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Howdy! Who are into a classic and juicy roast chicken for today? Today, I want to introduce you to my favorite classic and juicy roast chicken. It uses simple gravy. Just classic steps for the flavorful roast chicken!

Roasted Chicken

Course Main Course
Cuisine American
Keyword chicken, roast, roasted chicken
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time for Dry Rub 1 day


  • 1 medium Chicken
  • 2 tbsp Sea Salt for dry rub
  • 2 tbsp Butter room temperature
  • 200 g Small Potatoes cut in half
  • 200 g Carrots cut 1 inch length
  • 200 g Champignon Mushrooms cut in half
  • 1 Garlic Bulb halves horizontally
  • ½ Lemon
  • 1 sprig Rosemary
  • 3 sprig Thyme
  • Black pepper


  1. On a plate pat dry chicken with a paper towel. Coat the chicken with 1½ tbsp sea salt. Store in the fridge for 24 hours (recommended) or overnight.

  2. On the next day, take out the chicken from the fridge 30 minutes before cooking.

  3. Preheat oven to 175°C/300°F. Put the shelf in the middle.

  4. After 30 minutes, rub the whole chicken with 1½ tbsp room temperature butter. Sprinkle again with 1 tbsp sea salt. Stuff lemon, half of the garlic bulb, and 1 sprig of thyme inside the chicken.

  5. Spread potatoes, carrots, and mushrooms on a roasting pan evenly. Add 1 rosemary sprigs, 1 thyme sprig, and half of the garlic bulb. Sprinkle with ½ tsp sea salt and a pinch of black pepper. Divide the ½ tbsp butter into 4 blobs and place it evenly on the roasting pan. Add the chicken on top of the vegetables.

  6. Transfer the roasting pan to the oven and bake for 1 hour 15 minutes. And then turn the oven up to 220°C/350° for 15 minutes. You know the roast chicken is done by checking the temperature in the inside of the thigh is around 75°C/165°F or until juices run clear. Let the chicken rest at room temperature for at least 15 minutes.

  7. Carve the chicken breast, thigh, and wings before serving.

  8. Use the carrots, potatoes, and mushrooms as a tasty side dish.

Recipe Notes

  • You can add black pepper to the dry rub. I don't because I want my roasted chicken skin is smooth, clean, and shiny.
  • If you use table salt, cut the amount in half. That's because the table salt is saltier. I really recommend you use high-quality sea salt because it's the only seasoning on the chicken aside from the stuffing. The taste of the salt is really mattered in this roasted chicken.
  • I recommend you dry rub the chicken and store it in a fridge for 24 hours. It gives time for the chicken to absorb the salt and way way more flavorful meat to the bones. The salt also makes the meat more tender and juicier as the salt holds the water in the meat.