Easy Recipe For Roast Chicken

Use this easy step-by-step recipe to make the perfect roast chicken with juicy meat and crispy skin. It is a comforting family favourite for a Sunday roast, as a centrepiece for a birthday dinner or any special occasion such as Christmas, Easter or Thanksgiving.

Looking for the perfect sides to complement your roast chicken? Check out these delicious options that will elevate your meal:

• Classic Sides: Roasted potatoes, mashed potatoes or buttery carrots are timeless choices that pair beautifully with roast chicken.
• Grains: Try a side of quinoa, rice, couscous or Turkish bulgur for a nutritious addition.
• Green Veggies: Roasted Brussels sprouts, asparagus or green beans to add a fresh and colourful element to your plate.
• Bread: Serve your roast chicken with a side of crusty bread, such as milk bread or focaccia.

With so many delicious options to choose from, you’re sure to find the perfect combination to make your roast chicken meal unforgettable.

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Why this recipe works 

This Roast Chicken Recipe is a straightforward recipe with simple ingredients and a crispy golden goodness seasoned to perfection with herbs and spices. Perfect for a beginner or a seasoned cook, the result will always be the same: juicy on the inside and crispy on the outside, a recipe you will want to make over and over again.

Ingredients to make Perfect Roast Chicken

Whole Chicken – Corn-fed, free range or organic would be ideal. The quality of the meat dramatically influences the taste of the overall dish.

Veggies – I have used a mix of red onions, carrots, zucchini, parsnips, eggplant, and red and yellow bell peppers for this specific recipe.

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Chicken Seasoning – I used a blend of crushed garlic, olive oil, mustard, white wine, lemon juice, rosemary, sweet smoked paprika, salt and pepper.

Gravy – This gravy was made with chicken stock thickened with a bit of flour on medium heat.

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Substitutions

Vegetables – I never stress when it comes to changing the veggies surrounding the chicken, I always use whatever I have in my pantry: replace carrots for parsnips, add chunks of fennel or sweet potatoes, or include other root vegetables for variety.

Herbs: You can replace rosemary with thyme, oregano, sage, or a mix of your favourite herbs.

Garlic: If fresh garlic is not at hand, use garlic powder instead.

Olive oil: Use butter instead of olive oil, you can add some under the skin for a more tender chicken.

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Variations

Roasting a chicken with the right seasonings can elevate its flavour to a whole new level. Rub the mix all over the chicken, both on and under the skin, but also in the cavity for an elevated flavour. Here are some classic and creative seasoning options for roast chicken:

Mediterranean style: Mix olive oil, chopped sun-dried tomatoes, olives, garlic, and Italian herbs. Spread this mixture over the chicken before roasting for a Mediterranean twist.

Classic Herbs and Spice: A combination of olive oil, salt, black pepper, thyme, rosemary, sage, garlic powder or minced garlic, onion powder, and paprika (smoked or sweet).

Citrus and Soy Sauce Roast Chicken: Combine soy sauce, orange juice, grated ginger, and a hint of honey. Marinate the chicken in this mixture for a few hours before roasting it for a savoury and tangy dish.

Savoury Blends: Mix olive oil or melted butter, salt, pepper, and crushed garlic with one of these options:

• Herbes de Provence (a mix of thyme, rosemary, marjoram, oregano, and sometimes lavender)
• Poultry seasoning (a mix of sage, thyme, marjoram, rosemary, black pepper, and nutmeg)
• Italian seasoning (a blend of oregano, basil, thyme, rosemary, sage, and marjoram)

Spice Rubs: Mix olive oil or melted butter with one of these pairings:

• Moroccan spice blend (cumin, coriander, cinnamon, paprika, ginger, cayenne)
• Indian spice blend (cumin, coriander, turmeric, garam masala, chilli powder)
• Cajun seasoning (paprika, cayenne, thyme, oregano, garlic powder, onion powder)

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How to make this Roast Chicken

Season the chicken: Mix all seasoning ingredients, including the juice from the roughly squeezed lemon, and rub inside of the chicken, outside the cavity and under the skin. Cut the lemon and a peeled red onion into quarters and put them inside the chicken. Cover the bird with cling film and let it marinade for a few hours in the refrigerator. After this stage, place it on the countertop and wait until it reaches room temperature.

Roasting the chicken: Preheat your oven, place the bird over a baking tray or roasting pan and cook it for 1 hour and 15 minutes. Adapt the roasting time to the weight of the chicken. The skin should be crispy and golden brown when cooked through.

Preparing the veggies: Now it is time to peel and cut all your vegetables. Adapt your veggie choices to your pantry. Baste the chicken halfway through cooking and place the veggies inside the oven to cook. The chicken is ready when crispy and golden brown. At this time remove it from the oven and leave it to rest for 15 minutes covered with tin foil.

Make the gravy: While the chicken is resting, you can begin to prepare the gravy. Transfer the juices from the roast chicken into a container and remove any excess fat. Combine the chicken stock and flour in a roasting pan and place over medium heat. Simmer for 2 minutes and stir continually using a balloon whisk. Gradually, add the remaining chicken stock and juices from the tray, season with salt and pepper and cook for 5-7 minutes until it reaches the wanted consistency.

Leftovers

Refrigeration: If you have leftovers from the roast chicken, place them in an airtight container or wrap them tightly with cling film. This process needs to be done within 2 hours of cooking. Store it in the refrigerator for up to 3-4 days.

Reheating: When reheating leftovers, use an oven, microwave or a skillet. They are great in various dishes like salads, sandwiches, wraps and stir-fries like rice, and noodles. Remove all the bones and you’re good to go.

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