How to Roast a Whole Chicken
My recipe for a beautifully browned whole chicken is foolproof. It’s also pretty darn flavorful, thanks to a dry brine method and a preheated roasting pan.
Servings: 6 servings
Calories: 632kcal
Ingredients
- 1 3 to 4- pound whole chicken recommended: Shenandoah Valley Organic
- 1 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon ground/rubbed sage optional
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 2 teaspoons salt
- 1 lemon cut in half
- Kitchen twine
Instructions
- Prepare your chicken: remove the giblets then rinse the chicken with cold water, inside and out. Pat dry all over with paper towels.
- In a small bowl, make the spice rub: combine the garlic powder, onion powder, thyme, sage, paprika, cayenne, and salt.
- Rub the spice mixture all over both sides of the chicken. Refrigerate uncovered for 30 minutes and up to 1 day—this will effectively “dry brine” the bird and make for more flavorful, tender meat.
- Preheat the oven to 425 degrees F. Place a large skillet or roasting pan (large enough to fit your chicken) in the oven while it preheats.
- Remove the chicken from the refrigerator and stuff both halves of the lemon inside it. Using kitchen twine, tie the legs together, then cut any long, hanging strands.
- Place the bird in the preheated pan in the oven, breasts-side-up (you will hear it sizzle on the underside). Roast until well browned, crispy, and cooked to an internal temperature of 165 degrees F, 50 to 60 minutes.
Notes
Recipe adapted from several great ones: Cooks Illustrated's Weeknight Roast Chicken, Melissa Clark, and All Recipes "Roast Sticky Chicken"
Nutrition
Calories: 632kcal | Carbohydrates: 2g | Protein: 54g | Fat: 44g | Saturated Fat: 13g | Cholesterol: 218mg | Sodium: 979mg | Potassium: 579mg | Fiber: 1g | Sugar: 1g | Vitamin A: 525IU | Vitamin C: 14.4mg | Calcium: 37mg | Iron: 2.8mg