Name: Perfect Roast Chicken
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: American

From the Cook

1/6

Warning0 allergens identified

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Pat the chicken dry (inside and out), removing as much moisture as possible.

Rub chicken all over with olive oil, season inside and out with salt.

Place chicken in a 9-inch skillet with an oven-proof handle, cast iron skillet or sheet tray lined with foil.

Heat oven to 450°F.

Stuff chicken with herbs, lemon and garlic and tie legs together.

Place chicken in oven and bake for 15 minutes. Lower temperature to 350°F and continue to bake for 45-50 minutes or until internal temp reads 160°F.

Remove from oven and allow chicken to cool for 10 minutes and serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Pat Dry for Crispy Skin 🧻
Pat the chicken completely dry with paper towels before roasting—moisture is the enemy of crispy skin, so don't skip this crucial step.
Butter Under the Skin 🧈
Gently loosen the skin and rub softened butter mixed with minced garlic and thyme directly onto the meat for extra flavor and juiciness from within.
Lemon Half Inside 🍋
Stuff half a lemon inside the cavity along with garlic cloves and thyme sprigs to infuse the meat with citrus flavor while it roasts.
Rest Before Carving ⏱️
Let the roasted chicken rest for 10-15 minutes before carving to allow juices to redistribute throughout the meat, ensuring every bite stays moist.
High Heat Start Technique 🔥
Roast at 450°F for the first 15 minutes to render fat and crisp the skin, then reduce to 375°F for even, gentle cooking of the interior.