Description
A simple and flavorful recipe for an easy roast chicken, perfect for a weeknight meal or a special occasion. This recipe focuses on a flavorful herb rub and simple preparation for a delicious outcome.
Ingredients
- 1 (3-4 lb) whole roasting chicken
- 2 tbsp olive oil
- 1 tbsp dried rosemary
- 1 tbsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground black pepper to taste
- 1 lemon, halved
- 1 head garlic, cut in half horizontally (optional)
Instructions
- Preheat oven to 400°F (200°C).
- Remove giblets from the chicken cavity and pat the chicken dry thoroughly with paper towels. This helps the skin crisp.
- In a small bowl, combine olive oil, rosemary, thyme, garlic powder, onion powder, salt, and pepper.
- Rub the herb mixture all over the outside of the chicken, making sure to get under the wings and legs.
- Place the lemon halves and garlic head (if using) inside the chicken cavity.
- Tie the chicken legs together with kitchen twine and tuck the wing tips under the body to prevent them from burning.
- Place the chicken in a roasting pan or a large oven-safe skillet.
- Roast for 1 hour to 1 hour 20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh without touching bone.
- If the skin starts to get too dark, you can loosely tent it with aluminum foil.
- Once cooked, remove the chicken from the oven, tent loosely with foil, and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist chicken.
Notes
- Patting the chicken dry is crucial for crispy skin.
- Resting the chicken after cooking is important for juiciness.
- Adjust roasting time based on the size of your chicken.