The Best Roasted Chicken

Phase 👆 Let’s get lean and fabulous! Who am I kidding!? We are fabulous already! But, lean… let’s get lean 😭 Here’s my recipe for the best roasted chicken you’ll ever make. It’s healthy, delicious, succulent… it’s magical! ⁠


1 whole chicken

Kosher Salt⁠

Freshly ground pepper⁠

2 tbsp butter, melted⁠

1 tbsp Dijon mustard⁠

½ lemon⁠

Fresh herbs, thyme and/or rosemary are perfect⁠

Twine for trussing⁠


1️⃣ Preheat the oven to 450F. Your choice to rinse the chicken or not, but make sure to dry it very well – inside and out. Less steam means crunchier skin! ⁠

2️⃣ Season the cavity with salt and pepper, then truss the bird. Trussing is a good technique to learn, but if you don’t want to learn 🙄 you can tie legs together with twine and tuck wings behind back. Don’t get lazy on me now, don’t skip this part. It helps the chicken to cook evenly, and it also makes for a gorgeous, juicy roasted beauty. ⁠

3️⃣ Here comes the good part, salt the chicken. I learned this recently and I’m so happy I did- Rain the salt over the bird in a nice uniform coat, this will result in a crisp, salty, flavorful skin (don’t be shy, about 1 tbsp). Once it’s cooked, you should still see the salt baked onto the crisp skin 🔥Season with pepper to taste. ⁠

4️⃣ Place the chicken on a rack in a roasting pan or baking sheet. Put in the oven and leave it ALONE! Let roast for 50 to 60 minutes. If you notice that the skin is getting brown too fast, you can cover (loosely) with foil paper to prevent the skin from getting too dark. After 50 minutes, check the temperature. If the temp reads 165F, your bird is ready! ⁠

5️⃣ Let the chicken rest for 15 minutes on a cutting board or platter. In the meantime, mix in melted butter, lemon juice, Dijon mustard, chopped herbs and juices that come out of the chicken. Remove twine, baste the chicken with all that goodness and ENJOY! ⁠

If you make this recipe, be sure to tag @onehungrychica and hashtag #onehungrychica 😊 I would love to see what you make!⁠

Raw whole chicken, tossed with salt and pepper
roasted chicken
carved chicken on a platter