To roast a whole chicken, follow these key steps for a juicy, flavorful result with crispy skin:

Preparation

• Take the chicken out of the fridge about 30 minutes before cooking to bring it to room temperature

• Pat the chicken dry with paper towels to remove moisture, which helps achieve crispy skin

• Optionally, loosen the skin from the breast and drumsticks to rub butter or seasoning underneath for extra flavor and moisture

Seasoning

• Rub the chicken inside and out with a mixture of butter or olive oil, salt, pepper, and herbs such as rosemary, thyme, or Italian seasoning

• Stuff the cavity with aromatics like lemon wedges, garlic, onion, and herbs to infuse flavor during roasting

• Tie the legs together with kitchen twine and tuck the wing tips under the bird for even cooking

Roasting

• Preheat the oven to between 350°F (175°C) and 425°F (220°C), depending on the recipe and desired cooking time

• Roast the chicken on a rack or in a roasting pan, often starting at a higher temperature (e.g., 220°C/450°F for 10 minutes) then lowering to around 180°C/350°F for the remainder of the time

• Roast for about 15 minutes per pound (about 1 hour 15 minutes for a 4-pound chicken), or until an instant-read thermometer inserted into the thickest thigh reads 165°F (75°C)

• Baste the chicken occasionally with pan juices to keep it moist and enhance browning

Resting and Serving

• Let the chicken rest uncovered for 15 minutes after roasting to allow juices to redistribute and keep the skin crispy

• Carve and serve with pan juices or roasted vegetables

This method yields a tender, juicy whole roast chicken with golden, crispy skin and flavorful meat