Introduction

Oven roasted chicken is a classic, foolproof dish that delivers juicy meat and crispy skin every time. With simple seasoning and straightforward steps, it’s perfect for a comforting family dinner or weekend meal.

A whole roasted chicken with a crispy, golden-brown skin evenly charred with blackened spots is placed in the center of a white oval plate. The chicken sits on a bed of fresh green herbs with sprigs of rosemary and thyme arranged around the edges of the plate, along with some curly parsley near the bottom. The white plate contrasts nicely with the rich, dark colors of the chicken and herbs. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole chicken (3-5 lb; 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: Let the chicken rest at room temperature for 30-60 minutes after removing it from the refrigerator to reduce steam in the oven and help achieve crispier skin.
Step 2: Preheat the oven to 425ºF (218ºC). Line a 9×13” (23×33 cm) baking dish or roasting pan with parchment paper if desired for easier cleanup.
Step 3: Place the whole chicken breast side up on the roasting pan. Pat the skin dry thoroughly with paper towels after removing giblets.
Step 4: Stuff the cavity with the halved onion. For extra flavor, you can add garlic cloves and a cut lemon inside the cavity.
Step 5: In a small bowl, mix the avocado oil with salt, smoked paprika, onion powder, dried thyme, garlic powder, and black pepper to form a flavorful paste.
Step 6: Brush this seasoned oil evenly over every exposed surface of the chicken using a pastry brush.
Step 7: Roast the chicken in the oven for 70-90 minutes, until the internal temperature reaches at least 165ºF (74ºC). Baste the chicken 1-2 times during cooking, avoiding basting in 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 for serving.

Tips & Variations

For extra crispy skin, ensure the chicken is completely dry before applying oil and seasoning.
Try adding fresh herbs like rosemary or sage inside the cavity along with the onion for more aroma.
Substitute smoked paprika with regular paprika if you prefer a milder flavor.
You can roast vegetables like carrots and potatoes in the same pan for a one-pan meal.

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 to maintain moisture. For longer storage, freeze cooked chicken for up to 3 months, thawing overnight in the refrigerator before reheating.

How to Serve

A roasted chicken with a crispy, golden-brown skin covered in dark, charred spots is shown close up. The chicken's top layer is the browned, textured skin, while beneath, juicy white meat is being cut with a knife and held with a fork, both silver and shiny. The knife is slicing through the tender chicken breast, revealing smooth, moist white meat inside. The chicken rests on a surface with hints of green herbs blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of oil?

Yes, you can substitute avocado oil with olive oil or melted butter, depending on your preference. Each adds a slightly different flavor and helps crisp the skin.

How do I know when the chicken is fully cooked?

Use a meat thermometer inserted into the thickest part of the thigh without touching bone. The chicken is safe to eat when it reaches an internal temperature of at least 165ºF (74ºC).