Name: Oven-Roasted Chicken
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 whole chicken (about 4-5 lbs); 2 tablespoons olive oil or melted butter; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon dried thyme; 1 teaspoon dried rosemary; 1 lemon, halved; 4 cloves garlic, smashed; 1 small onion, quartered; 2 sprigs fresh rosemary (optional)

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Oven-roasted chicken is the ultimate comfort food, perfectly juicy and packed with flavor. With aromatic herbs and spices and a golden, crispy skin, this recipe is sure to become a family favorite. Whether you’re serving it for a special occasion or a cozy weeknight dinner, this dish never disappoints.

Ingredients

1 whole chicken (about 4-5 lbs)

2 tablespoons olive oil or melted butter

1 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

1 teaspoon dried thyme

1 teaspoon dried rosemary

1 lemon, halved

4 cloves garlic, smashed

1 small onion, quartered

2 sprigs fresh rosemary (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 425°F (220°C).

Pat the chicken dry with paper towels and place it in a roasting pan or cast-iron skillet.

Rub the olive oil or melted butter all over the chicken, including under the skin for extra flavor.

In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, thyme, and dried rosemary. Sprinkle this seasoning blend evenly over the chicken.

Stuff the cavity of the chicken with lemon halves, garlic cloves, onion, and fresh rosemary sprigs if using.

Tie the legs together with kitchen twine to help the chicken cook evenly.

Roast in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (75°C).

Baste the chicken with its juices halfway through cooking for extra moisture.

Once cooked, remove from the oven and let it rest for 10-15 minutes before carving.

Serve with roasted vegetables or mashed potatoes for a complete meal.

Servings and timing

Servings: 6 servings

Prep time: 10 minutes

Cooking time: 1 hour 15 minutes

Total time: 1 hour 25 minutes

Storage/Reheating

I recommend storing any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, I usually pop the chicken back in the oven at 350°F (175°C) for about 10-15 minutes or until heated through. You can also microwave individual portions, but reheating in the oven helps maintain the crispy skin.

FAQs

How do I know when the chicken is done?

I always check the internal temperature using a meat thermometer. When it reaches 165°F (75°C) in the thickest part of the thigh, the chicken is fully cooked.

Can I use fresh herbs instead of dried?

Yes, fresh herbs can work beautifully in this recipe! I would use about three times the amount of fresh herbs as dried ones. For example, use 3 teaspoons of fresh rosemary instead of 1 teaspoon dried rosemary.

Can I roast the chicken at a lower temperature?

You can, but I like the higher temperature (425°F) because it gives the skin that perfect crispy texture. If you choose to roast it at a lower temperature, like 375°F, it might take a little longer to cook.

Can I stuff the chicken with other ingredients?

Yes! You can get creative with your stuffing. Some other great additions are carrots, celery, or even a whole head of garlic. Just make sure the stuffing doesn’t overcrowd the cavity, allowing air to circulate for even cooking.

How do I make sure the chicken stays juicy?

To keep the chicken juicy, I recommend basting it halfway through cooking with its own juices. Also, letting it rest for 10-15 minutes after roasting helps lock in moisture before carving.

Conclusion

This oven-roasted chicken recipe is a classic that never goes out of style. With simple ingredients and straightforward directions, it’s perfect for any skill level in the kitchen. I love how versatile it is – I can pair it with nearly any side dish, from roasted vegetables to mashed potatoes. Whether it’s for a holiday meal or a casual dinner, this juicy, flavorful chicken will always impress.

Recipe:

Oven-Roasted Chicken

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This oven-roasted chicken recipe is a simple yet flavorful meal that guarantees crispy skin and juicy meat. Infused with aromatic herbs like rosemary and thyme, and a zesty lemon and garlic filling, it’s a comforting and satisfying dish perfect for family dinners or special occasions.

Total Time: 1 hour 25 minutes
Yield: 6 servings

Instructions

Preheat the oven to 425°F (220°C).
Pat the chicken dry with paper towels and place it in a roasting pan or cast-iron skillet.
Rub olive oil or melted butter all over the chicken, including under the skin for extra flavor.
Mix salt, pepper, garlic powder, onion powder, paprika, thyme, and dried rosemary in a small bowl. Sprinkle the seasoning blend evenly over the chicken.
Stuff the cavity with lemon halves, garlic cloves, onion, and fresh rosemary if using.
Tie the legs together with kitchen twine to ensure even cooking.
Roast for about 1 hour and 15 minutes, or until the internal temperature at the thickest part of the thigh reaches 165°F (75°C).
Baste halfway through cooking for extra moisture.
Rest the chicken for 10-15 minutes before carving.
Serve with your choice of side dishes like roasted vegetables or mashed potatoes.