Are you ready to transform an ordinary whole chicken into a crispy, golden masterpiece that will have your family and friends begging for seconds? This Extra Crispy Whole Roast Chicken recipe is not just another dinner – it's a culinary adventure that promises restaurant-quality results right in your own kitchen. With a perfectly seasoned, impossibly crisp skin and juicy, tender meat that falls right off the bone, this recipe will elevate your home cooking game and make you the star chef of your household.
Prep Time: 15 mins
Cook Time: 1 hrs 30 mins
Total Time: 1 hrs 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole chicken (3-4 lbs)
- 2 tablespoons olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 lemon, halved
- Fresh herbs (rosemary, thyme, or parsley)
Instructions
- Remove the whole chicken from the refrigerator 30 minutes before cooking to allow it to come to room temperature. This ensures even cooking and helps achieve crispy skin.
- Preheat the oven to 425°F (218°C). Place a rack in the middle or lower third of the oven to provide optimal heat circulation.
- Pat the chicken completely dry using paper towels. Removing excess moisture is crucial for achieving extra crispy skin.
- In a small bowl, mix olive oil, salt, black pepper, garlic powder, and onion powder to create a seasoning blend.
- Gently loosen the chicken skin with your fingers, being careful not to tear it. Rub half of the seasoning mixture directly under the skin and the remaining half over the exterior of the chicken.
- Stuff the chicken cavity with lemon halves and fresh herbs. This will infuse the meat with aromatic flavors during roasting.
- Truss the chicken by tying the legs together with kitchen twine and tucking the wing tips under the body. This helps the chicken cook evenly.
- Place the chicken breast-side up on a roasting rack inside a roasting pan. The rack allows air to circulate underneath, promoting crispy skin all around.
- Roast the chicken in the preheated oven for approximately 1 hour and 15-30 minutes, depending on the chicken's size. The internal temperature should reach 165°F (74°C) when measured at the thickest part of the thigh.
- Every 30 minutes, baste the chicken with pan juices or brush with additional olive oil to enhance crispiness and prevent drying.
- Once cooked, remove the chicken from the oven and let it rest for 15-20 minutes. This allows the juices to redistribute, ensuring moist meat.
- Carve the chicken and serve hot, garnishing with additional fresh herbs if desired.
Tips
- Temperature is Key: Always let your chicken sit at room temperature for 30 minutes before cooking. This ensures even heat distribution and helps achieve that irresistible crispy skin.
- Moisture is the Enemy of Crispiness: Pat your chicken completely dry with paper towels. The drier the skin, the crispier the result!
- Season Under the Skin: Don't just season the outside. Gently loosen the skin and rub your seasoning mixture directly underneath for maximum flavor penetration.
- Use a Roasting Rack: This allows hot air to circulate all around the chicken, creating an even, crispy exterior.
- Basting is Beautiful: Regularly baste the chicken with pan juices or olive oil to enhance crispiness and prevent drying out.
- Rest is Best: Always let your chicken rest for 15-20 minutes after cooking. This allows the juices to redistribute, ensuring every bite is moist and delicious.Pro Chef Secret: The key to that extra crispy skin is low moisture, high heat, and patience. Follow these tips, and you'll create a roast chicken that's sure to impress!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 40g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 120mg
