Simple Whole Roast Chicken Recipe

Simple Whole Roast Chicken Recipe

Nothing beats the aroma of a perfectly cooked roast chicken filling your kitchen with golden, crackling, crispy skin and incredibly juicy meat. My foolproof roast chicken method delivers restaurant-quality results every single time.

Course entree

Cuisine American

Keyword best roasted chicken recipe, roast chicken, whole roasted chicken recipe

Prep Time 10

Cook Time 1 5

Resting Time 10

Total Time 1 25

Servings people

Calories 580kcal

Author Tanya

Ingredients

4-5 lb whole chicken giblets removed
3 Tablespoons Olive oil
1 Tablespoon kosher salt
1½ teaspoons black pepper
1½ teaspoons garlic powder
½ teaspoon onion powder

Optional aromatics for cavity

1 lemon halved
4 garlic cloves peeled and smashed
Fresh herb sprigs rosemary, thyme, or sage

Instructions

Preheat oven to 475°F. Set up a roasting pan or sheet pan with a wire rack.
Pat the chicken completely dry with paper towels. Rub the olive oil all over the chicken, coating the entire surface.
Season the chicken evenly with kosher salt, black pepper, garlic powder, and onion powder, making sure to cover all sides. If using aromatics, stuff the cavity with lemon halves, garlic cloves, and herb sprigs.
Place the seasoned chicken breast-side up on the prepared wire rack.
Place it in the oven on the middle rack and roast it for 15 minutes at 475°F.
Reduce the oven temperature to 350°F and continue cooking for an additional 40-50 minutes, until the internal temperature reaches 175°F when measured in the thickest part of the thigh.
Remove from oven and let rest for 5-10 minutes before carving and serving.

Notes

The size of your chicken will determine the exact cook time. Start checking smaller chickens around 50 minutes total cook time.
For extra crispy skin, pat the chicken dry again with paper towels before seasoning and let it air-dry in the refrigerator for 30 minutes if time allows.
If using a probe thermometer, place it into the thickest part of the thigh. The chicken is done when the juices run clear and the temperature at the thigh reaches 175°F.
Let the chicken rest before carving to allow juices to redistribute.

Nutrition