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This recipe guides you through making a simple yet incredibly flavorful whole roasted chicken. Stuffed with aromatic lemon, onion, and thyme, the chicken is roasted to perfection, resulting in juicy, tender meat and wonderfully crispy, golden-brown skin. Served with its own natural pan jus, it's a classic and comforting main course that's surprisingly easy to make.
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Stuff the chicken with thyme, lemon, and onion. → Truss the legs, then oil and generously season the entire chicken. → Roast at 400°F (200°C) for 1 hour and 15 minutes. → Let the chicken rest for 15 minutes before carving. → Collect the pan drippings to serve as a jus with the chicken.
Stuff the chicken with thyme, lemon, and onion. → Truss the legs, then oil and generously season the entire chicken. → Roast at 400°F (200°C) for 1 hour and 15 minutes. → Let the chicken rest for 15 minutes before carving. → Collect the pan drippings to serve as a jus with the chicken.
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Do not add any liquid (like water or broth) to the bottom of the roasting pan. This creates steam and will prevent the skin from becoming crispy.
Resting the chicken for at least 15 minutes is a crucial step. It allows the juices to redistribute throughout the meat, ensuring it's moist and tender.
Don't throw away the chicken carcass after carving! You can save it in the freezer to make a delicious homemade chicken stock later.
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