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Lemon Herb Roasted Chicken with Crispy Skin

A whole, perfectly roasted Lemon Herb Roasted Chicken with incredibly crispy, herb-crusted skin, resting in its juices.
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Follow these steps to roast a whole chicken achieving deeply flavored meat and exceptionally crispy, golden-brown skin.

Ingredients

Scale
  • 1 whole chicken (about 4 lbs)
  • 2 tablespoons baking powder (aluminum-free)
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 lemon, halved
  • 1 head of garlic, top sliced off
  • 4 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • 4 tablespoons unsalted butter, softened
  • 2 tablespoons olive oil

Instructions

  1. Remove the chicken from its packaging. Remove giblets from the cavity. Pat the entire surface of the chicken, inside and out, completely dry using paper towels. This step is crucial for crispy skin.
  2. In a small bowl, mix the baking powder, kosher salt, and black pepper.
  3. Rub this mixture evenly all over the outside of the chicken skin. Do not rinse.
  4. Place the lemon halves, garlic head, rosemary, and thyme inside the chicken cavity.
  5. Tie the legs together with kitchen twine. Tuck the wing tips under the body.
  6. Place the chicken breast-side up on a wire rack set inside a roasting pan.
  7. Refrigerate the chicken, uncovered, for at least 4 hours, or preferably overnight. This further dries the skin.
  8. About 1 hour before roasting, take the chicken out of the refrigerator to allow it to come closer to room temperature.
  9. Preheat your oven to 425°F (220°C).
  10. In a small bowl, mix the softened butter and olive oil. Rub this mixture lightly over the chicken skin.
  11. Place the roasting pan in the preheated oven. Roast at 425°F (220°C) for 15 minutes to start crisping the skin.
  12. Reduce the oven temperature to 375°F (190°C). Continue roasting for 50 to 70 minutes more, or until a meat thermometer inserted into the thickest part of the thigh (not touching bone) reads 165°F (74°C).
  13. Remove the chicken from the oven. Tent loosely with foil and let it rest on a cutting board for 15 minutes before carving.

Notes

  • Baking powder reacts with the skin proteins to help draw out moisture and create a crispier surface.
  • Do not skip the overnight drying period in the refrigerator for the best skin texture.
  • If the skin browns too quickly before the internal temperature is reached, loosely tent the breast area with foil.
  • Use a meat thermometer to confirm doneness; visual checks are not reliable.

Nutrition

Find it online: https://cookerykings.com/lemon-herb-roasted-chicken-with-crispy-skin/