Roasted Chicken Recipe

Ingredients

• 1 whole chicken (2.04–2.27 kg; 4½–5 lb), cleaned, giblets removed and patted drywhole chicken
• to tastekosher salt
• to tastefreshly cracked black pepper
• 454 g (1 lb)radishes
• 340 g (¾ lb), roughly choppedyellow onion
• 1 large, each half quarteredlemon
• 1 small bunchfresh thyme
• 1 head, halved widthwaysgarlic
• 1½ tablespoons, plus more for the vegetablessmoked paprika
• 3 tablespoons, plus more for the vegetables and chickenolive oil
• 2 teaspoons, plus more for the vegetablesground cumin
• 2 teaspoonsUrfa chilli
• ½ large, zestedlemon
• 3 cloves, gratedgarlic

Instructions

1. 1

   Bring to room temperature

   Take the chicken out of the fridge 1 hour before roasting.

2. 2

   Heat the oven

   Preheat the oven to 220°C (425°F).

3. 3

   Mix the rub

   Put the rub ingredients in a bowl and stir to combine. Set it aside.

4. 4

   Season the vegetables

   Clean the radishes and remove their tops and ends. Halve larger ones and leave smaller ones whole. Put the onion, radishes and three-quarters of the lemon in a skillet. Drizzle with 1 tablespoon olive oil, season generously with salt and pepper, then add smoked paprika and cumin to taste. Toss to coat and spread the vegetables in an even layer.

5. 5

   Season the chicken

   For food safety, keep a separate bowl of salt and pepper nearby to season the chicken, or wear gloves. Gently loosen the skin across the chicken. Season generously beneath the skin with salt and pepper, then season the outside in the same way. Spread the rub all over the chicken, including under the skin.

6. 6

   Fill the cavity

   Pour about ½ tablespoon of oil into the cavity and season it with salt and pepper. Add the remaining lemon, garlic halves, thyme and some onion. Finish with a little more salt and olive oil.

7. 7

   Tie and oil

   Tie the ends of the drumsticks together with kitchen twine and tuck the wing tips against the bird. Drizzle the chicken with olive oil.

8. 8

   Roast the chicken

   Put the chicken in the preheated oven and roast for 1 hour 15 minutes. Baste it at 45 minutes, 1 hour and just before resting. It is ready when the thickest part reaches 74°C (165°F) and the juices around the thigh and drumstick run clear; check with a meat thermometer.

9. 9

   Rest and serve

   Remove the chicken from the oven and leave it uncovered to rest for 15 minutes. Carve and serve with the roasted vegetables.

What is roast chicken?

Roast chicken is a whole bird cooked in the oven until the meat is tender and the skin is browned. It is a familiar American-style centrepiece, often served with vegetables from the roasting pan.

This version pairs a smoky, spiced rub with lemon, garlic and thyme. Radishes and onion roast alongside the chicken, picking up some of its savoury juices.

Nutrition and macros by portion

The nutrition label shows one serving as written: 670 calories, 57g protein, 19g carbs, 40g fat.

Most of the protein and fat come from the chicken, with additional fat from the olive oil and chicken skin. The vegetables and onion contribute most of the carbohydrates, while the exact salt content depends on how generously you season. Balance the plate with a generous portion of the roasted vegetables or a green salad alongside the chicken.

The seasoning that makes it work

Under the skin: Loosening the skin lets salt, pepper and rub season the meat as well as the surface. Work gently to avoid tearing it.

Smoked paprika and cumin: These bring warm, earthy flavour to the rub and vegetables. Urfa chilli adds a mild, rounded chilli note, while lemon zest gives the mixture a fresh edge.

Getting the vegetables ready

Radishes: Keep small ones whole and halve larger ones so they roast at a similar pace. Trim off the tops and ends before adding them to the pan.

Onion and lemon: Roughly chopped onion and quartered lemon sit beneath and around the chicken. Spread the vegetables evenly so they roast rather than pile up.

Seasoning safely

Separate seasoning: Keep the salt and pepper you use for the raw chicken apart from anything that will touch cooked food. Gloves are another option for handling and seasoning the bird.

Cavity filling: The remaining lemon, garlic, thyme and some onion add aroma as the chicken roasts. Tie the drumsticks together and tuck in the wings to keep the bird compact.

How to judge doneness

Thermometer check: Insert a meat thermometer into the thickest part of the chicken, avoiding bone. The recipe calls for 74°C (165°F) before the bird comes out of the oven.

Resting: Leave the chicken uncovered for 15 minutes before carving. This gives the meat time to settle and lets the pan finish its cooking without trapping steam around the skin.

Basting and timing

Basting points: Baste at 45 minutes, 1 hour and just before resting, as directed. Have a spoon or baster ready so the oven door stays open only briefly.

Plan for the full schedule: The chicken needs 1 hour 15 minutes in the oven, followed by a 15-minute rest. The hour out of the fridge beforehand is also part of the preparation.

Serving the roast

From the pan: Serve carved chicken with the roasted radishes, onion and lemon. The vegetables make an easy accompaniment without needing a separate roasting tray.

On the side: Add a green salad or another simple green vegetable for freshness. Spoon some of the pan juices over the chicken and vegetables at the table.

Recipe notes & tips

• Pat the chicken dry before seasoning so the skin is not left damp.
• Keep the salt and pepper for the raw chicken separate from seasonings used at the table.
• Use a meat thermometer to check the thickest part rather than relying on cooking time alone.
• Halve only the larger radishes so the smaller ones do not become too soft.
• Let the chicken rest uncovered for the full 15 minutes before carving.

Variations

• Milder spice: Reduce or omit the Urfa chilli while keeping the paprika and cumin.
• Herb swap: Use another small bunch of sturdy fresh herbs in place of the thyme.
• Extra citrus: Add a little more lemon zest to the rub for a brighter flavour.
• Different roots: Replace some radishes with similarly sized root vegetables and cut them evenly.
• More garlic: Add extra grated garlic to the rub if you want a stronger garlic flavour.

Common mistakes to avoid

• Skipping the under-skin seasoning: Gently loosen the skin and season beneath it as well as on top.
• Uneven radish sizes: Halve the larger radishes and leave the small ones whole so they cook more evenly.
• Crowded vegetables: Spread the vegetables in an even layer rather than piling them up.
• Guessing doneness: Check the thickest part with a thermometer and look for clear juices around the thigh and drumstick.
• Carving straight away: Rest the chicken uncovered for 15 minutes before cutting it.

How to store

Refrigerate leftover chicken and vegetables in a covered container within 2 hours of cooking and use within 3–4 days. Reheat portions until steaming hot throughout; add a splash of water or stock to the chicken if it seems dry.

Frequently asked questions