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Perfect Roast Chicken

Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 4 -6 servings
Author: Shinee
Perfect roast chicken with juicy tender meat all around and addicting crispy skin is easier than you may think! Let me share my tips and tricks for roasting a perfect chicken every time.
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Ingredients

  • 1 3-5lbs whole chicken (Note 1)
  • 1 tablespoon olive oil
  • 3-5 teaspoons coarse kosher salt Note 2
  • 1 tablespoon salt-free chicken seasoning
  • 1 head of garlic cut in half horizontally
  • 2 sprigs of fresh rosemary
  • Carrots optional
  • Potatoes optional

Instructions

  • Bring the chicken out of the fridge about 1 hour before roasting.
  • Preheat the oven to 400°F (or 375°F convection). Adjust the rack to 2nd from the bottom.
  • Thoroughly dry the chicken with a few paper towels.
  • Drizzle olive oil all over and evenly spread salt and seasoning.
  • Using a kitchen twine, tie the legs, as pictured.
  • Put a small sheet of parchment paper on baking sheet and place the whole chicken breast side down. (TIP: Make sure to align the chicken breast on the parchment paper. This will prevent the skin to stick to the bottom of the pan.)
  • Arrange garlic and rosemary around the chicken. Place loose garlic cloves and some rosemary inside the cavity too.
  • Roast for 30 minutes.
  • Flip the chicken breast side up and add carrots and potatoes, if using.
  • Continue to roast the chicken for another 30-50 minutes, or until the internal temperature at the thickest part of breast registers 165°F, and over 175°F on thighs. If notice that the skin is browning too much, you may loosely place a strip of foil on top. (This Thermapen Mk4 is my favorite! <- affiliate link)
  • Remove from oven and let it rest for 10-15 minutes before carving and serving.

Notes

Note 1: For extra crispy skin, consider dry brining the chicken by applying salt all over it and letting it rest in the fridge, uncovered, for minimum 1 hour or up to 24 hours. Dry brining draws moisture from the skin and flavors the meat all the way in. If you did dry brine your chicken, simply apply olive oil and salt-free seasoning before roasting as directed in the recipe.
Note 2: Use 1 teaspoon of salt per pound of chicken.