Crispy Roast Chicken
Experience the ultimate comfort food with this Crispy Roast Chicken recipe, a surefire crowd-pleaser that delivers golden, crackling skin and tender, juicy meat every time. Perfectly seasoned with a blend of pantry staples like paprika, garlic powder, and kosher salt, this recipe incorporates fragrant aromatics—fresh rosemary, thyme, and a zesty lemon—tucked into the cavity for maximum flavor infusion. The simple yet essential technique of patting the chicken dry ensures irresistibly crisp skin, while roasting at a high temperature locks in all the savory juices. Ready in under two hours and serving up to four, this classic roast chicken is ideal for Sunday dinners or special gatherings. Pair it with your favorite side dishes for a wholesome and satisfying meal!
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Ingredients
- 1 4-5 pounds whole chicken
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 whole lemon
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 medium onion
Directions
Step 1
Preheat your oven to 425°F (220°C) and adjust the oven rack to the middle position.
Step 2
Remove the chicken from the refrigerator and allow it to come to room temperature (about 30 minutes).
Step 3
Carefully pat the chicken dry with paper towels, including the cavity. Dry skin ensures crispiness.
Step 4
Generously season the chicken inside and out with kosher salt and freshly ground black pepper.
Step 5
Stuff the cavity of the chicken with the halved lemon, onion wedges, rosemary, and thyme.
Step 6
In a small bowl, mix the olive oil, paprika, and garlic powder to create a seasoning rub.
Step 7
Rub the seasoned olive oil mixture all over the chicken, ensuring it is evenly coated.
Step 8
Tuck the chicken wings under the body and tie the legs together with kitchen twine to ensure even cooking.
Step 9
Place the chicken breast-side up on a roasting rack set inside a roasting pan.
Step 10
Roast the chicken in the preheated oven for approximately 1 hour and 20-30 minutes, or until the internal temperature reaches 165°F (74°C) when measured in the thickest part of the thigh.
Step 11
Remove the chicken from the oven and let it rest for 15 minutes to allow the juices to redistribute.
Step 12
Transfer the chicken to a cutting board, carve, and serve with your favorite side dishes.
Nutrition Facts
| Serving size | (2067.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 622.8 |
| Total Fat 43.6g | 0% |
| Saturated Fat 8.7g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 136.1mg | 0% |
| Sodium 1930.1mg | 0% |
| Total Carbohydrate 26.7g | 0% |
| Dietary Fiber 6.0g | 0% |
| Total Sugars 8.9g | |
| Protein 38.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 105.2mg | 0% |
| Iron 4.1mg | 0% |
| Potassium 855.9mg | 0% |
Source of Calories