Simple Whole Roasted Chicken (Crispy-Skin, Juicy-Meat)
Overnight dry-brined whole chicken blasted at 425°F in cast iron until the thigh hits 165°F and the skin shatters like glass.
- Cook temp
- 425°F
- 218°C · preheat
- Total time
- 75 min
- 15 prep · 60 cook · 15 rest
- Pull at
- 165°F
- USDA safe minimum
- Rest
- 15 min
- Before slicing
Ina Garten Makes Perfect Roast Chicken | Food Network · Food Network
Ina Garten demonstrates stuffing a whole chicken with lemon, garlic, and thyme, trussing, and roasting over root vegetables for crispy skin.
- Target //Cook at 425°F (218°C) for 60 mins.
- Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 15 mins before slicing.
- Golden Rule //Skip the butter-under-the-skin trick — it steams the skin from underneath and blocks crisping. A dry salt-and-baking-powder rub the night before does more than any butter compound ever will.
- Family Tweak //Carve the drumsticks off first and serve them whole — kids will destroy a drumstick faster than any breast slice.
Ingredients
- 4.5 lbsWhole Chicken, air-chilled preferred, giblets removed
- 1 tbspKosher Salt (Diamond Crystal)
- 1 tspBaking Powder, aluminum-free
- 1 tspBlack Pepper, freshly cracked
- 1 tspGarlic Powder, optional
- 4 sprigsFresh Thyme, stuffed in cavity
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Get to the point
- 1
Rub chicken with 1 tbsp kosher salt + 1 tsp baking powder + 1 tsp pepper. Rest uncovered in fridge overnight.
- 2
Pat dry, truss legs, and place breast-up on rack in cast-iron skillet.
- 3
Roast 60 minutes at 425°F until thickest thigh hits 165°F internal.
- 4
Rest 15 minutes tented with foil before carving to lock in juices.
Step by step
Tap a step to cross it offOvernight Dry-Brine
Pat the whole chicken bone-dry with paper towels. Mix 1 tbsp kosher salt, 1 tsp baking powder, and 1 tsp black pepper. Rub the mixture over every surface including inside the cavity. Place on a rack over a sheet pan and refrigerate uncovered for 12 to 24 hours.
WhyThe baking powder raises skin pH, letting moisture escape faster during roasting — this is the single biggest lever for shatter-crisp skin.
Truss and Position
Remove chicken from fridge 30 minutes before roasting. Tie the legs together with kitchen twine and tuck the wingtips under the body. Place breast-up on a wire rack set inside a 12-inch cast-iron skillet or roasting pan.
WhyTrussing keeps the breast compact so the thighs finish at 165°F before the breast dries out.
High-Heat Roast
60 minSlide the skillet onto the middle rack of a 425°F oven. Roast undisturbed for 55 to 65 minutes. Do not open the oven door for the first 45 minutes.
WhyCast iron pre-heats and radiates heat back at the bottom of the bird, giving you golden thigh skin that a sheet pan cannot match.
Temperature Check
Insert an instant-read thermometer into the thickest part of the thigh without touching bone. Pull the chicken when it reads 165°F. If the breast reads 155°F to 160°F at that point, the bird is perfectly cooked.
WhyThe USDA safe minimum is 165°F, but carryover cooking will add 5°F to 10°F during the rest — so pulling at 162°F thigh is still safe and even juicier.
Rest and Carve
15 minTransfer chicken to a cutting board and tent loosely with foil. Rest 15 minutes before carving. Reserve the skillet drippings for pan gravy.
WhyCutting too early releases all the juice onto the board. A full 15-minute rest lets muscle fibers relax and reabsorb the liquid.
- Dad pro tip
- Skip the butter-under-the-skin trick — it steams the skin from underneath and blocks crisping. A dry salt-and-baking-powder rub the night before does more than any butter compound ever will.
- Kid & toddler adjustment
- Carve the drumsticks off first and serve them whole — kids will destroy a drumstick faster than any breast slice.
- Serve with
- Perfect oven baked potatoes · Roasted carrots and parsnips with honey · Buttery mashed potatoes with pan gravy
- Reheating
- Slice leftover chicken and reheat in a 325°F oven covered with foil for 10 minutes. Add a splash of chicken broth to keep the meat juicy.
- Calories
- 335
- Protein
- 38 g
- Carbs
- 0 g
- Fat
- 19 g
Nutrition source: USDA FoodData Central #171112. Cook-time basis: Tested on 4.5 lb air-chilled whole chicken, dry-brined 18 hours, roasted on a wire rack in a 12-inch cast-iron skillet in a home electric oven.
Frequently Asked Questions
Do I need to spatchcock the chicken?
No. Spatchcocking cuts roast time to about 45 minutes and gives even crispier skin, but a trussed whole bird at 425°F on cast iron produces excellent results in 60 minutes without extra knife work.
Why 425°F instead of low and slow?
High heat renders the skin fat quickly and drives off surface moisture before the breast overcooks. Under 400°F you get pale, flabby skin every time.
Can I skip the overnight dry-brine?
You can, but the skin will not be as crispy and the meat will be less seasoned. Even a 2-hour dry-brine on the counter beats no brine at all.
How do you reheat leftover simple whole roasted chicken (crispy-skin, juicy-meat) without ruining the texture?
Slice leftover chicken and reheat in a 325°F oven covered with foil for 10 minutes. Add a splash of chicken broth to keep the meat juicy.
What is the target internal temperature for this recipe?
Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 15 minutes before slicing to let carryover heat equalize and lock in juices.
How do I adapt this meal for picky kids or toddlers?
Carve the drumsticks off first and serve them whole — kids will destroy a drumstick faster than any breast slice.
What are the best side dishes to serve with this?
Recommended sides include Perfect oven baked potatoes, Roasted carrots and parsnips with honey, Buttery mashed potatoes with pan gravy.