FeaturedFrom June's library

Roasted Whole Chicken

Name: Roasted Whole Chicken
Yield: 4
Ingredients: 1 whole chicken, 3½–4½ lb; 2 Tbsp olive oil or softened butter; 2 tsp kosher salt; 1 tsp black pepper; 1 lemon, halved; 4 garlic cloves, smashed; A few sprigs of thyme or rosemary

A simple roast chicken with crisp skin. Use the food thermometer and let the oven tell you when it's done.

Prep: 15 min
Cook: 1 hr–1 hr 15 min
Serves: 4

Photo: June · juneoven.com

Ingredients

Serves 4

Steps

1
Take the chicken out of the fridge 30 minutes before cooking and pat it very dry with paper towels, inside and out.
2
Oven
Preheat on Roast, 425°F, bottom shelf
Roast 425°FPreheatTimer 1 h, check up to 1 h 15 minFood to 160°FBottom shelf
3
Rub the chicken all over with the oil or butter and season well with salt and pepper. Put the lemon, garlic and herbs inside.
4
Tie the legs together and tuck the wing tips under. Set the chicken breast side up on the June pan or in a small roasting dish.
5
Push the food thermometer into the thickest part of the breast, not touching bone.
6
Oven
Roast until the breast reaches 160°F, about 1 hour to 1 hour 15 minutes
Same cook as step 2: the timer starts once the food goes in.
7
Rest for 15 minutes before carving; it will rise to 165°F as it rests.

Tips and notes

For extra-crisp skin, salt the chicken the day before and leave it uncovered in the fridge overnight.

This is a starter version written for the wiki, not June's original. If you made June's version, add its settings and tips here.