The BEST Roasted Whole Chicken

Roasting a whole chicken might seem simple, but achieving a juicy, flavorful bird with crispy skin takes some worthwhile practice. Using a local pastured chicken elevates the dish even more, thanks to its richer taste and better texture. This recipe will guide you through roasting the best pastured whole chicken, ensuring every bite is tender and delicious.

Serves: 4-6

Prep Time: 10 minutes (plus 24-36 hours brining)

Cook Time: About 1.5-2 hours

Ingredients

• 1 whole pastured chicken (3-5 lbs, preferably pastured from a local source)

• 1-1.5 tablespoons kosher sea salt (about 1 teaspoon per pound of chicken)

• 1-2 tablespoons butter or olive oil (for roasting)

• 2 teaspoons thyme, plus other seasonings of choice (basil, oregano, rosemary, granulated garlic)

• 1 bulb of garlic, cut in half to expose the cloves

• 1 lemon, cut in half

• Optional aromatics for the cavity: fresh herbs of your choice

Instructions

24-36 hours before serving:

Start with a fresh or fully thawed chicken. Remove any giblets from the cavity. Pat the entire bird, inside and out, very dry with paper towels—this is crucial for crispy skin.

Loosen the skin over the breasts and thighs gently with your fingers, then rub salt (approx 1 teaspoon per pound, or about 1-1.5 Tablespoons) directly onto the meat under the skin where possible. Sprinkle the remaining salt all over the outside and inside the cavity. Place the chicken uncovered on a rack in a roasting pan or on a plate in the fridge for 24-48 hours. (The skin will dry out—that's good! It leads to better browning.)

Prep for roasting: When ready to cook, remove the chicken from the fridge and let it sit at room temperature for about 1 hour (it will look dried out and that is expected!). Preheat your oven to 375°F. No need to rinse the salt off.

Season and stuff: Rub the skin with butter or olive oil. Season bird all over, inside and out lightly with salt, pepper, and any other seasonings of your choice. I prefer thyme. Stuff the cavity with 1 bulb of garlic chopped in half, and a lemon, cut in half.

Truss: In order to get even cooking across the whole bird, you must truss the chicken. Using kitchen string or twine, start in the middle of the string and tie the legs together in a figure 8 pattern. Then, bring the strings along the side of the chicken and over the wings. Last, flip the bird breast-side down and tie the ends of the string in a bow at the neck end. This doesn't have to be perfect, just get those legs and wings tucked in.

Roast: Place the chicken breast-side up in a roasting pan. Roast at 375°F until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer—about 1-1.5 hours total for a 4-lb bird. Once finished, flip the bird over breast-side down. Turn your oven to broil on high for 2-3 minutes to crisp up the underside (set a timer so you don't forget and burn it!)

Rest and carve: Let the chicken rest for 15-20 minutes tented with foil. This redistributes the juices for maximum moistness.

Serve with roasted veggies, mashed potatoes, or a fresh salad. Leftovers? Perfect for soups, salads, or sandwiches—and don't forget to save the bones for nutrient-rich bone broth!

This dry-brining method is a game-changer for our pastured birds, highlighting their natural goodness without overpowering it. Try it with one of our farm-fresh chickens—order yours today and taste the difference!