Simple Roast Chicken

Published by @thrice · August 17, 2026

Dry skin, high heat, and patience — the whole-bird roast that needs exactly four ingredients.

Total time
75 min
Serves
4
Per serving
480 cal · 46p / 32f / 1c

Ingredients

  • 1 whole chicken — about 4 lb
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 lemon — halved
  • 6 sprigs fresh thyme

Steps

  1. 1

    Preheat the oven to 425°F. Pat the 1 whole chicken completely dry, inside and out — dry skin is the entire secret to crisp skin.

  2. 2

    Season aggressively everywhere, including the cavity, with 1 tablespoon kosher salt and 1 teaspoon black pepper. Stuff the cavity with the 1 lemon and 6 sprigs fresh thyme. Tie the legs together with twine.

  3. 3

    Set the bird breast-up in a cast-iron skillet or roasting pan. Roast for 60 minutes without opening the oven.

  4. 4

    Check the thickest part of the thigh: pull at 165°F (it should read 175°F at the bone for the juiciest dark meat). If the skin needs more color, give it 10 more minutes.

  5. 5

    Rest the chicken for 15 minutes before carving — carving early pours the juices onto the board instead of keeping them in the meat.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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