Weeknight Roast Chicken
Introduction
Weeknight Roast Chicken is a family favorite for a reason. It’s easy to prepare and tastes amazing. If you want a home-cooked meal without spending hours in the kitchen, this recipe is perfect for you!
Why Make This Recipe
This dish is fantastic for busy nights when you still want something hearty for dinner. The chicken comes out juicy and flavorful, making it a hit with kids and adults alike. Plus, it’s simple enough to make any day of the week.
How to Make Weeknight Roast Chicken
Ingredients:
- 1 whole chicken
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 lemon, halved
- Fresh herbs (like thyme or rosemary)
Directions:
- Preheat the oven to 425°F (220°C).
- Pat the chicken dry with paper towels and place it in a roasting pan.
- Rub the chicken with olive oil, and season generously with salt, pepper, garlic powder, and paprika.
- Squeeze the lemon halves over the chicken and place them inside the cavity along with fresh herbs.
- Roast in the oven for about 1 hour, or until the internal temperature reaches 165°F (75°C).
- Let the chicken rest for 10 minutes before carving and serving.
How to Serve Weeknight Roast Chicken
Serve this delicious roast chicken with your favorite sides. Some great options are mashed potatoes, steamed vegetables, or a fresh salad. Don’t forget to drizzle the pan juices over the chicken for extra flavor!
How to Store Weeknight Roast Chicken
If you have leftovers, store the chicken in an airtight container in the fridge. It will stay fresh for up to 3 days. You can also keep it in the freezer for longer storage—just make sure to wrap it well!
Tips to Make Weeknight Roast Chicken
- For crispy skin, ensure the chicken is dry before seasoning.
- Feel free to add veggies like potatoes and carrots to the roasting pan for a complete meal.
- Let the chicken rest before carving to keep the juices inside.
Variation
If you want to change things up, try using different herbs like rosemary or sage, or add spices like cayenne for a little kick.
FAQs
1. Can I use a frozen chicken?
Yes, but make sure to fully thaw it before cooking. Cooking from frozen is not recommended for roast chicken.
2. How do I know when the chicken is done?
Use a meat thermometer to check the thickest part of the thigh. It should reach an internal temperature of 165°F (75°C).
3. Can I cook this chicken in a slow cooker?
Yes, you can! Season the chicken as directed and cook it on low for about 6-8 hours or until tender.