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Perfect Roast Chicken is so easy, and turns out flavorful and juicy every single time. This chicken has the most warming hint of lemon, garlic and thyme flavors, and let's not forget about the crispy skin! A winning chicken dinner your family is going to ask for all the time!
I happen to love chicken. I would eat it over beef any day. I am so excited to share this recipe because... well I love it, and so you can see just how easy roasting a succulent chicken can be. Not to mention, there are so many different ways to use the leftover chicken, if there is any! I will be honest, when I make this chicken I almost always roast 2 chickens. We eat one for dinner the day I roast them, and the other I will use for another meal.
Ingredients for a Perfect Roast Chicken
- 5-6 pound whole chicken
- 1 large onion
- 1 lemon, cut in half
- A thick pinch of fresh thyme (around 10 sprigs) or 1 tablespoon dried
- 1 tablespoon minced garlic
- 2 tablespoons salted butter
- salt and pepper
- kitchen twine, 12-16 inches long
Tips for preparing the best chicken!
- Let the chicken sit at room temperature for 30 minutes. This helps with more even cooking and resulting in a juicy chicken! Dry chickens are not good!
- Don't be afraid of the salt and pepper. Use a generous amount, it is going to season the chicken inside and out.
- Using kitchen twine to truss the legs together helps keep the chicken breasts from drying out.
- Tuck the wings under the breast to prevent them from over cooking or burning.
How to Roast the Perfect Chicken
First, if time allows, let the chicken sit at room temperature for 30 minutes. This helps the chicken cook evenly. If time don't allow, no worries, you can still roast a delicious chicken. Remove the giblets from the cavity of the chicken and pat the chicken dry with paper towels.
While the chicken sits, preheat the oven to 450°. Slice the onion into ½ inch thick slices and spread in the bottom of a roasting pan or a 9x13 casserole dish. Place the chicken on top of the onions.
Now it is time to add some flavor to this bird. Sprinkle a generous amount of salt and pepper inside the cavity, then follow with the thyme, garlic and end with the lemon halves.
Next, melt the butter and brush it all over the chicken. Add another generous amount of salt and pepper. I like to sprinkle a bit more of dried thyme on the skin too! Once the chicken is all seasoned, tuck the wings under the breast and truss the legs. Using the twine, make a figure eight pattern to pull the legs together and then tie the twine in a tight knot to secure.
Does the chicken have to sit for 30 minutes?
It is not absolutely necessary to do this step, it is however highly recommended. If the chicken is put into the oven cold, the outside of the chicken may dry out before the inside has time to finish cooking. To prevent that, you let the chicken sit out so the entire chicken is around the same temperature when it hits the oven! If you are crunched on time, you can always prep the chicken ahead of time, then pull it out 30 minutes before its time to start cooking.
Do the chicken legs have to be trussed?
Again, it is not necessary but recommended. Trussing the legs of the chicken eliminates the amount of excess air circulating around the breasts of the chicken, which can cause the breast to dry out or cook unevenly. The chicken does not need to be trussed, but I would baste the breasts with the juices of the chicken every 15 minutes to prevent the breasts from drying out. The goal is a juicy chicken, not a dry one.
Roast the Chicken
Now that the chicken is all prepped and seasoned, it is time to roast the chicken. Place the chicken in a 450° oven on the middle rack. Roast the chicken for 15 minutes, then reduce the temperature to 425° and continue roasting for 1 hour and 15 minutes. Roasting the chicken at a higher temp in the beginning helps create the most crispy skin. I like to baste the chicken half way through, but this step is optional. Once the chicken has finished roasting, check the internal temperature with a thermometer inserted in the thickest part of the thigh without touching any bones. The temp should read at least 160°.
Let the Chicken Rest
If the temperature is good, let the chicken rest uncovered for at least 15 minutes before carving. Allowing the chicken to rest lets the juices flow back into the chicken, rather than all over in the roasting pan. This is another important step to make the perfect, juicy chicken. Do not cover the chicken while resting, doing this will create steam and moisture ultimately ruining the crispy skin you just mastered. No one wants soggy skin!
There you have it! The perfect roast chicken. Add your favorite side dish and call it a meal!
What to Serve with the Perfect Roast Chicken
Honey Garlic Glazed Carrots
Roasted Broccoli & Cauliflower
Instant Pot Mac N Cheese
Cheesy Zucchini Biscuits
Roasted Asparagus
Try out this Perfect Roast Chicken and let me know how much you love it in the comments below! Pictures encouraged on Instagram with the hashtag #heathershomemadekitchen You can also follow me on Social Media to see what other crazy things my family and I are doing! If you like what you see, please share with your friends and family!
Pin the recipe for later!
Perfect Roast Chicken
Ingredients
- 5-6 pound whole chicken
- 1 large onion
- 1 lemon, cut in half
- pinch fresh thyme, (about 10 sprigs) or 1 Tbsp dried
- 1 tablespoon dried minced garlic
- 2 tablespoons salted butter
- salt and pepper
Instructions
- Preheat oven to 450°. Remove the giblets from the cavity of the chicken and pat chicken dry. Let chicken sit at room temp for 30 minutes.
- Slice the onion into ½ inch slices and place in bottom of roasting pan of 9x13 casserole dish.
- Sprinkle a generous amount of salt and pepper to the cavity of the chicken, then add the thyme, garlic, and lemon halves.
- Melt the butter and brush all over the chicken. Add another generous amount of salt and pepper. Optional: add a sprinkle of more thyme too.
- Truss the legs together and tuck the wings under the breast. Place the chicken on the middle rack in the oven.
- Roast chicken for 15 minutes, reduce heat to 425° and roast another hour and 15 minutes. Optional: baste the chicken with its juices half way through the cook time.
- Check the internal temp of the chicken, it is finished at 160°. Let the chicken rest uncovered for 15 minutes.
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