Easy Oven Roasted Chicken
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr 20 mins
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Air Dry (optional)
1 d
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Total Time
1 hr 45 mins
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Servings
6
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Calories
373 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Easy Oven Roasted Chicken
Description
This recipe features a whole chicken seasoned with a homemade rub made by mashing garlic and salt into a paste, then mixed with lemon juice and zest, olive oil, Italian herbs, and black pepper. The chicken is patted dry to ensure crisp, golden skin upon roasting. The seasoning paste is applied inside the cavity, under the skin, and on the outer skin for balanced flavor. Lemon quarters and onion pieces are stuffed inside to add moisture and aromatics during roasting.
The chicken is trussed to promote even cooking and maintain shape, then roasted until the skin is browned and the meat is juicy and cooked through. The garlic and herbs penetrate the meat and skin, while the lemon adds brightness. This method results in a classic roasted chicken with a crispy exterior and aromatic, flavorful interior.
Serve the roast chicken with pan drippings or your choice of sides for a classic meal. Using an oven-safe skillet or a baking sheet with a cooling rack allows for better air circulation and crisping of the skin, but either option works well. Additional herbs such as Herbs de Provence may be used alternatively if preferred.
Air drying the chicken uncovered in the refrigerator prior to roasting helps improve skin crispness. The recipe is flexible with seasoning combinations and equipment used.
Ingredients
Italian Seasoning Rub
- 2 cloves garlic minced
- 2 teaspoons kosher salt
- 1 lemon zested and quartered
- 1 tablespoon extra virgin olive oil
- 1 1/2 tablespoons Italian seasoning I used this recipe), or a combination of dried thyme, basil, oregano and rosemary
- 1 teaspoon black pepper freshly ground
Chicken
- 1 chicken 4 lb
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon Italian seasoning
- 1 onion peeled and quartered, small
Instructions
- Prepare the rub: Mash the minced garlic and salt together on a cutting board to form a paste. Transfer to a small bowl and stir in 1 tablespoon lemon juice (from 1 quarter of lemon), lemon zest, olive oil, Italian seasoning, and black pepper.
- Dry and season the chicken: Use paper towels to pat the chicken dry inside and out with paper towels. Remove as much moisture as you can (this will give you beautiful, golden crispy, skin). Place the chicken on a large plate and loosen the skin from the breast meat and the legs. You can do this by just inserting your fingers between the skin and the flesh. Rub 1/3 of the Italian seasoning rub on the flesh, 1/3 on the skin, and 1/3 inside the cavity of the chicken. Stuff the chicken with remaining lemon and quartered onion.
- Truss the chicken: Take kitchen string and truss the chicken by tucking the wings under the chicken, placing twine under the chicken, pulling it up on each side, crossing it over the breast like an X then tying the legs together. If you don’t have kitchen twine you can skip the trussing. It’s not the end of the world, but it does help the chicken cook more evenly.
- Air dry the chicken: Place the chicken, uncovered in the refrigerator for 24 hours. (This step is optional, but if you have the time take it. It gives the salt in the rub time to penetrate the meat which makes the chicken juicy and not dry. It also drys the skin of chicken making it extra crispy and golden.
- Preheat the oven: Preheat the oven to 375°F.
- Season (again) and bake: Remove the chicken from the fridge it will look emaciated and you will think you did something wrong. You did not. Stick with me here! Rub the chicken with 1 tablespoon of olive oil, then sprinkle on ½ teaspoon of kosher salt and 1/2 teaspoon of Italian seasoning.
- Roast the chicken: Transfer chicken to a cast iron skillet (or oven safe dish) and place in the oven for 1 hour and 20 minutes or until an instant read thermometer inserted into the thickest part of the breast reads 165°F.
Notes
- Air drying the chicken uncovered in the fridge before roasting enhances skin crispness.
- Use a homemade or store-bought Italian seasoning blend; herbs like rosemary, thyme, oregano, and basil all work well.
- If preferred, substitute Italian seasoning with Herbs de Provence for a different flavor profile.
- An oven-safe cast iron skillet is recommended for roasting but a baking sheet with a cooling rack is an effective alternative allowing air circulation under the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 373 kcal
% Daily Value*
| Calories | 373kcal | 19% |
| Carbohydrates | 5.2g | 2% |
| Protein | 27.7g | 55% |
| Fat | 26.7g | 41% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 5.2g | 31% |
| Monounsaturated Fat | 12.5g | 63% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 108.9mg | 36% |
| Sodium | 1072.4mg | 45% |
| Potassium | 357.8mg | 8% |
| Fiber | 1.6g | 6% |
| Sugar | 1.3g | 3% |
| Vitamin A | 235.7IU | 5% |
| Vitamin C | 13.6mg | 15% |
| Calcium | 53.2mg | 5% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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