Savory Taste Profile Roast Chicken (Printable View)

Tender roast chicken with aromatic herbs, garlic, lemon, and crispy golden skin for a flavorful main dish.

# Ingredient List:

→ Poultry

01 - 1 whole chicken, approximately 3.3 lbs

→ Aromatics & Vegetables

02 - 1 large onion, quartered
03 - 1 lemon, halved
04 - 6 garlic cloves, smashed
05 - 2 carrots, cut into large chunks
06 - 2 celery stalks, cut into large chunks

→ Herbs & Seasonings

07 - 3 tablespoons olive oil
08 - 2 teaspoons kosher salt
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon dried thyme
12 - 1 teaspoon dried rosemary
13 - ½ teaspoon ground cumin

→ Optional

14 - 1 cup low-sodium chicken broth or water

# How to Prepare:

01 - Set the oven to 425°F.
02 - Remove giblets from the cavity if present and pat the chicken dry with paper towels.
03 - Rub the exterior and interior with olive oil, then season evenly with salt, pepper, smoked paprika, thyme, rosemary, and cumin.
04 - Fill the cavity with half of the onion, lemon halves, and 3 garlic cloves.
05 - Scatter the remaining onion, carrots, celery, and garlic in a roasting pan. Position the chicken breast-side up atop the vegetables.
06 - Tie the legs together with kitchen twine and tuck the wings beneath the body.
07 - Pour chicken broth or water into the pan bottom if using, to maintain moisture.
08 - Cook for 1 hour 20 minutes or until juices run clear and an internal temperature of 165°F is reached at the thickest thigh part.
09 - Allow the chicken to rest for 10 to 15 minutes before carving. Serve alongside roasted vegetables and pan juices.

# Expert Suggestions:

01 -
  • The skin gets impossibly crispy while the meat stays juicy and tender—a combination that feels like a small miracle every time
  • It's simpler than you'd think, but tastes like you've been roasting chickens your whole life
  • Those roasted vegetables underneath catch all the drippings and become just as memorable as the chicken itself
02 -
  • A dry bird is a crispy-skinned bird. Pat it down with paper towels before seasoning—this single step changed everything for me
  • Don't skip the resting period. I know it's tempting when it smells this good, but those 10 to 15 minutes make the difference between juicy and dry meat
03 -
  • If you have fresh herbs available, use them instead of dried and double the amount—strip the leaves and tuck some inside the cavity and some under the skin
  • Let the bird come to room temperature for about 15 to 20 minutes before roasting. It cooks more evenly this way

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