Simple Roast Chicken
A whole chicken roasted until golden and juicy with garlic, lemon, and herbs - salting it well ahead of time and letting it air-dry uncovered in the fridge is what gives real roast chicken crackling skin and deeply seasoned meat, a step most same-day versions skip.
⏱ 90 min🍽 6 servings
dinner
Ingredients
- •1 whole chicken (about 4 lb)
- •1 lemon, halved
- •4 cloves garlic
- •2 tbsp butter, softened
- •1 tbsp fresh thyme
- •Salt to taste
- •Pepper to taste
Steps
- 1.Pat the chicken dry and season generously with salt, then refrigerate uncovered for at least 4 hours, or overnight - this dry brine seasons the meat all the way through and dries the skin for a crackling roast.
- 2.Preheat oven to 425°F.
- 3.Stuff the cavity with the lemon halves and garlic cloves.
- 4.Rub the softened butter and thyme over the skin, then season with pepper.
- 5.Roast for about 1 hour 20 minutes, until the internal temperature reaches 165°F.
- 6.Let rest for 10-15 minutes before carving - resting is what keeps the juices in the meat instead of running out onto the board.