Roast Chicken

There’s nothing like the aroma of Roast Chicken filling the kitchen, promising a meal that’s both comforting and satisfying.

The skin turns golden and crispy, the meat stays incredibly juicy, and the simple flavors of butter, herbs, lemon, and onion bring out everything we love about a perfectly cooked chicken.

Nestled with lemon, onion, and optional roasted vegetables, this recipe creates a one-pan meal that’s simple to prepare yet packed with flavor.

This is the kind of meal that never goes out of style—perfect for Sunday dinner, meal prep for the week, or even a cozy gathering. If you’ve never roasted a whole chicken before, don’t worry! It’s easier than you think, and once you try it, you might never go back to store-bought rotisserie chicken.

CHICKEN – A whole chicken with the skin on is the best choice for roasting, creating the perfect balance of crispy skin and juicy, flavorful meat. If available, air-chilled chicken is ideal because it retains better texture and a more concentrated flavor. Before roasting, check inside for any giblets and remove them. Patting the chicken dry before seasoning is essential—this helps the butter adhere and ensures the skin crisps up beautifully in the oven.

BUTTER – Softened unsalted butter is key to a golden, crispy skin and juicy meat. Rubbing butter under the skin helps lock in moisture, while spreading it over the top ensures a rich, flavorful crust as the chicken roasts. If you prefer a hint of extra flavor, you can mix in a little garlic paste or lemon zest before spreading the butter.

HERBS – Rosemary and thyme bring fresh, aromatic flavor that pairs beautifully with Roast Chicken. Fresh herbs give the best results, but if needed, dried herbs work too. If you do make sure to use half the amount since dried herbs are more potent.

LEMON – Placing lemon inside the cavity does more than add flavor. As it roasts, the juices steam from the inside, keeping the meat moist and adding a subtle brightness that balances the richness of the butter and chicken fat. If you like a stronger citrus note, you can rub a little lemon zest onto the skin before roasting.

ONION – A yellow onion, cut in half, releases natural sweetness and moisture as it roasts inside the chicken. This helps create a more flavorful, juicy result. You can also use a white onion for a slightly sharper flavor or a sweet onion for a milder taste.

VEGETABLES – Baby potatoes, carrots, and garlic roast beautifully alongside the chicken, absorbing the rich drippings for extra flavor. Waxy potatoes like Yukon Gold or red potatoes hold their shape well and develop a creamy texture inside. Carrots should be cut into large chunks so they cook evenly without becoming too soft. For the garlic, simply slice off the top of each head—this allows the cloves to caramelize and become soft, adding a deep roasted flavor to the dish. Tossing the vegetables in a little olive oil, salt, and pepper before roasting helps them develop a beautifully golden exterior.

1. Rub butter, herbs, salt, and pepper under and over the chicken skin, then stuff with lemon and onion. Tie the legs together.
2. Toss baby potatoes, carrots, and garlic with olive oil, salt, and pepper, then spread in the pan. Place the chicken on top or on a roasting rack.
3. Roast at 400º Fahrenheit for about 20 minutes per pound.
4. Let rest for 15 minutes before carving.

Serving Suggestions

GREEN BEANS – A simple green bean casserole turns this dinner into a festive holiday dinner.

CLASSIC STUFFING – Not just for holidays, stuffing makes this meal even more comforting. The savory herbs and soft, toasted bread absorb the chicken drippings, adding even more flavor to the plate.

HOMEMADE GRAVY – Drizzle pan drippings over the chicken or mashed potatoes for extra flavor. A rich, silky gravy ties everything together and takes this meal to the next level.

CANDIED CARROTS – Roasted or sautéed carrots with a light honey glaze bring a hint of sweetness that pairs beautifully with the roasted flavors of the chicken. The slight caramelization adds depth and richness to the dish.

Recipe Success Tips

PAT THE CHICKEN DRY – Moisture on the skin prevents it from crisping up properly. Patting the chicken dry with paper towels helps the butter stick and creates a beautifully golden, crispy skin as it roasts.

BUTTER UNDER THE SKIN – Spreading softened butter under the skin locks in moisture and infuses the meat with flavor. Use your fingers to gently loosen the skin without tearing it, then work the butter underneath for the best results.

ROAST ON A RACK – Elevating the chicken allows heat to circulate evenly, preventing soggy skin on the bottom and helping the entire bird cook at the right pace. If you don’t have a roasting rack, place the chicken on a bed of vegetables to keep it lifted.

CHECK TEMPERATURE – Relying on time alone can lead to dry or undercooked chicken. Use a meat thermometer and insert it into the thickest part of the thigh—it should read 165º Fahrenheit when fully cooked.

LET IT REST – Cutting into the chicken too soon causes the juices to run out, leaving the meat drier than it should be. Letting it rest for at least 15 minutes allows the juices to redistribute, keeping every bite tender and flavorful.

USE LEFTOVER CHICKEN – If you find yourself with some leftover chicken our easy made-from-scratch Chicken Pot Pie is wonderful dish to use up leftovers and create a whole new dish.

Commonly Asked Questions