Here’s a simple and delicious recipe for homemade roasted chicken:
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tbsp olive oil or melted butter
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 1 large onion, quartered
- 2-3 sprigs of fresh rosemary
- 2-3 sprigs of fresh thyme
- Salt and freshly ground black pepper
- 1 tsp paprika (optional)
- 1 tsp garlic powder (optional)
- 1 cup chicken broth or water
Instructions
- Prepare the Chicken:
- Preheat your oven to 425°F (220°C).
- Remove the chicken from the refrigerator and let it sit at room temperature for about 30 minutes.
- Remove any giblets from the cavity of the chicken and pat the chicken dry with paper towels.
- Season the Chicken:
- Rub the chicken all over with olive oil or melted butter.
- Season the chicken generously with salt and pepper, both inside and out.
- If using, sprinkle paprika and garlic powder over the chicken for extra flavor.
- Stuff the Chicken:
- Stuff the cavity of the chicken with the lemon halves, garlic halves, onion quarters, and fresh herbs (rosemary and thyme).
- Truss the Chicken (optional):
- Trussing helps the chicken cook evenly and keeps the stuffing inside. To truss, tuck the wings under the body of the chicken and tie the legs together with kitchen twine.
- Roast the Chicken:
- Place the chicken on a rack in a roasting pan. If you don’t have a rack, you can place the chicken directly in the pan or on a bed of vegetables like carrots, celery, and potatoes.
- Pour the chicken broth or water into the bottom of the roasting pan.
- Roast the chicken in the preheated oven for about 1 hour and 20 minutes to 1 hour and 30 minutes, or until the internal temperature reaches 165°F (75°C) when measured with a meat thermometer in the thickest part of the thigh (without touching the bone).
- Baste the chicken occasionally with the juices from the pan to keep it moist.
- Rest the Chicken:
- Once the chicken is done, remove it from the oven and tent it loosely with aluminum foil. Let it rest for about 15-20 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.
- Carve and Serve:
- Carve the chicken by first removing the legs and thighs, then the wings, and finally the breasts. Serve with the pan juices or gravy and your favorite side dishes.
Enjoy your homemade roasted chicken!
