Juicy Roasted Chicken

A perfectly juicy and golden brown roasted chicken for a comforting Sunday dinner.

This Juicy Roasted Chicken, a beloved Sunday classic, serves as the ultimate centerpiece for gatherings with friends or family. With its crispy, golden-brown skin and tender, flavorful meat, this recipe inspires everyone to savor each bite and ask for seconds. Embrace the art of roasting with simple ingredients and expert tips that help you lock in moisture and create that irresistible golden crust.

Ingredients

(Serves 4-6)

• For the Chicken:

  • 1 whole chicken (about 4-5 pounds)

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1 teaspoon paprika (optional, for color)

  • 1 teaspoon garlic powder

  • 1 teaspoon dried thyme or rosemary

  • 1 lemon, halved

  • 1 medium onion, quartered

  • 4 garlic cloves, peeled

  • 4 tablespoons unsalted butter, softened

  • 2 tablespoons olive oil

• For Basting (optional):

  • 1/4 cup chicken broth or melted butter

• For the Vegetables (optional):

  • 4 carrots, peeled and chopped

  • 3 potatoes, quartered

  • 1 large onion, cut into chunks

Cooking Tools Needed

• Roasting pan with a rack

• Kitchen twine

• Meat thermometer

• Basting brush

• Aluminum foil

Instructions

1. Prepare the Chicken:

   • Preheat your oven to 425°F (220°C).

   • Remove the giblets from the chicken cavity (if included) and pat the chicken dry with paper towels. Drying the skin is essential for achieving crispiness.

2. Season the Chicken:

   • Season the cavity with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Stuff the cavity with halved lemon, quartered onion, and garlic cloves.

   • Mix softened butter with garlic powder, thyme or rosemary, paprika, and remaining salt and pepper in a small bowl.

3. Butter the Skin:

   • Carefully loosen the skin over the breast by sliding your fingers under it. Rub half of the butter mixture directly under the skin and the other half over the chicken.

   • Drizzle olive oil over the chicken for extra crispiness.

4. Truss the Chicken (Optional):

   • Use kitchen twine to tie the legs together and tuck the wings under the bird for even cooking.

5. Prepare the Pan:

   • Place the chicken breast side up on a roasting rack in a pan. Scatter carrots, potatoes, and onion chunks around the chicken if using vegetables. Drizzle vegetables with olive oil and season with salt and pepper.

6. Roast the Chicken:

   • Roast in the oven for 20 minutes at 425°F to help brown the skin.

   • Reduce the oven temperature to 375°F (190°C) and continue roasting for 50-60 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the breast and 175°F (80°C) in the thighs.

7. Baste for Juiciness:

   • Every 20 minutes, baste the chicken with pan drippings or a mixture of chicken broth and melted butter to keep it moist.

8. Rest the Chicken:

   • Remove the chicken from the oven and tent with aluminum foil. Let it rest for 15-20 minutes before carving. This step ensures the juices are redistributed for maximum flavor.

Tips for Juicy and Golden Brown Color

• Dry the Skin Completely: Patting the chicken dry ensures a crisp, golden crust.

• Use Butter Generously: Butter under and over the skin enhances flavor and browning.

• High-Heat Start: Starting at a higher temperature helps create that beautiful golden-brown color.

• Baste Regularly: Basting with pan drippings or broth adds moisture and flavor.

• Let It Rest: Resting the chicken after roasting keeps it juicy and tender.

Food Pairing Suggestions

Pair this classic roasted chicken with:

• Garlic mashed potatoes or buttery dinner rolls.

• Steamed green beans or roasted Brussels sprouts.

• A rich gravy made from the pan drippings.

Enjoy this timeless, juicy, roasted chicken.