The Crispiest Whole Roasted Chicken

Sometimes it’s challenging to achieve a crispy chicken skin when roasting an entire chicken. We took the guess work out of your Rosh Hashana chicken this year to ensure you get a crispy, flavorful skin that everyone will devour.

PREP TIME: 10 minutes
COOK TIME: 45-50 minutes
YIELD: 1 whole chicken


  • 1 whole chicken under 12lbs
  • 6 cloves of garlic minced
  • 1 tablespoon of salt
  • 1/2 tablespoon of cracked black pepper
  • 3 tablespoons of unsalted butter, melted

Method of Preparation

  1. Preheat your Dual Fuel oven to 425 degrees on the Convection Roast mode.
  2. Rinse and pat dry your chicken with paper towels.
  3. Carefully create a pocket between the skin and meat of the chicken without tearing the skin. Spread your minced garlic in that space and massage the skin into the meat to spread evenly.
  4. Coat the chicken in melted butter, followed by salt and pepper.
  5. Tuck the wings under themselves and tie up the drumsticks for an even browning.
  6. Insert your probe into the thickest piece of meat and place in your Dual Fuel oven. Set your probe temperature to 170 degrees.
  7. Once your probe temperature reaches 145 degrees, adjust your oven temperature to 475 degrees.
  8. Let your chicken rest for at least 15 minutes once it is done cooking.
  9. Slice and serve and enjoy!

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