Best Martha Stewart Recipes

Picture a golden roast chicken with crispy, perfectly seasoned skin and tender, juicy meat. Martha Stewart’s classic roast chicken is a dish that brings elegance and simplicity to your table.

If you’re searching for a timeless recipe that highlights clean, bold flavors, this is it. With hints of lemon, garlic, and thyme, every bite is aromatic and satisfying.

Why this roast chicken stands out

• The lemon and garlic infusion adds a fresh, zesty aroma that enhances the chicken’s natural flavors.
• Roasting at high heat ensures a beautifully crispy skin while keeping the meat moist and tender.
• The addition of thyme and a savory broth creates a rich, flavorful base for basting and serving.

Ingredients you’ll need

• 1 whole chicken (about 4-5 pounds)
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 lemon, halved
• 4 cloves garlic, crushed
• Fresh thyme sprigs
• 1 onion, quartered
• 2 cups chicken broth

Step-by-step guide to making this dish

Start by preheating your oven to 425°F (220°C). While the oven heats, take the chicken out of the refrigerator and pat it dry with paper towels to ensure a crispy finish.

Rub the chicken all over with olive oil, then season generously with salt and freshly ground black pepper. Stuff the cavity with the halved lemon, crushed garlic, and fresh thyme sprigs for added flavor.

Arrange the onion quarters in the bottom of a roasting pan to act as a base for the chicken. Place the chicken on top of the onions and pour the chicken broth into the pan around it.

Roast the chicken in the preheated oven for approximately 1 hour and 15 minutes. Halfway through cooking, baste the chicken with the pan juices for extra moisture and flavor.

The chicken is done when the juices run clear after piercing the thigh, and the internal temperature reaches 165°F (74°C). Let the chicken rest for 10-15 minutes before carving to allow the juices to redistribute.

Ingredient swaps to consider

If you don’t have fresh thyme, dried thyme or rosemary can be used as a substitute. For a slightly sweeter flavor, replace the lemon with an orange.

What to serve with roast chicken

Pair this roast chicken with roasted vegetables like carrots and potatoes for a hearty meal. A crisp green salad with a light vinaigrette complements the rich flavors beautifully. For a starchy side, serve with buttery mashed potatoes or crusty bread to soak up the pan juices.

How to store and reheat leftovers

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven at 350°F (175°C) or in the microwave, adding a bit of broth to keep it moist.