Description
A simple, high-reward roast chicken recipe with crisp skin and juicy meat, perfect for weeknight dinners or special occasions.
Ingredients
- 1 whole chicken (3–4 pounds), patted dry
- 2 tablespoons olive oil or melted butter, for rubbing
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon paprika
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 carrots, cut into 2-inch pieces
- 2 celery stalks, cut into 2-inch pieces
- 1 lemon, halved
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1 cup chicken broth (optional, for a looser pan sauce)
Instructions
- Preheat your oven to 425°F (220°C) and place the empty Dutch oven inside while it preheats.
- Whisk together salt, pepper, garlic powder, onion powder, thyme, rosemary, and paprika in a small bowl.
- Rub the chicken all over with olive oil or melted butter, seasoned with the spice mix inside and outside.
- Stuff the cavity with lemon halves and fresh herb sprigs, and tuck the wings.
- Carefully place the chicken breast-side up in the hot Dutch oven to hear a sizzle.
- Scatter onion, garlic, carrots, and celery around the chicken.
- Pour chicken broth around vegetables if using, avoiding the chicken skin.
- Cover and roast for 45 minutes to keep the meat juicy.
- Remove the lid and roast for an additional 20–30 minutes, or until the internal temperature reads 165°F (74°C).
- Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
Notes
Pat the chicken dry for better skin crispiness. For deeper flavor, add herb butter under the skin before roasting.
- Prep Time: 15 minutes
- Cook Time: 75 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American