Oven Roasted Chicken — Step by Step

Mix the dry brine

In a small bowl, mix 2 Tbs salt, 1 tsp black pepper, 1 tsp thyme, 1 tsp rosemary, 1 tsp onion powder, and 1 tsp garlic powder.

Prep and pat dry

Unpackage the chicken and remove neck or any giblets. Place the chicken breast side up in a roasting pan and pat dry with paper towels.

Whole chicken patted dry in roasting pan

Season all over

Coat the chicken all over with the seasoning mix.

Whole chicken coated with dry brine seasoning

Dry brine overnight

Place the roasting pan in the refrigerator uncovered overnight. This allows the salt to penetrate the meat and helps dry the skin for better crisping.

Stuff with vegetables

When ready to cook, preheat oven to 350°F. Cut an onion, 2 small stalks of celery, and 1 lemon into quarters. Stuff the cavity of the bird with as many vegetables as possible.

Roasted chicken stuffed with onion celery and lemon

Oil and roast

Drizzle or brush cooking oil on the exposed part of the chicken. Bake for 1 1/2 to 2 hours or until the breast and thigh both reach 165°F.

Oven roasted chicken just out of the oven

Rest before carving

Cover and let rest for 15 minutes.