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Juicy & Flavorful Roast Chicken in a Roaster Oven: Your New Weeknight Favorite!

Discover the secret to a perfectly juicy and crispy roast chicken using your roaster oven. This easy recipe is a weeknight dinner game-changer!
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Prep Time 15 minutes
Cook Time 79 days 22 hours 50 minutes
Total Time 90 days 9 hours 5 minutes
Servings: 4 -6
Course: Chicken
Ingredients Method

Ingredients
  

  • 1 whole chicken 3.5-4 lbs
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 lemon halved
  • 4 cloves garlic smashed
  • 1 small onion quartered
  • Fresh herbs optional, for stuffing: rosemary, thyme, parsley

Method
 

  1. Preheat your roaster oven to 400°F (200°C). If your roaster oven has a rack, place it inside.
  2. Remove the giblets from the chicken cavity. Pat the chicken thoroughly dry, inside and out, with paper towels. This is crucial for crispy skin!
  3. In a small bowl, combine olive oil, salt, pepper, rosemary, thyme, garlic powder, and onion powder. Mix well to create a paste.
  4. Gently loosen the skin over the chicken breasts and thighs by sliding your fingers underneath. Rub about half of the herb-oil mixture under the skin. Rub the remaining mixture all over the outside of the chicken.
  5. Stuff the cavity with the halved lemon, smashed garlic cloves, and quartered onion. You can also add fresh herb sprigs if desired.
  6. Place the chicken, breast-side up, on the roasting rack in your roaster oven. If you don't have a rack, you can place it directly in the roaster pan, but a rack allows for better air circulation.
  7. Roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) registers 165°F (74°C). Baste the chicken with pan juices halfway through cooking if desired.
  8. Once cooked, carefully remove the chicken from the roaster oven. Tent loosely with foil and let it rest for at least 15 minutes before carving. This allows the juices to redistribute, ensuring a moist chicken.