Roasted Chicken Recipe

Preheat and clean

Adjust oven rack to middle position and preheat oven to 425°F (220°C). Pat the chicken dry inside and out with paper towels. Remove and discard any excess fat or loose skin; tuck wing tips under the back.

Combine kosher salt, black pepper, garlic powder, smoked paprika and dried thyme in a small bowl. Gently loosen the skin over the breast by sliding your fingers between skin and meat, being careful not to tear it.

Rub about two-thirds of the seasoning mixture directly onto the meat under the breast skin and over the legs where possible. Sprinkle the remaining seasoning all over the outside of the chicken and inside the cavity. This dry brine seasons the bird and helps the skin crisp.

Place the seasoned chicken on a rack set over a sheet pan or in a roasting pan. If you have time, refrigerate uncovered for 1–12 hours to dry the skin (optional). If refrigerating, bring chicken back to room temperature for 30 minutes before roasting.

Stuff the cavity with the quartered onion, halved lemon, smashed garlic cloves and fresh herb sprigs. Truss the legs with kitchen twine or fold them together and tuck under the bird to promote even cooking (optional).

Brush or rub the melted butter (or olive oil) all over the outside of the chicken, covering the breast, thighs and legs. The fat promotes browning and helps the seasoning adhere.

If roasting vegetables, toss carrots, potatoes and sliced onion with olive oil, 3/4 tsp salt and 1/2 tsp pepper. Spread them in an even layer in the bottom of the roasting pan around the chicken, leaving space for hot air to circulate.

Place the chicken breast-side up on the rack (or on top of the vegetables if using). Insert an oven-safe instant-read thermometer into the thickest part of the thigh without touching bone. Roast at 425°F (220°C) for 15 minutes to jump-start browning.

After 15 minutes, reduce oven temperature to 375°F (190°C) and continue roasting until the thermometer reads 160–165°F (71–74°C) in the thickest part of the thigh and the juices run clear when pierced, about 45–60 more minutes for a 3.5–4.5 lb bird. Total roasting time typically 60–75 minutes; larger birds may take longer.

If the skin is browning too quickly, loosely tent the chicken with aluminum foil. For extra-crispy skin, baste once with pan juices during the last 15 minutes (optional).

Remove chicken from oven when thermometer reads 160–165°F (71–74°C). Transfer to a cutting board and tent loosely with foil. Let rest 15–20 minutes; carryover heat will raise internal temperature to a safe 165°F (74°C) and allow juices to redistribute.

While chicken rests, if you roasted vegetables, return pan to oven for 5–10 minutes if they need additional browning. For a simple pan sauce, place the roasting pan on the stove over medium heat, add 1/2 cup chicken stock or water and scrape up browned bits, simmer 2–3 minutes, then strain or finish with a pat of butter.

Carve the chicken: remove legs and thighs, then breasts and wings. Serve with roasted vegetables and pan sauce if desired.