Step 1: Prepare the Chicken
- Preheat your oven to 425°F (220°C). This high temperature is ideal for achieving crispy skin.
- Clean the Chicken: Remove any giblets from the chicken’s cavity and rinse the chicken inside and out under cold water. Pat it dry thoroughly with paper towels. The drier the skin, the crispier it will be after roasting.
Step 2: Season the Chicken
- Season Inside and Out: Rub the entire surface of the chicken with olive oil or melted butter. In a small bowl, mix together the salt, pepper, garlic powder, onion powder, and dried herbs. Sprinkle this seasoning mix generously inside the cavity and all over the outside of the chicken.
- Add Lemon and Garlic (Optional): For added flavor, stuff the cavity of the chicken with lemon halves, a few garlic cloves, and fresh herbs if you have them.
Step 3: Truss the Chicken (Optional)
- Trussing: For even cooking and to keep the seasonings and lemon inside, you can truss the chicken by tying its legs together with kitchen twine and tucking the wing tips under the body.
Step 4: Roast the Chicken
- Roast: Place the chicken breast-side up in a roasting pan or on a rack in a baking dish. If you don’t have a rack, you can slice a few onions or potatoes and lay them in the pan to act as a natural rack.
- Roasting Time: Roast the chicken in the preheated oven for about 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer inserted into the thickest part of the thigh, not touching the bone.
Step 5: Rest and Serve
- Rest Before Carving: Remove the chicken from the oven and let it rest for at least 10 minutes before carving. This allows the juices to redistribute throughout the meat, making it juicier.
- Carve and Serve: Carve the chicken into pieces and serve warm.
Tips for Perfect Oven-Roasted Chicken
- Ensure the Chicken is Dry: Pat the chicken dry inside and out before seasoning. Moisture on the skin can prevent it from becoming crispy.
- Let the Chicken Rest: Allowing the chicken to rest after roasting and before carving helps retain its juices.
- Save the Pan Juices: Don’t discard the pan juices; they’re great for making gravy or drizzling over the carved chicken for extra flavor.
Enjoy your oven-roasted and seasoned chicken with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a simple green salad, for a complete and satisfying meal.