Whole Oven-Roasted Crispy-Skinned Chicken
Easy and simple - very tasty and beautiful for a festive table! Whole oven-baked crispy chicken is as easy as it gets: the oven does all the work. A fragrant marinade fills the meat with amazing flavor. You can stuff the chicken or leave it as is, and serve it with any side dish or salad.
Updated : 07 January, 2026
Easy
More than 1 hour.
Ingredients
1
Chicken
50 milliliters
Vegetable oil
1 tablespoon
Honey
1 teaspoon
Paprika
1 teaspoon
Curry
1 teaspoon
Garlic powder
1 tablespoon
Salt
0.5 teaspoon
Ground pepper mix
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to roast whole crispy chicken in the oven? It couldn’t be easier. First, prepare the necessary ingredients. The base is vegetable oil, honey, and spices. The honey should be liquid, not crystallized. If it’s crystallized, melt it first in a water bath or microwave and let it cool. The more aromatic the honey, the tastier the crust will be. I use buckwheat honey, but any kind will work.
Step 2
In a small bowl, combine vegetable oil, liquid honey, paprika, curry, dried garlic, ground pepper, and salt. Instead of paprika, garlic powder, and curry you can use a ready-made chicken seasoning mix. However, such mixes often already contain salt and pepper - keep that in mind so you don’t oversalt or overpepper the dish.
Step 3
Mix thoroughly until you get an even emulsion. The honey may settle to the bottom over time - this is normal. Just stir again before using. This honey-based marinade creates a crispy crust and helps “seal” the skin, reducing moisture loss during roasting so the chicken stays juicy.
Step 4
Rinse the chicken inside and out and pat it very dry with paper towels. If you don’t dry it, the marinade will slide off the skin instead of sticking.
Step 5
Rub the chicken all over and inside the cavity with the honey-oil mixture. Leave to marinate at room temperature for 1 hour. If possible, it’s better to leave it in the refrigerator overnight.
Step 6
Place the chicken on a baking sheet or in a baking dish back-side down and tie the legs with kitchen twine.
Step 7
Cover the wing tips with pieces of foil so they don’t burn. Put the chicken into an oven preheated to 180°C / 356°F and roast for about 1 hour, until golden-brown and crisp. Adjust the time to your oven. Baste the chicken periodically with the juices from the bottom of the pan.
Step 8
Transfer the finished crispy chicken to a serving platter, add roasted potatoes, broccoli, red onion, and herbs, and serve. Enjoy!
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