Pin it This dish features a whole chicken roasted to tender perfection with crispy skin enhanced by fresh rosemary, thyme, and paprika. Aromatics like lemon, garlic, onion, carrots, and celery infuse the meat with deep flavors. Roasting begins at high heat to crisp the skin, then lowers for thorough cooking. Resting before carving keeps juices sealed. Ideal for family dinners, this meal pairs well with roasted veggies and pan juices for a satisfying, flavorful experience.
I still remember the first time I roasted a whole chicken all by myself. That crispy skin and the aroma of herbs filling the kitchen felt like a warm hug on a chilly evening.
I’ll never forget when unexpected guests rang the doorbell and I slid this beauty into the oven—by the time they arrived, the house smelled like a cozy restaurant.
Ingredients
- Whole chicken: Choose one about 1.5 kg for just the right roast time and even cooking.
- Lemon, garlic, onion, carrots, and celery: Fresh and aromatic, they fill the cavity and roasting pan with flavor.
- Olive oil or melted butter: I usually reach for butter for that richness, but olive oil makes the skin extra crispy.
- Rosemary, thyme, paprika, salt, and black pepper: These herbs and spices bring the chicken to life—don’t be shy with the seasoning!
- Dry white wine or chicken broth: Optional but a lovely touch to keep the roast moist and add depth.
Instructions
- Get Everything Ready:
- Preheat your oven to 220°C (425°F) and prepare your roasting pan and rack. Pat that chicken dry with paper towels—this helps the skin crisp up beautifully.
- Season With Love:
- Rub the chicken all over with olive oil or butter. Inside and out, sprinkle salt, pepper, rosemary, thyme, and paprika. The smell alone will make your mouth water.
- Stuff & Arrange:
- Fill the cavity with halved lemon, garlic, and some onion quarters. Scatter the remaining onion, carrots, and celery in the pan. Place the chicken breast-side up on the rack or directly on the veggies.
- Secure & Add Liquid:
- Tie those legs with twine and tuck the wings under. Pour in wine or broth if you like an extra layer of flavor and moisture; it’s optional but recommended.
- Roast & Baste:
- Pop the chicken in the oven for 20 minutes at high heat, then drop to 190°C (375°F) for another 50–60 minutes. Baste occasionally if you can, and watch for clear juices and a thigh temperature of 75°C (165°F).
- Rest & Serve:
- Let the chicken rest for 10–15 minutes before carving—this keeps it juicy and tender. Serve with those roasted veggies and pan juices for a perfect meal.
Pin it This dish quickly became more than dinner—it’s a celebration of simple flavors and gathering loved ones, a true comfort on long evenings.
Keeping It Fresh
Leftovers transform beautifully into salads or sandwiches the next day. Just shred the meat and toss it with your favorite greens or sandwich fixings.
When You're Missing Something
If you don’t have fresh herbs, dried versions work too—just remember to use less since they’re more concentrated. Also, chicken broth can replace wine without sacrificing moisture.
Serving Ideas That Clicked
Pair your roast with simple sides like mashed potatoes or a crisp green salad. For a fun twist, serve with a squeeze of fresh lemon to brighten every bite.
- Don’t forget to save those pan juices—they make a fantastic gravy base.
- If you like a bit of heat, sprinkle paprika on top before roasting for a subtle kick.
- Try swapping rosemary for sage in cooler months for a cozy flavor change.
Pin it Thanks for spending a little kitchen time with me. Can’t wait for you to try this and hear your own roasted chicken stories soon!
Recipe FAQs
- → How do I ensure crispy skin on the chicken?
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Drying the chicken thoroughly and roasting at high heat initially helps achieve crispy skin. Leaving the chicken uncovered in the fridge for a few hours before cooking also aids crispiness.
- → What herbs work best with roasted chicken?
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Fresh rosemary and thyme are classic choices that complement poultry well, but sage, oregano, or parsley can also be used depending on your preference.
- → Can I add moisture to the roasting pan?
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Adding dry white wine or chicken broth to the pan adds flavor and helps keep the meat moist during roasting.
- → How do I know when the chicken is fully cooked?
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Use a meat thermometer; the thickest part of the thigh should reach 75°C (165°F) for safe consumption.
- → What is the best way to rest the chicken after roasting?
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Let the chicken rest for 10–15 minutes after roasting to allow juices to redistribute, ensuring tender and juicy meat.
