Recipe courtesy of Jessica Roy
Save Recipe Print
Total:
2 hr
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy
Total:
2 hr
Active:
35 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Special equipment: butcher's string and heavy-duty aluminum foil

Preheat the oven to 450 degrees F. Remove any giblets or innards from the chicken and rinse the chicken under cool water. Pat it dry both inside the cavity and over the skin, then trim away any excess or floppy skin and fat and gently cut out the wishbone with a paring knife (this is located beneath the "V" at the top of the chicken breast).

Combine the olive oil, onion powder, salt, pepper and garlic in a small bowl and stir together with a fork to form a paste. 

Tuck the chicken's wing tips underneath the back of the breasts. Starting at the top of the breast, slide your fingers underneath the chicken skin, working to loosen the skin from the meat all over the bird, including around the legs and thighs. (Work slowly, and take extra care not to tear the skin.) 

Reserve 1 tablespoon of the spice rub, then rub the rest of the spice mix underneath the loosened skin all over the meat. (Be sure to try to reach the leg and thigh meat!) Rub the reserved tablespoon of spice mix all over the top of the chicken skin. Cross the chicken legs and tie them together at the bone with butcher's string. 

Scrunch a 12-inch piece of heavy-duty aluminum foil together and shape into a ring about 3 inches in diameter. Place the foil ring in the center of a roasting pan and set the chicken on top of it, breast-side up. 

Place the pan in the center of the oven and roast 35 minutes. Remove the whole pan from the oven and use a pair of strong tongs to flip the entire chicken over so that it now rests on the foil ring breast-side down (wing tips up). Return the pan to the oven and roast until a meat thermometer inserted into the thickest part between the leg and thigh reads 165 degrees F, 10 to 15 minutes longer. 

Remove the pan from the oven, flip the chicken back to breast-side up and tent a piece of aluminum foil over the top of the chicken. Allow the chicken to rest for at least 15 minutes before carving. 

Garnish with chopped parsley and lemon wedges.

More from:

Cooking Cheat Sheet

Trending Videos 6 Videos

Get the recipe

Sushi Brain 00:53

This sushi brain is the most delicious way to creep out your friends.

Similar Topics:

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Simple Roasted Pork Shoulder

Recipe courtesy of Aaron McCargo Jr.

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Oven-Roasted Pulled Pork Sandwiches

Recipe courtesy of Tyler Florence

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Asian Chicken Skewers

Recipe courtesy of Food Network Kitchen

Roasted Butternut Squash

Recipe courtesy of Robin Miller

Rosemary Roasted Cashews

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.