This Roast Chicken recipe is an easy way to make a whole chicken that’s juicy and flavorful on the inside with beautifully crisp, golden skin. A simple mixture of softened butter, fresh lemon zest, rosemary, salt, and pepper is rubbed over the chicken, underneath the skin, and inside the cavity to build flavor from the outside in. The lemon and rosemary add brightness and savory flavor while the butter helps create that irresistible crispy skin.
With just a few basic ingredients and about 10 minutes of preparation, this is a practical whole roast chicken recipe that’s perfect for Sunday dinner or an easy family meal. Roast the chicken until the skin is deeply golden and the meat is cooked through.
For the most reliable results, use an instant-read thermometer to check the thickest part of the breast and thigh rather than relying only on cooking time. Letting the chicken rest before carving also helps keep the meat juicy. Serve this roast chicken with mashed potatoes, roasted vegetables, broccoli, or your favorite simple side dishes.
Leftover chicken is just as useful the next day—use it for sandwiches, salads, soups, casseroles, or chicken salad. If you’ve relied on store-bought rotisserie chicken, this recipe is worth trying because it delivers that same convenient, comforting meal with the added flavor of freshly roasted chicken and crispy skin.
Serve this juicy Roast Chicken with Make-Ahead Mashed Potatoes, Sour Cream Mashed Potatoes or Garlic Goat Cheese Mashed Potatoes. Also pairs well with Garlicky Roasted Broccoli or Sautéed Swiss Chard.
Print
Roast Chicken
- Total Time: 1:25
- Yield: 4 1x
Ingredients
- 1 whole Chicken, Rinsed And Patted Dry
- 3/4 cups Butter, Softened
- 3 whole Lemons
- 4 sprigs Rosemary
- Salt And Pepper, to taste
Instructions
- Preheat oven to 400 degrees (convection bake. If you’re using a standard oven, you can do 425.)
- Zest two of the lemons. Strip the leaves off of one of the rosemary sprigs and chop it up finely.
- In a bowl, combine softened butter, lemon zest, rosemary, and salt and pepper to taste.
- Line a baking sheet with heavy duty aluminum foil and lay the patted-dry chicken on the foil, breast side up.
- Use your fingers to smear the butter mixture all over the chicken, under the skin, and inside the cavity. Cut the lemons in half and squeeze the juice of one lemon all over the chicken. Place the six lemon halves (if they’ll fit!) and the three remaining rosemary leaves into the cavity of the bird.
- Place the chicken into the oven and roast it for 1 hour, 15 minutes or until done. Skin should be deep golden brown and juices should be sizzling.
- Prep Time: :10
- Cook Time: 1:15
- Category: Entree
- Method: Oven