Ingredients
- 1 whole chicken (3.5–5 lbs)
- 2–3 tbsp olive oil or melted butter
- 1–2 tsp sea salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika (optional, for color + flavor)
- 1 onion, quartered
- 1 lemon, halved
- 4–6 garlic cloves, smashed
- Fresh herbs (thyme, rosemary, or parsley)
Instructions
1. Prep
- Preheat oven to 425°F (218°C)
- Pat the chicken completely dry (this is key for crispy skin)
2. Season
- Rub olive oil or butter all over the chicken
- Season generously with salt, pepper, garlic powder, and paprika
- Stuff the cavity with onion, lemon, garlic, and herbs
3. Truss (optional)
- Tie the legs together with kitchen twine for even cooking
4. Roast
- Place chicken breast-side up in a roasting pan or cast iron skillet
- Roast uncovered for 1 hour 15 minutes to 1 hour 30 minutes
- Internal temp should reach 165°F in the thickest part of the thigh
5. Rest
- Let the chicken rest 10–15 minutes before cutting
- This keeps it juicy
Optional Add-Ons
- Add chopped carrots, potatoes, or sweet potatoes around the chicken
- Baste halfway through for extra flavor
- Finish with a squeeze of fresh lemon juice
Simple Flavor Variations
- Herb & Garlic: Add extra rosemary + thyme under the skin
- Spicy: Add cayenne + chili powder
- Lemon Pepper: Use extra lemon zest + cracked pepper
Pro Tip
If you want next-level crispiness, leave the chicken uncovered in the fridge for a few hours (or overnight) before roasting. This dries out the skin naturally.
