Whole Chicken Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Position a rack in the lower-middle of the oven so the chicken will sit with room for air to circulate.

Clean and dry chicken

Remove the chicken from packaging, discard or reserve the giblets. Pat the chicken thoroughly dry inside and out with paper towels. Dry skin crisps better and helps the seasoning stick.

Season cavity

Salt the inside of the cavity with about 1 tablespoon kosher salt and a pinch of pepper. Stuff the cavity with the halved lemon (cut side down), smashed garlic cloves, and thyme sprigs (or rosemary).

Truss (optional)

If desired, tuck the wing tips under the bird and tie the legs together with kitchen twine so the chicken cooks evenly. Trussing is optional but yields a compact shape.

Season exterior

Rub the outside of the chicken with olive oil or melted butter (about 2 tablespoons). Sprinkle the remaining 1 tablespoon kosher salt and 1 teaspoon freshly ground black pepper evenly over the skin, rubbing lightly so it adheres.

Prepare roasting pan

Spread the quartered onion, carrot chunks, and celery in the bottom of a roasting pan or rimmed baking sheet to form a vegetable rack. Pour 1 cup chicken broth or water into the pan—this keeps drippings from burning and creates steam for juicier meat. Place the seasoned chicken breast-side up on top of the vegetables.

Roast

Place the pan in the preheated oven and roast at 425°F (220°C) for 15 minutes to begin browning. After 15 minutes, reduce oven temperature to 375°F (190°C) and continue roasting. Roast until the internal temperature at the thickest part of the thigh (avoiding the bone) reaches 165°F (74°C). This typically takes about 50–75 minutes total for a 4–5 lb (1.8–2.3 kg) chicken. If skin is browning too quickly, tent loosely with foil.

Check doneness

Use an instant-read thermometer in the thickest part of the thigh (not touching bone). If it reads 165°F (74°C), the chicken is done. Another check: juices should run clear when the thigh is pierced.

Rest

Transfer the chicken to a cutting board and loosely tent with foil. Let rest 15–20 minutes before carving. Resting allows juices to redistribute and makes carving easier.

Carve

Remove kitchen twine. Carve by removing the legs and thighs first, then the wings, then slice the breasts against the grain. Place cut pieces on a platter and spoon pan juices over the meat as desired.

Make a quick pan sauce: Pour the roasting pan juices into a small saucepan, skim fat if desired, and simmer for 2–3 minutes. Optionally whisk in 1 teaspoon of cold butter for shine. Taste and adjust seasoning with salt and pepper.

Garnish the carved chicken with chopped fresh parsley and serve with roasted vegetables from the pan or your choice of sides.