🍗 Roast Chicken (Juicy, Crispy Skin, Simple Method)
Here’s a reliable, classic roast chicken that comes out juicy inside with golden, crispy skin.
🧾 Ingredients
- 1 whole chicken (1.5–2 kg)
- 2–3 tbsp olive oil or butter
- 1–1½ tsp salt
- 1 tsp black pepper
- 1 tsp paprika (optional, for color)
- 1 tsp garlic powder or 3–4 garlic cloves (crushed)
- 1 lemon (halved)
- Fresh or dried herbs: thyme, rosemary, or oregano
- Optional: onions, carrots, potatoes for roasting
🔪 Instructions
1. Prep the chicken
- Pat dry completely (this is key for crispy skin)
- Rub with oil or butter all over
- Season generously with salt, pepper, paprika, garlic, herbs
2. Add flavor inside
- Stuff cavity with lemon halves + garlic + herbs
3. Optional tray base
- Place chopped onions, potatoes, carrots under the chicken
- They soak up juices and become delicious
4. Roast
- Preheat oven to 200°C (400°F)
- Roast for:
- 20 minutes at high heat, then
- Reduce to 180°C (350°F) for 40–60 minutes
👉 Cook until juices run clear and internal temp is ~74°C (165°F)
5. Rest (important)
- Let chicken rest 10–15 minutes before cutting
- This keeps it juicy instead of dry
🔥 Pro tips
- Don’t skip drying the skin—it’s the secret to crispiness
- Basting once or twice helps but isn’t required
- Butter under the skin = extra juicy meat
🍽️ Serving ideas
- With roasted potatoes and carrots
- With salad or rice
- Or shredded into sandwiches and wraps
🧠 Bottom line
Roast chicken is simple: season well, roast properly, and don’t overcook—that’s it.
If you want, I can give you a spicy Pakistani-style roast chicken, a lemon garlic version, or a super crispy restaurant-style method.
