Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C). Remove the giblets from inside the chicken cavity and pat the chicken thoroughly dry, both inside and out, with paper towels. This is a crucial step for achieving that coveted crispy skin!
- In a small bowl, combine the olive oil, salt, black pepper, dried rosemary, dried thyme, garlic powder, and onion powder. Mix well to create a fragrant rub.2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder
- Rub the olive oil and spice mixture all over the chicken, ensuring you get it under the skin of the breast as well for extra flavor.1 (3.5 to 4-pound) whole chicken, 2 tablespoons olive oil, 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, ½ teaspoon garlic powder, ½ teaspoon onion powder
- If you're using the optional aromatics, place the halved lemon, fresh rosemary sprigs, fresh thyme sprigs, and quartered onion inside the chicken cavity. This will infuse the chicken with delicious steam as it roasts.1 lemon, 4 sprigs fresh rosemary, 4 sprigs fresh thyme, 1 medium onion
- While not strictly necessary for this recipe, you can truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body. This helps the chicken cook more evenly and gives it a neater presentation.
- Place the seasoned chicken in a roasting pan, breast-side up. Roast for approximately 1 hour and 15 minutes to 1 hour and 30 minutes, or until a meat thermometer inserted into the thickest part of the thigh (without touching the bone) reads 165°F (74°C). The juices should run clear when you pierce the thigh.1 (3.5 to 4-pound) whole chicken
- Once cooked, carefully remove the chicken from the oven. Tent it loosely with foil and let it rest for at least 10-15 minutes before carving. This resting period is vital for allowing the juices to redistribute throughout the meat, ensuring maximum tenderness and moisture.
Notes
For longer storage, carve the chicken and freeze pieces in freezer-safe bags or containers for up to 2-3 months. Reheat gently in the oven or microwave.
