The Perfect Crispy Roast Chicken

The perfect crispy whole roasted chicken carved and served on a platter with roasted garlic and rosemary with gravy and a fork.

5 from 8 votes

The Perfect Crispy Roast Chicken

The best crispy roast chicken recipe for consistent super tasty juicy results. Perfect for a weekend roast meal or for a special occasion during the holidays.

Prep Time10

Cook Time1 40

Resting Time20

Total Time2 10

Course: Dinner, Main Course

Cuisine: British

Servings:

Calories: 514kcal

Author: Sasha Hooper

Equipment

Ingredients

3-4 pound free range chicken
2 tablespoons olive oil
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 medium carrots
2 sticks celery
1 leek
2 heads of garlic
4 sprigs fresh rosemary
4 sprigs fresh thyme

Instructions

Preheat the oven to 220°C/425°F (convection/fan assisted).
Roughly chop the carrots, celery and leek into large chunks and halve the garlic along its equator. Lay these vegetables across the base of your roasting pan with sprigs of rosemary and thyme. Toss with a little olive oil or goose fat.
2 medium carrots, 2 sticks celery, 1 leek, 2 heads of garlic, 4 sprigs fresh rosemary, 4 sprigs fresh thyme
Place your whole chicken on top of the vegetable trivet and rub with 2 tablespoon olive oil or goose fat. Sprinkle the salt and pepper all over the chicken and rub all over into all the creases around the wings and legs too.
3-4 pound free range chicken, 2 tablespoons olive oil, 1 teaspoon sea salt, ¼ teaspoon freshly ground black pepper
Place the chicken into the oven and immediately turn down the temperature to 180°C/350°F. Roast for 20 minutes per pound plus 20 minutes, basting every 30 minutes with the fat and juices accumulating in the base of the pan. Until an internal reading of 74°C/165°F on a digital thermometer.
For a 4 pound chicken that would be 20 x 4 = 80 minutes, plus 20 = 100 minutes. Which works out at 1 hour and 40 minutes roasting time.
Once finished roasting, leave the chicken to rest on a platter for 20 minutes before carving and serving. Meanwhile use the vegetables and juices in the bottom of the roasting pan to make your gravy.

Notes

Nutrition values are estimated based on a 4 pound chicken and the meat that is edible removed from the carcass, not including the trivet vegetables.

Room temperature - take your whole chicken out of the fridge 20-30 minutes before roasting to allow it to come up to room temperature.

Rub with oil - A thin layer of oil will help get the crispiest skin.

Place on trivet - It allows hot air to circulate around the chicken which helps the skin to get all crispy and yummy! Use the veggies and juices to make gravy afterwards

High then low temp - starting the roasting process at a higher temperature (220°C/430°F) gets the skin crisping off to a good start. Turn down immediately after placing in chicken oven.

Rest the chicken - make sure you rest your chicken after roasting for 15-25 minutes; It makes it easier to calve and also redistributes all the juices throughout the chicken.

Nutrition