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The Ultimate Roast Chicken Recipe: Perfectly Juicy with Crispy Skin

4.34 from 6 votes
There’s nothing quite as comforting as a beautifully roasted chicken surrounded by tender, flavorful vegetables. This recipe takes classic roast chicken to the next level with a perfectly balanced seasoning blend, buttery crisp skin, and a vibrant mix of carrots, potatoes, onions, and garlic. It’s the kind of meal that feels like a warm hug—perfect for Sunday dinners, holidays, or any day you want a simple yet impressive dish to serve.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: dinner, Main Course
Ingredients Method

Ingredients
  

For the chicken
  • 4 lb whole chicken at room temperature
  • 4 tbsp unsalted butter softened
  • 2 tsp paprika
  • 3 tsp garlic powder
  • 3 tsp onion powder
  • 2 tsp salt
  • 1 tsp parsley
  • 1/2 tsp lemon zest
  • 1/2 tsp fresh ground black pepper
  • 1 tbsp olive oil
  • 1 lemon quartered
  • 1 head garlic halved
For the vegetables
  • 1 lb tri-color mini potatoes halved
  • 4 large carrots peeled and roughly chopped
  • 1 large yellow onion sliced
  • 1 shallot sliced
  • 1 tbsp olive oil

Method
 

  1. Preheat your oven to 375°F.
  2. Let the chicken come to room temperature for at least 30 minutes and pat it completely dry with paper towels.
  3. In a small bowl, mix together paprika, garlic powder, onion powder, salt, parsley, lemon zest, and black pepper. Divide this seasoning blend into thirds.
  4. Combine 1/3 of the seasoning blend with the softened butter.
  5. Spread half of the butter mixture over the outside of the chicken and the remaining half under the skin.
  6. Sprinkle another 1/3 of the seasoning blend into the chicken cavity.
  7. Stuff the cavity with a few slices of onion, lemon quarters, and the halved garlic head.
  8. Prepare the vegetables by cutting the potatoes, carrots, onion, and shallot into bite-sized pieces.
  9. Place the vegetables in a large roasting tray, drizzle with 1 tbsp olive oil, and sprinkle with the remaining 1/3 of the seasoning blend. Toss to coat evenly.
  10. Place the seasoned chicken on top of the vegetables in the roasting tray.
  11. Drizzle 1 tbsp olive oil over the top of the chicken and rub it all over the skin to help it crisp while baking.
  12. Roast the chicken for about 1 hour and 20 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F.
  13. Let the chicken rest for 10 minutes before carving.
  14. Serve the chicken alongside the roasted vegetables, drizzled with pan drippings if desired.

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