.
- Basting is Essential: Regular basting every 30 minutes keeps the meat incredibly moist and enhances the chicken's overall color and taste.
- Use a Meat Thermometer: Always check the internal temperature reaches 165°F (74°C) in the thickest part of the thigh for safe, perfectly cooked chicken.
- Resting is Crucial: Allow the chicken to rest 15-20 minutes after cooking to let juices redistribute, ensuring each slice is wonderfully tender and juicy.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
