How to make the perfect Roast Chicken, with a simple seasoning, golden crispy skin, and tender juicy chicken!
Course Main Course
Keyword roast chicken, roasted chicken
Prep Time 5minutes
Cook Time 1hour10minutes
Total Time 1hour15minutes
Author Ashley Fehr
1/4cupmelted unsalted butter
2teaspoonssalt(you can reduce if you are sensitive to sodium or your chicken is smaller)
Preheat oven to 425 degrees F.
Remove the giblets and neck from the inside of the chicken if they are there.
Combine melted butter with salt, paprika, garlic powder and pepper.
Use an upside down tablespoon (see video for a visual) to loosen the skin from the chicken breast and drumsticks as best you can.
Pour some of the melted butter under the skin onto the breasts and drumsticks and use the tablespoon to spread it around. Spread the rest of it onto the outside of the chicken on top of the skin (I do breast side only, as the underside of the chicken will be seasoned as it cooks)
Tie the legs tight to the body and tug the wings underneath (or you can tie the wings to the body as well). Place in a rimmed baking dish and pour in 1 cup of water (this prevents the fat from smoking in the oven as it drips off).
Roast, uncovered, for 1 hour to 1 hour and 30 minutes, depending on the size of your chicken (for a 3.5 lb chicken, I roast exactly 1 hour 10 minutes), until a meat thermometer inserted in the thickest part (inner thigh near the breast but away from the bone), reads at least 165 degrees F. If your chicken is darkening quickly, you can tent with tin foil to prevent further browning.
Remove from the oven and let rest for at least 15 minutes before slicing and serving.
*You can easily make gravy by straining the chicken juices into a small pot and thickening with a corn starch and water slurry over medium-high heat.** The water is not shown in the video and is not necessary, but it does prevent the fat that drips into the pan from smoking.