Ingredients
1 whole chicken (3-5 pounds / 1.5-2.5 kg), giblets removed
2 tablespoons olive oil or melted butter
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon paprika (optional, for color)
1 lemon, halved
1 head of garlic, halved crosswise
A few sprigs of fresh herbs (e.g., rosemary, thyme, sage)
Instructions
- Prepare the Oven: Preheat your oven to 425°F (220°C).
- Dry the Chicken: Remove the chicken from its packaging and pat it thoroughly dry, inside and out, with paper towels. This step is crucial for crispy skin.
- Season the Chicken: Place the chicken in a roasting pan or on a wire rack set in a baking sheet. Rub the chicken all over with the olive oil or melted butter. In a small bowl, mix the salt, pepper, and optional paprika, then sprinkle it generously all over the chicken.
- Add Aromatics: Stuff the lemon halves, garlic halves, and fresh herb sprigs into the chicken’s cavity. This will infuse the meat with incredible flavor from the inside out.
- Roast the Chicken: Place the chicken in the preheated oven and roast for 15 minutes at 425°F (220°C) to help crisp the skin. Then, reduce the oven temperature to 375°F (190°C) and continue roasting for another 60-75 minutes.
- Check for Doneness: The chicken is done when the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
- Rest Before Carving: Transfer the roasted chicken to a cutting board. Tent it loosely with foil and let it rest for at least 10-15 minutes before carving to ensure the juices redistribute, resulting in incredibly moist meat.
Notes
Crispy Skin Secret: The most important step for achieving shatteringly crispy skin is to make sure the chicken is patted completely dry before seasoning and roasting. Moisture is the enemy of crispiness.
The Importance of Resting: Do not skip the resting period after the chicken comes out of the oven. This is the key to a juicy, tender bird, as it allows the muscle fibers to relax and reabsorb all the flavourful juices.
Use a Meat Thermometer: For food safety and perfect results, a meat thermometer is your best friend. Guesswork can easily lead to an undercooked or dry, overcooked chicken.
Don’t Waste the Carcass: After carving, save the chicken carcass to make delicious and nutritious homemade chicken stock for future soups and stews.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dinner, Main Course
- Method: Roasting
- Cuisine: American, French
- Diet: Gluten Free
Nutrition
- Serving Size: approx. 6 oz (170g) mixed meat
- Calories: 390 kcal
- Sodium: 750mg
- Fat: 24g
- Carbohydrates: 1g
- Protein: 42g