To roast a whole chicken, follow these expert steps for a juicy, flavorful, and perfectly cooked bird:

Ingredients

• 1 whole chicken (4 to 5 pounds)
• Olive oil or melted butter
• Salt and freshly ground black pepper
• Optional: Italian seasoning or your favorite herbs and spices
• Optional aromatics: lemon wedges, garlic cloves, fresh herbs (thyme, rosemary, sage)
• Optional: vegetables like onions or carrots to roast with the chicken

Preparation

1. Bring the chicken to room temperature and pat it dry thoroughly with paper towels to remove moisture, which helps achieve crispy skin

2. Truss the chicken legs by tying them together with kitchen twine to ensure even cooking and prevent drying out the breast. Tucking the wings under the bird is optional but helps with neatness

3. Season the chicken generously all over, including inside the cavity. Rub olive oil or melted butter over the skin and under it if possible, then apply salt, pepper, and any herbs or spices you like. You can also stuff aromatics like lemon, garlic, and herbs inside the cavity to add flavor and moisture

4. Optionally, place the chicken on a bed of sliced onions or other vegetables in a roasting pan or cast iron skillet. Pour a little water or broth into the pan to keep the meat moist during roasting

Roasting

• Preheat your oven to 425°F (220°C) for a crispy, golden-brown skin with firm, juicy meat. Roast uncovered for about 70 to 90 minutes depending on the size of the chicken (4 to 5 pounds)

• Alternatively, for more tender, fall-off-the-bone meat with softer skin, roast at a lower temperature of 325°F (162°C) for 1.5 to 2 hours

• If you want extra crispy skin, you can start roasting at a higher temperature (e.g., 450°F) for 20-30 minutes, then lower to 350°F for the remaining time

• The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, and juices run clear when pierced

• Optional: During roasting, occasionally spoon the rendered fat from the pan over the chicken to keep it moist and flavorful

Finishing

• Let the chicken rest for 10 to 15 minutes after roasting before carving. This allows the juices to redistribute, keeping the meat moist

This straightforward method yields a delicious roast chicken with crispy skin and juicy meat, perfect for a simple family dinner or special occasion