Go Back
–+ servings
Crispy Oven Baked Whole Chicken pinterest

Crispy Oven Baked Whole Chicken

This simple method yields incredibly juicy meat with irresistibly crispy skin, making it a perfect Sunday roast or family dinner centerpiece. The secret lies not in complicated techniques or exotic ingredients, but in understanding a few fundamental principles that professional chefs have been using for decades.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 45 minutes
Course Main Course
Cuisine American
Servings 4 servings
Calories 385 kcal

Equipment

  • Roasting Pan with Rack
  • Meat thermometer
  • Kitchen Twine
  • Paper Towels

Ingredients
  

  • 1 whole chicken 4-5 pounds, giblets removed
  • 2 tablespoons olive oil or melted butter for richer flavor
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons paprika sweet or smoked, depending on preference
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme or 2 teaspoons fresh
  • 1 lemon quartered
  • 1 head garlic halved horizontally
  • 4 sprigs fresh rosemary

Instructions
 

  • Remove the chicken from the refrigerator 30-45 minutes before cooking. Pat the chicken thoroughly dry with paper towels. Remove any giblets and trim excess fat around the cavity.
  • Mix all the dry seasonings in a small bowl. Drizzle the olive oil all over the chicken, ensuring you cover all surfaces. Sprinkle your seasoning mixture generously over the entire chicken, including inside the cavity.
  • Insert the lemon quarters, halved garlic head, and 2 rosemary sprigs inside the cavity. Fold the wing tips behind the chicken's back and tie the legs together with kitchen twine.
  • Preheat your oven to 425°F (220°C). Place the chicken breast-side up on a rack in a roasting pan.
  • Place the chicken in the preheated oven and immediately reduce the temperature to 375°F (190°C). Roast for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the chicken with the pan drippings every 30 minutes.
  • Remove the chicken from the oven and let it rest for 15 minutes before carving to allow the juices to redistribute throughout the meat.

Notes

For extra crispy skin, thoroughly pat the chicken dry, as moisture is the enemy of crispiness.
Air-chilled chickens typically contain less water and deliver superior crispy skin.
Consider spatchcocking (butterflying) the chicken to reduce cooking time by 25% and promote more even cooking.
Save the carcass to make homemade stock, which can be frozen for up to 6 months.

Nutrition

Calories: 385kcalCarbohydrates: 3gProtein: 42gFat: 22gSaturated Fat: 6gCholesterol: 145mgSodium: 720mgPotassium: 410mgFiber: 1gVitamin A: 8IUVitamin C: 12mgCalcium: 4mgIron: 15mg
Keyword Roast Chicken, Crispy Chicken, Oven Baked Chicken, Whole Roasted Chicken
Tried this recipe?Let us know how it was!