crispy roast chicken

The best Whole Roasted Chicken recipe starts with a dry salt brine, creating a golden brown, crispy roast chicken with flavorful, juicy meat.

Whole Roasted Chicken

Kosher salt

6-8 medium Yukon Gold potatoes, quartered

olive oil, divided

Freshly-ground black pepper

lemon, halved

garlic,

Vidalia onion (or other sweet onion), peeled and quartered

thyme

rosemary

butter, melted

Place a wire rack on top of a rimmed baking sheet. Liberally sprinkle salt all over the outside of the chicken. Cover the chicken loosely with parchment paper and refrigerate overnight (about 24 hours).

Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting.

In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, and salt and pepper, to taste.

Place potatoes in the bottom of a cast iron Dutch oven. Add the lemon, garlic and onion. Drizzle with about 1 more tablespoon of olive oil. Place thyme and rosemary on top.

Place the chicken on top of the potatoes and herbs in the Dutch oven. Tie the legs of the chicken together and tuck the wings underneath. Brush with melted butter and season with pepper.

Roast chicken at 500° F for 20 minutes. Without opening the oven, reduce the temperature to 350° F and continue roasting for 30-40 more minutes, or until a meat thermometer reads 165° F when inserted between the thigh and breast.

Remove the chicken from the oven. Allow to rest for at least 10 minutes before carving and serving.

https://www.youtube.com/watch?v=Osa00Ar0Nj4

The best whole roasted chicken recipe starts with a dry salt brine, creating a golden brown, crispy roast chicken with flavorful, juicy meat. Potatoes sit at the bottom of the Dutch oven and cook in the drippings, while garlic, lemon, and fresh herbs season the entire dish. Your quest for the perfect roast chicken stops here!

Get the recipe: https://www.theseasonedmom.com/whole-roasted-chicken/

This Whole Roasted Chicken recipe is simple, comforting, and so delicious. All you need are a few ingredients and a little time to make perfectly juicy, tender, and flavorful roasted chicken every single time.

The Best Roasted Chicken

carrot,

celery,

unsalted butter, melted

garlic, finely minced

lemon

olive oil

salt

black pepper

head garlic, top sliced off

yellow onion,

lemon,

To a small mixing bowl add the melted butter, garlic, lemon zest, 1/2 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked pepper.

Place the celery and carrots in a cast iron and skillet. Use a paper towel to pat the chicken dry and then place the chicken on top of the veggies, breast side up.

Rub the melted butter mixture under the skin of the chicken as well as inside the cavity of the chicken, being sure to use all of the butter.

Stuff the chicken cavity with the head of garlic, pieces of yellow onion, lemon, and fresh thyme. If you like, use a bit of kitchen twine to tie the drumsticks.

Drizzle the olive oil over the skin of the chicken and then use a basting brush to ensure that the skin is well coated with oil. Liberally season the chicken with salt and fresh cracked black pepper.

Place the chicken in the oven, on the middle rack, and roast for 1 hour and 15-30 minutes, basting every 30 minutes, or until the internal temperature, at the thickest part, reaches 165 degrees.

Remove the chicken from the oven and let rest for 10-15 minutes in the skillet.

Carve the chicken and serve with the pan drippings or reserve the pan drippings to make homemade chicken gravy.

WOW, WOW, WOW!!! This was truly the most amazing chicken I have ever cooked!  I had never roasted a whole chicken because I thought it would be too complicated. I was wrong. This was SO easy and it came out amazingly moist, perfectly cooked and flavorful. Honestly, who needs to roast a turkey next week when I could make this again? This is definitely going to be a meal staple from now on. Thank you Ashlea for this easy, flavorful recipe!

Such an amazing recipe! Ashlea, you never cease to impress. I have always been intimidated by roasts but this was so easy and absolutely delicious, especially the skin. My husband loved it! Will be making this again for sure.

Such a helpful and easy explaination on how to make a beautiful roasted chicken!! crispy skin and all!

This is a fabulous, simple dinner! The chicken turns out so incredibly tender! I’m dairy-free, so I used ghee. I did add a few potatoes, and next time would add a few more carrots. I didn’t have fresh thyme, so used some dried. Next time I’d throw the onions from the cavity under the broiler for a minute or two while carving the chicken to crisp them up. Thanks for sharing this wonderful recipe!

Hands down the best roast chicken ever. It was so flavorful, juicy and tender! I had a spatchcock chicken so the cook time was less. Can't wait to make it again!

This roasted chicken recipe is absolutely delicious. It’s tasty, moist and the skin is crunchy. I will be adding this to my recipe keepers!

I have struggled my entire adult life to successfully roast a whole chicken. I have tried EVERY foolproof method I have found.   It is either not cooked all the way thru or super dry. Using your recipe &amp; technique is the first time it has gone right! The flavor was amazing! It was cooked perfectly in 75 min! Thank you so much!!! Will 100% make again. Thank you!! (sorry for the over use of exclamation marks but this is a very exciting day)

Best roasted chicken recipe ever!  Thank you for sharing. Will definitely make again!

This was the most delicious and flavorful roasted chicken I have ever made.  I used the pan drippings to make gravy, and it was so good there was not a drop left. It will be my go-to recipe from now on!

So happy I found this recipe. No one in my family cares for turkey so I made it instead for thanksgiving and it was a hit. I followed the recipe exactly. I had a 6 lb chicken and I overcooked it a bit but it was still delicious. I made soup from the carcass and the garlic, onion and thyme (didn't use the lemon) still in the cavity made the broth taste really good. Will make this again. Does anyone think it would okay to NOT baste during the cooking process? I usually don't baste baked chicken and enjoy the crispy skin. Because of the basting, the skin wasn't crispy at all.

I made this chicken this afternoon for the first time and it was a success! Followed recipe exactly. Because my chicken was slightly larger than the recipe called for I left it in the oven longer and turned oven on 260 degrees to finish it off. Very flavorful and tender! Thank you for a simple recipe that’s easy to follow. Hope to check out more.

https://content.jwplatform.com/videos/gJlSu2Ha.mp4

This Whole Roasted Chicken recipe is simple, comforting, and so delicious. All you need are a few ingredients and a little time to make perfectly juicy, tender, and flavorful herb roasted chicken every single time.

The Best Whole Roasted Chicken

The best crispy roast chicken recipe for consistent super tasty juicy results. Perfect for a weekend roast meal or for a special occasion during the holidays.

The Perfect Crispy Roast Chicken

chicken

sea salt

carrots

celery

leek

garlic

preheat

Preheat the oven to 220°C/425°F (convection/fan assisted).

prepare

Roughly chop the carrots, celery and leek into large chunks and halve the garlic along its equator. Lay these vegetables across the base of your roasting pan with sprigs of rosemary and thyme. Toss with a little olive oil or goose fat.

Place your whole chicken on top of the vegetable trivet and rub with 2 tbsp olive oil or goose fat. Sprinkle the salt and pepper all over the chicken and rub all over into all the creases around the wings and legs too.

Roast

Place the chicken into the oven and immediately turn down the temperature to 180°C/350°F. Roast for 20 minutes per pound plus 20 minutes, basting every 30 minutes with the fat and juices accumulating in the base of the pan. Until an internal reading of 74°C/165°F on a digital thermometer.

Cook

For a 4 pound chicken that would be 20 x 4 = 80 minutes, plus 20 = 100 minutes. Which works out at 1 hour and 40 minutes roasting time.

Rest

Once finished roasting, leave the chicken to rest on a platter for 20 minutes before carving and serving. Meanwhile use the vegetables and juices in the bottom of the roasting pan to make your gravy.

This is how I've made my chicken for the past year and my family always devours it, I basically know this recipe by heart now ♡

This is the best roasted bird I've ever made. It's now on the menu twice a week at my house. I'm sharing it with all my family and friends.

Super moist and very flavorful. Family and guests loved it, even my picky 5 year old. I threw some red potatoes and baby carrots underneath as that's what I had, turned out really yummy.

I recently tried the roasted chicken recipe from 'All the Healthy Things' and it was a huge success! The instructions were straightforward and easy to follow, resulting in a perfectly juicy and flavorful chicken. The seasoning was spot on, making it a big hit with my family. I appreciate the tips on getting the skin crispy while keeping the meat tender. This will definitely be my go-to recipe for roasted chicken from now on!

Second time I've made this very easy and very tasty chicken.  Will continue to make this in the future.  Thank you so much!

Simple and delicious! The flavor was great!

Top 4 crispy roast chicken recipes from across the web

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Whole Roasted Chicken

The Best Roasted Chicken

The Perfect Crispy Roast Chicken

The Best Roasted Chicken

Top 4 crispy roast chicken recipes from across the web

The most viewed crispy roast chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whole Roasted Chicken

The Best Roasted Chicken

The Perfect Crispy Roast Chicken

The Best Roasted Chicken

The most viewed crispy roast chicken recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine