Roasted Whole Chicken
- 1 head garlic, halved
- 1 lemon, halved
- 4 rosemary sprigs
- 4 thyme sprigs
- 2 oregano sprigs
- 1 whole (3 to 5 pound) chicken, rinsed and patted dry
- 1/3 cup canola oil
- salt and freshly ground pepper to taste
- Preheat oven to 425°F (220°C).
- Stuff garlic, lemon, rosemary, thyme, and oregano into the cavity of the chicken; place onto a rack in a roasting pan.
- Tuck the tips of the chicken wings so they stay close to the body; coat chicken skin liberally with canola oil and season with salt and pepper.
- Roast in the oven until juices run clear and the thigh meat is no longer pink at the center, for 1 hour and 15 minutes. Use a thermometer to check the temperature of the chicken in the thigh. It should be at least 165 degrees when it’s ready.
Using canola oil or other high temperature resistant oils in this recipe is essential, especially if you love golden crispy skin. Canola oil is preferable to butter when cooking at a high temperature.
What others are saying
Queen Foodie says:
I love roasted chicken and it's so easy to do yet many people shy away from it. I prefer not to use canola or vegetable oils. Instead I use a mix of olive oil and salted butter and put the chicken low in the oven and it gives me a perfectly bronze skin every time. If you've got the time, basting never hurts!
Jen the Mighty says:
A whole-roasted chicken is so easy and yet seems so daunting. Canola oil definitely gives you that nice crispy skin, however I found the 1/3 cup to be a little too much and backed down a little. I poured about 1/4 cup oil into a dish and coated the chicken, and only had a tiny bit left in the dish when I was done. Perfecto!