Roast Chicken Recipe

Tips For Juicy Oven Roasted Chicken

1-Bring the meat to room temperature before cooking. Cooking any type of meat while it’s cold will result in uneven cooking, which could be undercooking, overcooking, or both at the same time. For the best results, remove the meat from the fridge and leave it at room temperature for 45-60 minutes before roasting.

According to USDA food safety guidelines, as long as the temperature of the room is below 85°F and the chicken doesn’t stay out for longer than 2 hours, it is perfectly safe to use.

2-Use a large roasting pan with high sides when possible. In order for the meat to cook evenly, heat needs to circulate all the way around it. So, you have to use a pan that is large enough to fit the chicken. Also, a pan with high sides ensures that the heat stays closer to the roasting chicken. 

3-Cook according to internal temperature, not by time!

There are many factors that can effect the cook time of the chicken, like size of the chicken and oven temperature. So it’s very important not to roast chicken by time alone. Use a digital instant-read cooking thermometer to determine when it’s done. Chicken is safe to eat when the internal temperature of the thickest part of the breast or thigh reaches 165°F. 

4-Allow the meat to rest before carving. After removing chicken from the oven, it’s important to allow the juices to redistribute back into the meat. Otherwise, when you slice into the meat, the juices will end up on your cutting board. 

5-Preheat the oven. This is another common mistake. The oven needs to be hot enough to start the roasting process. So make sure to preheat your oven to 425°F before placing the meat inside.

Ingredient Notes

Whole Chicken – get the chicken that is between 4 and 6 lbs. and make sure it is completely thawed before starting to cook.

Butter – use unsalted butter. Since you are salting the inside and outside of the chicken, unsalted butter will help control the amount of sodium.

Garlic – you will need a whole bulb to stuff the chicken and some cloves for the seasoning of the outside.

Seasoning – remember to season the inside of the cavity with salt and pepper and you will also need some for the outside.

Herbs – using fresh herbs will give you more aromatic results and help with overall flavor of the chicken.

See recipe card for complete information on ingredients and quantities.

PRO TIP: For easier cleanup, line your roasting pan with a sheet of aluminum foil.

Preheat oven to 425°and prepare roasting pan.

Prepare the chicken for roasting: Clean it first. Take the chicken out of the package and use paper towels to dry it off. Be sure to check the cavity for giblets and neck. You can discard them, or use them to make chicken stock.

Apply seasoning: Use your fingers to apply salt and pepper all over the inside of the cavity. Don’t be afraid, give it a good amount of seasoning.

PRO TIP: To infuse more flavor, remember to season well inside the cavity.

Then, insert half a lemon, quarter of an onion, garlic bulb, sage, and thyme into the cavity. Next, use cotton twine to tie the legs together.

In a small bowl, combine melted butter and pressed garlic cloves. Brush the entire outside surface with garlic butter, then generously season the outside with salt and pepper.

Bake: Place the chicken into the prepared roasting pan and then transfer it to the oven. Bake chicken for 80 to 90 minutes, or until the juices run clear and the temperature in the center of the breast at the thickest part reaches 165°F.

NOTE: Due to carryover cooking, chicken continues to cook for another 2 to 5 degrees after you remove it from the oven.

Allow it to rest. Take the chicken out of the oven and transfer it to a carving board. Tent it loosely with a sheet of foil and let it rest for 10-15 minutes.

PRO TIP: It’s important to let meats rest after cooking so that the juices that have condensed during the cooking process have a chance to redistribute back throughout the meat.

Adding Vegetables While Roasting Chicken

When you make the roast chicken recipe, you can add vegetables right into the roasting pan with the bird. Depending on the vegetables, you can add them half way through or during the last 20-30 minutes of cooking.

• For potatoes: Cut them in half or quarters, and add them half way through the cooking time. If you plan to combine them with other vegetables, cut the potatoes into smaller pieces to ensure that they cook through.

• For carrots, onion, and celery: Cut them into pieces, and try to make them as equal in size as possible. Add during the last 20-30 minutes of cooking time. Thicker carrots will take a little longer to cook than thinner ones.

Storing and Reheating

Storing: Store leftover chicken in an airtight container in the refrigerator. You can break it down into smaller pieces for easier storage. Properly stored, it will last for about 3-4 days.

Reheating: With bone-in recipes like this one, I recommend reheating either in the oven or air fryer as opposed to the microwave. Both options will help maintain that crispy skin.

In the air fryer, I’d suggest breaking down the leftovers into breast, thighs, and drumsticks and reheating your leftovers at 360°F for about 4-5 minutes, but it also depends on size of the pieces. You may need a few more minutes if they’re very big. In the oven, I’d suggest 350°F for about 10 minutes, until heated through.