# Simple Whole Roast Chicken Recipe with Crispy Skin

Source: https://trevorfarias.com/recipes/roast-chicken
Author: Trevor Farias (Trevor's Kitchen)
Published: 2026-10-01 · Updated: 2026-10-01
Category: Dinner · Cuisine: American

> 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.

## At a glance

- Prep time: 15 minutes
- Cook time: 60 to 75 minutes
- Total time: 1 hour 45 minutes (Plus optional overnight dry-salting)
- Yield: 1 chicken (4 to 6 servings)
- Servings: 4
- Calories per serving: 520

## Ingredients

### For the chicken

- 1 whole chicken, about 4 pounds (1.8 kg), giblets removed
- 2 teaspoons kosher salt, or 1 1/4 teaspoons fine salt
- 1/2 teaspoon black pepper
- 2 tablespoons unsalted butter, softened
- 1 lemon, halved
- 1 head of garlic, halved crosswise
- 4 sprigs fresh thyme, optional
- 1 onion, thickly sliced, for the pan

### For the pan gravy

- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- salt and pepper, to taste

## Instructions

1. **Salt the chicken ahead.** 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.
2. **Prepare to roast.** 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.
3. **Truss and set in the pan.** 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._
4. **Roast.** 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.
5. **Rest.** 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.
6. **Make the gravy.** 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.

## 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.

## Why this recipe works

- Salting the chicken a day ahead seasons the meat all the way through and dries the skin so it crisps.
- Patting the bird completely dry before roasting is the single biggest factor in crispy skin.
- A hot 425°F oven renders the fat under the skin quickly and browns it before the breast dries out.
- Checking the temperature in both the thigh and the breast takes the guesswork out of doneness.
- Resting lets the juices settle back into the meat rather than running onto the board.

## Why dry-salting matters

Salting the chicken and leaving it uncovered in the refrigerator for 12 to 24 hours does two things. The salt draws moisture out, dissolves into it, and is then reabsorbed deep into the meat, so it is seasoned throughout and holds on to more of its juices as it cooks. Meanwhile the cold, circulating air dries the skin, which is exactly what you want for crispness.

If you do not have time, salt it as soon as you get home, even an hour before roasting helps, and be extra thorough with the paper towels.

## Roast chicken temperatures and timing

Plan on roughly 15 to 18 minutes per pound at 425°F, but use an instant-read thermometer to decide when it is done. The breast is done at 160°F (it will rise to 165°F as it rests) and the thigh is best at 175°F to 180°F, where the dark meat is tender rather than chewy. Test the thigh in its thickest part, near the joint, without touching the bone.

- 3 1/2 pounds: about 55 to 65 minutes
- 4 pounds: about 60 to 75 minutes
- 5 pounds: about 75 to 90 minutes

## How to carve a roast chicken

Cut through the skin between the leg and the body, then bend the leg outward until the hip joint pops and cut through it. Separate the drumstick from the thigh at the joint. Remove each wing the same way. For the breast, cut down along one side of the breastbone, then follow the rib cage with the knife to lift the whole breast half off in one piece, and slice it crosswise.

## 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.

## Frequently asked questions

**What temperature should I roast a whole chicken at?**

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.

**How long do I roast a 4-pound chicken?**

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.

**Should I cover the chicken with foil while roasting?**

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.

**Do I need to rinse the chicken first?**

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.

**Why is my roast chicken skin not crispy?**

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.

## Nutrition (per serving, estimated)

- Calories: 520
- Fat: 34 g
- Saturated fat: 11 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Sugar: 2 g
- Protein: 47 g
- Sodium: 820 mg
- Cholesterol: 175 mg

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Recipe by Trevor Farias. Full page with photos: https://trevorfarias.com/recipes/roast-chicken
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