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Crispy Roasted Chicken Recipe

American · Main course · 95 min total

This foolproof method yields a juicy, flavorful roasted chicken with irresistibly crispy skin. Perfect for Sunday dinner or a special weeknight meal.

Ingredients

• 1 whole chicken (4-5 lbs)
• 2 tablespoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon baking powder
• 1 lemon, halved
• 4 sprigs fresh thyme
• 2 cloves garlic, smashed
• 2 tablespoons unsalted butter, melted

Instructions

1. Pat the chicken dry with paper towels. Mix salt, pepper, and baking powder in a small bowl. Rub the mixture all over the chicken, including under the skin. Place the chicken on a wire rack set over a baking sheet and refrigerate uncovered for at least 12 hours (up to 24 hours).
2. Preheat oven to 425°F (220°C). Remove chicken from fridge and let sit at room temperature for 30 minutes.
3. Stuff the cavity with lemon halves, thyme sprigs, and garlic cloves. Brush the skin with melted butter.
4. Place chicken breast-side up on a roasting rack in a roasting pan. Roast for 45 minutes, then reduce oven temperature to 375°F (190°C) and continue roasting until the internal temperature reaches 165°F (74°C) in the thigh, about 25-30 minutes more.
5. Let the chicken rest for 15 minutes before carving. Serve with pan juices.

Tips

• For extra crispy skin, dry the chicken thoroughly and use baking powder in the rub.
• Letting the chicken rest uncovered in the fridge overnight is key to crispy skin.
• Save the carcass to make homemade chicken stock.

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