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Foolproof Crispy Skin Whole Roasted Chicken

A juicy, roasted whole chicken with golden-brown, herb-crusted skin resting on a white plate.
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Make a juicy, flavorful whole chicken with perfectly crispy skin using this simple oven roasting method. This recipe is ideal for an easy Sunday roast or a satisfying weeknight dinner.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh thyme leaves
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 1 small onion, quartered

Instructions

  1. Preheat your oven to 425°F (220°C). Remove the chicken from its packaging and remove any giblets from the cavity. Pat the entire chicken skin very dry with paper towels. This step is key for crispy skin.
  2. In a small bowl, combine the softened butter, chopped rosemary, thyme leaves, minced garlic, salt, and pepper. Mix until you have a uniform herb butter.
  3. Gently loosen the skin over the chicken breasts and thighs using your fingers. Rub about half of the herb butter mixture directly onto the meat under the skin. Rub the remaining butter mixture all over the outside of the chicken skin.
  4. Place the lemon halves and onion quarters inside the chicken cavity.
  5. Place the whole chicken in a roasting pan or a cast-iron skillet.
  6. Roast for 15 minutes at 425°F (220°C) to start crisping the skin.
  7. Reduce the oven temperature to 375°F (190°C). Continue roasting for another 50 to 70 minutes, or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C). Baste once halfway through the lower temperature roasting if desired.
  8. Remove the chicken from the oven. Tent loosely with foil and let it rest for 15 minutes before carving. This resting period keeps the meat juicy.

Notes

  • For extra crispy skin, you can place the seasoned chicken in the refrigerator uncovered for 4 to 12 hours before roasting.
  • If the chicken skin begins to brown too quickly, loosely tent the top with aluminum foil.
  • Use the pan drippings to make a simple gravy or serve over mashed potatoes.

Nutrition

Find it online: https://tastethisplate.com/easy-whole-chicken-crispy-skin-roast/