Classic Roast Chicken

★ 4.5 · Medium

A whole roasted chicken with crackling golden skin and juicy meat is one of the most satisfying meals you can put on a table, and it is far easier than it looks. Simple aromatics and a hot oven do most of the work.

20 minPrep Time

80 minCook Time

100 minTotal Time

1 whole chicken, 4 servingsYield

Why You'll Love This

Crisp, golden skin with juicy, tender meat
One-pan meal with vegetables roasted underneath
Simple pantry seasonings, no special equipment needed

Ingredients

1 whole chicken (4 to 5 lb)chicken, giblets removed
3 tablespoonsunsalted butter, softened
1 tablespoonolive oil
2 teaspoonskosher salt
1 teaspoonblack pepper
1 teaspoondried thyme
1 teaspoongarlic powder
1lemon, halved
1 headgarlic, halved crosswise
4 sprigsfresh rosemary
1yellow onion, quartered
2carrots, cut into large chunks
2 tablespoonsall-purpose flour, for gravy (optional)
1 cupchicken broth, for gravy (optional)

Nutrition (estimated per serving)

420Calories

38gProtein

27gFat

6gCarbs

1gFiber

620mgSodium

Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.

Method

Remove the chicken from the fridge 30 minutes before cooking so it comes closer to room temperature; this helps it cook evenly. Preheat the oven to 425F and set a rack in the lower third.
Pat the chicken completely dry inside and out with paper towels; dry skin is the key to crisp, golden skin.
In a small bowl, mash the softened butter with the olive oil, salt, pepper, thyme, and garlic powder into a paste.
Season the cavity with a pinch of salt, then stuff it with the lemon halves, garlic head, rosemary sprigs, and a few onion quarters.
Rub the butter mixture all over the outside of the chicken, working some under the breast skin with your fingers for extra flavor and browning.
Tie the legs together with kitchen twine and tuck the wing tips under the body so they do not burn.
Scatter the remaining onion and the carrots in a roasting pan or large cast-iron skillet, and set the chicken breast-side up on top of the vegetables.
Roast for 20 minutes at 425F, then reduce the oven temperature to 375F and continue roasting for 50 to 60 minutes more.
Check doneness with an instant-read thermometer inserted into the thickest part of the thigh, avoiding bone; it should read 165F, and the juices should run clear, not pink.
If the skin is browning too fast before the chicken is done, loosely tent the top with foil.
Transfer the chicken to a cutting board and let it rest, loosely tented with foil, for 15 minutes before carving; this keeps the juices in the meat instead of on your board.
For a quick gravy, pour the pan drippings into a saucepan, whisk in the flour over medium heat for 1 minute, then slowly whisk in the chicken broth and simmer 3 to 4 minutes until thickened.
Carve the chicken into pieces and serve with the roasted vegetables and gravy.

Tips

Salting the chicken and letting it sit uncovered in the fridge for a few hours (or overnight) before roasting produces even crispier skin.
Basting is not necessary and can actually soften the skin; leave the chicken alone while it roasts.