A perfectly roasted chicken is a classic, comforting dish that should be tender, juicy, and packed with flavor. Whether you’re cooking for a family dinner, a special occasion, or a holiday feast, this Best Chicken Roast Ever recipe will leave you with a golden, crispy skin, tender meat, and a flavor-packed experience that will have everyone asking for seconds.
Ingredients:
- 1 whole chicken (about 4-5 pounds)
- 2 tablespoons olive oil (or melted butter for extra richness)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons paprika (smoked or regular, depending on preference)
- 1 teaspoon dried thyme (or rosemary, optional)
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 1 lemon (halved)
- 4 garlic cloves (crushed)
- 1 bunch fresh thyme (or rosemary)
- 1 onion (quartered)
- 1 cup chicken broth (for roasting)
- Optional vegetables for roasting: carrots, potatoes, parsnips, or any root vegetables, cut into chunks
Stage 1: Preparing the Chicken
- Preheat the oven. Begin by preheating your oven to 425°F (220°C). This high temperature is essential to get the skin crispy while keeping the inside juicy.
- Prepare the chicken. Remove the chicken from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Pat the chicken dry with paper towels—this will help the skin crisp up during roasting.
- Season the chicken. Drizzle the olive oil (or melted butter) all over the chicken, ensuring that it’s well coated. Season generously with salt, pepper, garlic powder, onion powder, paprika, thyme, and oregano. Make sure to rub the seasoning under the skin of the chicken as well, particularly around the breast area. This will infuse the meat with extra flavor.
- Stuff the chicken. Stuff the cavity of the chicken with the halved lemon, crushed garlic cloves, and a few sprigs of fresh thyme. The lemon will add moisture and flavor, while the garlic and thyme will infuse the chicken with an aromatic fragrance.
- Tie the legs and tuck the wings. Use kitchen twine to tie the legs together, ensuring that the chicken cooks evenly. Tuck the wings underneath the chicken so they don’t burn during roasting.