Juicy Roasted Chicken Recipe

Yield: 4-6 servings
Prep Time: 15 minutes
Cook Time: 60-90 minutes (depending on size of chicken)


  • 1 (3-4 lb) whole chicken
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried rosemary
  • 2 tablespoons unsalted butter, softened
  • 1 lemon, halved
  • 1/2 onion, roughly chopped
  • 2-3 carrots, roughly chopped
  • 2-3 stalks celery, roughly chopped
  • 1 cup chicken broth or white wine (optional)


Prep the Chicken:

  • Remove the chicken from the refrigerator about 30 minutes before cooking. Pat the chicken dry with paper towels, both inside and outside.
  • Preheat the oven to 425°F (220°C).

Make the butter mixture:

  • Combine the softened butter, garlic powder, onion powder, thyme, and rosemary in a small bowl.

Season the Chicken:

  • Gently separate the skin of the chicken breast from the meat, being careful not to tear it. Spread half of the butter mixture underneath the skin. Spread the remaining butter mixture over the outside of the chicken.
  • Sprinkle olive oil over the chicken and rub it all over to coat.
  • Season the outside of the chicken liberally with salt and pepper. Stuff the inside with the lemon halves.

Prep the roasting pan:

  • In a roasting pan, toss together the onion, carrots, and celery.
  • Add broth or white wine to the pan (this is optional, but helps keep the chicken extra juicy)
  • Tie the chicken legs together with kitchen twine, and tuck the wings behind the chicken.


  • Place the chicken, breast-side up, on top of the vegetables in the roasting pan.
  • Roast for 15-20 minutes at 425°F (220°C) to brown the skin.
  • Reduce the oven temperature to 350°F (175°C) and continue to roast until an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C). This should take about
  • 45-70 minutes more, depending on the size of the chicken.

Rest & Carve:

  • Let the chicken rest, tented with foil, for 10-15 minutes before carving. This allows the juices to redistribute, resulting in incredibly tender meat.
  • Carve the chicken and serve with the roasted vegetables and pan juices.


  • Dry brining: For extra flavor and juiciness, consider dry brining your chicken by salting it and letting it rest uncovered in the refrigerator overnight.
  • Aromatics: You can vary the aromatics by adding garlic cloves, herbs like parsley or sage, or different root vegetables to the roasting pan.
  • Stock up: The leftover carcass is perfect for making delicious homemade chicken stock!

Enjoy your perfectly cooked, deliciously juicy roasted chicken!


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