Introduction

Oven roasted chicken is a timeless classic that delivers tender, juicy meat with beautifully crisp skin. This simple recipe uses a flavorful spice blend and easy techniques to make a delicious dinner any night of the week.

A whole roasted chicken with a shiny, golden-brown and slightly charred skin sits centered on a white plate. The chicken is placed with the back side up, showing the legs tucked in close and wings resting at the sides. Surrounding the chicken on the plate is a mix of green herbs, including sprigs of rosemary and thyme at the top and sides, and curly parsley at the bottom, adding color contrast. The plate rests on a surface with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken, 3-5 lbs (about 1.3-2.3 kg), giblets removed
1 medium onion, peeled and halved
2 tablespoons avocado oil (or olive oil, or melted butter)
1 ½ teaspoons salt
1 teaspoon smoked paprika
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon garlic powder
½ teaspoon ground black pepper

Instructions

Step 1: Optional but recommended, let the chicken rest at room temperature for 30-60 minutes after taking it out of the refrigerator to reduce steam and help crisp the skin.
Step 2: Preheat your oven to 425ºF (218ºC). Line a 9×13 inch (23×33 cm) baking dish or roasting pan with parchment paper if desired for easy cleanup.
Step 3: Place the chicken breast side up on the roasting pan. Pat the skin dry with paper towels to promote browning.
Step 4: Stuff the cavity with the halved onion. For extra flavor, you can add garlic cloves and lemon wedges inside as well.
Step 5: In a small bowl, mix together the avocado oil, salt, smoked paprika, onion powder, dried thyme, garlic powder, and black pepper until it forms a paste.
Step 6: Using a pastry brush, evenly coat all exposed surfaces of the chicken with the seasoned oil mixture.
Step 7: Roast the chicken in the oven for 70-90 minutes, or until the internal temperature reaches at least 165ºF (74ºC) in the thickest parts. Baste the chicken 1-2 times during cooking to keep it juicy, but avoid basting during the last 20 minutes to maintain crispy skin.
Step 8: Remove the chicken from the oven and transfer it to a serving platter.
Step 9: Let the chicken rest for 5 minutes before carving to allow the juices to redistribute.
Step 10: Optionally, save the pan juices to make a homemade gravy.

Tips & Variations

Use a meat thermometer for accurate doneness and to avoid drying out the chicken.
For more aromatic flavor, add fresh herbs like rosemary or thyme inside the cavity along with onion and lemon.
Substitute smoked paprika with regular paprika or a pinch of cayenne for a different spice profile.
Brushing the chicken with melted butter instead of oil will add richness and help brown the skin further.

Storage

Store any leftover roasted chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through. Leftover chicken meat can also be shredded and used in salads, sandwiches, or soups.

How to Serve

A close-up image of a roasted chicken with golden brown and slightly charred crispy skin covering the whole bird. The chicken is being sliced, showing a thick layer of moist white meat underneath the browned skin with a knife cutting through it. In the foreground, a fork holds a piece of the chicken breast, showing its white, tender texture. The whole scene is set on a white marbled surface, highlighting the rich color contrast of the chicken’s skin and meat. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast the chicken at a lower temperature?

Yes, roasting at a lower temperature (around 350ºF / 175ºC) will take longer but can result in more evenly cooked meat. Just ensure the internal temperature reaches 165ºF (74ºC) for food safety.

How do I get crispy skin on my roasted chicken?

Dry the chicken skin thoroughly before roasting, use a high initial oven temperature, and avoid basting with liquid near the end of cooking. Letting the chicken rest at room temperature beforehand also helps.