Imagine pulling a golden-brown, perfectly crispy roast chicken out of the oven, its skin glistening and filling your kitchen with an irresistible aroma that makes everyone's stomach growl with anticipation. This classic roast chicken recipe isn't just a meal—it's a culinary experience that transforms a simple whole chicken into a show-stopping dinner that will have your family and friends begging for seconds. Whether you're a novice cook or a seasoned chef, this foolproof method guarantees a juicy, flavorful chicken with crispy skin that will become your go-to recipe for any occasion.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 whole chicken (about 4-5 lbs)
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 onion, quartered
- 2 cups chicken broth
- 2 tbsp flour for gravy
Instructions
- Remove the chicken from refrigerator 30 minutes before cooking to bring it to room temperature. Preheat the oven to 425°F (218°C).
- Pat the chicken dry completely with paper towels. This ensures crispy skin and better browning.
- Rub the entire chicken with olive oil, then generously season inside and outside with salt and black pepper, making sure to get under the skin and inside the cavity.
- Place the quartered onion inside the chicken cavity to add moisture and flavor during roasting.
- Position the chicken breast-side up in a roasting pan or large cast-iron skillet, ensuring it sits in a single layer.
- Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C) when a meat thermometer is inserted into the thickest part of the thigh.
- Every 30 minutes, baste the chicken with its own juices to maintain moisture and promote even browning.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes. This allows juices to redistribute, ensuring moist meat.
- For the gravy, pour the pan drippings into a saucepan. Whisk flour into the drippings to create a roux, cooking for 1-2 minutes.
- Gradually add chicken broth while continuously whisking to prevent lumps. Simmer until the gravy thickens to desired consistency.
- Carve the chicken and serve hot with the freshly made gravy on the side.
Tips
- Temperature Matters: Always let your chicken come to room temperature before roasting. This ensures even cooking and helps achieve that coveted crispy skin.
- Pat Dry for Perfection: Use paper towels to thoroughly dry the chicken's skin. Moisture is the enemy of crispy skin, so take your time with this step.
- Season Generously: Don't be shy with salt and pepper. Season both inside and outside the chicken, including under the skin, for maximum flavor.
- Basting is Key: Baste the chicken every 30 minutes to keep it moist and promote beautiful, even browning.
- Use a Meat Thermometer: Always check the internal temperature. 165°F (74°C) in the thickest part of the thigh means your chicken is perfectly cooked and safe to eat.
- Rest is Best: Let the chicken rest for 15-20 minutes after cooking. This allows the juices to redistribute, ensuring each bite is tender and juicy.
- Gravy Tip: Whisk your flour slowly and continuously to prevent lumps in your gravy, creating a smooth, rich sauce that complements the chicken perfectly.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 5g
Protein: 40g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
