Prep Your Chicken
Start by removing the giblets (if they’re in the cavity of the chicken) and patting the chicken dry with paper towels. This step is key to getting a crispy skin. You want to remove as much moisture as possible from the chicken’s surface.
Season the Chicken
Generously season the chicken inside and out with salt and pepper. Don’t be shy here—it helps bring out the natural flavors of the chicken. You can also stuff the cavity with garlic cloves, halved lemon, and fresh herbs like thyme or rosemary to infuse the meat with delicious aromas. If you prefer, you can rub the outside of the chicken with olive oil or softened butter for extra richness and crispy skin. You can even add a sprinkle of paprika, garlic powder, or onion powder for an extra layer of flavor.
Truss the Chicken
Trussing may sound fancy, but it’s actually very simple. Using kitchen twine, tie the chicken’s legs together and tuck the wing tips underneath the bird. This helps the chicken cook more evenly and keeps everything in place while roasting.
Prepare Your Roasting Pan
Place the chicken on a roasting rack set inside a roasting pan. If you don’t have a rack, you can place the chicken directly in the pan or set it on a bed of chopped vegetables (carrots, potatoes, onions). The vegetables not only add flavor but also elevate the chicken, allowing air to circulate and ensuring a crispier skin.
Roast the Chicken
Preheat your oven to 325°F (160°C). Place the chicken in the oven and roast for about 3 hour, depending on the size of the chicken. Baste occasionally with the cooking juices. A general rule is to roast for about 20 minutes per pound of chicken. You’ll know the chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and the juices run clear when you make a small incision between the leg and the body. If you don’t have a meat thermometer, a simple test is to wiggle the leg—it should move easily if the chicken is cooked through.
Step 6: Let It Rest
Once your chicken is out of the oven, let it rest for 10-15 minutes before carving. This allows the juices to redistribute, keeping the meat moist and tender.
Step 7: Carve and Serve
Now it’s time to carve your beautifully roasted chicken! Start by removing the legs and thighs, then slice the breast meat. Serve the chicken with your choice of side dishes, such as roasted vegetables, mashed potatoes, or a simple salad. The leftovers will make a fantastic addition to soups, tacos, or chicken salads the next day.