Best Roasted Chicken in the Oven
A classic roasted chicken recipe with a deliciously crisp skin and juicy, flavorful meat, perfect for any occasion.
- Prep Time: 15 minutes plus overnight seasoning
- Cook Time: 60 minutes
- Total Time: 75 minutes plus refrigeration
- Yield: 4-6 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Paleo
Ingredients
- 3-4 pounds Chicken (whole, giblets removed, rinsed, and patted dry)
- 2 teaspoons Fresh Thyme leaves (or 1 teaspoon dried)
- 3 teaspoons Kosher Salt (2 for seasoning plus 1 for spice blend)
- 1 teaspoon Onion Powder
- 2 Cloves Garlic (minced)
- 1 tablespoon Brown Sugar
- 2 teaspoons Smoked Paprika
- 1 pinch Black Pepper
- 1/2 teaspoon Ground Mustard
- 1/8 teaspoon Cayenne (optional for heat)
- 1/8 teaspoon Chili Powder
- 1/4 teaspoon Cumin
- 6 tablespoons Unsalted Butter (softened)
Instructions
- Prepare the chicken the day before cooking, rinse and pat dry, then season with kosher salt and refrigerate.
- Remove the chicken from the refrigerator a few hours before cooking.
- Preheat your oven to 425°F (220°C).
- Tie the legs together with butcher’s twine.
- Combine the thyme, kosher salt, onion powder, minced garlic, brown sugar, paprika, black pepper, ground mustard, cayenne, chili powder, and cumin in a bowl.
- Mix half of the softened butter with the spice blend and rub under the chicken skin. Spread remaining butter over the skin.
- Set the chicken in a skillet or shallow roasting pan and roast at 425°F for 20 minutes.
- Reduce temperature to 400°F (205°C) and continue roasting, rotating the pan halfway through for even cooking.
- Remove from oven and let it rest for 10 minutes before carving.
Notes
Let the chicken sit at room temperature before cooking for even cooking. Use a meat thermometer to ensure it’s done.
Find it online: https://www.chickensecret.com/best-roasted-chicken-oven-video/