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Baked Whole Chicken

Baked Whole Chicken Recipe

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Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings: 4 to 6
Ingredients Method Notes

Ingredients
  

  • 1 whole chicken (4 to 5 lb)
  • ½ cup plus 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 tbsp olive oil
  • 1 large onion, cut into thick wedges
  • 3 carrots, peeled and cut into 2‑inch chunks
  • 3 celery stalks, cut into 2‑inch pieces
  • 4 sprigs fresh rosemary or thyme (optional)

Method
 

  1. Dissolve ½ cup of salt in 4 quarts of cold water, submerge the chicken, and refrigerate for 1 hour. Pat dry completely.
  2. Preheat oven to 425°F. Mix 1 tbsp oil with garlic powder, paprika, 2 tsp salt, and pepper; rub over the chicken. Toss vegetables with remaining oil and a pinch of salt, scatter in a roasting pan, and set the chicken on top.
  3. Roast at 425°F for 20 minutes, then lower heat to 375°F and roast until the thigh reaches 165°F, about 45 to 55 minutes more.
  4. Rest the chicken on the pan for 15 minutes, then carve. Serve the meat with the roasted vegetables and pan juices.

Notes

The brine is an easy insurance policy for juiciness, but you can skip it if you salt the chicken well and let it come to room temperature. Resting is what keeps the meat from drying out, so don’t carve too soon.