Roast the Most Delicious Roasted Chicken Recipe

Roasted chicken recipe is so simple and delicious meal, you’ll never want to search and buy a rotisserie chicken near me again!
roasted chicken recipe featured image oven roasted pinit View Gallery 4 photos

This roasted chicken recipe is so simple and delicious, you’ll never want to buy a rotisserie chicken again!

Roasted chicken is one of those classic dishes that everyone loves. It’s perfect for a cozy family dinner, a festive holiday meal, or a special occasion. But did you know that making your own roasted chicken at home is easier than you think? And it tastes so much better than any store-bought chicken!

Roasted Chicken Recipe

Roasted chicken is a dish that involves cooking a whole or cut-up chicken in an oven, usually with seasonings, butter, oil, or other ingredients to add flavor and moisture. Roasted chicken is a popular and versatile meal that can be served with various sides, sauces, or salads. Roasted chicken can also be stuffed with herbs, vegetables, fruits, or other fillings to enhance the taste and aroma.

roasted chicken recipe featured image oven roasted

In this post, I’ll show you how to make the most amazing roasted chicken ever, with crispy golden skin and juicy tender meat. You’ll only need a few ingredients and some simple steps to achieve this roast chicken perfection. Plus, you’ll get some tips and tricks on how to season, stuff, tie, and carve your chicken like a pro.

This roasted chicken recipe is inspired by the French style of roasting poultry, which involves rubbing butter and herbs under and over the skin, stuffing the cavity with aromatics like lemon, garlic, and rosemary, and roasting the chicken on a bed of onion slices. This creates a flavorful and moist chicken that’s infused with the aromas of the herbs and lemon. And the best part is, you’ll also get some delicious pan juices that you can use as a sauce or make into gravy.

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Roasted chicken is not only tasty, but also nutritious. It’s high in protein, low in carbs, and rich in B vitamins, selenium, zinc, iron, and phosphorus. It can also be cooked in various ways to suit different preferences and cuisines. You can use different spices, herbs, marinades, or glazes to change up the flavor of your roasted chicken. You can also serve it with different sides, sauces, or salads to make a complete meal.

Serving Suggestions

Roasted chicken goes well with almost any side dish. Some of my favorites are mashed potatoes, roasted vegetables, green beans, cornbread stuffing, cranberry sauce, or coleslaw. You can also make some sandwiches or salads with the leftover chicken for lunch the next day.

Facts about Roasted Chicken

Roast chicken is a dish that appears in a wide variety of cuisines worldwide. It is usually cooked with its own fat and juices by circulating the meat during roasting, and exposed to fire or heat with some type of rotary grill. Some examples of roast chicken dishes are hendl (German), pollo asado (Spanish), tandoori chicken (Indian), and shawarma (Middle Eastern).

Benefits and Drawbacks

Benefits of roasted chicken:

  • It is high in protein, which helps build and repair muscles, bones, and tissues.
  • It is low in carbohydrates, which can help regulate blood sugar levels and prevent cravings.
  • It is rich in B vitamins, especially niacin and vitamin B6, which support the nervous system and metabolism.
  • It contains selenium, zinc, iron, and phosphorus, which are essential minerals for immunity, blood health, and bone health.
  • It can be cooked in various ways to suit different preferences and cuisines, such as using different spices, herbs, marinades, or glazes.

Drawbacks of roasted chicken:

  • It can be high in fat and cholesterol, especially if the skin is eaten or if the chicken is cooked with a lot of oil or butter. This can increase the risk of heart disease and stroke.
  • It can be contaminated with bacteria, such as salmonella or campylobacter, if not handled or cooked properly. This can cause food poisoning and gastrointestinal distress.
  • It can be dry or tough if overcooked or undercooked, which can affect the texture and flavor of the meat.
  • It can be expensive or hard to find depending on the availability and quality of the chicken.
Difficulty: Beginner Prep Time 15 mins Cook Time 90 mins Rest Time 15 mins Total Time 2 hrs
Servings: 6 Calories: 614 kcal (Per serving)
Best Season: Winter

Description

This roasted chicken recipe is so simple and delicious! It’s slathered with a garlic-herb-lemon butter that makes the skin crispy and flavorful.

Chicken is stuffed with lemon wedges, garlic cloves, and rosemary sprigs that add more aroma and moisture to the meat. It’s roasted on a bed of onion slices that caramelize in the oven and create a tasty sauce. It’s easy to make with just a few ingredients and steps.

It’s perfect for any occasion!

Best Season: Any season, but best specially fall and winter.

Ingredients for Roasted Chicken

Ingredients

Instructions for Roasted Chicken Recipe

Instructions

  1. Preheat Oven

    Preheat oven to 450°F. Pat the chicken dry with paper towels and place it in a large roasting pan.

  2. Mix and Stir

    In a small bowl, stir together butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper.

  3. Rub the chicken

    Gently loosen the skin on the chicken breast and thighs and rub the butter mixture under the skin and all over the outside of the chicken. Squeeze the lemon over the chicken.

  4. Fill the cavity

    Place the lemon rinds in the cavity along with the halved garlic and 3 thyme sprigs.

  5. Tie em up

    Using kitchen twine, tie the legs together. Place the onion slices and the remaining 3 sprigs of thyme around the chicken in the bottom of the pan.

  6. Bake the chicken

    Place the chicken into the oven and reduce the temperature to 425°F. Bake until golden brown and a thermometer inserted in the thickest part registers 165°F, about 1 hour 15 minutes to 1 hour 30 minutes, basting with juices every 30 minutes.

  7. Rest the Roasted Chicken and Serve

    Let the chicken rest at room temperature for 15 minutes before carving. Serve with roasted onion and pan drippings.

Nutrition Facts

Servings 6


Amount Per Serving
Calories 614kcal
% Daily Value *
Total Fat 42g65%
Saturated Fat 17g85%
Cholesterol 195mg65%
Sodium 489mg21%
Total Carbohydrate 5g2%
Dietary Fiber 1g4%
Sugars 2g
Protein 51g102%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Notes:

  • You can use dried herbs instead of fresh ones, but reduce the amount by half.
  • You can also add other aromatics to the cavity, such as onion, carrot, celery, or apple.
  • You can make gravy with the pan drippings by adding some flour and chicken broth to a saucepan over medium heat and whisking until smooth and thickened.

Equipments used/needed:

  • Roasting pan
  • Small bowl
  • Spoon
  • Kitchen twine
  • Meat thermometer
  • Cutting board
  • Knife

I hope you enjoyed this roasted chicken recipe and found it helpful. If you try it, let me know how it turned out in the comments below. I’d love to hear from you! And don’t forget to share this recipe with your friends and family who love chicken as much as you do. Happy roasting! 😊

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Frequently Asked Questions

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How do I store leftover roasted chicken?

You can store leftover roasted chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. To reheat, thaw in the refrigerator if frozen, then microwave or bake until heated through.

How do I make my roasted chicken more crispy?

To make your roasted chicken more crispy, you can increase the oven temperature to 450°F for the last 10 minutes of baking or broil it for a few minutes until the skin is browned and crisp. Be careful not to burn it though!

How do I make my roasted chicken more moist?

To make your roasted chicken more moist, you can brine it before roasting by soaking it in a saltwater solution for a few hours or overnight. This will help retain moisture and flavor in the meat. You can also baste it frequently with the pan juices or some broth while roasting.

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