Whole Roast Chicken

Here’s a simple, juicy Whole Roast Chicken — crispy skin, tender meat, and very beginner-friendly 🍗✨

🍗 Whole Roast Chicken

Ingredients

• 1 whole chicken (4–5 lb)
• 2–3 tbsp olive oil or melted butter
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• Optional aromatics: lemon, onion, garlic cloves, fresh herbs (rosemary, thyme)

Instructions

1. Preheat oven to 425°F (220°C).
2. Prepare chicken
   • Remove giblets. Pat chicken very dry with paper towels.
3. Season
   • Rub oil or butter all over chicken.
   • Season generously with salt, pepper, garlic powder, and paprika.
4. Stuff cavity (optional)
   • Add lemon halves, onion chunks, garlic, and herbs.
5. Roast
   • Place chicken breast-side up on a rack in a roasting pan or skillet.
   • Roast 15 minutes at 425°F, then reduce heat to 375°F (190°C).
   • Continue roasting 45–60 minutes, until juices run clear and internal temp reaches 165°F (74°C) in the thigh.
6. Rest
   • Remove from oven and let rest 10–15 minutes before carving.

Tips for Best Results

• Dry skin = crispier skin
• Season under the skin for extra flavor
• Resting keeps the chicken juicy

Easy Variations

• Lemon herb: add lemon zest + fresh herbs
• Garlic butter: mix minced garlic into butter
• Paprika rub: add smoked paprika for depth

If you want, I can also give a one-pan chicken with vegetables, air fryer whole chicken, or slow-roast version.