Zesty, juicy, and always a crowd-pleaser—roast chicken is the ultimate comfort food that never goes out of style. Whether you’re craving a quick weeknight dinner or a show-stopping Sunday feast, we’ve gathered 20 mouthwatering recipes that will transform your kitchen into a gourmet haven. Get ready to find your new favorite—you won’t want to miss these irresistible twists on a classic!
Lemon and Herb Roast Chicken
On crisp autumn evenings, few dishes offer the comforting elegance of a perfectly roasted chicken, infused with the bright citrus notes of lemon and the earthy fragrance of fresh herbs. Our lemon and herb roast chicken recipe transforms simple ingredients into a show-stopping centerpiece that fills your kitchen with irresistible aromas. This classic preparation yields tender, juicy meat with golden, crackling skin that will have everyone gathered around your table in anticipation.
Ingredients
– 1 whole chicken (4-5 pounds)
– 2 lemons
– 4 tablespoons unsalted butter
– 3 cloves garlic
– 1/4 cup fresh rosemary
– 1/4 cup fresh thyme
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1/2 cup chicken broth
Instructions
1. Preheat your oven to 425°F and position the rack in the center of the oven.
2. Pat the chicken completely dry inside and out with paper towels to ensure crispy skin.
3. Zest one lemon and juice both lemons, setting the juice aside.
4. Mince the garlic cloves and finely chop the rosemary and thyme.
5. Combine the softened butter, lemon zest, minced garlic, chopped herbs, salt, and pepper in a small bowl.
6. Gently loosen the skin over the chicken breast and thighs by sliding your fingers between the skin and meat.
7. Spread half of the herb butter mixture evenly under the loosened skin.
8. Rub the remaining herb butter mixture all over the outside of the chicken.
9. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
10. Pour the chicken broth and reserved lemon juice into the bottom of the pan.
11. Roast the chicken at 425°F for 15 minutes to quickly crisp the skin.
12. Reduce the oven temperature to 375°F and continue roasting for 60-75 minutes.
13. Check for doneness when the internal temperature reaches 165°F in the thickest part of the thigh.
14. Remove the chicken from the oven and let it rest for 15 minutes before carving to allow juices to redistribute.
15. Carve the chicken and serve with the pan juices spooned over the top.
Every bite reveals incredibly moist, flavorful meat that falls effortlessly from the bone, while the golden skin offers a satisfying crispness. The bright lemon cuts through the richness of the butter, creating a beautifully balanced flavor profile with the aromatic herbs. For an elegant presentation, serve the carved chicken over a bed of roasted vegetables or alongside creamy polenta to soak up the delicious pan juices.
Garlic Butter Roast Chicken
Meticulously prepared with aromatic garlic and rich butter, this roast chicken emerges from the oven with golden, crackling skin and incredibly moist, flavorful meat. The simple yet sophisticated combination of ingredients transforms an everyday meal into an elegant centerpiece worthy of any dinner table. Perfect for both weeknight dinners and special occasions, this dish promises to become an instant family favorite.
Ingredients
– 1 whole chicken (4-5 pounds)
– 8 tablespoons unsalted butter
– 6 cloves garlic
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 lemon
– 4 sprigs fresh thyme
– 1/2 cup chicken broth
Instructions
1. Preheat your oven to 425°F and position the rack in the center of the oven.
2. Remove the chicken from its packaging and pat completely dry inside and out with paper towels.
3. Finely mince the garlic cloves and combine with softened butter in a small bowl.
4. Gently loosen the skin over the chicken breast and thighs by sliding your fingers between the skin and meat.
5. Spread half of the garlic butter mixture evenly under the loosened skin.
6. Rub the remaining garlic butter mixture all over the exterior of the chicken.
7. Season the entire chicken, including the cavity, with kosher salt and black pepper.
8. Cut the lemon in half and place both halves inside the chicken cavity along with fresh thyme sprigs.
9. Truss the chicken by tying the legs together with kitchen twine for even cooking.
10. Place the chicken breast-side up in a roasting pan and pour chicken broth into the bottom of the pan.
11. Roast at 425°F for 15 minutes to crisp the skin, then reduce temperature to 375°F.
12. Continue roasting for approximately 60-75 minutes, basting every 20 minutes with pan juices.
13. Check for doneness when the internal temperature reaches 165°F in the thickest part of the thigh.
14. Transfer the chicken to a cutting board and let rest for 15 minutes before carving.
15. While the chicken rests, skim excess fat from the pan juices and reduce slightly for serving.
Outstandingly tender and juicy, the chicken boasts a crisp, golden-brown skin infused with aromatic garlic and herb notes. The pan juices create a simple yet luxurious sauce that beautifully complements the rich, buttery flavor. Serve carved over creamy mashed potatoes or alongside roasted vegetables to soak up every last drop of the delicious cooking liquid.
Crispy Herb Roast Chicken
Warm, golden, and aromatic, this Crispy Herb Roast Chicken emerges from the oven with skin so crackling it sings and flesh so succulent it melts. A harmonious blend of fresh herbs and precise roasting transforms humble ingredients into a centerpiece worthy of any gathering. Each slice reveals juicy perfection beneath that irresistible crust, promising both elegance and comfort in every bite.
Ingredients
– 1 whole chicken (4-5 lbs)
– 2 tbsp olive oil
– 1 tbsp kosher salt
– 1 tsp black pepper
– 2 tbsp fresh rosemary, chopped
– 2 tbsp fresh thyme, chopped
– 4 cloves garlic, minced
– 1 lemon, halved
– 1 cup chicken broth
Instructions
1. Preheat oven to 425°F and position rack in middle.
2. Pat chicken completely dry with paper towels, including cavity, for maximum crispiness.
3. Rub olive oil evenly over entire surface of chicken.
4. Combine salt, pepper, rosemary, thyme, and garlic in small bowl.
5. Season chicken inside and out with herb mixture, gently loosening skin over breast to rub seasoning directly onto meat.
6. Place lemon halves inside cavity to infuse citrus flavor throughout cooking.
7. Truss chicken legs with kitchen twine to ensure even cooking.
8. Pour chicken broth into roasting pan to create steam and prevent drippings from burning.
9. Roast at 425°F for 15 minutes to quickly crisp the skin.
10. Reduce temperature to 375°F and continue roasting for 60-75 minutes, basting every 20 minutes with pan juices.
11. Check for doneness when internal temperature reaches 165°F in thickest part of thigh and juices run clear.
12. Rest chicken on cutting board for 15 minutes before carving to redistribute juices.
13. Carve against the grain for tender slices, serving with accumulated pan juices. Aromatic and beautifully bronzed, this chicken offers shatteringly crisp skin that gives way to remarkably moist, herb-infused meat. For a stunning presentation, arrange carved pieces over roasted root vegetables or serve alongside a bright arugula salad to cut through the richness.
Maple Glazed Roast Chicken
Zestfully aromatic and deeply comforting, this maple glazed roast chicken transforms the humble bird into a centerpiece worthy of any autumn gathering. The sweet, caramelized glaze lacquers the skin to a burnished mahogany while keeping the meat remarkably moist and tender. With just a handful of ingredients, this dish delivers sophisticated flavor with effortless elegance.
Ingredients
– 1 whole chicken (4-5 pounds)
– 1/2 cup pure maple syrup
– 3 tablespoons unsalted butter
– 2 tablespoons Dijon mustard
– 4 cloves garlic, minced
– 1 teaspoon fresh thyme leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 lemon, halved
Instructions
1. Preheat your oven to 425°F and position a rack in the lower third of the oven.
2. Pat the chicken completely dry inside and out with paper towels to ensure crisp skin.
3. Combine maple syrup, butter, Dijon mustard, minced garlic, and thyme leaves in a small saucepan over medium heat.
4. Whisk the glaze mixture constantly for 2-3 minutes until the butter melts and the ingredients emulsify.
5. Season the chicken cavity and exterior evenly with kosher salt and black pepper.
6. Place the halved lemon inside the chicken cavity to infuse the meat with citrus notes as it roasts.
7. Brush half of the warm maple glaze evenly over the entire surface of the chicken.
8. Place the chicken breast-side up on a rack set inside a roasting pan.
9. Roast at 425°F for 15 minutes to quickly sear the skin and lock in juices.
10. Reduce the oven temperature to 375°F and continue roasting for 45 minutes.
11. Brush the remaining glaze over the chicken every 15 minutes during roasting for layered flavor.
12. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh, which should register 165°F.
13. Let the chicken rest on a cutting board for 15 minutes before carving to redistribute juices.
14. Carve the chicken and serve immediately with the pan juices drizzled over the top.
Lusciously glazed and fragrant, the chicken emerges with crackling-crisp skin giving way to exceptionally moist, tender meat. The maple syrup caramelizes into a glossy, sweet-savory coating that beautifully balances the subtle acidity of lemon and mustard. For an elegant presentation, serve the carved chicken over a bed of roasted root vegetables or alongside a wild rice pilaf to soak up the exquisite pan juices.
Beer Can Roast Chicken
Unveiling a modern twist on classic comfort, beer can roast chicken transforms humble ingredients into an extraordinary centerpiece through steam-infused cooking. This technique yields remarkably juicy meat with a golden, crackling skin that promises to elevate any dinner table. Using just a few pantry staples, the method delivers restaurant-quality results with minimal effort.
Ingredients
– 1 whole chicken (4-5 pounds)
– 2 tablespoons olive oil
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
– 1 teaspoon garlic powder
– 1 teaspoon smoked paprika
– 1 can (12 ounces) beer
– 1 lemon, halved
– 4 sprigs fresh rosemary
Instructions
1. Preheat your oven to 375°F and position a rack in the lower third of the oven.
2. Pat the chicken completely dry with paper towels, including inside the cavity.
3. In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika.
4. Rub the olive oil evenly over the entire surface of the chicken.
5. Sprinkle the spice mixture generously over the oiled chicken, including under the skin where possible.
6. Open the beer can and pour out half the liquid into a separate container.
7. Squeeze the juice from one lemon half into the remaining beer in the can.
8. Place the rosemary sprigs and remaining lemon half inside the beer can.
9. Carefully position the chicken cavity over the beer can, ensuring the can supports the chicken upright.
10. Arrange the chicken standing on the beer can in a cast iron skillet or roasting pan.
11. Roast at 375°F for 75-90 minutes until the internal temperature reaches 165°F in the thickest part of the thigh.
12. Rest the chicken for 15 minutes before carefully removing the beer can and carving.
Perfectly bronzed and aromatic, the chicken emerges with impossibly moist breast meat and deeply flavorful dark meat. The steam from the beer keeps every bite succulent while creating a shatteringly crisp skin. Consider serving it atop a bed of roasted root vegetables or shredding the leftovers for next-day tacos with a bright herb salad.
Honey Mustard Roast Chicken
Crisp autumn evenings call for comforting meals that fill the kitchen with irresistible aromas, and this honey mustard roast chicken delivers exactly that—a golden-brown masterpiece with sweet, tangy glaze caramelizing into a beautifully lacquered finish. The combination of floral honey and sharp mustard creates a sophisticated balance that elevates simple roast chicken into a centerpiece worthy of any gathering.
Ingredients
- 1 whole chicken (4-5 pounds)
- 1/4 cup honey
- 3 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 lemon, halved
- 4 sprigs fresh thyme
- 1 pound baby potatoes
Instructions
- Preheat your oven to 425°F and position the rack in the middle of the oven.
- Pat the chicken completely dry with paper towels, including the cavity, for optimal browning.
- Combine honey, Dijon mustard, olive oil, minced garlic, kosher salt, and black pepper in a small bowl, whisking until smooth.
- Rub half of the honey mustard mixture evenly over the entire surface of the chicken, including under the skin on the breast.
- Place the halved lemon and fresh thyme sprigs inside the chicken cavity to infuse flavor from within.
- Arrange baby potatoes around the chicken in a roasting pan, tossing them with the remaining honey mustard mixture.
- Roast the chicken for 60-75 minutes, basting with pan juices every 20 minutes to build a glossy glaze.
- Check for doneness when the internal temperature reaches 165°F in the thickest part of the thigh and the juices run clear.
- Transfer the chicken to a cutting board and let it rest for 15 minutes before carving to redistribute juices.
Lusciously moist meat contrasts with crackling-crisp skin, while the potatoes soak up the sweet-savory pan drippings. For an elegant presentation, carve the chicken at the table and serve alongside roasted seasonal vegetables, letting the glistening honey mustard glaze be the star of the plate.
Mediterranean Herb Roast Chicken
Nestled between sun-drenched coasts and rustic countryside kitchens, this Mediterranean herb roast chicken captures the essence of coastal living with its aromatic herbs and golden, crisp skin. Each bite transports you to a seaside villa where simple ingredients transform into extraordinary meals. The harmonious blend of lemon, garlic, and fresh herbs creates a dish that feels both celebratory and comforting.
Ingredients
– 1 whole chicken (4-5 pounds)
– 3 tablespoons olive oil
– 2 teaspoons kosher salt
– 1 teaspoon black pepper
– 4 cloves garlic, minced
– 2 tablespoons fresh rosemary, chopped
– 2 tablespoons fresh thyme, chopped
– 1 lemon, halved
– 1 cup chicken broth
Instructions
1. Preheat your oven to 425°F and position the rack in the center of the oven.
2. Pat the chicken completely dry with paper towels, including inside the cavity.
3. Rub the entire chicken with 3 tablespoons olive oil, ensuring even coverage.
4. Season the chicken inside and out with 2 teaspoons kosher salt and 1 teaspoon black pepper.
5. Combine 4 cloves minced garlic, 2 tablespoons chopped rosemary, and 2 tablespoons chopped thyme in a small bowl.
6. Gently loosen the skin over the breast and thighs with your fingers, creating pockets.
7. Spread half of the herb mixture evenly under the loosened skin.
8. Rub the remaining herb mixture over the exterior of the chicken.
9. Place both lemon halves inside the chicken cavity.
10. Tie the legs together with kitchen twine and tuck the wing tips underneath the body.
11. Place the chicken breast-side up in a roasting pan or cast-iron skillet.
12. Pour 1 cup chicken broth into the bottom of the pan around the chicken.
13. Roast at 425°F for 15 minutes to crisp the skin.
14. Reduce oven temperature to 375°F and continue roasting for 60-75 minutes.
15. Check for doneness when the internal temperature reaches 165°F in the thickest part of the thigh.
16. Remove the chicken from the oven and let it rest for 15 minutes before carving.
17. While resting, use the pan juices to make a simple sauce by skimming off excess fat.
The golden skin shatters with each cut, revealing incredibly moist, herb-infused meat that falls effortlessly from the bone. Serve this magnificent bird over a bed of roasted vegetables or alongside couscous to soak up the fragrant pan juices, creating a complete Mediterranean feast that celebrates both simplicity and sophistication.
Buttermilk Brined Roast Chicken
Glistening with golden-brown perfection and infused with subtle tanginess, buttermilk brined roast chicken emerges from the oven as the ultimate centerpiece for any gathering. This method transforms humble poultry into an exceptionally moist, flavorful masterpiece through an overnight soak in seasoned buttermilk. The result is meat that falls effortlessly from the bone beneath crackling, spice-kissed skin that shatters with each satisfying bite.
Ingredients
– 1 whole chicken (4-5 pounds)
– 4 cups buttermilk
– 3 tablespoons kosher salt
– 2 tablespoons black pepper
– 1 tablespoon garlic powder
– 1 tablespoon smoked paprika
– 2 tablespoons olive oil
– 1 lemon, halved
– 4 sprigs fresh thyme
Instructions
1. Combine 4 cups buttermilk, 3 tablespoons kosher salt, 2 tablespoons black pepper, 1 tablespoon garlic powder, and 1 tablespoon smoked paprika in a large bowl, whisking until the salt fully dissolves.
2. Place 1 whole chicken in a gallon-sized resealable bag, then pour the buttermilk mixture over the chicken, ensuring it’s completely submerged.
3. Refrigerate the brining chicken for 12-24 hours, flipping the bag once halfway through to distribute the brine evenly—this extended soaking time is key for maximum flavor penetration.
4. Remove the chicken from the brine after the designated time, allowing excess buttermilk to drip back into the bag, and pat the skin completely dry with paper towels.
5. Position one oven rack in the lower third of the oven and preheat to 425°F, placing a cast-iron skillet or roasting pan inside to heat simultaneously.
6. Rub the dried chicken skin thoroughly with 2 tablespoons olive oil, then truss the legs together with kitchen twine to promote even cooking.
7. Stuff the chicken cavity with 1 halved lemon and 4 sprigs fresh thyme, which will steam and infuse the meat with aromatic citrus and herbal notes.
8. Carefully transfer the prepared chicken to the preheated skillet, breast-side up, listening for the initial sizzle that indicates proper searing.
9. Roast at 425°F for 50-60 minutes, until the skin turns deep golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F.
10. Transfer the chicken to a cutting board and let it rest for 15 minutes before carving—this crucial step allows the juices to redistribute throughout the meat.
Delicately crisp skin gives way to impossibly tender, juicy meat that carries the subtle tang of buttermilk and warmth of smoked paprika. The lemon and thyme steam gently perfumes the chicken from within, creating layers of flavor that elevate this classic beyond ordinary roast poultry. Serve carved over a bed of creamy polenta to catch the glorious pan juices, or shred the meat for sandwiches that will redefine your lunch routine.
Spicy Cajun Roast Chicken
Lusciously golden and fragrant with the bold flavors of the American South, this Spicy Cajun Roast Chicken brings warmth and vibrancy to any table. The robust seasoning creates a beautifully crisp skin while keeping the meat exceptionally moist and tender. Perfect for both weeknight dinners and festive gatherings, this dish delivers complex heat and smoky depth in every bite.
Ingredients
– 1 whole chicken (4-5 pounds)
– 2 tablespoons olive oil
– 2 tablespoons Cajun seasoning
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 lemon, halved
– 4 cloves garlic, crushed
– 1 cup chicken broth
Instructions
1. Preheat your oven to 425°F and position a rack in the center.
2. Pat the chicken completely dry with paper towels, including the cavity.
3. Rub the entire surface of the chicken with olive oil, ensuring even coverage.
4. Combine Cajun seasoning, salt, and black pepper in a small bowl.
5. Sprinkle the seasoning mixture evenly over all sides of the chicken, including under the skin where possible.
6. Place the halved lemon and crushed garlic inside the chicken cavity.
7. Truss the chicken legs with kitchen twine to promote even cooking.
8. Place the chicken breast-side up in a roasting pan fitted with a rack.
9. Pour chicken broth into the bottom of the roasting pan, avoiding the chicken itself.
10. Roast at 425°F for 15 minutes to crisp the skin.
11. Reduce oven temperature to 375°F and continue roasting for 60-75 minutes.
12. Check for doneness when the internal temperature reaches 165°F in the thickest part of the thigh.
13. Transfer the chicken to a cutting board and let rest for 15 minutes before carving.
14. Strain the pan juices and skim off excess fat for serving.
Delightfully crisp skin gives way to succulent, perfectly seasoned meat that carries the signature heat of Cajun spices. The garlic and lemon infuse the chicken with subtle brightness that balances the robust seasoning. For a stunning presentation, serve atop creamy grits or with crusty bread to soak up the flavorful pan juices.
Paprika Spiced Roast Chicken
Radiating warmth and aromatic complexity, this paprika-spiced roast chicken transforms humble ingredients into a stunning centerpiece worthy of any gathering. The vibrant spice blend creates a beautifully bronzed crust while keeping the meat exceptionally moist and flavorful throughout. Perfect for both weeknight dinners and special occasions, this dish delivers restaurant-quality results with straightforward techniques.
Ingredients
– 1 whole chicken (4-5 pounds)
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– 1/2 teaspoon dried thyme
– 1/2 teaspoon black pepper
– 1 1/2 teaspoons kosher salt
– 1 lemon, halved
– 4 sprigs fresh rosemary
Instructions
1. Preheat your oven to 425°F and position a rack in the lower third of the oven.
2. Pat the chicken completely dry with paper towels, including the cavity, to ensure crispy skin.
3. In a small bowl, combine smoked paprika, garlic powder, onion powder, dried thyme, black pepper, and kosher salt.
4. Rub the entire chicken, including under the skin and inside the cavity, with olive oil.
5. Evenly distribute the spice mixture over all surfaces of the chicken, gently lifting the skin to season the breast meat directly.
6. Place the halved lemon and rosemary sprigs inside the chicken cavity to infuse flavor from within.
7. Truss the chicken legs together with kitchen twine to promote even cooking.
8. Place the chicken breast-side up in a roasting pan fitted with a rack.
9. Roast at 425°F for 15 minutes to quickly sear the exterior.
10. Reduce oven temperature to 375°F and continue roasting for 60-75 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
11. Check for doneness by ensuring the juices run clear when pierced between the leg and thigh.
12. Transfer the chicken to a cutting board and let rest for 15 minutes before carving to allow juices to redistribute.
This masterpiece emerges with crackling-crisp skin giving way to impossibly tender, juicy meat infused with smoky paprika warmth. The aromatic lemon and rosemary notes elevate each bite, while the beautifully caramelized exterior provides textural contrast. Try serving the carved chicken over creamy polenta to catch every last bit of the flavorful pan juices, or pair with roasted root vegetables for a complete autumnal feast.
Rosemary and Thyme Roast Chicken
Heralding the arrival of autumn, this rosemary and thyme roast chicken embodies rustic elegance with its golden-brown exterior and aromatic herb infusion. Perfect for Sunday dinners or intimate gatherings, it fills the kitchen with comforting scents while promising a tender, juicy result. Simple yet sophisticated, it transforms humble ingredients into a centerpiece worthy of any table.
Ingredients
– 1 whole chicken (4-5 pounds)
– 2 tablespoons olive oil
– 1 tablespoon kosher salt
– 1 teaspoon black pepper
– 4 sprigs fresh rosemary
– 6 sprigs fresh thyme
– 1 lemon, halved
– 4 cloves garlic, crushed
– 1 cup chicken broth
– 2 tablespoons unsalted butter, melted
Instructions
1. Preheat oven to 425°F and position rack in center.
2. Pat chicken dry thoroughly with paper towels for crispier skin.
3. Rub olive oil evenly over entire chicken surface.
4. Season inside cavity and exterior with kosher salt and black pepper.
5. Stuff cavity with rosemary sprigs, thyme sprigs, lemon halves, and crushed garlic.
6. Truss chicken legs with kitchen twine to maintain shape during roasting.
7. Place chicken breast-side up in roasting pan.
8. Pour chicken broth into pan bottom to prevent burning and create pan juices.
9. Brush melted butter over chicken skin for enhanced browning.
10. Roast at 425°F for 15 minutes to sear skin.
11. Reduce temperature to 375°F and continue roasting for 60 minutes.
12. Check internal temperature with meat thermometer inserted into thickest part of thigh, aiming for 165°F.
13. If skin isn’t golden, broil for 2-3 minutes while watching closely.
14. Transfer chicken to cutting board and let rest 15 minutes before carving.
15. Strain pan juices through fine-mesh sieve for serving sauce.
Buttery, crisp skin gives way to impossibly moist meat infused with woody rosemary and earthy thyme. The garlic and lemon meld into a subtle brightness that complements the rich pan juices beautifully. For an elegant presentation, carve at the table and serve alongside roasted root vegetables to soak up every last drop of the aromatic sauce.
Orange and Sage Roast Chicken
Crisp autumn evenings call for dishes that warm both kitchen and soul, and few accomplish this with more grace than a perfectly roasted chicken. Infused with the bright citrus notes of orange and the earthy aroma of sage, this recipe transforms humble ingredients into an elegant centerpiece. The golden-brown bird emerges from the oven with skin crackling and juices flowing, promising a meal that feels both celebratory and comforting.
Ingredients
– 1 whole chicken (4-5 pounds)
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 medium oranges
– 8 fresh sage leaves
– 4 cloves garlic
– 1 cup chicken broth
Instructions
1. Preheat your oven to 425°F and position the rack in the middle of the oven for even heat distribution.
2. Pat the chicken completely dry inside and out with paper towels to ensure crisp skin.
3. Rub the chicken evenly with olive oil, then season inside and out with salt and pepper.
4. Cut one orange into quarters and stuff them into the chicken cavity along with 6 sage leaves and 2 crushed garlic cloves.
5. Tie the chicken legs together with kitchen twine to help it cook evenly and retain moisture.
6. Place the chicken breast-side up in a roasting pan and roast at 425°F for 15 minutes to quickly crisp the skin.
7. Reduce the oven temperature to 375°F and continue roasting for 60-75 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
8. While the chicken roasts, juice the remaining orange and combine it with chicken broth, remaining sage leaves, and minced garlic in a small saucepan.
9. Simmer the sauce mixture over medium heat for 10 minutes until slightly reduced and fragrant.
10. Remove the chicken from the oven and let it rest on a cutting board for 15 minutes before carving to allow juices to redistribute.
11. Strain the pan juices into the orange-sage sauce and whisk to combine.
12. Carve the chicken and serve with the warm sauce drizzled over top. The roasted chicken yields impossibly crisp skin that shatters at the touch, revealing moist, herb-infused meat beneath. Thin slices of the roasted orange from the cavity can be arranged alongside for a beautiful presentation, their caramelized edges offering bursts of sweet acidity against the savory bird.
Balsamic Glazed Roast Chicken
Fragrant and sophisticated, this balsamic glazed roast chicken transforms a weeknight staple into an elegant centerpiece worthy of any dinner table. The deep, caramelized glaze creates a stunning mahogany crust while keeping the meat incredibly moist and tender. With just a handful of ingredients, this dish delivers restaurant-quality flavor with home-cooked simplicity.
Ingredients
– 1 whole chicken (3-4 pounds)
– 2 tablespoons olive oil
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 4 cloves garlic, minced
– 1/2 cup balsamic vinegar
– 2 tablespoons honey
– 1 teaspoon fresh rosemary, chopped
– 1 lemon, quartered
Instructions
1. Preheat your oven to 425°F and position the rack in the center.
2. Pat the chicken completely dry with paper towels, including inside the cavity.
3. Rub the entire chicken with olive oil, ensuring even coverage on all surfaces.
4. Season the chicken inside and out with kosher salt and black pepper.
5. Stuff the cavity with quartered lemon and minced garlic.
6. Truss the chicken legs together with kitchen twine to promote even cooking.
7. Place the chicken breast-side up in a roasting pan fitted with a rack.
8. Roast for 45 minutes at 425°F until the skin begins to turn golden brown.
9. While the chicken roasts, combine balsamic vinegar, honey, and rosemary in a small saucepan.
10. Simmer the glaze over medium heat for 8-10 minutes until it thickens to a syrupy consistency.
11. Brush half of the balsamic glaze evenly over the chicken after the initial 45 minutes of roasting.
12. Continue roasting for another 20-25 minutes, brushing with remaining glaze halfway through.
13. Check for doneness when the internal temperature reaches 165°F in the thickest part of the thigh.
14. Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.
Just out of the oven, the chicken boasts a lacquered, crackly skin that gives way to exceptionally juicy meat infused with garlic and lemon. The sweet-tart balsamic reduction creates a beautiful balance against the savory chicken, while the rosemary adds subtle herbal notes. Serve it sliced over creamy polenta or alongside roasted root vegetables to soak up the incredible pan juices.
Garlic Parmesan Roast Chicken
Golden and aromatic, this garlic parmesan roast chicken emerges from the oven with a perfectly crisp, herb-speckled crust that gives way to exceptionally juicy, tender meat beneath. Generously seasoned with fresh garlic and aged parmesan, it fills your kitchen with an irresistible savory fragrance that promises a memorable meal. Glazed with butter and roasted to perfection, this dish transforms simple ingredients into an elegant centerpiece worthy of any occasion.
Ingredients
– 1 whole chicken (4-5 pounds)
– 4 tablespoons unsalted butter
– 6 cloves garlic
– 1/2 cup grated parmesan cheese
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon fresh parsley
– 1 tablespoon olive oil
Instructions
1. Preheat your oven to 425°F and position the rack in the center of the oven.
2. Pat the entire chicken completely dry with paper towels, including the cavity, to ensure crisp skin.
3. Mince 6 cloves of garlic finely using a sharp knife or garlic press.
4. Combine 4 tablespoons softened butter, minced garlic, 1/2 cup grated parmesan, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper in a small bowl.
5. Carefully loosen the chicken skin from the breast and thighs by gently sliding your fingers between the skin and meat.
6. Spread half of the butter mixture evenly under the loosened skin, covering both breast and thigh areas.
7. Rub the remaining butter mixture all over the outside of the chicken, covering every surface.
8. Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips underneath.
9. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
10. Drizzle 1 tablespoon olive oil over the chicken and rub it evenly over the skin.
11. Roast at 425°F for 15 minutes to quickly crisp the skin.
12. Reduce oven temperature to 375°F and continue roasting for 60-75 minutes, until the internal temperature reaches 165°F when measured at the thickest part of the thigh.
13. Remove the chicken from the oven and let it rest undisturbed for 15 minutes on a cutting board to allow juices to redistribute.
14. While the chicken rests, chop 1 tablespoon fresh parsley finely.
15. Carve the chicken by first removing the legs and thighs, then slicing the breast meat against the grain.
16. Sprinkle the carved chicken with chopped fresh parsley before serving. Naturally, the chicken emerges with crackling-crisp skin that shatters beautifully with each bite, revealing incredibly moist, garlic-infused meat beneath. Notes of nutty parmesan and fresh herbs create layers of flavor that develop wonderfully when served alongside roasted root vegetables or a simple arugula salad. Nothing complements this elegant roast better than crusty bread to soak up the savory pan juices.
Barbecue Spiced Roast Chicken
Tender, golden-skinned chicken emerges from the oven perfumed with the smoky allure of barbecue spices, creating a centerpiece that transforms any weeknight dinner into a celebration. This barbecue spiced roast chicken achieves the perfect balance of crispy exterior and succulent interior through careful seasoning and precise roasting techniques. The aromatic blend of paprika, garlic, and brown sugar creates a caramelized crust that will have your kitchen smelling like a professional barbecue joint.
Ingredients
– 1 whole chicken (3-4 pounds)
– 2 tablespoons olive oil
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon brown sugar
– 1/2 teaspoon cayenne pepper
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 lemon, halved
– 4 sprigs fresh thyme
Instructions
1. Preheat your oven to 425°F and position a rack in the center of the oven.
2. Pat the chicken completely dry with paper towels, including inside the cavity, to ensure crispy skin.
3. In a small bowl, combine smoked paprika, garlic powder, onion powder, brown sugar, cayenne pepper, salt, and black pepper.
4. Rub the entire chicken, including under the skin and inside the cavity, with olive oil.
5. Evenly coat the oiled chicken with the spice mixture, making sure to cover all surfaces.
6. Place the halved lemon and fresh thyme sprigs inside the chicken cavity.
7. Truss the chicken by tying the legs together with kitchen twine to promote even cooking.
8. Place the chicken breast-side up on a rack set inside a roasting pan.
9. Roast at 425°F for 15 minutes to quickly crisp the skin.
10. Reduce the oven temperature to 375°F and continue roasting for 50-60 minutes.
11. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh, which should register 165°F.
12. Remove the chicken from the oven and let it rest on a cutting board for 15 minutes before carving.
Let the chicken rest undisturbed to allow the juices to redistribute throughout the meat, resulting in exceptionally moist and tender flesh. The spice rub creates a beautifully caramelized crust that crackles with each bite, while the lemon and thyme infuse the meat with subtle brightness. Serve this magnificent bird alongside roasted root vegetables or shred the leftovers for next-day barbecue chicken sandwiches that taste even better.
Classic Herb-Stuffed Roast Chicken
Few culinary experiences rival the comforting aroma of a golden-brown roast chicken, its crisp skin giving way to succulent, herb-infused meat that promises both elegance and home-cooked warmth. Forged from simple ingredients yet transformed through careful technique, this classic preparation elevates weekday dinners into memorable gatherings, filling the kitchen with scents of rosemary, thyme, and buttery garlic. Follow these steps to achieve a perfectly cooked bird, juicy from the inside out with a crackling exterior that delights both palate and eye.
Ingredients
- 1 whole chicken (4-5 pounds)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 lemon, halved
- 1/2 cup unsalted butter, softened
Instructions
- Preheat your oven to 425°F and position a rack in the center.
- Pat the chicken completely dry with paper towels inside and out to ensure crisp skin.
- In a small bowl, combine the softened butter, minced garlic, chopped rosemary, and chopped thyme until well blended.
- Gently loosen the skin over the chicken breast and thighs by sliding your fingers between the skin and meat.
- Spread half of the herb butter evenly underneath the skin, directly onto the meat.
- Rub the remaining herb butter all over the outside of the chicken.
- Season the entire chicken, including the cavity, with kosher salt and black pepper.
- Place the halved lemon inside the chicken cavity to infuse steam and flavor from within.
- Truss the chicken legs together with kitchen twine to promote even cooking.
- Place the chicken breast-side up in a roasting pan fitted with a rack.
- Drizzle the olive oil evenly over the chicken.
- Roast at 425°F for 15 minutes to jumpstart browning.
- Reduce oven temperature to 375°F and continue roasting for 60-70 minutes, basting every 20 minutes with pan juices.
- Check for doneness when the internal temperature reaches 165°F in the thickest part of the thigh and juices run clear.
- Transfer the chicken to a cutting board and let rest for 15 minutes before carving to redistribute juices.
Velvety and aromatic, the chicken emerges with crackling golden skin that shatters at the touch, revealing moist, tender meat perfumed with garlic and herbs. Serve slices over a bed of roasted root vegetables to catch the savory pan juices, or shred the leftovers into a citrus-kissed grain salad for next-day lunches that taste even more developed.
Asian-Style Soy Roast Chicken
Yielded from the perfect marriage of Eastern flavors and Western technique, this Asian-style soy roast chicken delivers an unforgettable dining experience. The glossy, mahogany-hued skin gives way to incredibly juicy meat infused with savory, sweet, and aromatic notes. This elegant yet approachable dish will become your new centerpiece for both weeknight dinners and special occasions.
Ingredients
– 1 whole chicken (4-5 pounds)
– 1/2 cup soy sauce
– 1/4 cup honey
– 3 tablespoons rice vinegar
– 2 tablespoons sesame oil
– 4 cloves garlic, minced
– 1 tablespoon fresh ginger, grated
– 1 teaspoon black pepper
– 2 tablespoons vegetable oil
– 1/4 cup green onions, thinly sliced
– 1 tablespoon sesame seeds
Instructions
1. Preheat your oven to 375°F and position the rack in the center.
2. Pat the chicken completely dry inside and out with paper towels to ensure crispy skin.
3. Whisk together soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, and black pepper in a medium bowl.
4. Brush the entire chicken with vegetable oil, making sure to coat all surfaces evenly.
5. Place the chicken breast-side up in a roasting pan fitted with a rack.
6. Pour half of the soy sauce mixture over the chicken, reserving the remaining sauce.
7. Roast for 60 minutes, then brush with more sauce every 15 minutes to build layers of flavor.
8. Check for doneness by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F.
9. Transfer the chicken to a cutting board and let it rest for 15 minutes to redistribute juices.
10. While resting, simmer the remaining sauce in a small saucepan for 3 minutes until slightly thickened.
11. Carve the chicken and arrange on a serving platter.
12. Drizzle with the reduced sauce and garnish with sliced green onions and sesame seeds.
Nothing compares to the crackling crispness of the skin giving way to succulent, deeply flavored meat beneath. The sweet-savory glaze caramelizes beautifully during roasting, creating an irresistible sheen that hints at the complex flavors within. Consider serving this masterpiece over jasmine rice to soak up every last drop of the exquisite pan juices.
Conclusion
Zesty, comforting, and endlessly versatile—these roast chicken recipes prove why it’s a beloved classic. Whether you’re cooking for a weeknight dinner or a special gathering, there’s a perfect dish here for you. Try one (or a few!) and let us know your favorite in the comments below. Loved this roundup? Share it with your fellow food lovers on Pinterest!
