- 1 whole chicken (about 5–7 pounds)*
- Half a lemon
- Half an onion
- Dried thyme
- Kosher salt and freshly ground pepper
*Larger or smaller chicken? I’ve cooked an 8-pound “oven stuffer roaster” and it was done within the stated timespan as well. A smaller chicken will likely come to temperature before 3 hours but will not dry out when kept in the oven longer. If you wish to remove from the oven early, simply check with a meat thermometer. The thickest part of the thigh should read 180℉.
Optional extras: You may also add half a head of garlic and a few sprigs of fresh thyme to the chicken cavity prior to cooking. Feel free to mix up the herbs, as well, using dried Italian seasoning, dried or fresh rosemary, oregano, marjoram, chives, etc.
More on crispy skin: Without the optional dry brine step, slow roasting prioritizes tender, juicy meat over fully crisped skin. You can broil briefly at the end to add an extra hint of golden crispiness to the top, if desired. And read on…
Convection option: If your oven has a convection option, using it will cook the chicken about 25% faster and increase the overall crispness of the skin.
Meal prep and storage: Leftovers are perfect served cold, reheated, or in any recipe that calls for the addition of cooked chicken. Additionally, two chickens can easily be baked at the same time. The cooked meat will keep for up to a week in the refrigerator and freezes well. Lastly, a whole chicken makes a convenient and welcome meal when you wish to prepare dinner for a friend.