Whole Roast Chicken Recipe (Easy!)
This easy roast chicken recipe delivers juicy, flavorful results with minimal effort. Perfect for a weeknight dinner or a casual weekend meal.
Ingredients
- * 1 4 to 5-pound whole chicken, packet of giblets removed
- * 1 tablespoon extra-virgin olive oil
- * ½ teaspoon Italian seasoning
- * 1 teaspoon kosher salt
- * ½ teaspoon freshly ground black pepper
- * 1 lemon halved
- * 4 sprigs fresh rosemary
- * 4 sprigs fresh thyme
- * 1 large onion quartered
- * 4 carrots peeled and roughly chopped
- * 4 celery stalks roughly chopped
Instructions
- Preheat oven to 400°F (200°C). Pat the chicken dry with paper towels. This helps the skin crisp up nicely.
- In a small bowl, combine the olive oil, Italian seasoning, salt, and pepper.
- Rub the oil mixture all over the chicken, ensuring you get under the skin of the breast as well.
- Place the lemon halves, rosemary, and thyme inside the chicken cavity.
- Arrange the onion, carrots, and celery in the bottom of a roasting pan. Place the chicken on top of the vegetables.
- Roast for 1 hour 15 minutes to 1 hour 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). Cooking time will depend on the size of your chicken.
- Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
- Carve the chicken and serve with the roasted vegetables.
Notes
You can substitute other herbs like sage or oregano for the rosemary and thyme. For extra flavor, try adding a few cloves of garlic to the roasting pan. If you prefer crispier skin, increase the oven temperature to 425°F (220°C) for the last 15-20 minutes of cooking. Always use a meat thermometer to ensure the chicken is cooked through.