Roast Chicken Recipe

British · Main course · 110 min total

A classic roast chicken with crispy skin and juicy meat, seasoned simply with herbs and garlic. Perfect for a Sunday dinner.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, halved
• 4 cloves garlic, smashed
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary

Instructions

1. Preheat oven to 425°F (220°C).
2. Pat chicken dry with paper towels. Season cavity with salt and pepper.
3. Stuff cavity with lemon halves, garlic, thyme, and rosemary.
4. Rub chicken all over with olive oil, then season generously with salt and pepper.
5. Tie legs together with kitchen twine and tuck wing tips under body.
6. Place chicken breast-side up on a rack in a roasting pan.
7. Roast for 15 minutes, then reduce oven to 375°F (190°C) and continue roasting until internal temperature reaches 165°F (74°C) in the thigh, about 1 hour 15 minutes more.
8. Let rest for 10-15 minutes before carving.

Tips

• For extra crispy skin, let chicken air-dry in the fridge uncovered overnight before roasting.
• Save the carcass for making chicken stock.

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