3 Tips for a Perfect Whole Roasted Chicken

Ingredients

• 4-5 lb Whole Chicken (gutted, patted dry)
• 2 Tbsp Olive Oil (for coating the skin)
• 1 Tbsp Kosher Salt (adjust to taste)
• 1 tsp Black Pepper (freshly ground)
• 2 sprigs Fresh Rosemary (optional, can use dried)
• 2 sprigs Fresh Thyme (optional, can use dried)
• 4 Garlic Cloves (peeled, can crush)
• 1 Lemon (cut in half, optional for cavity)
• 2 ft Kitchen Twine (for trussing the drumsticks)

Instructions

1. Dry the Chicken

   Pat the whole chicken completely dry with paper towels, making sure the skin is moisture‑free.

   Time: PT5M

2. Season Under the Skin

   Gently loosen the skin over the breast and thighs and slide rosemary, thyme, and crushed garlic underneath.

   Time: PT5M

3. Mix Oil and Seasonings

   In a small bowl combine olive oil, kosher salt, black pepper, chopped rosemary, thyme, and minced garlic. Stir until well blended.

   Time: PT3M

4. Apply Seasoning

   Rub the oil‑herb mixture all over the chicken, inside the cavity, and under the skin wherever possible.

   Time: PT5M

5. Tie Drumsticks

   Using kitchen twine, tie the two drumsticks together and, if desired, tie the legs to the body to keep the bird compact.

   Time: PT3M

6. Roast the Chicken

   Place the chicken breast‑side up on the roasting pan. Roast in a pre‑heated oven at 425°F for about 1 hour 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.

   Time: PT1H15M

   Temperature: 425°F

7. Rest the Chicken

   Remove the chicken from the oven and let it rest on a cutting board, loosely covered with foil, for 10 minutes before carving.

   Time: PT10M

Nutrition Facts

Calories

400

Protein

35 g

Carbohydrates

0 g

Fat

25 g

Fiber

0 g