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The Best Oven Roasted Chicken for Juicy Meat and Crispy Skin

Close-up of juicy, sliced roasted chicken breast with crispy, dark brown skin on a white plate.
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Follow this simple, classic roast chicken recipe to achieve incredibly juicy meat and perfectly golden, crispy skin every time. This oven roasted chicken is a dependable centerpiece for your Sunday dinner or weeknight meal.

Ingredients

Scale
  • 1 whole chicken (about 4–5 pounds), giblets removed
  • 3 tablespoons unsalted butter, softened
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme leaves
  • 3 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 1 small onion, quartered

Instructions

  1. Remove the chicken from the refrigerator 1 hour before roasting to allow it to come closer to room temperature. Preheat your oven to 425 degrees F.
  2. Pat the entire surface of the chicken very dry using paper towels. This step is key for crispy skin.
  3. In a small bowl, mix the softened butter, chopped rosemary, thyme, minced garlic, salt, and pepper until combined into a compound butter.
  4. Gently loosen the skin over the chicken breasts and thighs. Rub about half of the herb butter directly onto the meat under the skin. Rub the remaining butter all over the outside of the chicken skin.
  5. Place the lemon halves and onion quarters inside the chicken cavity.
  6. Place the chicken breast-side up in a roasting pan or a large oven-safe skillet.
  7. Roast at 425 degrees F for 15 minutes to start crisping the skin.
  8. Reduce the oven temperature to 375 degrees F. Continue roasting for about 60 to 75 minutes more, or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165 degrees F. Baste the chicken with pan juices halfway through the lower temperature roasting time.
  9. Remove the chicken from the oven. Tent loosely with foil and let it rest on a cutting board for 15 minutes before carving. This resting period keeps the meat juicy.
  10. Use the pan drippings to make gravy, if desired. Carve and serve your flavorful roast chicken.

Notes

  • For extra crispy skin, place the patted-dry chicken uncovered in the refrigerator overnight before roasting.
  • If the chicken skin begins to brown too quickly, loosely tent the breast area with foil during the lower temperature roasting phase.
  • Use a reliable meat thermometer; this is the best way to guarantee juicy meat without overcooking.

Nutrition

Find it online: https://cookingbycarla.com/juicy-roasted-chicken-crispy-skin-recipe/