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+ servings
perfect roast chicken

Perfect Roast Chicken

Steven Pennington
The only chicken recipe you'll ever need. Techniques to Perfect Roast Chicken
5 from 2 votes
Prep Time 7 mins
Cook Time 1 hr 20 mins
Total Time 1 hr 27 mins
Course Main Course
Cuisine Classic


  • 1 Whole Chicken Average size 6 pounds
  • 12-15 Sprigs Fresh Thyme
  • 2-3 Cloves garlic Cut in half or quartered
  • ½ Stick Butter
  • 3 Tbs Salt Be sure to season the inside of your chicken
  • ½ Sliced Lemon
  • 2 Tbs olive oil
  • 1 Large Onion


  • Rinse and dry chicken
  • Place the ingredients into the chicken's cavity,
  • Lemon, garlic & thyme
  • Truss the chicken
  • Pat and dry off your chicken again ( This step is key to even roasting and browning)
  • Salt and pepper chicken
  • Mix olive oil and butter together and rub all over the chicken, cover completely. Slice one onion – Place onion slices under the chicken, the onion will act as a roasting rack for the chicken to sit on, this will ensure even cooking as the convection in the oven will be able to brown the lower portion of the chicken and provide even cooking of the thighs
  • Place chicken on a roasting rack ( If you have one ) Still place the onions underneath, but add some water or stock to the bottom of the roasting rack. Helps keep the chicken moist and stops the onions from possibly burning
  • Add final covering of salt and pepper
  • Place chicken in the oven preheated to 425
  • Chef Tip: Place the Chicken legs/thighs and point them to the back of the oven. The hottest part of the oven and the legs & thighs finish at a higher internal temperature of around 175.



Chef Tip: Place chicken legs and thigh to the back of the oven, the legs and thighs finish internal temperature needs to be around 10 degrees higher than the breast meat. The back of your oven is hotter than the front. Place the chicken in your oven with the legs and thighs pointed to the back fixes this issue.
I would encourage you to purchase an internal meat thermometer to gauge how your cook is going. Place it into to breast
Roast your chicken at 425 the entire time, the logic behind the higher than the normal 350 oven temperature is the fat in the skin can render quicker, plus your chicken is exposed to the elements of heat for a shorter time. Resulting in more juices staying in the chicken. Remember, faster cooking is a pro tip to juicy moist chicken and turkey.
The cooking time on a normal size chicken is around one and half hours, chicken weighing around 6 pounds
Allow the chicken to rest for 15 minutes or longer before craving. Here’s the logic behind this step. When you pull the chicken out of the oven a crazy heat storm is happening on the inside of the chicken that is wanting to get out.  The “Out” is all your delicious moister. Skip this huge step, and your chicken isn’t going to be perfect. Rest the perfectly cooked chicken for 15 minutes and have very happy people at your dining table.
Keyword Perfect Roast Chicken
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