Salt-Spiced Roast Chicken (Printable version)
Tender chicken with crispy skin and aromatic salt-spice blend for a flavorful main dish.
# What You'll Need:
→ Poultry
01 - 1 whole chicken (approximately 3.3 lbs), patted dry
→ Spice Blend
02 - 2 tablespoons coarse sea salt
03 - 1 teaspoon freshly ground black pepper
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon dried thyme
07 - ½ teaspoon ground cumin
08 - ½ teaspoon cayenne pepper (optional)
09 - 1 tablespoon olive oil
→ Aromatics
10 - 1 lemon, quartered
11 - 4 garlic cloves, smashed
12 - 1 small bunch fresh rosemary or thyme
# Directions:
01 - Set the oven to 425°F to prepare for roasting.
02 - In a small bowl, combine coarse sea salt, black pepper, smoked paprika, garlic powder, dried thyme, ground cumin, cayenne pepper if using, and olive oil until a paste forms.
03 - Rub the spice paste thoroughly over the chicken, including beneath the skin and inside the cavity for maximum flavor.
04 - Place lemon quarters, smashed garlic cloves, and fresh herbs inside the chicken cavity.
05 - Tie the legs together with kitchen twine and tuck the wings underneath the body to ensure even cooking.
06 - Arrange the chicken breast-side up on a rack inside a roasting pan.
07 - Roast the chicken at 425°F for 20 minutes to develop a crispy skin.
08 - Lower the oven temperature to 350°F and roast for an additional 60 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh and juices run clear.
09 - Allow the chicken to rest for 10 to 15 minutes before carving to let juices redistribute.
# Expert advice:
01 -
- The skin gets impossibly crispy while the meat stays juicy and tender, no fancy techniques required.
- The spice blend is bold enough to feel restaurant-quality but simple enough that nothing ever burns or turns bitter.
- It comes together in under two hours from start to table, perfect for weeknight wins or last-minute guests.
02 -
- The oven temperature drop is essential, not optional. Keeping high heat the whole time gives you burnt skin and undercooked thighs.
- A dry chicken seasons better and crisps faster. Pat it dry right before you're ready to roast, not hours ahead.
03 -
- Always rest the chicken. Those 10 to 15 minutes aren't wasted time, they're the difference between juicy and dry.
- Use a meat thermometer, it removes all the guessing and gives you a perfect bird every time.