How to Roast a Whole Chicken
Learn how to roast a whole chicken with my simple, tried-and-true method. Starting in a 450°F oven before reducing the heat to 400°F helps create golden, crispy skin while keeping the meat juicy and tender. It’s an easy technique I’ve relied on for years!
Servings: 6 servings
Ingredients
- 1 whole chicken, about 4 lbs
- 2 tbsp olive oil
- 1/2 tbsp garlic powder
- 1/2 tbsp onion powder
- 1 tsp smoked paprika
- salt and pepper, to taste
Instructions
- Preheat oven to 450°F. Pat the chicken thoroughly dry with paper towels and place it in a roasting pan or on a baking sheet.
- Coat the entire chicken with olive oil. Season evenly with garlic powder, onion powder, smoked paprika, salt and black pepper, making sure to season the breast, back, legs and wings.
- Place the chicken in the 450°F oven and immediately reduce the oven temperature to 400°F.
- Roast until golden brown and the internal temperature reaches 165°F in the thickest part of the chicken without touching bone. Begin checking the temperature early rather than relying exclusively on cooking time.
- Remove from the oven and allow the chicken to rest for about 10 minutes before carving.
Nutrition
Calories: 47kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 1mg | Potassium: 22mg | Fiber: 0.3g | Sugar: 0.1g | Vitamin A: 164IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 0.2mg