Recipe

Spiced Whole Chicken

Crisp skin, juicy meat, and a luscious pan sauce built from warm spices, lemon, and chicken drippings.

By Matt Campbell

•

4.8

A golden brown whole roasted chicken in a cast iron skillet with browned onions and lemon slices, with pan juices bubbling around it

This is my kind of roast chicken: loud with spice, rich in the best way, and still totally weeknight-friendly if you start it early enough. We are going for crisp edges, juicy thighs, and a pan situation that basically turns into a sauce without you having to babysit it.

The flavor vibe is warm and a little smoky, like your favorite shawarma place met your mom’s Sunday roast and decided to be friends. The trick is a simple spice butter under the skin plus a quick blast of high heat at the end so the skin turns shatter-y. Then we finish with lemon and a splash of broth to loosen all those browned bits into something you will want to spoon over everything in sight.

Why It Works

Big flavor with accessible ingredients: paprika, cumin, coriander, garlic, and lemon do the heavy lifting.
Juicy meat, especially the breast: a little butter under the skin and a rest at the end make a noticeable difference.
Luscious and rich pan sauce: the drippings plus browned onions and a splash of broth become a quick, glossy finish.
Flexible heat level: use cayenne for a kick or keep it mellow for picky eaters.

Pairs Well With

Garlicky mashed potatoes
Roasted carrots with honey and thyme
Simple cucumber yogurt salad
Buttery rice pilaf

Storage Tips

Cool it down fast: Pull the meat off the bones while it is still slightly warm (easier to carve), then refrigerate within 2 hours.

Fridge: Store shredded or sliced chicken in an airtight container for up to 4 days. Keep the pan sauce separate if you can.
Freezer: Freeze chicken (with a little sauce or broth to prevent dryness) for up to 3 months.
Reheat without sadness: Warm chicken in a covered skillet with a splash of water or broth over medium-low heat until just hot. For crispy skin, reheat pieces on a sheet pan at 400°F for 8 to 12 minutes.

Bonus move: Save the bones. Simmer them with onion, celery, and a bay leaf for a quick stock that tastes like you tried harder than you did.

Common Questions

What size chicken should I buy?

A 4 to 5 pound chicken is the sweet spot. Smaller cooks faster but can dry out if you overdo it. Bigger takes longer and can brown too much before the inside is ready.

Do I have to spatchcock it?

Nope. This recipe is written for a whole bird, but if you want faster cooking and more crisp skin, spatchcocking works great. Roast at 425°F and start checking temp around 35 to 45 minutes, but plan for 40 to 55 minutes depending on size, pan, and your oven. Check early, then every 5 to 10 minutes.

How do I know it is done?

Use a thermometer. For the breast, you are looking for 160 to 165°F in the thickest part. (USDA guidance is 165°F for poultry.) For the thigh, aim for 175 to 185°F for the best texture. Resting helps everything finish gently and stay juicy.

Why is my skin not crispy?

The usual culprits are moisture and low heat. Pat the chicken very dry, do not skip the oil on the skin, and finish with a higher-heat blast. Also, avoid covering the chicken while it rests. If you baste a lot, the skin will soften, so keep it minimal.

Can I make it dairy-free?

Yes. Swap the butter for olive oil or a dairy-free butter alternative. You will still get great flavor and crispness.

Should I salt ahead?

If you have the time, yes. Season the chicken with the salt and leave it uncovered on a plate in the fridge for 1 to 24 hours. It makes the meat juicier and the skin crispier. If you are cooking right away, no stress, just follow the recipe as written.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large cast iron skillet, roasting pan, or rimmed sheet pan with a rack
Instant-read thermometer
Small bowl for spice butter
Kitchen twine (optional, for trussing the legs)
Cutting board and sharp knife

I started making versions of this chicken when I was chasing “restaurant flavor” at home without restaurant-level chaos. I wanted the kind of roast chicken that makes people hover around the stove pretending they are not waiting for a bite. The warm spices were my shortcut: they make the kitchen smell like something special is happening, even if you are just wearing sweatpants and listening to a podcast. The first time I nailed the pan sauce, I stopped mid-bite and thought, okay wow, this is the one.

Spiced Whole Chicken

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 1 hour 15 minutes

Total Time 1 hour 45 minutes

Servings 4 to 6

Ingredients

1 whole chicken (4 to 5 lb), giblets removed
1 1/2 tsp kosher salt, divided, plus more to taste
1 tsp black pepper
3 tbsp unsalted butter, softened (or olive oil for dairy-free)
1 1/2 tbsp olive oil, divided
2 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp turmeric (optional but great for color and warmth)
1/4 to 1/2 tsp cayenne (optional)
4 cloves garlic, finely grated or minced
1 lemon, half zested and juiced, half sliced
1 large yellow onion, sliced
1 cup low-sodium chicken broth
1 tbsp honey (optional, balances the spice)
2 tbsp chopped parsley or cilantro, for serving

A photo of measured spices in small bowls next to a whole raw chicken and a lemon on a kitchen counter

Instructions

Heat the oven: Position a rack in the lower third of the oven and preheat to 425°F.
Dry the chicken: Pat the chicken very dry with paper towels. This is not optional if you want crisp skin.
Make the spice butter: In a small bowl, mix softened butter, 1 tbsp olive oil, smoked paprika, cumin, coriander, turmeric (if using), cayenne (if using), garlic, lemon zest, 1 tsp kosher salt, and pepper.
Season under and over the skin: Gently loosen the skin over the breast and thighs with your fingers. Spread about 2/3 of the spice butter under the skin, then rub the rest all over the outside. Sprinkle the remaining 1/2 tsp kosher salt into the cavity (and a little over the skin if you like). Drizzle the remaining 1/2 tbsp olive oil over the skin for extra browning.
Optional: Truss the legs with kitchen twine for a tidier bird and a slightly more even cook.
Build the roasting base: In a cast iron skillet or roasting pan, scatter the sliced onion and lemon slices. Pour in the chicken broth and lemon juice. Nestle the chicken on top, breast side up.
Pan note: A skillet or roasting pan gives you the sauciest drippings. If you use a sheet pan with a rack, set a small pan underneath to catch juices for the sauce, or expect a smaller yield.
Roast: Roast for 55 to 70 minutes. Start checking temp at 55 minutes. You want 160 to 165°F in the thickest part of the breast and 175 to 185°F in the thigh.
Basting note: Basting is optional and can soften the skin. If you do it, keep it to once, and spoon juices around the bird or onto the meatier parts instead of constantly painting the skin.
Optional crisp finish: If the chicken is cooked through but the skin is not as crisp as you want, raise the oven to 450°F and roast for 5 to 10 minutes, watching closely.
Rest: Transfer chicken to a cutting board and rest 15 minutes. Do not skip this. It is how you keep the juices in the meat instead of on your board.
Make it luscious: Skim excess fat from the pan if needed. Set the skillet or roasting pan over medium heat (or pour juices into a saucepan). Simmer 2 to 4 minutes, scraping up browned bits. Stir in honey if using, taste, and adjust salt and lemon.
About the onions and lemons: The onions are meant to be spooned over the chicken or served on the side. The lemon slices are optional to serve. If they taste bitter (it happens after a long roast), discard them. If they taste good, give them a little squeeze into the sauce for extra punch.
If you want the sauce thicker, simmer a bit longer. You should end up with roughly 3/4 to 1 cup pan sauce, depending on your chicken and pan.
Carve and serve: Carve the chicken, spoon the rich spiced pan sauce over the top, and finish with chopped parsley or cilantro.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes