Name: Crispy Roast Chicken
Total time: 120 min
Ingredients: 1 (4 1/2- to 5-lb.) whole chicken, giblets removed and discarded; 1.5 tablespoons unsalted butter, softened; 1 teaspoon kosher salt; 0.5 teaspoon black pepper; 0.5 small lemon, cut into wedges; 0.5 small yellow onion, cut into wedges; 3 medium garlic cloves, smashed

Crispy Roast Chicken

5.0

(5)

3 Reviews

Classic and delicious, this roast chicken recipe will shine on the table fresh from the oven, served with any side. And this oven-roasted chicken is basic enough to play well in any recipe that calls for cooked chicken.

EatingWell Test Kitchen

Updated on April 25, 2024

Tested by

EatingWell Test Kitchen

Reviewed by Dietitian

Christa Brown, M.S., RDN, LD

Nutrition Notes

How Is This Recipe Healthier than Other Roasted Chicken Recipes?

This recipe uses less butter than other traditional roast chicken recipes, which cuts down on the fat content. We use just enough to help keep the chicken juicy and prevent it from drying out.

In comparison to a rotisserie chicken you would buy from the store, this recipe has less sodium and fat. While most rotisserie chickens are injected with a flavoring solution (so you don't always know how much sodium is in it), you know exactly what is in this homemade roast chicken.

Is It OK to Eat the Chicken Thighs?

Many people avoid eating chicken thighs, thinking they aren't as good for you. And while they do have a little more fat than the breast—9 grams of total fat in the thigh compared to 3 grams in the breast for 3-ounce servings—chicken thighs can still fit into a healthy diet. So, if you prefer the thighs, there's probably no reason you can't have them.

Tips from the Test Kitchen

Why Should I Stuff the Chicken Cavity?

We stuff the chicken cavity with lemon, onion and garlic to help keep the chicken moist and give it a savory aroma while roasting. These aromatic ingredients lightly flavor the chicken from the inside out. You can also stuff the chicken with fresh herbs you have on hand, like rosemary, thyme or sage, for additional flavor.

What Is the Best Oven Temperature for Crispy Roast Chicken?

Roasting requires higher temperatures, which are typically above 400°F. We roast the chicken at a higher temperature of 425°F to get golden brown, crispy skin. If crispy skin isn't what you want, you can cook a whole chicken in an Instant Pot or slow cooker for moist and tender meat that can be easily shredded for soups or casseroles.

What to Serve with Crispy Roast Chicken

Serve this classic roast chicken with side dishes like Potato & Leek Gratin, Garlic Mashed Red Potatoes, Cauliflower Gratin, Broccoli Casserole or Crispy Oven-Roasted Potatoes and a side salad for dinner. If you have leftover chicken, use it for sandwiches, salads or grain bowls for lunch the following day.

Frequently Asked Questions

What Is the Trick to Getting Crispy Skin?

Before roasting, pat the chicken dry to remove excess moisture and bring it to room temperature for 30 minutes. If the chicken is too cold, it will take longer to cook and may brown unevenly. We roast the chicken on a wire rack set on top of a large rimmed baking sheet, which allows better air circulation for browning in the oven. Roasting at a higher oven temperature of 425°F gives the chicken crispy skin that is difficult to get at lower oven temperatures.

Additional reporting by Carrie Myers and Jan Valdez

Ingredients

1 (4 1/2- to 5-lb.) whole chicken, giblets removed and discarded
1 ½ tablespoons unsalted butter, softened
1 teaspoon kosher salt
½ teaspoon black pepper
½ small lemon, cut into wedges
½ small yellow onion, cut into wedges
3 medium garlic cloves, smashed

Directions

Pat chicken dry, and place, breast side up, on a wire rack set in a large rimmed baking sheet. Let stand at room temperature 30 minutes.
Preheat oven to 425°F. Loosen and lift skin from breasts, thighs, and legs with fingers. (Do not totally detach skin.) Stir together butter, salt, and pepper. Spread evenly underneath loosened skin. Carefully replace skin. Place lemon, onion, and garlic in cavity, and tie legs together with kitchen twine.
Roast in preheated oven until a thermometer inserted in the thickest portion of the breast registers 165°F, 60 to 70 minutes. Let rest 20 minutes before carving. Discard skin, lemon, onion, and garlic.

Equipment

Wire rack, large rimmed baking sheet

Originally appeared: 400 Calorie Recipes

Nutrition Facts (per serving)

236	Calories
11g	Fat
32g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size about 3 oz. meat
Calories 236
% Daily Value *
Protein 32g	64%
Total Fat 11g	14%
Saturated Fat 4g	20%
Sodium 415mg	18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.