Description
Simple Roast Chicken, reliably delicious and tender every time. This easy recipe promises juicy results, perfect for busy weeknights or a relaxed family dinner.
Ingredients
- Main Ingredients:
- Whole Chicken (3-4 lbs)
- Olive Oil (2 tbsp)
- Lemon (1, halved)
- Yellow Onion (1, quartered)
- Flavor Boosters:
- Garlic (6-8 cloves, smashed)
- Fresh Rosemary (2 sprigs)
- Fresh Thyme (4 sprigs)
- Smoked Paprika (1 tsp)
- Seasonings & Spices:
- Kosher Salt (1.5 tsp)
- Black Pepper (0.5 tsp, freshly ground)
Instructions
- Prep the Bird:: First things first, take your chicken out of the fridge about 30-45 minutes before you plan to roast it. This lets it come closer to room temperature, which helps it cook more evenly, honestly. Pat it *super* dry with paper towels – this is key for crispy skin, folks! I always forget this step and then wonder why my skin isn’t as crunchy as I want it. Don’t be like me!
- Season Generously:: Drizzle that olive oil all over the chicken, then rub it in everywhere, getting into all the nooks and crannies. Sprinkle the salt, pepper, and smoked paprika evenly, making sure to coat the entire bird. Don’t forget the underside! This is where the magic starts for our Easy Chicken That Always Turns Out Perfect. I once missed a whole side, and that part was a bit bland, lesson learned!
- Stuff & Arrange:: Now, stuff the lemon halves, onion quarters, smashed garlic cloves, rosemary, and thyme sprigs into the chicken cavity. This infuses incredible flavor from the inside out, trust me, the aroma is going to be amazing! Place your seasoned chicken breast-side up in a roasting pan or on a baking sheet. Make sure it’s got a little room around it.
- Roast It Up:: Pop that beauty into a preheated 400°F (200°C) oven. Let it roast for about 45-60 minutes, depending on its size. You’re looking for that gorgeous golden-brown skin and an internal temperature of 165°F (74°C) in the thickest part of the thigh, without touching the bone. I always use a meat thermometer here; it’s a game-changer for consistently juicy results.
- Rest, Don’t Rush:: This is crucial! Once cooked, take the chicken out of the oven and tent it loosely with foil. Let it rest for at least 10-15 minutes before carving. Seriously, don’t skip this part! This allows the juices to redistribute throughout the meat, giving you that incredibly tender, moist chicken we’re aiming for. I used to carve immediately and ended up with dry chicken and a puddle of juice on my board – oops!
- Carve & Serve:: After resting, carve your Easy Chicken That Always Turns Out Perfect. The skin should be wonderfully crispy, the meat incredibly juicy and flavorful. Drizzle with any pan juices, if you like. The smell alone at this stage is enough to make your mouth water. Serve it up with your favorite sides, and prepare for happy faces!