Ingredients
Chicken and Seasoning
- 5 lb. whole chicken, giblets removed
- 2 tablespoons extra-virgin olive oil (or melted butter)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- 1 lemon, halved
- 1 small bunch fresh thyme (or parsley)
Vegetables and Broth
- 1 onion, cut in large chunks
- 2-3 carrots, cut in large chunks
- 2-3 stalks of celery, cut in large chunks
- ¼ to ½ cup water or chicken broth
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the chicken to a perfectly crispy finish.
- Prepare the Chicken: Remove the giblets and any innards from the chicken cavity. Pat the chicken dry thoroughly with paper towels — this is key to achieving a crispy skin. Gently separate the skin from the breast meat and rub olive oil or melted butter all over the chicken, including underneath the skin on the breast for maximum flavor and moisture.
- Season the Chicken: In a small bowl, mix the kosher salt, black pepper, dried Italian seasoning, and garlic powder. Sprinkle this seasoning mixture generously over the entire chicken, including inside the cavity and under the breast skin.
- Stuff the Chicken Cavity: Place the halved lemon and fresh herb bunch (thyme or parsley) inside the cavity of the chicken to infuse flavor as it roasts.
- Prepare the Vegetables: Arrange the chunked onion, carrots, and celery in the bottom of a 9x2x13 inch baking dish or on a rack with an insert. Pour in ¼ to ½ cup of water or chicken broth to create a thin layer that prevents vegetables from burning during roasting.
- Position the Chicken: Place the chicken breast-side up on top of the vegetables or rack insert. Tie the drumsticks together with kitchen string and tuck the wings underneath the chicken to promote even cooking and a tidy presentation.
- Roast the Chicken: Roast in the preheated oven for about 1 hour and 15 minutes or until the internal temperature of the chicken reaches 160°F (71°C). During the last 30 minutes, baste the chicken one to two times with pan juices to enhance moisture and flavor.
- Rest the Chicken: Remove the chicken from the oven, baste once more with pan juices, and let it rest for 10 to 15 minutes. Tent loosely with aluminum foil during resting to retain heat and allow juices to redistribute.
- Carve and Serve: Carve the chicken following standard carving techniques. Serve warm with the roasted vegetables and spoon extra pan juices over the top for added richness.
Notes
- Ensure the chicken is thoroughly dried before seasoning to maximize skin crispness.
- You can substitute thyme with parsley or another fresh herb of your choice.
- Tying the drumsticks together helps the chicken cook evenly and hold its shape.
- Use a meat thermometer to accurately check the internal temperature; the safe temperature for cooked chicken is 165°F, but it can rest to this after removal from the oven at 160°F.
- Adjust the size of the chicken and cooking times accordingly (6 lb. chicken requires more time).
- Resting the chicken before carving ensures the juices redistribute for moist meat.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
