oven roasted chicken recipe

Written ByJenny Smyth Posted on
oven roasted chicken recipe
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The Best oven roasted chicken recipe

I’ve been making this oven roasted chicken recipe for years, and it’s still a staple in our household. It’s a simple yet flavorful dish that’s perfect for any occasion. My kids love it because it’s easy to eat and fun to customize with their favorite toppings.

I love it because it’s a great way to get some protein and veggies into our diets without feeling like we’re sacrificing flavor. The best part is that it’s incredibly easy to make – just toss the chicken and veggies in a baking dish, drizzle with olive oil, and roast in the oven until done. It’s a great way to get dinner on the table quickly and without a lot of fuss.

I’ve even made it for big family gatherings, and everyone always raves about it. The key to this recipe is using high-quality ingredients, especially the chicken and the herbs. Don’t be afraid to get creative with your seasonings and toppings – that’s half the fun of making this recipe.

One of my favorite things about this recipe is that it’s so versatile – you can serve it as is, or add all sorts of tasty toppings like salsa, avocado, or shredded cheese. My family loves it when I serve it with some crusty bread or over a bed of quinoa or rice. It’s also a great way to use up any leftover veggies you have on hand.

I’ve even made it for weeknight dinners when I’m short on time – just throw everything in the oven and let it cook while you’re busy getting the rest of dinner ready.

Oven Roasted Chicken

Oven Roasted Chicken

4.7 from 1249 votes

A simple, flavorful oven-roasted chicken recipe that is perfect for a family dinner. Juicy and tender, this dish is easy to prepare and sure to impress.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4 lbs)
1 lemon
1 head of garlic
1 bunch fresh thyme
1 bunch fresh rosemary
1 tsp salt
1 tsp black pepper
2 tbsp olive oil

For the Vegetables

2 medium potatoes
2 medium carrots
1 onion

👨‍🍳Directions

1Preheat the oven to 425°F.
2This ensures the oven is hot enough to properly brown the chicken.
3Remove the giblets and neck from the chicken cavity and discard them.
4Cut the lemon in half.
5Cut the head of garlic into half.
6Place the lemon and garlic halves, along with the thyme and rosemary, inside the chicken cavity.
7This will infuse the chicken with flavor as it cooks.
8Pat the chicken dry with paper towels.
9This will help the skin crisp up nicely.
10Season the chicken generously with salt and black pepper on both the outside and inside the cavity.
11Drizzle the olive oil over the chicken, making sure it is evenly coated.
12Place the chicken breast side up in a roasting pan.
13The chicken should be placed on a rack in the roasting pan to allow air to circulate around it.
14Chop up the potatoes, carrots, and onion into chunks and place them around the chicken in the roasting pan.
15Roast the chicken in the preheated oven for 25 minutes.
16Then reduce the oven temperature to 375°F.
17This will allow the chicken to cook more evenly and prevent the skin from burning.
18Continue roasting the chicken for another 40-50 minutes, or until the juices run clear when the thigh is cut and the internal temperature reaches 165°F.
19The skin should be golden brown and crispy.
20If the vegetables are not tender, remove the chicken and continue roasting the vegetables until tender.
21Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
22This allows the juices to redistribute throughout the chicken.
23Carve the chicken and serve it with the roasted vegetables.

🔧Equipment

Roasting pan
Measuring spoons
Cutting board
Knife
Tongs

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add additional vegetables to the roasting pan, such as Brussels sprouts or bell peppers. To make the chicken even more flavorful, you can rub a mixture of herbs and spices under the skin before roasting.

Watch Video Of How Oven Roasted Chicken Works

This oven roasted chicken recipe is always a good idea for any occasion – whether you’re looking for a quick weeknight dinner or a special meal for guests.

One of my favorite things about this recipe is how well it reheats – just place the leftovers in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

You can also store leftovers in an airtight container in the fridge for up to three days or freeze them for up to two months.

❓ Frequently Asked Questions About Oven Roasted Chicken

Q: What type of chicken is best for this recipe?

The best type of chicken for this recipe is bone-in, skin-on chicken thighs or legs. This will help keep the meat moist and flavorful during cooking.

Q: Can I use boneless chicken breasts?

Yes, you can use boneless chicken breasts, but keep in mind that they may not be as juicy as thighs or legs.

Q: What are some good seasoning options for this recipe?

You can use any combination of herbs and spices you like, but some popular options include garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper.

Q: Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time by preparing the chicken and veggies up to a day in advance.

Q: How do I reheat leftover oven roasted chicken?

To reheat leftover oven roasted chicken, simply place it in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through.

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