Juicy Roasted Chicken Recipe (Beginner-Friendly!)
Looking for the perfect roasted chicken recipe? Whether you're new to cooking or a seasoned pro, this simple recipe guarantees a flavorful, juicy whole chicken with minimal effort. Brine, stuff, and roast your way to a show-stopping meal!
Why You'll Love This Recipe
- Perfect for beginners—foolproof instructions!
- Uses simple ingredients like lemon, rosemary, and pantry staples.
- Includes pro tips for crispy skin and juicy meat every time.
Ingredients for the Best Roasted Chicken
Main Ingredients
- 1 whole chicken (about 4 lbs; adjust cooking time for larger birds)
- 1 lemon, halved
- 2 sprigs fresh rosemary (or thyme, sage, or your favorite herbs)
- Vegetables for roasting:
- 2–3 large potatoes, cut into chunks
- 2–3 large carrots, peeled and cut into chunks
- 1 red onion, cut into wedges
Brine Ingredients
- 1/2 cup kosher salt
- 1 quart water (or enough to submerge the chicken)
Step-by-Step Instructions
1. How to Brine a Chicken for Roasting
- In a deep pot or bowl, dissolve 1/2 cup kosher salt in 1 quart of water.
- Place the chicken in the brine, ensuring it’s fully submerged.
- Let it brine for 1–5 hours (2 hours is ideal for a 4 lb chicken).
- Remove the chicken, rinse it thoroughly, and pat it dry with paper towels.
- For crispier skin, let the chicken air-dry in the fridge for a few hours or overnight.
2. Preparing the Chicken for Roasting
- Preheat your oven to 375°F (190°C) for the regular method or 425°F (220°C) for the high-heat method.
- Stuff the cavity with halved lemon and fresh rosemary sprigs.
- Truss the chicken (tie the legs with kitchen twine) for even cooking.
- Arrange the potatoes, carrots, and onions in a roasting pan and place the chicken on top.
Roasting Time Chart
Use this chart to determine the correct cooking time for an unstuffed chicken:
| Weight (lbs) | Regular Method | High Heat Method |
|---|---|---|
| 2.5 to 3 | 1 hour 15 minutes | 1 hour |
| 3 to 3.5 | 1 hour 25 minutes | 1 hour 10 minutes |
| 3.5 to 4 | 1 hour 35 minutes | 1 hour 20 minutes |
| 4 to 4.5 | 1 hour 45 minutes | 1 hour 30 minutes |
| 4.5 to 5 | 1 hour 55 minutes | 1 hour 40 minutes |
| 5 to 5.5 | 2 hours 5 minutes | 1 hour 50 minutes |
| 5.5 to 6 | 2 hours 15 minutes | 2 hours |
Note: Add 15 minutes for stuffed birds. Ensure stuffing reaches 165°F (74°C).
4. Checking for Doneness
Use a meat thermometer to check the internal temperature:
- Breast: 165°F (74°C)
- Thigh: 175°F (80°C)
5. Rest and Serve Your Chicken
Tent the roasted chicken with foil and let it rest for 10 minutes to lock in the juices. Slice, serve with the roasted vegetables, and enjoy!
FAQs About Roasting Chicken
Q: Can I skip the brine?
A: Yes, but brining enhances juiciness and flavor, especially for leaner chickens.
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