{"@context":"https://schema.org","@type":"Recipe","url":"https://trevorfarias.com/recipes/roast-chicken","markdownUrl":"https://trevorfarias.com/recipes/roast-chicken/recipe.md","name":"Simple Whole Roast Chicken Recipe with Crispy Skin","description":"How to roast a whole chicken with crispy golden skin and juicy meat: dry-salt it ahead, roast at 425°F, and check the temperature. Plus an easy pan gravy.","summary":"For a juicy roast chicken with crispy skin, pat a 4-pound chicken very dry, season it generously with salt (ideally the night before, uncovered in the fridge), rub it with butter, and roast it at 425°F for 60 to 75 minutes, until the thickest part of the thigh reads 175°F and the breast reads 160°F. Rest it for 15 minutes before carving.","author":"Trevor Farias","publisher":"Trevor's Kitchen","datePublished":"2026-10-01","dateModified":"2026-10-01","category":"Dinner","cuisine":"American","keywords":["roast chicken recipe","whole roast chicken","how to roast a whole chicken","crispy skin roast chicken","easy roast chicken","oven roasted chicken","sunday roast chicken"],"prepTime":"PT15M","cookTime":"PT1H15M","totalTime":"PT1H45M","yield":"1 chicken (4 to 6 servings)","servings":4,"ingredientGroups":[{"name":"For the chicken","ingredients":[{"amount":"1","name":"whole chicken","note":"about 4 pounds (1.8 kg), giblets removed","text":"1 whole chicken, about 4 pounds (1.8 kg), giblets removed"},{"amount":"2","unit":"teaspoons","name":"kosher salt","note":"or 1 1/4 teaspoons fine salt","text":"2 teaspoons kosher salt, or 1 1/4 teaspoons fine salt"},{"amount":"1/2","unit":"teaspoon","name":"black pepper","text":"1/2 teaspoon black pepper"},{"amount":"2","unit":"tablespoons","name":"unsalted butter","note":"softened","text":"2 tablespoons unsalted butter, softened"},{"amount":"1","name":"lemon","note":"halved","text":"1 lemon, halved"},{"amount":"1","name":"head of garlic","note":"halved crosswise","text":"1 head of garlic, halved crosswise"},{"amount":"4","name":"sprigs fresh thyme","note":"optional","text":"4 sprigs fresh thyme, optional"},{"amount":"1","name":"onion","note":"thickly sliced, for the pan","text":"1 onion, thickly sliced, for the pan"}]},{"name":"For the pan gravy","ingredients":[{"amount":"1","unit":"tablespoon","name":"all-purpose flour","text":"1 tablespoon all-purpose flour"},{"amount":"1","unit":"cup","name":"chicken broth","text":"1 cup chicken broth"},{"name":"salt and pepper","note":"to taste","text":"salt and pepper, to taste"}]}],"steps":[{"step":1,"name":"Salt the chicken ahead","text":"Pat the chicken dry inside and out with paper towels. Sprinkle the salt evenly over all sides and inside the cavity. If you have time, set it on a plate or rack and refrigerate it uncovered for 12 to 24 hours.","tip":null},{"step":2,"name":"Prepare to roast","text":"Heat the oven to 425°F (220°C). Pat the chicken dry again, especially the skin. Rub the softened butter all over the skin and season with the pepper. Tuck the lemon halves, garlic and thyme into the cavity.","tip":null},{"step":3,"name":"Truss and set in the pan","text":"Tie the legs together with kitchen twine and tuck the wing tips behind the back. Scatter the onion slices in a large oven-safe skillet or small roasting pan and set the chicken on top, breast side up.","tip":"The onions act as a rack, lifting the chicken so the bottom does not steam, and they flavor the gravy."},{"step":4,"name":"Roast","text":"Roast for 60 to 75 minutes, until the skin is deep golden, the juices run clear when the thigh is pierced, and an instant-read thermometer reads 160°F in the thickest part of the breast and 175°F in the thigh.","tip":null},{"step":5,"name":"Rest","text":"Lift the chicken onto a cutting board, tilting it so the juices in the cavity run into the pan. Rest it uncovered for 15 minutes.","tip":null},{"step":6,"name":"Make the gravy","text":"Spoon off all but about 1 tablespoon of fat from the pan. Set the pan over medium heat, sprinkle in the flour and stir for 1 minute. Whisk in the broth, scraping up the browned bits, and simmer until slightly thickened, 3 to 4 minutes. Strain, season, and serve with the carved chicken.","tip":null}],"equipment":["Large oven-safe skillet or small roasting pan","Instant-read thermometer","Kitchen twine","Paper towels","Cutting board and sharp carving knife"],"notes":["Dry skin is crispy skin. Pat the chicken dry twice.","Use a thermometer: 160°F in the breast, 175°F in the thigh.","Salting a day ahead makes the biggest difference to flavor and juiciness."],"storage":["Refrigerate carved leftovers in a covered container within 2 hours of cooking, for up to 4 days.","Freeze picked meat for up to 3 months. It is ideal for chicken soup, salads and sandwiches.","Save the carcass in the freezer for making stock."],"variations":["Herb butter: mix the butter with 1 tablespoon chopped rosemary, thyme or parsley and 1 grated garlic clove, and rub some under the breast skin.","One-pan vegetables: surround the chicken with 1 1/2 pounds of halved baby potatoes and carrot chunks tossed in oil and salt.","Smoked paprika: add 1 teaspoon of smoked paprika to the butter for deeper color and a gentle smoky flavor."],"faqs":[{"question":"What temperature should I roast a whole chicken at?","answer":"425°F works well for a 3 1/2 to 5 pound chicken. It is hot enough to crisp the skin and render the fat but not so hot that the breast dries out before the thighs are cooked."},{"question":"How long do I roast a 4-pound chicken?","answer":"About 60 to 75 minutes at 425°F. Always confirm with a thermometer: 160°F in the breast and 175°F in the thickest part of the thigh."},{"question":"Should I cover the chicken with foil while roasting?","answer":"No. Covering traps steam and softens the skin. If one area browns much faster than the rest, lay a small piece of foil over just that spot."},{"question":"Do I need to rinse the chicken first?","answer":"No. Rinsing raw chicken can spread bacteria around your sink and counters, and it makes the skin wet. Just pat it dry with paper towels."},{"question":"Why is my roast chicken skin not crispy?","answer":"The skin was wet, the oven was not hot enough, or the chicken sat in its own juices. Pat it very dry, salt it ahead, roast at 425°F, and set it on onions or a rack."}],"nutritionPerServing":{"calories":520,"fatGrams":34,"saturatedFatGrams":11,"carbohydrateGrams":5,"fiberGrams":1,"sugarGrams":2,"proteinGrams":47,"sodiumMilligrams":820,"cholesterolMilligrams":175}}