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–+ servings

Crisp-Skin Whole Roasted Chicken

Laura Ambrouse
A whole roasted chicken with crisp golden skin, lemon, garlic, and herbs
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A dependable two-temperature method for juicy whole roasted chicken with crisp golden skin, lemon, garlic, and herbs.
Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Refrigerated Drying and Resting Time 1 hour 15 minutes
Total Time 2 hours 50 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Instructions Notes

Ingredients
  

  • 1 whole chicken 4 to 5 lb, fully thawed; giblets removed
  • 2 tsp kosher salt
  • 1 tbsp olive oil
  • 1 tsp freshly ground black pepper
  • 1 lemon halved
  • 1 small yellow onion quartered
  • 1 head garlic halved crosswise
  • 6 sprigs fresh thyme or rosemary

Equipment

  • Roasting pan with rack or large oven-safe skillet
  • Instant-read thermometer
  • Kitchen twine optional
  • Carving board and sharp knife

Instructions
 

  1. Remove the giblets. Do not rinse the chicken. Pat it very dry inside and out with paper towels.
  2. Season the chicken all over with the salt. Set it breast-side up on a rack over a pan and refrigerate uncovered for at least 1 hour or up to 24 hours.
  3. Heat the oven to 425°F. Rub the chicken with olive oil and black pepper. Place the lemon, onion, garlic, and herbs loosely in the cavity. Tuck the wing tips and tie the legs loosely if desired.
  4. Roast for 20 minutes, then reduce the oven to 375°F. Continue roasting for 50 to 65 minutes, beginning temperature checks early.
  5. Check the thickest breast and innermost thigh with an instant-read thermometer without touching bone. Continue roasting until both locations reach at least 165°F.
  6. Transfer to a clean carving board and rest for 15 minutes before carving. Discard the cavity aromatics and serve with strained pan juices if desired.

Notes

  • Do not rinse raw chicken; it can spread bacteria by splashing.
  • Whole poultry is safely cooked when the breast and innermost thigh each reach at least 165°F.
  • Refrigerate leftovers within 2 hours and use within 3 to 4 days.
  • Nutrition is intentionally left for manual calculation because bird size, skin portions, and pan drippings vary.

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