A well-roasted chicken is one of those kitchen triumphs that all domestic cooks should have experienced. Golden skin, tender meat, and rich aromas filling the house, this Juicy Roasted Chicken recipe offered at Good Food and More provides all that and even more. You could be roasting chicken to feed your family on a Sunday afternoon, or you could be preparing a meal to have the whole week. This roasted chicken will give you the best flavor with a little effort.

The aspect that makes this recipe unique is its simplicity. Most amateur cooks believe they need to use brines or special tools to roast an entire bird, yet the reality is that you only need good seasoning, roasting at a high temperature, and the correct preparation technique. It is a recipe that assembles all those ingredients and allows you to attain restaurant-quality results in your own home kitchen.

Why This Chicken Comes Out So Juicy

The secret lies in three steps:

1. Loosening the skin so seasoning penetrates deeper.
   
   

2. A generous butter and herb rub that moisturizes the meat as it cooks.
   
   

3. Roasting at two temperatures, initial high heat for crispy skin, followed by moderate heat for tender, juicy meat.
   
   

This dual-temperature strategy is one we use often at Good Food and More because it reliably seals in moisture without drying out the chicken.

Ingredients You’ll Need

• 1 whole chicken (1.5–2 kg)
  
  

• 3 tablespoons softened butter
  
  

• 1 tablespoon olive oil
  
  

• 1 lemon, cut into halves
  
  

• 6–7 garlic cloves, crushed
  
  

• 1 teaspoon salt (adjust to taste)
  
  

• 1 teaspoon black pepper
  
  

• 1 teaspoon paprika
  
  

• 1 teaspoon dried thyme or rosemary
  
  

• Fresh herbs (optional)
  
  

• 1 onion, quartered
  
  

• Vegetables for roasting—carrots, potatoes, or celery (optional)
  
  

Step-by-Step Method

Begin by drying the chicken with a towel. Water on the skin prevents crisping, hence this step is critical. After it is dry, take the skin around the breast area, and rub butter under it. This helps to make it as juicy as possible, and the meat is infused with herbs.

The second step is to rub the outside using olive oil and sprinkle the seasoning mix over it. Filling Lemon halves, garlic, and onion may be stuffed inside the cavity to add aroma. When roasting vegetables, place them into the pan with the chicken, and the vegetables will absorb all the rich juices.

To roast it, preheat the oven to 220 o C (425°F) and roast the chicken for 20 minutes. This burst of fire is beginning to burn the flesh. Then, down to 180 degrees C (350 degrees F), you roast another 50-60 minutes, again depending upon the weight of your bird. The temperature of a kitchen thermometer inserted into the thickest section of the thigh should be 75 o C (165 °F).

Cooking the chicken is the first step, which is followed by resting the chicken at least 10-15 minutes before carving. Letting it rest promotes the juices to be redistributed, thus making each bite tasty.

Serving Suggestions

This Juicy Roasted Chicken is served with roasted potatoes, steamed vegetables, garlic rice, or fresh green salad. The remaining meat may be consumed in sandwiches, wraps, pasta, or soups- and this recipe is as useful as it is tasty.

Why You’ll Love This Recipe

In Good Food and More, we make recipes that are both classy and completely achievable in your own kitchen. This roasted chicken is the reflection of that philosophy- familiar materials, few steps, and big outputs. It is a dish that suits all events, whether it is a family dinner or a feast.

The Juicy Roasted Chicken is therefore the one to turn to the next time you need comfort and taste. A single roast, infinite possibilities, and tastes that everybody will adore.

FAQ – Juicy Roasted Chicken

1. How do I keep roasted chicken from drying out?

Use butter under the skin, roast at two temperatures, and always rest the chicken before carving. These steps keep the meat juicy.

2. Can I use only olive oil instead of butter?

Yes, but butter adds richer flavor and moisture. Olive oil alone will still work, but won’t create the same depth.

3. How long should I roast a whole chicken?

Generally, 20 minutes at high heat + 20 minutes per 500g at 180°C (350°F). Always check the internal temperature for accuracy.

4. Can I use fresh herbs instead of dried?

Absolutely! Fresh thyme, rosemary, or parsley adds vibrant flavor. Add them under the skin or in the cavity.

5. What vegetables roast best with chicken?

Potatoes, carrots, onions, and celery are ideal—they absorb the juices and caramelize beautifully.

6. Should I cover the chicken while roasting?

No. Leaving it uncovered allows the skin to crisp up perfectly. Cover only if it browns too quickly.