The Best Dang Roasted Chicken
I’ve been making this roast chicken recipe for almost 20 years! It’s a family favorite and turns out perfectly juicy, every time.
I’ve been making this juicy roasted chicken since before I even started this blog! It was originally something we enjoyed for Sunday Supper, and now it’s just become my favorite way to roast chicken for any meal.
As an added bonus, the juices this chicken makes are beyond delicious. Check my instructions in the notes section below to learn how to use them for an easy gravy!
You can also use the leftover chicken carcass to make your own chicken stock! I like to put it in a slow cooker with a few onion peels and carrot scraps, fill with water, and cook on low overnight.
Recipe Substitutions and Additions
I have to say, I think this is the perfect roasted chicken recipe. But of course, I fully support you making this your own!
- Add a pinch of rosemary to the spice rub for extra herb flavor.
- Consider adding 1-2 lemon halves into the body of the chicken.
Serving Suggestions
I think this juicy chicken is perfect with a few simple sides! Baked potatoes or cowboy potatoes casserole, roasted carrots, and a side salad are all you need.
If you have leftover roast chicken, I recommend using it in my Crack Chicken Soup or Buffalo Chicken Soup.
Saving Leftovers
Allow chicken to cool completely before storing. Store in an airtight container in the fridge for up to 4 days.
The Best Dang Roasted Chicken
Ingredients
- 1 whole chicken, about 4 pounds
- 1 yellow onion, quartered
- 4 garlic cloves
- 1/2 cup chicken broth, or chicken stock
For the rub:
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1.5 teaspoons black pepper
- ½ teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
Equipment
Instructions
- Preheat the oven to 325 degrees Fahrenheit.
- In a small bowl, mix together the spices.
- Prep the chicken. Remove any giblets that remain in the cavity of the chicken. Rinse out the chicken cavity, then pat the chicken dry with paper towels. Rub the outside and the inside of the chicken with the rub. Place onion pieces and garlic cloves into the cavity of the chicken, then tie the chicken legs together with kitchen twine.
- Place the chicken into a roasting pan with a rack, breast side up. Add chicken broth to the bottom of the pan.
- Cover pan with aluminum foil or a lid and bake for about 20 minutes per pound. My chicken took about an hour and a half to get to 165 degrees total. To crisp skin, remove the foil for the last 20 minutes and turn the oven up to 425 degrees Fahrenheit.
- My chicken took about an hour and a half to get to 165 degrees total. Make sure to check the internal temperature of the chicken with an instant read thermometer. I usually insert the thermometer into the thickest part of the breast as well as in the thigh close to the bone.
- Remove chicken from oven, allow to rest for 10 minutes before carving
