Roasted Whole Chicken
A classic recipe for a roasted whole chicken that serves as a perfect weekend dinner. This simple yet delicious dish requires minimal ingredients for a maximum flavor payoff. The golden, crispy skin and tender, juicy meat make this roasted chicken a family favorite.
2 tablespoons olive oil
1 tablespoon salt
1/2 tablespoon black pepper
4 cloves garlic, minced
1 lemon, halved
A few sprigs of fresh thyme
A few sprigs of fresh rosemary
Preheat your oven to 425°F (220°C).
Pat the chicken dry with paper towels. This helps to achieve a crispy skin.
Rub the olive oil all over the chicken.
Season the chicken generously with salt and pepper, both inside and out.
Stuff the cavity of the chicken with the halved lemon, garlic cloves, and fresh herbs.
Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
Place the chicken in a roasting pan. Roast in the preheated oven for about 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh.
Remove the chicken from the oven and let it rest for 10 minutes before carving. This allows the juices to redistribute throughout the meat, ensuring a moist chicken.
Carve and serve.