Best 4 Juicy Roasted Chicken Recipes

**Roasted chicken**, a culinary classic enjoyed worldwide, tantalizes taste buds with its crispy, golden-brown skin and succulent, flavorful meat. This versatile dish can be prepared using various cooking techniques, each imparting a unique taste and texture.

**In this comprehensive guide**, we'll explore three distinct recipes for roasted chicken: a classic roasted chicken with aromatic herbs, a zesty lemon-herb roasted chicken, and a smoky paprika-roasted chicken. Whether you prefer traditional flavors or crave a tangy or smoky twist, these recipes offer something for every palate.

**The classic roasted chicken recipe** showcases the natural flavors of the chicken, enhanced by a medley of aromatic herbs such as thyme, rosemary, and sage. This simple yet elegant dish is perfect for a comforting family meal.

**The lemon-herb roasted chicken recipe** adds a burst of citrusy brightness to the classic dish. With a zesty marinade made from lemon juice, herbs, and garlic, this chicken is sure to tantalize your taste buds.

**The paprika-roasted chicken recipe** infuses the chicken with a smoky, slightly spicy flavor. A combination of paprika, cumin, and chili powder creates a tantalizing crust that complements the tender, juicy meat.

**Each recipe includes step-by-step instructions, cooking tips, and serving suggestions**, ensuring you achieve perfectly roasted chicken every time. Whether you're a seasoned cook or just starting your culinary journey, these recipes will guide you to roasted chicken perfection.

Here are our top 4 tried and tested recipes!

AMAZINGLY JUICY AND FLAVORFUL ROASTED CHICKEN

Amazingly Juicy and Flavorful Roasted Chicken image

This is the juciest, best flavored roasted chicken I have ever made, or ever eaten! I have been experiementing, and It has turned out with the exact same wonderful results 3 times in a row now.. so I'm confident that anyone can make this with the same results. Never again will I purchase a pre-cooked rotisserie chicken! It's so easy too!

Provided by BETHANY T.

Categories Whole Chicken

Time P1DT1h20m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 whole chicken
1 tablespoon salt
1 teaspoon seasoning salt
1 teaspoon garlic powder
black pepper
1 tablespoon butter
2 tablespoons olive oil
1 lemon, quartered and slightly smashed
2 garlic cloves, smashed
1 teaspoon McCormick's Montreal Brand steak seasoning

Steps:

Night before:
Rinse chicken and pat dry.
Mix salts, garlic powder and black pepper together.
Liberally rub outside of chicken with salt mixture, then put the remaining salt mixture inside of the chicken cavity. Don't be afraid of the salt! Remember, we want the bird seasoned all the way through! I promise that it wont be salty. You may even want to use extra salt in the cavity, especially if you are using kosher salt.
Put into a plastic bag and chill in fridge overnight. The longer the better.
Day Of:.
Preheat oven to 350 f.
Put butter, lemon and garlic into cavity. You can also use herbs, onion etc.
Pat outside of chicken dry, then rub the chicken with olive oil.
Sprinkle Montreal steak seasoning on all sides. (Makes it really pretty when done).
Place chicken in a roaster with a rack breast side up.
Bake uncovered for approx 20 min per pound, or until thermometer in thickest part of thigh is between 175 to 180 degrees f.
DO NOT OVERCOOK!
Remove bird from oven and cover with foil. Allow to rest for at least 20 minutes, the longer the rest time, the jucier the chicken gets, so do not skip this step! It wont be juicy if it doesn't rest!
Enjoy!

Nutrition Facts : Calories 407.8, Fat 31.3, SaturatedFat 8.9, Cholesterol 125.7, Sodium 998.9, Carbohydrate 1.2, Fiber 0.2, Sugar 0.2, Protein 28.8

KITTENCAL'S BEST JUICY WHOLE ROASTED CHICKEN

Kittencal's Best Juicy Whole Roasted Chicken image

Follow this recipe and you will have the best juiciest roasted chicken on the planet, a larger roasting chicken may be used and this also works well with a small turkey with cooking times adjusted --- plan ahead for best flavor if using seasoned salt the chicken should chill overnight if using white salt there is no need for chilling time --- OPTIONAL get a lemon or two, use a fork and poke full of holes, then place into the cavity of the chicken, roast as stated, the chicken will be moist and have a faint lemon flavor.

Provided by Kittencalrecipezazz

Categories Whole Chicken

Time P1DT1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (3 1/2-4 lb) whole chickens
1/4 cup warm melted butter
3 tablespoons vegetable oil
1 tablespoon seasoning salt (can use less)
2 teaspoons garlic powder (use if you are a garlic-lover or use onion powder) (optional)
fresh ground black pepper (to taste)
2 tablespoons cold butter, divided
1 onion (cut into quarters)
1 large celery rib, coarsley chopped (can use a large whole lemon or two in place of the celery, see option on recipe heading)
2 (10 ounce) cans reduced-sodium chicken broth (makes a good base for gravy and stops the drippings from burning, can use more if desired)

Steps:

Wash chicken well with cold water inside and out.
Pat dry using paper towels.
In a bowl mix together 1/4 cup melted butter with vegetable oil, then rub all over the outside of the chicken.
Season the inside of the chicken with salt and black pepper.
Season the outside of the chicken with seasoned salt, black pepper and garlic powder (if using).
Place the chicken into a glass dish; cover top of the dish tightly with plastic wrap.
For best flavor cover with plastic wrap and refrigerate overnight.
Stuff onion quarters, chopped celery and/or a whole lemon/s and 2 tablespoons cold cubed butter into the cavity of the chicken, then tie legs together with butcher's twine or heavy cotton string.
Place the chicken on a rack in a roasting pan (for extra juicy breast place breast side down on rack).
Pour the low-sodium chicken broth into bottom of the roasting pan (keeps drippings from burning and makes a good base for gravy).
Tent loosely with heavy foil.
Set oven to 350°.
Roast for about 1 hr and 10 minutes, basting with juice/liquid from the bottom of the roasting pan.
Uncover and roast for about 20 minutes more (uncovered) or until internal temperature reaches 180°.
Remove from oven and let rest (covered with foil) for about 20 minutes before carving.

Nutrition Facts : Calories 555.2, Fat 46, SaturatedFat 16.1, Cholesterol 155.3, Sodium 255.2, Carbohydrate 3.2, Fiber 0.5, Sugar 1.1, Protein 31.6

JUICY ROASTED CHICKEN

Juicy Roasted Chicken image

My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.

Provided by ROBINROCKINGBIRD

Categories World Cuisine Recipes European German

Time 1h40m

Yield 6

Number Of Ingredients 5

Ingredients

1 (3 pound) whole chicken, giblets removed
salt and black pepper to taste
1 tablespoon onion powder, or to taste
½ cup margarine, divided
1 stalk celery, leaves removed

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.

Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g

JUICY ROASTED WHOLE CHICKEN

Juicy Roasted Whole Chicken image

this is one of the juiciest,mouth watering and tasty chickens ever

Provided by shervanique thomas

Categories Roasts

Time 1h30m

Number Of Ingredients 6

Ingredients

1 whole chicken
1 onion
1 lemon
3 clove garlic
1/2 stick butter room temperature
salt

Steps:

1. starting the night before salt the inside and outside of chicken and stuff with cut up lemon, onion and garlic cloves. wrap with plastic wrap.
2. take out about 20-30 minutes before cooking so that it wont be so cold. smear butter over whole chicken. dont miss any spots. apply salt all over chicken.
3. bake at 425 until done

Tips:

Choose the right chicken: A good-quality, free-range chicken will give you the best results. Look for a chicken that is plump and has a moist, slightly pink interior.
Prep the chicken properly: Rinse the chicken inside and out and pat it dry with paper towels. Season the chicken generously with salt and pepper, inside and out. You can also add other seasonings, such as garlic powder, onion powder, or paprika.
Use a good roasting pan: A heavy-duty roasting pan with a lid is ideal for roasting chicken. The lid will help to keep the chicken moist and evenly cooked.
Roast the chicken at a high temperature: This will help to brown the skin and keep the chicken moist. Roast the chicken at 425 degrees Fahrenheit for 15-20 minutes, then reduce the temperature to 350 degrees Fahrenheit and continue roasting for another 40-50 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
Let the chicken rest before carving: This will allow the juices to redistribute throughout the chicken, making it more tender and flavorful. Let the chicken rest for 10-15 minutes before carving.

Conclusion:

Juicy roasted chicken is a classic dish that is perfect for any occasion. With a little bit of planning and effort, you can easily make a delicious roasted chicken at home. Follow these tips and you'll be sure to impress your family and friends with your culinary skills.