Go Back
Golden roasted chicken with crispy skin seasoned with fresh herbs and lemon

How to Cook Chicken: The Ultimate Guide to Juicy, Golden Chicken Every Time

Master the art of cooking chicken with this fail-proof roasting technique. Crisp golden skin on the outside, succulent and tender meat on the inside, infused with garlic, lemon, and aromatic herbs.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Easy Cooking, Guide, Main Dish
Cuisine: American, Healthy, International
Calories: 340
Ingredients Method

Ingredients
  

Ingredients
  • 4 lbs Whole chicken (giblets removed) or bone-in pieces
  • 2 tbsp Olive oil or melted unsalted butter
  • 1.5 tsp Kosher salt
  • 1 tsp Freshly cracked black pepper
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika
  • 1 tsp Dried oregano or thyme
  • 1 Fresh lemon, halved
  • 4 sprigs Fresh rosemary and thyme sprigs

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). High heat is essential for rendering fat quickly and creating crispy skin while locking in natural poultry juices.
  2. Pat the chicken completely dry inside and out using paper towels. Moisture on the skin prevents browning and causes chicken to steam instead of roast.
  3. Stuff the cavity with lemon halves and fresh herb sprigs. Tie the legs together loosely with kitchen twine if roasting a whole bird.
  4. Rub the exterior thoroughly with olive oil, then generously coat with salt, black pepper, garlic powder, paprika, and dried oregano.
  5. Roast in a cast-iron skillet or roasting pan for 45 to 55 minutes, until an instant-read meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  6. Transfer to a carving board and rest uncovered for 10 to 15 minutes before carving. Resting allows the savory juices to redistribute throughout the meat.