Description
Perfect roasted chicken recipe with golden crispy skin every time! Simple technique using high heat and herb butter. Foolproof method for beginners!
Ingredients
For the Chicken:
- 1 whole chicken (4–5 lbs)
- 3 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
- 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried)
- 1 lemon, halved
- 1 onion, quartered
- Salt and black pepper (generous amounts)
Optional Roasted Vegetables:
- 4–5 medium potatoes, quartered
- 3–4 carrots, cut into chunks
- 1 onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper to taste
For Serving:
- Pan drippings for gravy
- Fresh herbs for garnish
Instructions
- Dry the chicken thoroughly: Remove chicken from packaging and pat completely dry with paper towels, inside and out. Use more paper towels than you think necessary, this is the most critical step for crispy skin.
- Season cavity: Sprinkle salt and pepper inside the cavity. Stuff with lemon halves, onion quarters, and fresh herb sprigs if available.
- Make herb butter: In small bowl, mix softened butter with olive oil, minced garlic, rosemary, thyme, salt, and pepper until combined into a paste.
- Apply herb butter: Carefully slide fingers between skin and breast meat to create a pocket. Spread some herb butter directly on the meat under the skin. Rub remaining butter mixture all over outside of chicken.
- Season generously: Season entire outside of chicken liberally with salt and black pepper.
- Tie legs (optional): Use kitchen twine to tie legs together for more even cooking. Can skip this step if needed.
- Rest at room temp: Let seasoned chicken sit at room temperature 30-45 minutes before roasting for more even cooking.
- Preheat oven: Heat oven to 425°F. High heat is essential for crispy skin.
- Prepare roasting pan: Place chicken breast-side up in roasting pan or large cast iron skillet. If using vegetables, toss with olive oil, salt, and pepper, then arrange around chicken.
- Roast without opening door: Roast 1 hour to 1 hour 20 minutes depending on size. Don’t open oven door for at least first 45 minutes.
- Check temperature: Chicken is done when instant-read thermometer inserted into thickest part of thigh (not touching bone) reads 165°F. Juices should run clear.
- Rest before carving: Remove from oven and tent loosely with foil. Let rest 15-20 minutes before carving to allow juices to redistribute.
- Carve and serve: Carve chicken and serve with roasted vegetables and pan drippings.
Notes
Dry skin is critical: The paper towel drying step is THE most important part. Moisture prevents crisping. Pat very thoroughly.
High heat matters: 425°F renders fat and crisps skin better than lower temperatures. Don’t reduce heat.
Don’t open the oven: Each time you open the door, you drop temperature and extend cooking time. Set timer and walk away.
Herb butter under skin: This keeps breast meat incredibly moist. Takes 2 minutes and dramatically improves results.
Room temperature start: Cold chicken in hot oven = uneven cooking. Let it sit out 30-45 minutes first.
Resting is essential: Don’t skip the 15-20 minute rest or juices will run out onto cutting board instead of staying in meat.
Size matters: Cooking time varies by size. Always use thermometer rather than timing alone. 4 lb chicken = ~60-70 minutes. 5 lb chicken = ~75-85 minutes.
Vegetables optional: Can roast chicken alone or add vegetables for complete one-pan meal.
Leftover uses: Use leftover chicken for chicken salad, tacos, soup, or sandwiches throughout the week.
- Prep Time: 20 minutes
- Rest Time: 15 minutes
- Cook Time: 1 hour 10 minutes (varies by size)
- Category: Dinner
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1/4 chicken (about 6 oz meat)
- Calories: 385 Calories
- Sugar: 0g
- Sodium: 420mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 165mg