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Juicy whole roasted chicken with crispy golden skin baked in a cast iron skillet and garnished with fresh herbs.

Whole Roasted Chicken

Make the best whole roasted chicken with this easy recipe! Seasoned with adobo, oregano, garlic, and herbs, this Dominican-inspired whole roasted chicken is juicy, flavorful, and roasted to crispy golden perfection in a cast iron skillet.
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Prep Time 15 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 35 minutes
Course Main Course, Side Dish
Servings 6 Servings

Ingredients
  

  • 1 whole chicken 4–5 pounds
  • 3 tablespoons olive oil
  • 1 tablespoon adobo seasoning
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon kosher salt reduce to ½ teaspoon if your adobo is salty
  • ½ teaspoon black pepper
  • 1 yellow onion quartered
  • 1 lemon halved
  • 6 garlic cloves
  • Fresh rosemary and thyme sprigs optional
  • 1 tablespoon softened butter optional, for extra crispy skin

Instructions
 

Step 1: Prepare the Chicken

  • Preheat your oven to 425°F. Remove the giblets from the cavity and pat the chicken completely dry with paper towels. Dry skin is the secret to achieving a beautifully crispy whole roasted chicken.

Step 2: Make the Seasoning

  • In a small bowl, combine the adobo seasoning, garlic powder, onion powder, paprika, oregano, thyme, rosemary, kosher salt, and black pepper.

Step 3: Season the Chicken

  • Rub the chicken all over with the olive oil and softened butter, if using. Coat every side evenly with the seasoning mixture, gently lifting the skin over the breast to season underneath.

Step 4: Stuff the Chicken

  • Stuff the cavity with the quartered onion, lemon halves, garlic cloves, and fresh herbs.

Step 5: Roast

  • Lightly grease a cast iron skillet with a little olive oil and place the chicken breast-side up in the skillet. If desired, scatter a few extra onion wedges around the chicken.
  • Roast at 425°F for 20 minutes.
  • Reduce the oven temperature to 375°F and continue roasting for 55–65 minutes, or until the thickest part of the thigh reaches 165°F using an instant-read thermometer.

Step 6: Rest

  • Allow the whole roasted chicken to rest for 15 minutes before carving. Spoon the flavorful pan juices over the sliced chicken before serving.

Notes

What to Serve with Whole Roasted Chicken

This whole roasted chicken pairs perfectly with:
Keyword baked chicken, chicken, chicken recipes, dinner, easy dinner, easy lunch, roasted chicken, thanksgiving
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