Whole Roasted Chicken
This classic whole roasted chicken inspired by Thomas Keller delivers juicy meat, crispy skin, and rich flavor every time. A timeless main dish you’ll make again and again.
- Prep Time: 1 hour (plus optional 12–24 hour air-dry)
- Cook Time: 1 hour
- Total Time: 2 hours
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Ingredients
For the Chicken
1 whole chicken (3–4 pounds), giblets removed
For the Seasoned Butter
¼ cup unsalted butter, softened
1½ tablespoons salt
1 teaspoon poultry seasoning (or a mix of sage, rosemary, thyme, parsley)
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon black pepper
Instructions
Optional: Air-Dry the Chicken
For extra crispy skin, truss the chicken legs, tuck the wings, and place breast-side up on a rack in a roasting pan. Refrigerate uncovered for 12–24 hours.
Bring to Room Temperature
Remove the chicken from the fridge 1 hour before cooking to come to room temperature.
Preheat Oven
Preheat oven to 450°F and position the rack in the lower-middle.
Season the Chicken
Mix all seasoned butter ingredients in a bowl. Rub half of the butter mixture inside the cavity and under the skin. Rub the remaining half all over the outside of the chicken.
Roast
Place chicken on a roasting rack. Roast at 450°F for 10 minutes. Then reduce heat to 350°F and continue roasting for 50–60 minutes, or until the thickest part of the breast reads 150–155°F with a meat thermometer.
Rest & Serve
Remove from oven and let rest for 10 minutes before carving to allow juices to redistribute. Serve and enjoy!
Notes
Air-drying helps develop extra-crispy skin but is optional.
Use a meat thermometer for best results—don’t rely only on time.
Add halved onions, carrots, and potatoes to the pan for a built-in side dish.
Leftovers are great for sandwiches, salads, or soups.
Find it online: http://elladishes.com/whole-roasted-chicken/
