Step 1: Prep the Chicken
- Preheat your oven to 425°F (220°C).
- Prepare the chicken: Remove any giblets or excess fat from the cavity of the chicken. Pat the chicken dry with paper towels, both inside and out.
- Season the chicken: Rub the chicken all over with olive oil and melted butter. This will help create a crispy skin. Season generously with kosher salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and dried rosemary. Make sure to season the cavity as well.
- Stuff the cavity: Place the lemon halves, smashed garlic cloves, and quartered onion inside the cavity of the chicken. These aromatics will infuse the meat with wonderful flavors as it roasts.
Step 2: Roast the Chicken
- Tie the legs: Use kitchen twine to tie the chicken’s legs together. This helps the chicken cook evenly and retain its shape.
- Place the chicken in a roasting pan: Set the chicken breast-side up on a rack in a roasting pan. If you don’t have a rack, you can place the chicken directly in the pan or on a bed of sliced onions or carrots to elevate it.
- Add liquid: Pour the chicken broth (or white wine) into the bottom of the pan. This will keep the chicken moist and create a flavorful base for gravy if desired.
- Roast the chicken: Transfer the roasting pan to the preheated oven. Roast the chicken for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is golden and crispy.
- Baste occasionally: Every 30 minutes, baste the chicken with the juices from the pan to enhance the flavor and keep the skin crispy.
Step 3: Rest and Serve
- Rest the chicken: Remove the chicken from the oven and let it rest for 15-20 minutes before carving. This allows the juices to redistribute, resulting in a juicier chicken.
- Carve and serve: Transfer the chicken to a cutting board and carve into pieces. Serve with your favorite sides and enjoy!
Tips and Tricks
- For extra crispy skin: Pat the chicken dry thoroughly before seasoning. Moisture can prevent the skin from getting crispy.
- Brine the chicken: For even juicier meat, consider brining the chicken in a saltwater solution for 4-6 hours before roasting.
- Use a meat thermometer: To ensure perfect doneness, use a meat thermometer to check the internal temperature.
Conclusion
This baked whole chicken recipe guarantees a deliciously crispy skin and juicy, flavorful meat. Perfect for any meal, it’s a classic dish that’s easy to prepare and sure to impress. Serve it up with your favorite sides and enjoy a hearty, satisfying dinner!
Feel free to tweak the seasoning or add your own special touches to make this recipe truly unique.