One of my favorite things about this time of year, fall, is that we spend more time at home. The sun goes to bed earlier and nights feel cozy, and what’s better than a home-cooked meal with your family when it’s cold and crisp outside. The smell of roasting chicken filling the house is the icing on top!
It’s elegant, rustic and tastes delicious and is one that always impresses. It may seem difficult, but it’s actually incredibly easy! I’m embarrassed to say how long it took me to try this because I thought it was going to be hard, ha!
It’s perfect for a family dinner, and fancy enough for a dinner party, or make it in advance and use it for lunches all week long. And, you can even save the bones to make your own homemade chicken broth—hello, soup season!
It only takes a few ingredients to make this simple roast chicken and your family will absolutely love—I I know mine does!
How To Roast A Whole Chicken
Roast Chicken Ingredients
Whole Chicken: You’ll need a 4 to 5 pound whole chicken, you can use a larger one, but know that your cook time may be longer. Make sure to remove any chicken giblets if it came with them, it typically doesn’t, but I’ve seen it before.
Garlic: For this recipe, you’ll need a whole head of garlic. You’ll slice it in half and stuff part inside the chicken and roast the other alongside it which makes for some yummy roasted garlic when you’re done.
White Onion: These onions add moisture and flavor to your chicken and the ones that roast in the pan alongside the juices get so deliciously browned and caramelized. A bite of these onions with the chicken is pure heaven in my opinion!
Lemon: A lemon adds a nice, bright flavor to this roast chicken and is an absolute must! You could also use an orange for a very different but delicious flavor.
Olive Oil: You’ll need plenty of good quality olive oil for the inside and outside of the chicken as well as for the veggies in the pan so they don’t burn too quickly.
Salt & Pepper: Lastly, salt and pepper—those are the only spices needed! I’ve tried roasted chickens with fancy rubs and I still find that salt and pepper alone results in the best, juiciest, most delicious roasted chicken.
Equipment & Tools
You don’t need anything fancy here, just an oven and a baking dish that’s either glass or ceramic. A rimmed baking sheet would also work. You just want something that can catch all the juices. You’ll also need an instant-read thermometer to make sure it’s cooked to the right temperature to ensure it’s done.
The Best Time and Temperature for Roasting Chicken
The key to getting a perfect roast chicken is cooking the chicken at a higher temperature for a shorter amount of time. This results in a bird that is juicy on the inside and has crispy skin on the outside—perfection, am I right?!
The high heat helps to quickly lock in the juices, keeping the meat moist while also crisping up the skin.
Lower temperatures and longer cook times can dry out a chicken and nobody wants a dry chicken!
How to Truss a Chicken
Trussing the chicken helps make it more compact, allowing it to cook more evenly and preventing the tips of the wings and drumsticks from burning. This results in a juicy, moist chicken!
To truss a chicken, start by cutting about 2 feet of twine or enough to fully wrap around and tie the chicken. Position the chicken breast side up with the legs facing toward you.
Next, tuck the wings under the bird and wrap the twine under and around the chicken, crossing it over the breast like an X. Then, tie the legs together securely.
If you prefer a shortcut trussing method, simply tie the chicken’s legs together at the ankles with one piece of kitchen twine, and then cut a small slice in the skin to tuck the wing tips in to keep it close to the body. This is typically what I do because it’s quick and effective!
Before trussing it, make sure to season the inside with olive oil, salt and pepper and stuff with lemon, garlic and some onion.
Once the chicken is trussed, you can proceed to season the outside it with olive oil, salt, and pepper before roasting.
How to Serve a Simple Roast Chicken
To serve a simple roasted chicken, carve the chicken into pieces such as thighs, drumsticks, breasts, and wings. Place dark meat on one side and lwhite meat on the other to make it easy for people to grab what they loveServe the chicken pieces on a platter or individual plates, along with the pan juices, roasted garlic and caramelized onions for added flavor.
You can also serve the chicken with your favorite sides such as roasted vegetables, mashed potatoes, or a fresh salad.
Roasted Chicken with Lemon, Onion & Garlic
Ingredients
- 4-5 pound whole chicken
- 1 head garlic halved
- 1 white onion sliced thick
- 1 lemon quartered
- olive oil
- salt
- pepper
Instructions
- Rinse your chicken with water and then pat chicken dry. You want your chicken dry so everything sticks.
- Salt the chicken cavity with salt and pepper and stuff with 1/2 the garlic and 1 quarter lemon. This will give it extra flavor because you're seasoning both the inside and out.
- Tie legs together and tuck wings under skin with kitchen twine & drizzle the chicken with oil. Season chicken with salt and pepper, heavily. Nestle onions, garlic & lemon wedges around with some more olive oil.
- Roast at 425 degrees for 1 hour 15 minutes to 1 hour 30 minutes until internal temp reaches 165 with an meat thermometer. If at anytime you notice your chicken is getting too brown, simply tent with aluminum foil to prevent it from burning.
- Let the chicken rest for 10-15 minutes before carving—this period will ensure a juicy chicken. Serve with onions and garlic cloves from the pan!
How to Store Roasted Chicken
To best store roasted chicken, allow it to cool completely before transferring it to an airtight container or wrapping it tightly in foil. Place it in the refrigerator and consume within 3-4 days. To reheat, simply place it in a preheated oven at 350°F until warmed through, or eat chilled. We love using the leftovers in salads, sandwiches, and school lunches! Or use the meat for homemade chicken noodle soup—one of our family’s favorites.
What to Do with Leftover Chicken Carcass
I love being able to use the entire chicken, so once we’re done, I love using the chicken carcass to make chicken broth or stock. Just toss in a pot with onion, carrots, garlic, celery, black peppercorns, a bit of salt and herbs like thyme and simmer for several hours. Strain it all and store in the fridge or freezer for future soups!
I can’t wait for you to try this flavorful chicken recipe with your family and friends. It’s a classic and easy one that everyone should know how to make!
