I love how easy this roast chicken is to prepare while still feeling incredibly special. The blend of lemon, garlic, and fresh herbs creates an aroma that fills the kitchen with warmth and anticipation. The crispy skin delivers the perfect texture, and the juicy meat ensures every bite is full of flavor. It’s a versatile recipe too—great for impressing guests or making an everyday dinner feel a little more elevated.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 whole chicken (4–5 lbs)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
4 cloves garlic (whole)
1 lemon (halved)
4 sprigs fresh thyme
4 sprigs fresh rosemary
Directions
I start by preheating the oven to 425°F (220°C).
Then, I rinse the chicken under cold water and pat it completely dry with paper towels—this helps get that crispy skin.
I rub the olive oil all over the chicken, making sure to coat it evenly, and then season generously with salt and pepper, including under the wings.
I stuff the cavity with garlic cloves, lemon halves, thyme, and rosemary for maximum flavor.
I place the chicken breast-side up on a roasting rack set inside a baking dish.
I roast it for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
After removing it from the oven, I let the chicken rest for 10–15 minutes before carving to let the juices settle.
Servings and timing
This roast chicken serves approximately 4 people. Prep time: 15 minutes Cook time: 1 hour 15 minutes Total time: 1 hour 30 minutes
Variations
When I want to change things up, I sometimes add sliced onions or carrots to the bottom of the roasting pan—they soak up the juices and turn out delicious. I also swap out herbs depending on what I have on hand: sage and parsley are great alternatives. For a slightly smoky flavor, I like adding a touch of paprika to the seasoning mix.
Storage/Reheating
If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. To reheat, I usually place the chicken in a 350°F (175°C) oven for 10–15 minutes until it’s warmed through. For quicker reheating, the microwave works, but I prefer the oven to maintain that crispy skin.
FAQs
How do I know when roast chicken is done?
I use a meat thermometer to check that the internal temperature of the thickest part of the thigh is 165°F (75°C). That ensures the chicken is safely cooked and still juicy.
Can I use dried herbs instead of fresh?
Yes, I use 1 teaspoon of dried thyme and rosemary if I don’t have fresh herbs on hand. The flavor is slightly more concentrated, so I use less.
What should I serve with roast chicken?
I like pairing it with roasted vegetables, mashed potatoes, or a crisp green salad. It’s a versatile dish that works with most sides.
Can I roast the chicken without a rack?
Yes, I sometimes roast the chicken directly in a baking dish. I just make sure to elevate it slightly on top of chopped vegetables or crumpled foil to allow even cooking.
Why should I let the chicken rest before carving?
Letting it rest for 10–15 minutes helps the juices redistribute throughout the meat, keeping it moist and flavorful when I slice into it.
Conclusion
This classic roast chicken recipe is a go-to in my kitchen. It’s simple, elegant, and bursting with flavor from the herbs, garlic, and lemon. Whether it’s a quiet weeknight or a special gathering, I know this dish will bring comfort and satisfaction to the table every time.
This classic roast chicken recipe is the ultimate comfort food, featuring crispy golden skin, juicy meat, and rich herb and lemon flavor. Perfect for Sunday dinners or family gatherings.
Ingredients
1 whole chicken (4–5 lbs)
2 tbsp olive oil
2 tsp salt
1 tsp black pepper
4 cloves garlic (whole)
1 lemon (halved)
4 sprigs fresh thyme
4 sprigs fresh rosemary
Instructions
Preheat your oven to 425°F (220°C).
Rinse the chicken under cold water and pat it dry with paper towels.
Rub olive oil over the skin, then season generously with salt and pepper, making sure to get under the wings.
Stuff the cavity with garlic cloves, halved lemon, thyme, and rosemary.
Place the chicken breast side up on a roasting rack in a baking dish.
Roast for about 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
Let the chicken rest for 10–15 minutes before carving.
Notes
Use a meat thermometer to ensure accuracy and avoid overcooking.
For extra crispy skin, let the chicken air-dry in the fridge for a few hours before roasting.
Save the pan drippings to make a simple gravy or to drizzle over roasted vegetables.
