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Simple Oven Roasted Whole Chicken with Crispy Skin

A perfectly roasted whole chicken with dark, crispy, seasoned skin, showing juicy white meat inside where a piece has been removed.
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Follow this straightforward method to cook a whole chicken that stays juicy inside and develops perfectly crisp skin.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 tablespoons olive oil
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon dried thyme
  • 1 lemon, halved
  • 4 cloves garlic, smashed
  • 2 sprigs fresh rosemary

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). Remove the giblets from the chicken cavity. Pat the entire surface of the chicken very dry using paper towels. This step is key for crispy skin.
  2. In a small bowl, mix the olive oil, salt, pepper, paprika, and thyme. Rub this mixture all over the outside of the chicken, covering the entire surface.
  3. Place the lemon halves, smashed garlic, and rosemary sprigs inside the chicken cavity.
  4. Place the chicken breast-side up in a roasting pan or a cast-iron skillet.
  5. Roast for 15 minutes at 425 degrees Fahrenheit.
  6. Reduce the oven temperature to 375 degrees Fahrenheit (190 degrees Celsius). Continue roasting for another 60 to 75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit (74 degrees Celsius).
  7. Remove the chicken from the oven. Tent it loosely with foil and let it rest for 15 minutes before carving.

Notes

  • For extra crispy skin, you can place the seasoned chicken in the refrigerator uncovered for 4 to 12 hours before roasting.
  • If the skin starts browning too quickly during the final roasting stage, loosely cover the breast area with aluminum foil.
  • Use the pan drippings to make a simple gravy or sauce.

Nutrition

Find it online: https://whiskdaily.com/best-oven-roasted-whole-chicken-crispy-skin/