Crispy Baked Parmesan Whole Chicken (Print-Friendly Version)

Tender whole chicken with a golden, crunchy Parmesan crust and fragrant herbs. Ideal for delicious gatherings.

# Ingredients:

→ Whole Chicken

01 - 1 whole chicken (approximately 1.8-2.3 kg)

→ Seasoning Mixture

02 - 3 tablespoons olive oil or melted butter
03 - 2 teaspoons garlic powder
04 - 1 teaspoon dried oregano
05 - 1 teaspoon dried thyme
06 - 1 teaspoon paprika
07 - 1/2 teaspoon ground black pepper
08 - 1 teaspoon salt

→ Parmesan Coating

09 - 125 ml grated Parmesan cheese
10 - 2 tablespoons fresh parsley, finely chopped
11 - 2 tablespoons breadcrumbs (optional, for extra crispiness)

→ Aromatics for Cavity

12 - 1 lemon, quartered
13 - 3 garlic cloves, crushed

# Steps:

01 - Preheat oven to 220°C. Remove giblets from the cavity if present. Pat chicken completely dry with paper towels and place breast side up in a cast iron skillet or roasting pan.
02 - In a small bowl, whisk together olive oil or melted butter, garlic powder, oregano, thyme, paprika, salt, and black pepper until well combined.
03 - In a separate bowl, combine grated Parmesan, chopped parsley, and breadcrumbs if using.
04 - Stuff the cavity with lemon quarters and crushed garlic. Tie the legs with kitchen twine and tuck wings under the body.
05 - Brush the entire chicken with the oil and herb mixture, ensuring even coverage. Distribute the Parmesan mixture over the skin, pressing gently for adherence.
06 - Bake in the preheated oven for 70-90 minutes, or until the thickest part of the thigh reaches 74°C. If browning rapidly, tent loosely with foil. For added crispiness, broil for the final 10 minutes, monitoring closely to avoid burning.
07 - Remove the chicken from the oven and rest uncovered for 10-15 minutes before carving to preserve juiciness.

# Notes & Tips:

01 - Ensure the chicken is thoroughly dried before seasoning to maximize crispiness.
02 - For enhanced flavor, season and refrigerate the chicken uncovered for several hours or overnight.
03 - Resting the chicken after roasting is crucial for optimal juiciness.

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