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A beautiful whole raw chicken being prepared for roasting, stuffed with lemon and herbs in a rustic kitchen setting.

Perfect Roast Chicken: A Foolproof Guide to Juicy, Crispy-Skinned Perfection

Our foolproof Perfect Roast Chicken recipe guarantees a juicy, flavorful bird with incredibly crispy skin every time. This simple, step-by-step guide is the only one you'll ever need for a stunning and delicious centerpiece meal.
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Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, French
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole chicken About 3.5 to 4 lbs, giblets removed
  • 2 tablespoons kosher salt Coarse
  • 1 teaspoon black pepper Freshly ground
  • 3 tablespoons unsalted butter Softened to room temperature
  • 1 lemon Halved
  • 1 head garlic Halved crosswise
  • 1 bunch fresh herbs Such as thyme and rosemary

Equipment

  • 1 Roasting Pan or Large Cast-Iron Skillet
  • 1 Digital Meat Thermometer
  • 1 Butcher's Twine

Method
 

Instructions
  1. Remove chicken from packaging and pat completely dry with paper towels, inside and out. Season generously all over with kosher salt and black pepper. Place on a rack set inside a baking sheet and refrigerate, uncovered, for at least 12 hours.
  2. Remove the chicken from the fridge 45-60 minutes before roasting to allow it to come to room temperature. Preheat your oven to 425°F (220°C).
  3. Stuff the cavity of the chicken with the halved lemon, halved garlic head, and fresh herbs. Rub the entire outer surface of the chicken with the softened unsalted butter.
  4. Tie the legs together with butcher's twine and tuck the wing tips under the body. Place the chicken in a roasting pan and roast at 425°F for 20 minutes.
  5. After 20 minutes, reduce the oven temperature to 375°F (190°C). Continue roasting for 45-60 minutes more.
  6. The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C) and the juices run clear.
  7. Carefully transfer the chicken to a cutting board. Let it rest for at least 15-20 minutes before carving. This is crucial for a juicy bird.

Notes

Why Dry Brine? Salting the chicken and letting it air-dry in the fridge is the secret to exceptionally crispy skin.
Don't Skip the Rest! Resting the chicken is the most important step for ensuring the meat is juicy and tender. Carving too soon will lead to dry meat.