Roasted Whole Chicken Recipe: Your Golden, Crispy Sunday Dinner Made Easy
This roasted whole chicken recipe is a lifesaver for busy families who want hearty, comforting food without spending hours in the kitchen. Moist and tender inside with a beautifully crisp, golden skin, it’s infused with a fragrant blend of garlic and herbs that takes me back to the first time I impressed my in-laws—yes, totally intentional!
Equipment
- Roasting pan or large oven-safe skillet
- Kitchen twine (for trussing—fancy word for tying the legs together)
- Meat thermometer (your best friend for perfectly cooked chicken)
- Basting brush (or use a spoon)
- Aluminum foil
- Paper towels (for patting the chicken dry)
Ingredients
- 1 whole chicken (1.8-2 kg or about 4-4.5 lbs)
- 4 tablespoons unsalted butter, softened (about 56g)
- 2 teaspoons salt (12g)
- 1 teaspoon black pepper (2g)
- 1 teaspoon garlic powder (3g)
- 1 teaspoon paprika (2g)
- ½ teaspoon dried thyme (0.5g)
- ½ teaspoon dried rosemary (0.5g)
- 1 lemon, halved
- 4-5 garlic cloves, smashed
- Fresh herbs (optional: thyme, rosemary sprigs)
- 2 tablespoons olive oil (30ml)
Instructions
- Remove your chicken from the fridge 30 minutes before cooking. Cold chicken = uneven cooking. Remove any giblets from the cavity (check both ends!). Pat the entire chicken dry with paper towels, both inside and out. This step is crucial for crispy skin. Moisture is the enemy of crispiness!
- In a small bowl, mix your softened butter with salt, pepper, garlic powder, paprika, thyme, and rosemary. Now here’s the fun part: gently slide your fingers under the skin of the breast to separate it from the meat. Be careful not to tear it! Spread about half the butter mixture directly on the breast meat under the skin. Rub the remaining butter all over the outside of the chicken. Don’t be shy—get in there!
- Stuff the cavity with lemon halves, smashed garlic cloves, and fresh herb sprigs. This creates aromatic steam that flavors the meat from the inside. Tie the legs together with kitchen twine and tuck the wing tips under the body. This helps everything cook evenly.
- Scatter your onions, carrots, and celery on the bottom of your roasting pan. These create a flavorful base for your chicken and provide an amazing side dish of veggies. Drizzle them with olive oil and season with a pinch of salt and pepper.
- Preheat your oven to 220°C (425°F). Place the chicken breast-side up on top of the vegetables. Roast for 20 minutes at this high temperature—this jump-starts the crisping process.After 20 minutes, reduce the heat to 190°C (375°F) and continue roasting for about 1 hour, or until the internal temperature reaches 74°C (165°F) when you insert a thermometer into the thickest part of the thigh (that’s the safe temp for chicken!). The juices should run clear, not pink.
- Once done, tent your chicken loosely with aluminum foil and let it rest for 15 minutes. This allows the juices to redistribute throughout the meat instead of spilling all over your cutting board. Your patience will be rewarded with juicier meat!
Notes
The science behind perfect roasted chicken is fascinating! Starting at a high temperature (220°C/425°F) renders the fat under the skin quickly, creating that initial crispiness. Dropping to 190°C (375°F) allows the interior to cook through without burning the outside.
Butter under the skin serves two purposes: it adds richness and creates a barrier that keeps breast meat moist. Breast meat is lean and dries out easily, so this extra fat is your insurance policy against dry chicken.
The vegetables on the bottom aren’t just sides—they elevate the chicken slightly, allowing air to circulate underneath for more even cooking. They also absorb drippings and prevent burning.