how to cook a whole chicken in the oven

4 hours ago 4

To cook a whole chicken in the oven, follow these expert steps for a juicy, flavorful roast:

Use a whole chicken (about 4 to 6 pounds).
Pat the chicken dry with paper towels to ensure crispy skin.
Season generously inside and out with salt, pepper, and optional herbs and spices such as garlic powder, paprika, thyme, rosemary, and lemon zest.
Optionally, stuff the cavity with lemon wedges, garlic cloves, and fresh herbs for extra flavor.
You can rub the chicken with olive oil or melted butter, including under the skin on the breasts, to keep it moist and enhance browning.

Preheat the oven to 425°F (220°C) for a higher heat roast or 350°F (175-180°C) for a slower, gentler roast.
Place the chicken breast-side up in a roasting pan. You can put it on a bed of sliced onions, carrots, and celery or on a rack to allow air circulation.
Tie the legs together with kitchen twine and tuck the wings under the bird.
Roast the chicken uncovered:
- At 425°F, cook for about 50 to 60 minutes.
- At 350°F, cook for 1 to 1.5 hours or longer depending on size.
Baste the chicken occasionally with pan juices during the last 30 minutes to keep it moist and enhance flavor.
The chicken is done when the internal temperature reaches 165°F (74°C) in the thickest part of the thigh, or when juices run clear when you cut between the leg and thigh.
Remove the chicken from the oven and let it rest for 10-15 minutes before carving to allow juices to redistribute.

For crispier skin, some recipes recommend roasting at a high temperature (450°F) for the first 20-30 minutes then lowering to 350°F to finish cooking.
Spatchcocking (removing the backbone and flattening the chicken) can reduce cooking time and promote even cooking.
Resting the chicken uncovered helps keep the skin crispy.

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