• Dish Type:

    Main Course

  • Season:

    Summer

  • Prep Time:

    20 mins

  • Cook Time:

    1 to 1.5 hours

  • Serves:

    4 - 6
Cowboy-style whole roasted chicken on a cutting board, surrounded by herbs and coarse salt.

Ingredients

  • 1 whole chicken (3.5-4 pounds)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 lemon, halved
  • 4 sprigs fresh thyme
  • 4 cloves garlic, lightly smashed

Equipment

  • Roasting pan
  • Roasting rack
  • Kitchen twine
  • Meat thermometer

Instructions

Instructions

  1. Prepare the Chicken:
  • Let the chicken sit at room temperature for about 30 minutes.
  • Remove any giblets from the chicken's cavity. Thoroughly pat the chicken dry, both inside and out, with paper towels.
  • Truss the chicken using kitchen twine: Tie the legs together and tuck the wings under the back. This promotes even cooking.
  1. Combine the Dry Rub:
  • In a small bowl, mix the salt, pepper, smoked paprika, garlic powder, onion powder, dried thyme, and dried rosemary.
  1. Season the Chicken:
  • Coat the entire chicken, inside and out, with olive oil.
  • Generously apply the dry rub mixture to the chicken, pressing it firmly into the skin to ensure it adheres. Be sure to season the cavity as well.
  1. Roast the Chicken:
  • Preheat your oven to 425°F (220°C).
  • Place the roasting rack inside the roasting pan.
  • Stuff the chicken cavity with the halved lemon, fresh thyme sprigs, and smashed garlic cloves.
  • Place the chicken, breast-side up, on the roasting rack.
  • Roast the chicken for 15 minutes at 425°F (220°C). Then, reduce the oven temperature to 375°F (190°C) and continue roasting for another 45-60 minutes, or until the chicken is fully cooked.
  1. Check for Completion:
  • The chicken is done when a meat thermometer inserted into the thickest part of the thigh (without touching bone) registers 165°F (74°C). The juices should run clear when pierced with a fork.
  1. Rest and Slice:
  • Remove the chicken from the oven and allow it to rest for 10-15 minutes before carving. This resting period allows the juices to redistribute, resulting in a more tender and flavorful bird.
  • Carve the chicken and serve immediately.