Roasted Chicken Recipe

Prep and dry

Remove chicken from refrigerator 30–45 minutes before roasting to come toward room temperature. Preheat oven to 425°F (220°C). Pat the chicken thoroughly dry inside and out with paper towels — dry skin helps achieve crispness.

Tuck the wing tips under the bird and tie the legs together with kitchen twine (trussing) to promote even cooking. Season the cavity generously with 1 tablespoon kosher salt and about 1/2 teaspoon black pepper.

Make herb-lemon butter

In a small bowl, combine the softened unsalted butter (4 tbs), lemon zest, lemon juice (1–2 tbs), minced garlic (3 cloves), chopped rosemary (1 tsp), chopped thyme (1 tsp), paprika (1 tsp), and the remaining 1 tablespoon kosher salt and 1/2 teaspoon black pepper. Mix until homogenous.

Gently loosen the skin over the breasts by sliding your fingers between the skin and meat, being careful not to tear it. Spread about two-thirds of the herb-lemon butter under the skin over the breasts and over the thighs where possible. Rub the remaining butter evenly over the outside skin of the chicken.

Stuff the chicken cavity with the halved lemon, quartered onion, smashed garlic cloves (4), and thyme sprigs. Brush or rub the outside of the chicken with 1 tablespoon olive oil to help browning.

If using vegetables, spread carrots and potatoes in a single layer in a roasting pan or ovenproof skillet. Drizzle vegetables with a little olive oil and season with salt and pepper. Place the chicken breast-side up on a rack set in the roasting pan or directly on top of the vegetables so the juices flavor them.

Place the roasting pan in the preheated 425°F (220°C) oven. Roast at 425°F for 15 minutes to jump-start browning. After 15 minutes, reduce oven temperature to 375°F (190°C) and continue roasting.

Estimate total roasting time at about 20 minutes per pound (450 g). For a 4 lb chicken, plan ~1 hour 20 minutes total (including the initial high-heat period). Begin checking temperature about 15 minutes before the estimated end time.

Insert an instant-read thermometer into the thickest part of the thigh without touching bone. The chicken is done when the thigh registers 165°F (74°C). The breast should be at least 160–165°F; carryover heat will raise it slightly while resting.

If the skin is browning too quickly, tent the bird loosely with foil for the remaining cook time.

Remove the chicken from the oven and transfer to a cutting board. Tent loosely with foil and let rest 15–20 minutes. Resting allows juices to redistribute and makes carving easier.

While the chicken rests, if you roasted vegetables under the bird, remove and keep warm. Spoon pan juices into a fat separator or skim off excess fat into a measuring cup. Reserve drippings for a quick pan sauce.

Make a simple pan sauce

Place roasting pan over medium heat on the stovetop (or use a small saucepan) and add 1 cup chicken stock or dry white wine to deglaze, scraping up browned bits with a wooden spoon. Simmer 3–5 minutes to reduce slightly, then whisk in 1 tablespoon butter off heat for shine and flavor. Taste and season with salt and pepper as needed. Strain if desired and serve alongside carved chicken.

Carve the rested chicken: remove legs and thighs, slice breasts, and serve with roasted vegetables and pan sauce. Spoon any additional pan juices over meat before serving.