Roast Chicken Recipe

This recipe transforms an everyday chicken into a show-stopping centerpiece. Infused with lemon, garlic, and thyme, the crispy skin conceals juicy, tender meat while savory vegetables mingle with rich, silky gravy. Perfect for gatherings, this Herb Roasted Chicken makes for a delightful Roast Chicken Dinner that promises unforgettable flavor.

I love making this roast chicken dinner because it’s both simple and nutritious. When I prepare this recipe, I start with a 3 to 5 lb whole chicken, patted dry, and season it with 2 teaspoons kosher salt and 1 teaspoon of freshly ground black pepper.

I rub the bird with 2 tablespoons olive oil and 4 tablespoons softened unsalted butter which really helps the skin turn golden and crispy. I place a lemon halved, 4 garlic cloves and 4 sprigs of fresh thyme inside the cavity, adding layers of flavor and a boost of vitamin C.

Surrounding the chicken are 3 large carrots, 2 onions, and 2 celery stalks, all of which add fiber and vitamins. I finish with 2 cups chicken stock for a rich, low-fat gravy.

Oven roasted chicken recipes like this one provide a solid balance of protein and essential nutrients making it a wholesome meal for any Sunday dinner.

Why I Like this Recipe

I love how this recipe makes the chicken come out super juicy and full of flavor even after a long day cooking. I really enjoy the contrast of that golden crispy skin with the tender meat inside its just so satisfying every time i have it. I also like that the veggies soak up all the delicious juices from the chicken and the herbs just elevate the whole dish. Finally the homemade gravy made from all the drippings always finishes everything off perfectly like a warm hug on a chilly day.

Ingredients

• Chicken: This main ingredient is rich in protein and nutrients, making your meal filling and healthy.
• Olive oil: A heart-friendly fat that adds crispiness and a clean, light flavor to the roast.
• Lemon: Gives a bright, sour note that helps balance out the savory flavors and tenderize.
• Garlic: Offers a bold kick and healthy benefits, boosting the overall aroma of the dish.
• Carrots: Loaded with fibre and a touch of natural sweetness, they perfectly counterbalance the saltiness.
• Chicken stock: Creates a rich, savory gravy that ties all these flavors together nicely.

Ingredient Quantities

• 1 whole chicken (3 to 5 lb), patted dry
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter, softened
• 1 lemon, halved
• 4 garlic cloves, peeled
• 4 sprigs fresh thyme
• 3 large carrots, cut into chunks
• 2 onions, quartered
• 2 celery stalks, chopped into pieces
• 2 cups chicken stock (for making plenty of gravy)

How to Make this

1. Preheat your oven to 425°F.

2. Pat your chicken dry and season inside and out with 2 teaspoons of kosher salt and 1 teaspoon of freshly ground black pepper.

3. Stuff the chicken cavity with 1 halved lemon, 4 garlic cloves, and all 4 sprigs of fresh thyme.

4. Rub the chicken all over with 2 tablespoons of olive oil then spread 4 tablespoons of softened unsalted butter evenly over the top.

5. In a large roasting pan, toss 3 large carrot chunks, 2 quartered onions, and 2 chopped celery stalks with a bit more salt and pepper if you like.

6. Place the chicken breast-side up on top of the vegetables in the roasting pan.

7. Roast the chicken in your preheated oven for about 1 to 1 1/2 hours, basting occasionally with the pan juices till the skin is perfectly golden and crispy while the meat stays juicy.

8. Once cooked, carefully remove the chicken from the pan and let it rest loosely covered with foil for about 10 minutes.

9. Meanwhile, pour 2 cups of chicken stock into the roasting pan with the vegetables and drippings, then bring it to a simmer on the stove over medium heat.

10. Whisk the mixture while simmering until it thickens to make plenty of delicious gravy, then serve the carved chicken with the vegetables and a generous ladle of gravy on top.

Equipment Needed

1. Preheated oven
2. Large roasting pan
3. Cutting board
4. Chef’s knife
5. Measuring spoons and a measuring cup
6. Whisk
7. Basting brush or spoon
8. Tongs
9. Aluminum foil

FAQ

Roast Chicken Recipe Substitutions and Variations

• If you dont have kosher salt, you can use regular table salt but use a bit less since it’s saltier.
• You can swap olive oil for canola or avocado oil if you dont have any at home.
• If you run out of unsalted butter, salted butter or even a good quality margarine can work instead.
• Instead of fresh thyme, dried thyme will do the trick, just remember to use about a third of the amount.
• If chicken stock is not on hand, vegetable stock or a diluted bouillon mix is a fine alternative.

Pro Tips

1. Make sure you pat the chicken extra dry before you season it, coz any extra moisture might make the skin soggy instead of that crispy, golden finish you want.
2. After you roast the chicken, let it rest for a bit – this helps it keep all its juices. Cutting it too soon can make it dry and bland.
3. Don’t skip basting the chicken with the pan juices throughout cooking; it really helps the flavors blend better and keeps the meat moist.
4. When making the gravy, keep stirring it continuously with a whisk so it doesn’t clump up and the flavors mix nicely together.