Introduction Roast chicken is a staple of home cooking. With its crispy skin, tender meat, and aroma of garlic, thyme, and butter, it brings every generation together around the table. Contrary to popular belief, making a successful roast chicken is within everyone's reach. Choosing high-quality poultry, careful preparation, and proper cooking are all you need to achieve restaurant-worthy results. In this recipe, discover the best techniques for achieving juicy chicken, perfectly golden skin, and pan juices rich in flavor. Key Information Element Value Preparation 15 min Cooking 1 h 20 Total time 1 h 35 Difficulty Easy Servings 4 to 6 people Ingredients 1 free-range chicken, 1.8 to 2 kg 60 g unsalted butter 4 cloves of garlic 4 sprigs of fresh thyme 2 bay leaves 2 tablespoons olive oil Salt, pepper For the side (optional) 800 g potatoes 4 carrots 2 onions Recommended equipment To successfully prepare this recipe, use: a kitchen knife to prepare the vegetables and lift the skin; a stable and hygienic cutting board; a roasting pan or an oven-safe Dutch oven; a meat thermometer (optional but recommended). Preparation Step 1 – Preparing the chicken Take the chicken out of the refrigerator 30 minutes before cooking. Preheat the oven to 190°C. Carefully dry the skin with paper towels to promote nice browning. Generously season the inside and outside with salt and pepper. Slide the crushed garlic cloves, thyme, and bay leaves inside the bird. Spread the softened butter under the skin of the breasts and all over the chicken's surface. To lift the skin without tearing it, use the tip of a sharp kitchen knife. 👨🍳 CuisinerTelUnChef Tip Sliding butter directly under the skin is the secret to moist roast chicken. The butter melts during cooking, flavoring the meat from the inside while protecting the breasts from drying out. Step 2 – Preparing the vegetables Peel the potatoes and carrots. Cut them into uniform pieces on a cutting board with a kitchen knife. Thinly slice the onions. Arrange them around the chicken. Drizzle with a little olive oil. Step 3 – Cooking Place in the oven for approximately 1 hour and 20 minutes. Baste the chicken with its juices every 20 minutes. If the skin is browning too quickly, lightly cover it with a sheet of parchment paper or aluminum foil without completely sealing the bird. The internal temperature should reach 74°C in the thickest part of the thigh. 👨🍳 CuisinerTelUnChef Tip To perfectly master the cooking of all your poultry, cook to core temperatures and respect the cooking time. Step 4 – Resting Upon removing from the oven, let the chicken rest for 10 to 15 minutes before carving. This step allows the juices to redistribute throughout the meat for a moister result. The secrets to a perfect roast chicken Choose quality poultry A free-range chicken raised outdoors generally offers more flavorful meat and better structural integrity during cooking. Butter under the skin This technique helps preserve the moisture of the breast meat, which tends to dry out more quickly. Baste regularly The pan juices nourish the skin and contribute to even browning. Respect the resting time Resting is essential to keep the meat juicy when carving. Variations Lemon roast chicken Add a lemon cut in half inside the chicken along with the aromatics. Herbes de Provence chicken Complement the thyme with rosemary and savory. Smoked paprika chicken Mix smoked paprika with the butter for slightly spiced skin. Confit garlic chicken Place a whole head of garlic in the dish so that it confits during cooking. What to serve with roast chicken? It goes perfectly with: homemade mashed potatoes; potato gratin; vegetable tian; Provençal ratatouille; green beans; a green salad. Poultry recipes to discover 🍛 Creamy Chicken Curry 🌮 Chicken Tacos Associated technical guides 👓 Cooking White Meat: Complete Guide 🐟 Cooking Fish: Complete Guide 🥩 Cooking Red Meat: Complete Guide Chef's tips Avoid piercing the skin during cooking to keep the juices inside. If you don't have a thermometer, check that the juices running from the thigh are clear and not pink. Use leftover chicken to prepare salads, sandwiches, or homemade broth. Storage Refrigerator: up to 3 days. Freezer: up to 2 months. Reheating: in the oven at 160°C with a little cooking juice to prevent drying out. Nutritional values (approximate) Per serving Quantity Energy 510 kcal Protein 43 g Fat 33 g Carbohydrates 6 g Fiber 2 g FAQ At what temperature should you roast a chicken? Cooking at 180–190°C allows for golden skin while keeping the meat moist. Should the chicken be covered during cooking? No, unless the skin is browning too quickly. Why let the chicken rest? Resting allows the juices to redistribute through the meat, which makes it more tender. Can the chicken be prepared in advance? Yes. You can season it a few hours before cooking and keep it in the refrigerator. 🛒 Cook like a Chef with CuisinerTelUnChef To succeed with your roast chicken, equip yourself with the right utensils: Our kitchen knives — to lift the skin and carve the poultry with precision Our cutting boards — to work in the best conditions