Skin Crispy Roast Chicken (Printable)
Tender roast chicken with golden crispy skin, seasoned with herbs and spices for rich flavor.
# What You'll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.5 lbs)
→ Seasonings
02 - 2 teaspoons kosher salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 teaspoon paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
→ Aromatics
07 - 1 lemon, halved
08 - 4 cloves garlic, smashed
09 - 5 sprigs fresh thyme
10 - 3 sprigs fresh rosemary
→ Fat
11 - 3 tablespoons unsalted butter, melted
12 - 2 tablespoons olive oil
# How to Make It:
01 - Preheat the oven to 450°F. Pat the chicken dry thoroughly with paper towels, including the cavity, to ensure maximum skin crispiness.
02 - In a small bowl, blend kosher salt, black pepper, paprika, garlic powder, and onion powder.
03 - Rub the chicken evenly with olive oil and melted butter. Generously coat with the seasoning mixture, making sure to work some under the skin where possible.
04 - Fill the chicken cavity with lemon halves, smashed garlic cloves, fresh thyme, and rosemary sprigs.
05 - Tie the legs together using kitchen twine and tuck the wing tips underneath the bird.
06 - Place the chicken breast-side up on a wire rack positioned over a roasting pan or baking sheet.
07 - Roast for 50 to 60 minutes, until the skin is golden brown and juices run clear when the thigh is pierced. Confirm internal temperature reaches 165°F.
08 - Allow the chicken to rest for 10 to 15 minutes to let juices redistribute before carving.
# Expert Hacks:
01 -
- The skin shatters under your fork instead of rubbery, which is honestly the whole point of roasting a chicken.
- Everything happens in one pan, which means less cleanup and more time actually enjoying the meal.
- Leftovers disappear almost as fast as you make them, whether shredded into salads or picked straight from the fridge at midnight.
02 -
- Skipping the drying step almost always leads to disappointment—if you want crispy skin, make sure the chicken is genuinely dry before it hits the oven.
- Resting the chicken isn't optional; it's the difference between moist meat and something that tastes a little sad and stringy.
03 -
- Use a meat thermometer to take the guesswork out of doneness—74°C (165°F) in the thickest part of the thigh is your target every time.
- If your chicken is browning too fast, tent it loosely with foil for part of the roasting time, then remove the foil for the last 15 minutes to re-crisp the skin.