Roasted Chicken
This roasted chicken recipe results in a succulent interior and crispy, golden skin, perfect for impressing family and friends with minimal hands-on time.
Ingredients
Main Ingredients
- 1 whole whole chicken (about 4-5 lbs)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 whole lemon, halved
- Fresh herbs (like rosemary or thyme)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). This high temperature will ensure that the skin gets crispy while keeping the chicken juicy.
- Prepare the chicken by removing any giblets from inside the cavity. Rinse the chicken under cold water and pat it dry with paper towels.
- Season generously by rubbing the olive oil all over the chicken, ensuring some gets underneath the skin. Sprinkle with salt and pepper, then stuff the cavity with lemon halves and fresh herbs.
Cooking
- Place the chicken breast-side up in a roasting pan or cast-iron skillet. Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- For the last 15 minutes, increase the heat to 450°F (230°C) for extra crispiness.
Serving
- Once done, let the chicken rest for 10-15 minutes to allow the juices to redistribute.
Notes
You can prepare the chicken the night before and let it marinate in the fridge for extra flavor. Use leftover bones to make chicken broth.