roast chicken that’s golden and juicy is my go to when I want dinner to feel special without turning the whole kitchen upside down. Maybe you’ve had a long day and you want something cozy and reliable. Or you want a simple main that makes your place smell like home. That’s where my favorite recipe comes in. I call it the Delicious Roast Chicken Recipe You’ll Want to Make Tonight, because it really is that easy and satisfying. If you can salt a chicken and set a timer, you can nail this. 
How to Roast a Chicken
Here’s the play by play I use most weeknights. It’s straightforward, deeply flavorful, and flexible. I’ve tested a bunch of versions, and this is the one I keep coming back to when I want the Delicious Roast Chicken Recipe You’ll Want to Make Tonight that never fails.
What You’ll Need
A sturdy roasting pan or oven safe skillet, paper towels, a small bowl, and a meat thermometer. That last one is your best friend for juicy meat every single time. If you don’t have a roasting rack, no worries. A bed of chunky onions, carrots, and halved garlic does the job and tastes amazing later.
Ingredients
- 1 whole chicken, about 1.8 to 2.2 kg
- 2 to 3 tsp kosher salt
- 1 tsp black pepper
- 1 tsp paprika or smoked paprika
- 1 lemon, halved
- 1 small onion, quartered
- 4 garlic cloves, smashed
- 2 to 3 tbsp olive oil or softened butter
- Fresh herbs like thyme or rosemary, optional but lovely
- Root veggies for the pan, optional: carrots, potatoes, parsnips
Directions
- Pat the chicken dry. This helps the skin crisp up.
- Season the cavity with a pinch of salt and pepper. Stuff with onion, lemon, garlic, and herbs.
- Mix salt, pepper, and paprika with olive oil or butter. Rub it all over the bird, including under the skin if you can.
- Set the chicken breast side up on a rack or on top of chopped veggies in a pan.
- Roast at 220 C for 15 minutes to start crisping the skin.
- Reduce heat to 190 C and continue roasting until the thickest part of the thigh hits 75 C internal temp. Plan on about 20 minutes per 500 g, but the thermometer decides when it’s done.
- Rest 10 to 15 minutes before carving so the juices settle.
Tips for Extra Flavor
Salt the chicken earlier if you can. Even 6 to 24 hours in the fridge, uncovered, makes the skin extra crisp and the meat seasoned throughout. Want a simple sauce? Spoon off most of the fat, add a splash of water or wine to the pan, and simmer, scraping up the browned bits. I also like to serve it with a quick pan gravy from drippings when I’m feeling fancy on a Tuesday.
“I followed this exact method and it was the best chicken I’ve ever made. Crispy skin, juicy meat, and my kitchen smelled like a cozy little bistro.”
If you’re chasing a reliable way to get dinner on the table without stress, this truly is the Delicious Roast Chicken Recipe You’ll Want to Make Tonight. It’s hands off once it hits the oven, which gives you time to toss a salad, set the table, or take a breath.
Roasted Chicken Sides
Honestly, the sides can swing the whole meal from rustic to restaurant level. If I’m short on time, I roast potatoes right in the same pan so they soak up those chicken drippings. If I’ve got a few extra minutes, I’ll whip up creamy garlic mashed potatoes and a bright green veggie to balance the richness.
Some steady winners: roasted carrots with a drizzle of honey and a pinch of chili flakes. A quick lemony arugula salad with shaved parmesan. Buttered peas with mint for something fresh and simple. And if you want a bread side, warm crusty bread for mopping up all the good juices is never a bad idea.
One more move I love for a cozy dinner: toss broccoli florets with olive oil, salt, and pepper, roast them on a separate tray for 15 minutes, and finish with a squeeze of lemon. It’s crisp, a little smoky at the edges, and plays so well with juicy chicken. I promise, with these easy sides, this is still the Delicious Roast Chicken Recipe You’ll Want to Make Tonight.
Nutrition Facts (per serving)
Here’s a realistic snapshot for one serving of roast chicken, assuming around 170 g of meat with skin and a few roasted veggies on the side. Keep in mind, this is an estimate and can vary based on size and whether you keep the skin on.
Approximate per serving:
Calories: 410
Protein: 36 g
Fat: 26 g
Saturated Fat: 7 g
Carbohydrates: 6 g
Fiber: 1 g
Sugar: 2 g
Sodium: depends on salt usage, roughly 500 to 700 mg
If you’re looking to lighten it up, remove the skin before eating and skip butter in the rub. You’ll still have moist meat thanks to the roasting method, especially if you rest the chicken properly.
How long does it take to roast a 2 kg chicken?
Plan on about 1 hour and 30 minutes to 1 hour and 45 minutes total for a 2 kg bird. I like to blast it at 220 C for the first 15 minutes, then drop to 190 C until done. That high heat at the start helps the skin crisp, and the lower heat cooks the meat evenly. That said, the clock is just a guide. The meat thermometer is the boss. You’re aiming for 75 C in the thickest part of the thigh, not touching the bone. If the skin is getting too dark before the inside is ready, loosely tent a bit of foil and keep going.
Resting is part of the cooking time too. Give your chicken 10 to 15 minutes to relax before slicing, so those flavorful juices don’t run all over the cutting board. It’s the small step that separates dry chicken from juicy chicken you’ll be proud of. This timing is a big reason this stays my Delicious Roast Chicken Recipe You’ll Want to Make Tonight.
How to Store Roasted Chicken
Let leftovers cool to room temp for 20 to 30 minutes, then store promptly. Keep carved chicken in a shallow container in the fridge for up to 4 days. If you prefer to freeze portions for quick meals, wrap tightly and label, then freeze for up to 3 months. When reheating, add a splash of broth and cover so it stays moist.
One of my favorite tricks is to shred leftover chicken while it’s still slightly warm, then portion it for future tacos, soups, or salads. If you’re new to freezing cooked chicken, this guide on how to freeze leftover chicken is a lifesaver for easy weeknight meals.
Don’t toss the bones. Simmer them with onion skins, carrot peels, and peppercorns for a deeply savory stock. It’s incredibly satisfying to turn one roast into multiple meals. It keeps your grocery budget happy too.
Common Questions
Q: Do I have to truss the chicken?
A: Not required. Tucking the wing tips under and tying the legs loosely helps it cook evenly, but if you skip it, you’ll still get great results.
Q: How do I keep the breast from drying out?
A: Start hot, finish lower, and rely on the thermometer. If the breast browns too fast, tent with foil. Resting after roasting is essential.
Q: Can I use butter instead of oil?
A: Yes. Butter adds flavor and browns beautifully. If you’re worried about smoking, use a mix of oil and butter.
Q: What if my chicken is bigger or smaller?
A: Roughly 20 minutes per 500 g at 190 C after the initial 220 C blast works well. Always confirm 75 C internal temp in the thigh.
Q: Any quick sauce ideas?
A: Deglaze the pan with a splash of wine or broth, scrape up the browned bits, and swirl in a small knob of butter. That’s dinner magic in two minutes.
Let’s Make This For Dinner Tonight
When the craving for something cozy and reliable hits, the Delicious Roast Chicken Recipe You’ll Want to Make Tonight always delivers. You season, you roast, you rest, and you feast. If you love collecting simple, great methods, you might also enjoy comparing this to Ina Garten’s Perfect Roast Chicken Recipe or this super popular Juicy Roasted Chicken Recipe. Both are solid references and can help you fine tune your own style.
Set the table, pull out a shallow bowl for the drippings, and carve with confidence. You’ve got this, and I can’t wait for you to taste how good a simple roast can be. Make it once, and I bet this becomes your own Delicious Roast Chicken Recipe You’ll Want to Make Tonight. 