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Roast Chicken Recipe – Juicy Chicken With Crispy Skin

Roast Chicken Recipe – Juicy Chicken With Crispy Skin

This roast chicken recipe produces juicy meat and golden, crisp skin with a simple garlic-herb butter, lemon, and two-temperature roasting method
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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Resting Time 10 minutes
Total Time 1 hour 35 minutes
Course Main Course
Cuisine American
Servings 5
Calories 430 kcal

Ingredients
  

For the Chicken

  • 1 whole chicken about 4 pounds, giblets removed
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper

For the Garlic-Herb Butter

  • 4 tablespoons unsalted butter softened
  • 2 garlic cloves finely minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon chopped fresh rosemary
  • 1 tablespoon olive oil

For the Cavity

  • 1 lemon quartered
  • 4 fresh thyme sprigs
  • 2 fresh rosemary sprigs

Instructions
 

  • Remove the chicken from its packaging and remove the giblets if present. Pat the chicken completely dry with paper towels, including the cavity. Place it breast-side up on a roasting rack or in an oven-safe roasting pan.
  • In a small bowl, mix the softened butter, minced garlic, thyme, rosemary, and olive oil until evenly combined.
  • Season the cavity with a small amount of salt and pepper. Place the lemon quarters, thyme sprigs, and rosemary sprigs inside. Gently loosen the breast skin and spread about half of the garlic-herb butter underneath it. Rub the remaining butter over the outside of the chicken. Season the skin with the remaining salt and pepper. Tie the legs loosely and tuck the wing tips underneath.
  • Preheat the oven to 425°F. Roast the chicken breast-side up for 20 minutes.
  • Reduce the oven temperature to 375°F and continue roasting for about 45–55 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh without touching the bone reaches 165°F.
  • Transfer the chicken to a cutting board and loosely tent with foil. Let it rest for 15–20 minutes.
  • Remove the twine and discard the lemon and herbs from the cavity. Carve the chicken into breasts, thighs, and drumsticks. Spoon any accumulated juices over the chicken and serve.

Notes

  • Patting the chicken completely dry is important for browning the skin. The thermometer is more reliable than cooking time alone, so begin checking toward the end of the expected roasting time.
  • Rest the chicken before carving so the juices have time to redistribute and the meat is easier to slice cleanly.