The Only Roast Chicken Recipe You'll Ever Need

A perfectly roasted chicken is the ultimate weekend centerpiece—golden, juicy, and so effortlessly elegant it feels like you've been cooking all day when really you've barely lifted a finger.

Ingredients:

• 1 whole chicken (4–5 lb), patted dry
• 4 tablespoons butter, softened
• 2 lemons, halved
• Fresh thyme and rosemary sprigs
• Sea salt and freshly cracked black pepper
• 1 cup chicken stock or water

Method:

1. Preheat your oven to 450°F. Place the chicken breast-side up in a roasting pan.
2. Rub the softened butter all over the chicken, working it under the skin where you can. Season generously inside and out with salt and pepper.
3. Stuff the cavity with lemon halves and herb sprigs. Tuck the wing tips under and tie the legs together loosely.
4. Pour stock around (not over) the chicken. Roast for 1 hour 15 minutes to 1 hour 20 minutes, until the skin is mahogany-brown and juices run clear when you pierce the thigh.
5. Rest for 10 minutes before carving. Serve with pan juices drizzled over.

Full recipe at The Kitchn →

Chef's tip: Don't skip the resting period—it allows the juices to redistribute, keeping every bite tender and juicy rather than dry.