Roast Chicken
About This Roast Chicken Recipe
There are a million ways to roast a chicken (honestly, closer to infinity), but this version is everything: flavorful, comforting, aromatic, juicy, and incredibly easy to prepare. It’s the kind of meal that feels rustic and cozy yet totally impressive — and it uses simple, inexpensive ingredients you probably already have.
This chicken roasts on a bed of leeks, fennel, garlic, potatoes, lemon, thyme, and dates (the best sweet-savory addition), creating the most delicious pan juices. It’s a family-style dish that tastes like you spent hours on it, but it’s shockingly simple.
Why You’ll Love This Recipe
Juicy, flavorful roast chicken with perfectly crispy skin
A full one-pan meal with vegetables, aromatics & potatoes
Uses simple, budget-friendly ingredients
Dates add the most unexpected sweet-savory richness
Elevated, rustic, and perfect for entertaining or weeknights
Minimal prep — the oven does most of the work
Foolproof method for crispy skin and even cooking
Ingredients You’ll Need
For the Chicken
Whole chicken (4.5–5.5 lbs)
Lemon
Garlic
Salt & pepper
Olive oil
Salted butter
Thyme
For the Roasting Bed
Leeks
Fennel
Dates
Potatoes
Olive oil
Salt & pepper
How to Make It
Season the chicken generously with salt and pepper and let it rest at room temperature for even cooking. Toss the leeks, fennel, lemon, garlic, thyme, dates, and potatoes with olive oil, salt, and pepper, then spread into a cast-iron pan. Stuff the chicken cavity with lemon and garlic, tie the legs, tuck the wings, and place the chicken on top of the vegetables. Roast at high heat to crisp the skin, then lower the temperature and continue roasting until perfectly cooked. Rest before carving so the juices redistribute.
Tips for Success
Dry brine the chicken: Salt the chicken 24–48 hours ahead and refrigerate uncovered for extra crispy skin.
Room temperature chicken = more even cooking
Use a thermometer: The thigh should reach 165°F.
Rotate the pan for even browning.
Baste with pan juices regularly for maximum flavor.
Tent with foil if browning too quickly.
Let it rest 15–20 minutes before carving so the juices don’t run out.
Frequently Asked Questions
Do I have to dry brine the chicken?
No, but it makes a big difference in skin crispiness and seasoning. If you have the time, do it.
Can I use chicken breasts or thighs instead of a whole bird?
You can, but roasting a whole chicken gives deeper flavor because of the bones and rendered fat.
Can I substitute the dates?
Yes! Dried apricots, prunes, or figs work beautifully. Or skip them for a purely savory version.
Can I use different vegetables?
Absolutely. Carrots, onions, parsnips, shallots, or Brussels sprouts all work.
What if the chicken skin gets too dark?
Loosely tent with foil and continue roasting until done.
How do I know the chicken is fully cooked?
Insert a thermometer where the thigh meets the breast — it should reach 165°F.
Can I make this ahead?
Roast chicken is best fresh, but leftovers reheat well or can be used for soups, salads, or sandwiches.
What to Serve With Roast Chicken
Caesar salad
Creamy mashed potatoes
Simple green salad with lemon vinaigrette
Sweet potato rolls
Fresh crusty bread to soak up the juices
Other Recipes You’ll Love
Roast Chicken Recipe
Ingredients:
Serves 2-4
4.5-5.5 lb chicken
2 leeks, sliced
1 fennel bulb, sliced
1 1/2 lemon, quartered
2 garlic bulbs, halved
6 sprigs of thyme
8 dates, pitted and halved
10-ish small potatoes, halved
4 tablespoons salted butter, room temp
Olive oil
Salt
Pepper
Instructions:
Remove the chicken from the fridge, remove innards, rinse and pat dry. Sprinkle liberally with salt and pepper on all sides including cavity. Let stand at room temperature for 1 1/2-2 hours before cooking. TIP: A great step would be to salt & pepper bird and then leave uncovered for a day or two in the refrigerator- this helps the chicken skin to really crisp up nicely. Then, before cooking, take the chicken out and let sit at room temperature for 1 1/2-2 hours- this helps ensure even cooking.
Preheat oven to 475°F
In a large bowl, add leeks, fennel, lemon, garlic, thyme, dates, and potatoes. Pour 1/4 cup of olive oil and generously sprinkle with salt and pepper. Toss. Spread evenly into a large cast iron pan.
Stuff 2 lemon halves and 1 garlic head half from the vegetables into the chicken cavity and then tie the legs together while tucking the wings under the breast.
Make a little nest in the middle of the vegetables and nestle the chicken into it. Drizzle a little more olive oil onto chicken breast. Cut the butter into 4 pieces and place on chicken breast.
Roast the chicken uncovered for 25 minutes, then lower the temperature to 400°F and roast until where the thigh meets the breast reaches the temperature of 165°F- that took me another 70-75 minutes for a 5.5 lb bird. Throughout cooking, baste the chicken breast with the juices and rotate the chicken 180°. If the chicken browns too much too early, tent the dish with tin-foil and continue cooking.
When chicken is done, remove from oven and let sit for 15-20 minutes to let the juices re-absorb into the bird.
