There’s nothing simpler or more delicious than a roast chicken. Follow this comfort-inducing recipe for a perfectly tender, golden-brown bird.
The Perfect Roast Chicken
Serves: 4 servings
Ingredients
- 1 tablespoon lemon zest
- 3 teaspoons kosher salt, divided
- 1 (5-pound) whole chicken, giblets removed
- ½ lemon
- 1 (16-ounce) package carrots, peeled and cut into 5-inch pieces
- 1 large sweet onion, cut into wedges
- 1 head garlic, halved
- 4 sprigs fresh thyme
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 2 cups chicken broth
- ½ teaspoon ground black pepper
- Garnish: fresh thyme sprigs
Instructions
- In a small bowl, combine zest and 2 teaspoons salt. Pat chicken dry with paper towels. Gently loosen skin from chicken, keeping skin intact. Rub salt mixture under skin and all over chicken. Place lemon half inside chicken cavity. Tie legs with kitchen twine. Refrigerate overnight.
- Preheat oven to 425°. Let chicken stand at room temperature for 30 minutes.
- Place carrots, onion, garlic, and thyme in a 12-inch cast-iron skillet. Place chicken on top of vegetables. Rub chicken with oil, and sprinkle with remaining 1 teaspoon salt.
- Bake until a meat thermometer inserted in thickest portion registers 165°, about 1 hour and 25 minutes, covering with foil to prevent excess browning, if necessary. Let stand for 10 minutes.
- Remove chicken, carrots, and garlic from skillet; whisk in flour. Pour in broth, and cook over medium heat, whisking constantly, until thickened. Stir in pepper. Serve gravy with chicken. Garnish with thyme, if desired.
Chicken Tips
Stuffing the chicken with aromatics such as citrus, garlic, or herbs infuses the meat with flavor.
Don’t be afraid to season the chicken generously. Salt and pepper not only makes the chicken taste good; they help render the fat, yielding a crispy, crackly crust. Sprinkle salt and pepper inside and outside the chicken for the best flavor.
Let the chicken stand at least 30 minutes at room temperature before roasting. This helps the chicken cook more evenly.
Thank you. Made this for the 2nd time last night. So good! Everyone, including the in-laws, were happy. So easy and delicious!
Thanks for sharing
Thanks for sharing.Delicious!
The husband loves it,
This chicken is so easy to make and it’s soooo good! I’m definitely going to do this on a regular. Thank you
I made this tonight for my family…it was sooo good!! My 5year old ended up nibbling off of the carcus once everyone left the table. The skin was so crispy and full of so much flavor! A favorite for sure!
Thanks, Samantha. Glad you like it!
Made it twice, just SO delicious! I also roast hasselback potatoes together with it, it sinks in all the juices and just so yum!!
Love having the option of chicken & turkey for Thanksgiving & this chicken is perfect!!
I burnt the hell out of it ,6ib and it was disgusting
Best roast chicken recipe. Ever!! Huge success in our home tonight! Saved and it will be my go-to from now on!
I haven’t roasted a chicken in awhile and this was perfect. Chicken was 5 lbs, over sweet potatoes and carrots. Didn’t have lemons so I used orange zest and juice, mixed into softened butter with some herbs and put it all over, under the skin, in the cavity. Put tin foil over it around an hour….. didn’t make the gravy at the end but this really hit the spot!
I love roast chicken! So yum!
I worry about splatter and smoke in the oven at this temp. Am I worrying too much? Or do you have tips to prevent??