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Overhead shot of Oven Roasted Chicken on a white platter.
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4.60 from 5 votes

Roast Chicken Recipe

This easy Roast Chicken Recipe is seasoned with lemon, garlic, and thyme, then roasted at 425°F for juicy meat and crispy, golden skin. Perfect for dinner, Sunday supper, and easy meal prep.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 25 minutes
Course: Dinner
Cuisine: American
Servings: 6
Author: Kellie
Cost: $9

Equipment

Ingredients

  • 5 pound Whole Chicken giblets and neck removed
  • 3 tablespoons kosher salt
  • 1/4 cup Olive Oil
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon lemon zest
  • 1 tablespoon chopped fresh thyme
  • 1 lemon cut in quarters
  • 1 head of garlic cut in half horizontally

Instructions

  • Preheat oven to 425˚F.
  • In a small bowl, mix together the salt, pepper, lemon zest and thyme until well blended. Using your clean hands, carefully separate the skin from the meat on the chicken breast. Spread the salt mixture over the meat.
  • Remove the giblets and neck from the chicken cavity, if included, and pat the chicken completely dry inside and out with paper towels. Stuff the lemon and garlic in the cavity of the chicken. Tuck the wings of the chicken under the breast and tie the legs together with kitchen twine.
  • Drizzle the olive oil over the chicken and season with any remaining salt mixture.
  • Place the chicken in a medium sized roasting pan and roast for approximately 1 hour and 10 minutes or until the juices run clear. The chicken is done cooking when it registers 165˚F on an instant read thermometer inserted into the thickest part of the thigh.
  • Transfer the chicken to a cutting board and let it rest uncovered for 10 to 15 minutes before carving.

Notes

  • If the chicken starts to brown too quickly, cover the breast with foil and continue cooking until the chicken registers 165˚F on an instant read thermometer inserted into the thickest part of the thigh. 
  • Be sure to allow the chicken to rest under foil for 10-15 minutes before carving to allow the juices to redistribute through the meat.
  • Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Freeze cooked chicken for up to 3 months. Save the bones to make homemade Chicken Stock.
  • Save the bones to make this delicious Chicken Stock!

Nutrition

Serving: 0g | Calories: 477kcal | Carbohydrates: 2g | Protein: 34g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 4843mg | Potassium: 375mg | Fiber: 1g | Sugar: 1g | Vitamin A: 309IU | Vitamin C: 16mg | Calcium: 32mg | Iron: 2mg