Crispy Skin Whole Roasted Chicken

Having a whole roasted chicken recipe is essential. I pull this guy out probably every two weeks, if not more. There are so many reasons why you should be having more whole roasted chicken. First, its gosh darn THE BEST!! If you haven’t had a good roasted chicken, then shame on you. The crackling salty skin and ever flavorful chicken fat that is just – at a loss for words here – um glorious!!! Use the fat to roast up some brussels and sourdough croutons or save it to make a rich savory gravy. Oh and don’t forget the bone broth you will get to make with it later. Drinking that stuff is like adding days on to your life 😉 No, but seriously bone broth has so many health benefits you wouldn’t want to miss out on.

I think to best celebrate the life of an organic chicken is by roasting it whole. This animal that has served you so well deserves to be used up completely. Not, dare I say, thrown in the trash… Why roast a chicken and then leave the carcass in unrealized fruition.. It has so much potential!!!!! Shepard’s pie soup, turmeric bone broth morning tonic, creamy sun-dried tomato chicken and acini de pepe.. The list could go on forever.

To the greatest degree, roast whole chicken. You will be (I’m not a doctor or a therapist) happier and healthier!!! 😉

Whole crispy skinned roasted chicken sitting on roasting pan on table with tomatoes surrounding the pan.

Crispy Skin Whole Roasted Chicken

Emma Fieck
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 4 people


  • 1 Paper towel
  • 1 Roasting pan or cast iron skillet


  • 2 Tbsp Olive oil or more depending on rub consistency
  • 1 Whole Organic free range chicken
  • 1 tsp Salt
  • 1/2 tsp Pepper
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1 tsp Paprika
  • 1 tsp Dried Basil
  • 1 tsp Dried Tarragon
  • 1/4 tsp Red pepper flakes


  • Preheat oven to 425 degrees.
  • Grease roasting pan with less than half of the olive oil.
  • Remove chicken giblets and rinse chicken with cold water. I do this to clean it off before I dry it. I find it easier for the rub to stay on the chicken this way because all of the excess juices have been removed.
  • Place on a greased pan and then work on lifting the skin away from the meat. Carefully slide hand under the skin and move from side to side (gently) to loosen skin. Fast and rough movements will tear the skin, so I try to avoid that.
  • Mix the salt, pepper, garlic powder, onion powder, paprika, dried basil, dried tarragon and red pepper flakes in a small bowl with the rest of the olive oil. This should create a nice paste.
  • Rub the chicken with the paste under the skin and all around the chicken making sure to coat the chicken completely. Do this even in the chest cavity of the chicken as well. This will give the chicken amazing flavor.
  • Place chicken in oven and immediately turn oven temp down to 375 degrees and for about an hour and 10 mins give or take (or until the thickest part of the chicken breast reaches 165 degrees. Do not let the chicken go over 165, this can make the chicken dry and so its best to just check it every five mins near the end of the roasting time.
  • Once the chicken is thoroughly cooked, remove from oven and let sit for about 15 min. This gives the chicken time to cool and let the juices "lock in". Once cooled, remove meat and serve!!
Keyword Chicken

Well now that you heard my case, give it a try for yourself. This recipe takes the stress and worry out of roasting a whole bird with my tips that help you to be confident your chicken is fully cooked. I hope you love this as much as our family does. From mine to yours, may the blessing of good food be always a reason to praise the Lord.



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