The Best Roast Chicken Recipe Ever - Lauren's Latest (2024)

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February 6, 2020

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The Best Roast Chicken is a simple and straight forward recipe that feeds the whole family! Crispy skin, full of flavor with oh, so juicy!

I love this recipe for Roast Chicken. It’s simple, perfectly seasoned, flavorful and oh so juicy plus lots of veggies are cooked right alongside the bird. Pair with some buttery mashed potatoes and you have a fancier weeknight meal or a lovely Sunday supper. Prep work only takes around 15 minutes and then off to the oven it goes. So much easier to make than it sounds. Promise!

Roast Chicken Recipe

This Roast Chicken Recipe is going to be simple, and it is going to be divine. Best. Chicken. Ever. And here’s what you’ll need to make that happen.

Olive Oil –helps brown the chicken and get that crispy skin.
Carrots –cut into large pieces. This along with the celery and onions cook right alongside the chicken.
Celery –also cut into large pieces.
Onion – peel and cut into chunks.
Salt and Pepper –to taste!
Whole Chicken – I use a 3 lb. bird with neck and giblets removed.
Garlic –a whole bulb of it! Talk about flavor.

How Long to Roast a Chicken

There are three main indicators that will tell you your chicken is done.

The Look –your chicken should be golden brown on the outside.
Juices Should run clear– give your bird a poke in between the breast and the thigh to see if the juices are running clear. If they look a little pink, the bird isn’t yet cooked.
The Temperature –to make sure your whole chicken is going to be safe to eat, you’re going to need a meat thermometer. After the recommended cook time, stick that thermometer in the thigh of the chicken. If the temperature reads 165 degrees or higher, your chicken is done.

How to Roast a Chicken

Even though you can find plenty of pre-roasted chickens for sale at just about any grocery store, making it from scratch is much tastier! Here’s how to do it:

Preheat oven to 425 degrees.
In a small roasting pan or baking dish, toss carrots, celery, and onion with 2 tablespoons olive oil, salt and pepper and place into the bottom of the pan.
Pat entire chicken dry with paper towels, add garlic bulb into the cavity of the bird and tie legs together with kitchen twine (or use a small rubber band). Brush with remaining 2 tablespoons olive oil and sprinkle generously with salt and pepper.
Place overtop veggies and roast 60-90 minutes or until golden brown and registers at 165 degrees in the thigh.
Remove from oven, cover with foil and rest roasted chicken for 20 minutes. Carve the entire bird and serve.

Side Dishes

What is so great about this Roast Chicken is that you cook a side dish right underneath it! You get your protein and your vegetables all in one meal. But if you just so happen to be looking for more side dishes to make this more of a complete meal, I got you covered.

Scalloped Potatoes
Homemade Potato Rolls
Famous Butter Rice
Funeral Potatoes
Baked Potatoes

More Chicken Recipes!

Baked Chicken Legs
Oven-Fried Chicken
Sticky Chicken Drumsticks
Chicken Piccata Recipe

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Roasted Chicken

The Best Roast Chicken is a simple and straight forward recipe that feeds the whole family! Crispy skin, full of flavor with oh, so juicy!

servings 8 servings

Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Ingredients

▢ 4 tablespoons olive oil divided
▢ 3 large carrots washed and cut into large pieces
▢ 3 ribs celery washed and cut into large pieces
▢ 1 onion cut into chunks
▢ salt & pepper to taste
▢ 1 whole chicken 3-4 lb bird, neck and giblets removed
▢ 1 whole bulb garlic cut in half lengthwise

US Customary - Metric

Instructions

Preheat oven to 425 degrees.
In a small roasting pan or baking dish, toss carrots, celery, and onion with 2 tablespoons olive oil, salt and pepper and place into the bottom of the pan.
Pat entire chicken dry with paper towels, add garlic bulb into the cavity of the bird and tie legs together with kitchen twine (or use a small rubber band). Brush with remaining 2 tablespoons olive oil and sprinkle generously with salt and pepper. Place overtop veggies and roast 60-90 minutes or until golden brown and registers at 165 degrees in the thigh.
Remove from oven, cover with foil and rest chicken 20 minutes. Carve the entire bird and serve.

Nutrition

Course: Dinner, Main Course

Cuisine: American

Keyword: oven roasted chicken, roast chicken, roast chicken recipe