Juicy Roasted Chicken Recipe

There’s something timeless about a beautifully roasted whole chicken—crisp golden skin, juicy meat, and that unmistakable aroma wafting from the oven. Whether you’re feeding a crowd, meal prepping for the week, or preparing a Sunday dinner, a well-roasted chicken is one of the most satisfying and versatile dishes in the culinary world.

Why This Recipe Works

• Dry-brining method: Salt draws out moisture, then reabsorbs it, keeping the chicken juicy.

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• High-heat roasting: Ensures crispy skin while sealing in juices.

• Butter + herbs: Adds rich flavor to both the meat and skin.

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• Simple aromatics: Infuses the chicken from the inside out.

Equipment You’ll Need

• Roasting pan with rack (or cast iron skillet)

• Meat thermometer

• Kitchen twine

• Sharp knife and cutting board

• Basting brush or spoon

• Aluminum foil

How to Choose the Right Chicken

• Size: A 4–5 lb chicken is ideal for even cooking.

• Fresh vs. Frozen: Fresh chickens tend to retain more natural moisture, but frozen is fine—just thaw it completely in the fridge (1–2 days).

• Organic or free-range: Often have better flavor and texture, though more costly.

Preparing the Chicken

Step 1: Dry Brine the Night Before

Pat the chicken dry and rub 1 tbsp kosher salt all over the skin and inside the cavity. Place on a plate or wire rack and refrigerate uncovered overnight. This seasons the meat and dries the skin for crispiness.

Step 2: Bring to Room Temperature

About an hour before roasting, remove the chicken from the fridge. This ensures even cooking.

Step 3: Truss the Chicken

Tuck the wings under and tie the legs together with twine. This helps the chicken cook evenly and retain its shape.

Step-by-Step Roasting Instructions

Step 1: Preheat Your Oven

Preheat the oven to 425°F (220°C). If using convection, reduce to 400°F.

Step 2: Make Herb Butter

In a small bowl, mix:

• 4 tbsp softened butter

• 1 tbsp olive oil

• 2 minced garlic cloves

• 1 tsp chopped rosemary

• 1 tsp chopped thyme

• Optional: Lemon zest, Dijon, paprika

Step 3: Season the Chicken

• Gently loosen the skin over the breast with your fingers.

• Rub half the butter under the skin.

• Rub remaining butter over the skin.

• Drizzle with a little olive oil.

• Season generously with pepper and extra herbs.

Step 4: Stuff the Cavity

Insert lemon halves, onion quarters, and remaining herb sprigs into the chicken cavity.

Step 5: Roast

Place chicken breast side up on a rack in a roasting pan. Roast for 1 hour to 1 hour 20 minutes, depending on weight. Baste once or twice with pan juices.

Step 6: Check Internal Temperature

Insert a meat thermometer into the thickest part of the thigh (not touching bone). It should read 165°F (74°C) when done.

Resting and Carving

Let It Rest

Transfer chicken to a cutting board and tent with foil. Let rest for 15–20 minutes. This allows juices to redistribute for juicy meat.

Carve Like a Pro

1. Remove legs/thighs first.

2. Separate drumsticks and thighs.

3. Remove wings.

4. Slice the breast meat against the grain.

5. Optional: Serve with pan juices or a simple gravy.

Juicy Chicken Tips & Tricks

• Start high, finish low: Begin at 425°F for crisp skin, then reduce to 375°F if needed to prevent overbrowning.

• Don’t skip the rest: This is crucial for juicy meat.

• Avoid piercing too early: It causes precious juices to escape.

• Use a thermometer: Always the most accurate way to check doneness.

Flavor Variations

Lemon-Garlic Mediterranean

• Add kalamata olives and cherry tomatoes around the chicken

• Rub with lemon, oregano, and olive oil

Smoky BBQ

• Use smoked paprika, cumin, and a BBQ rub

• Baste with BBQ sauce during last 15 minutes

Honey-Mustard Glaze

• Mix Dijon, honey, and butter for the rub

• Finish with a drizzle of glaze after roasting

What to Serve with Roasted Chicken

Classic Sides

• Roasted potatoes

• Garlic mashed potatoes

• Buttered green beans

• Glazed carrots

• Caesar salad

• Herb stuffing

Sauces & Extras

• Homemade gravy from pan drippings

• Cranberry sauce (for a Thanksgiving twist)

• Herbed yogurt sauce or chimichurri

Storing & Reheating Leftovers

Storage

• Cool completely. Store in airtight containers.

• Refrigerate up to 4 days.

• Freeze for up to 3 months (wrap tightly in foil or plastic wrap).

Reheating

• Oven: Cover with foil, bake at 325°F for 15–20 mins.

• Microwave: Use low power and cover with a damp paper towel to avoid drying.

• Stovetop: Reheat in a skillet with a splash of broth.

Using the Leftovers

Don’t let that delicious meat go to waste!

Leftover Ideas

• Chicken salad

• Chicken quesadillas or enchiladas

• Soup or chicken noodle stew

• Sandwiches or wraps

• Pasta with creamy sauce and spinach

Make Chicken Stock

Simmer the carcass with onion, carrots, celery, garlic, and herbs for 4–6 hours to make homemade stock.

FAQs

Can I roast chicken without a rack?

Yes. Use chopped veggies (carrots, celery, onions) as a base to elevate the chicken and flavor drippings.

Should I cover the chicken while roasting?

No, roasting uncovered helps crisp the skin. Cover loosely with foil if it browns too fast.

How do I keep the breast from drying out?

Rubbing butter under the skin and using a high-quality thermometer helps prevent overcooking.

Final Thoughts

Roasting a chicken may seem like a culinary rite of passage—but once you master the technique, it becomes second nature. This Juicy Roasted Chicken Recipe is reliable, rewarding, and endlessly adaptable. It fills your home with warmth and your plate with flavor.