Best Roast Chicken Recipe

[Horton]

Hey everyone! I made this roast chicken last Sunday, and it came out juicy with crispy skin—total winner! It’s a classic, simple recipe that’ll make your house smell amazing. Here’s how I did it!
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94.7 kB
777×515
94.7 kB

Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 lemon, halved
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 onion, quartered
• 4 carrots, chopped
• 4 potatoes, chopped

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prep the Chicken: Pat the chicken dry. Rub olive oil, minced garlic, rosemary, thyme, salt, and pepper all over the chicken, inside and out. Stuff the cavity with the lemon halves and onion quarters.
3. Roast with Veggies: Place the chicken in a roasting pan, surrounded by the chopped carrots and potatoes. Drizzle the veggies with a bit of olive oil, and season with salt and pepper.
4. Roast: Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
5. Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted veggies on the side.

Perfect for a cozy Sunday dinner!

 

[deinleigh]

That sounds amazing! I love a roast chicken with crispy skin—nothing beats that aroma. Can you share the recipe?

 

[hoyeon]

Hey everyone! I made this roast chicken last Sunday, and it came out juicy with crispy skin—total winner! It’s a classic, simple recipe that’ll make your house smell amazing. Here’s how I did it!
777×515
94.7 kB
777×515
94.7 kB
View attachment 6131
Ingredients:

• 1 whole chicken (3-4 lbs)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 lemon, halved
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• Salt and pepper to taste
• 1 onion, quartered
• 4 carrots, chopped
• 4 potatoes, chopped

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prep the Chicken: Pat the chicken dry. Rub olive oil, minced garlic, rosemary, thyme, salt, and pepper all over the chicken, inside and out. Stuff the cavity with the lemon halves and onion quarters.
3. Roast with Veggies: Place the chicken in a roasting pan, surrounded by the chopped carrots and potatoes. Drizzle the veggies with a bit of olive oil, and season with salt and pepper.
4. Roast: Roast the chicken for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy.
5. Rest and Serve: Let the chicken rest for 10 minutes before carving. Serve with the roasted veggies on the side.

Perfect for a cozy Sunday dinner!

Hey guys! Roast it with lemon and rosemary in the cavity. I think it adds a fresh, aromatic flavor though!