This whole roasted chicken recipe is easy to make, has only 6 ingredients (two of which are salt and pepper), and only takes 5 minutes to prepare. The real secret to this chicken, however, is giving it a 24-hour rest (or longer!) in the refrigerator before roasting. This gives the skin a chance to dry out (dry skin=crispy skin) and for the seasonings to flavor the meat. If you can let it sit for 72 hours that’s even better! I love this recipe because it gives me room for spontaneity. The chicken might be in the refrigerator for 24-hours, but if a friend calls and wants to go out to eat I can shift gears and roast the chicken the following night, and my home cooked meal will be all the better for it!
Dry Brine for the Best Chicken
To make this chicken, we are actually combining two techniques: Dry brining allows the salt and seasonings to penetrate into the meat of the bird without all the fuss of soaking it in salt water for 24 hours. Air drying reduces moisture on the skin and makes it extra crispy! Curious about the methods of our madness? Check out those other posts linked above. If you just need a chicken recipe, then read on! Go ahead and give the chicken a good rub down a day or three before you want to roast it. When you’re ready to make dinner rub a little additional oil on the outside of the bird, add another sprinkle of salt and pepper then pop it in a hot oven.
Baste Your Chicken
I will freely admit basting keeps you in the kitchen and tied to the stove, but I think it’s worth it. Basting helps to keep the meat tender and moist, while flavoring the surface of it with those lovely seasoned juices. It also creates a more deeply colored bird that is a site to behold. That showstopper moment is practically a requirement for Thanksgiving, but not so much for weeknight chicken. If you forget to baste or you just don’t want to do it, the chicken will still taste and look great. Also, chickens are processed in different ways. Some chickens have more fat than others. Your chicken may or may not release a lot of juices in the first hour while it’s roasting. Either way is ok. Once your chicken begins to release the juice, even if it’s at the 45- to 60-minute mark, start basting. If the juices release later rather than earlier baste every 15 minutes rather than every 20.
Other Ways to Season Your Chicken
Consider this chicken your starter package! Dress up or add to the seasonings anything that suits your fancy. Try:
Orange, fennel and garlicThyme, parsley, rosemary, sage and lemon juiceTry using butter instead of oil
What to Serve With This Chicken
I love mashed potatoes with anything, including chicken! Lemony Broccoli Rabe is always on the rotation at my house. Roasted Carrots go well with everything! The crisp, crunch of a Classic Wedge Salad is a refreshing side
And don’t forget to save the bones to make chicken stock! You can make your stock on the stove top, in the slow cooker, or the pressure cooker. Need to know how to prep this chicken for the oven? Check out our guide on How to Truss a Chicken.
Check Out These Other Roast Chicken Recipes!
Keller’s Skillet Roast Chicken With Root Vegetables Honey Glazed Lemon Roast Chicken Roast Chicken With Carrots Herb Stuffed Roast Chicken Roasted Garlic Chicken
Save the lemon quarters (even the one you squeezed dry) to insert into the cavity. Rub 3/4 of the spice mixture under the skin and into the breast and leg meat. Rub the remaining spice mixture inside the cavity of the bird. Insert the lemon quarters in the cavity. Lift up each side of the twine crossing it over the top of bird’s body, wrap it around the legs. Tie the legs together. Transfer the baking sheet from the fridge to the counter. Rub the outside of the chicken with 1 tablespoon of olive oil, a 1/4 teaspoon of kosher salt, and a few cracks of fresh ground pepper. Check the chicken at the 45-minute mark and baste it. You may have to tip the pan a little to the corner to get to the juices. If you don’t have a baster don’t worry, just use a long-handled spoon to scoop up and pour the drippings over the chicken. Continue to baste every 15 to 20 minutes until it reaches a deep, rich, golden color, the skin is crispy, and the chicken has finished cooking through. If you don’t have a thermometer that’s ok. The chicken is cooked through when you slice into it and the juices run clear.
