A whole roasted chicken is a juicy, flavorful, and comforting dish with crispy golden skin and tender, juicy meat. This classic, foolproof recipe is perfect for Sunday dinner, holidays, or meal prep, and requires just a few simple ingredients.
Why You’ll Love This Recipe
- Juicy & flavorful – A buttery herb rub keeps the chicken moist.
- Crispy golden skin – Roasting at high heat ensures a crispy, golden crust.
- Easy to make – Just season, roast, and enjoy!
- Great for meal prep – Use leftovers for sandwiches, soups, or salads.
- One-pan meal – Roast with vegetables for an easy side dish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Chicken:
- Whole chicken (4-5 lbs)
- Butter, softened (or olive oil)
- Garlic, minced
- Salt & black pepper
- Paprika (for color)
- Italian seasoning (or thyme & rosemary)
- Lemon, halved
- Onion, quartered
- Fresh herbs (thyme, rosemary, parsley)
Optional Vegetables (For Roasting):
- Carrots, chopped
- Potatoes, cubed
- Onions, sliced
- Brussels sprouts, halved
Directions
Step 1: Preheat the Oven
- Preheat oven to 425°F (220°C).
- Place a rack in the center of the oven.
Step 2: Prepare the Chicken
- Pat the chicken dry with paper towels.
- Rub the butter (or olive oil) all over the chicken, including under the skin.
- Season generously with salt, pepper, paprika, and Italian seasoning.
- Stuff the cavity with lemon, onion, and fresh herbs.
Step 3: Truss the Chicken (Optional)
- Tie the legs together with kitchen twine for even cooking.
Step 4: Roast the Chicken
- Place chicken breast-side up in a roasting pan or cast-iron skillet.
- Roast uncovered for 1 hour 15 minutes, basting with juices halfway through.
- If browning too quickly, cover loosely with foil.
Step 5: Check for Doneness
- Insert a meat thermometer into the thickest part of the thigh (not touching bone).
- Chicken is done when it reaches 165°F (74°C).
Step 6: Rest & Serve
- Let chicken rest for 15 minutes before slicing.
- Carve and serve with roasted vegetables or your favorite sides.
Servings and Timing
- Servings: 4-6
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 30 minutes
Variations
- Garlic Butter Roasted Chicken – Add extra garlic and butter under the skin.
- Spicy Version – Rub with cayenne, chili powder, or hot sauce.
- Lemon Herb Chicken – Use lemon zest and fresh thyme for extra brightness.
- Smoky Flavor – Add smoked paprika and cumin to the seasoning.
- Asian-Inspired – Glaze with soy sauce, honey, and ginger before roasting.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheating: Warm in a 350°F oven for 15 minutes or microwave in 30-second intervals.
- Freezing: Store carved chicken in freezer-safe bags for up to 3 months.
FAQs
How do I keep the chicken juicy?
- Pat it dry before seasoning for crispy skin.
- Use butter or oil for moisture.
- Let it rest before carving.
What’s the best temperature to roast a whole chicken?
425°F (220°C) for crispy skin and juicy meat.
How do I know when my chicken is fully cooked?
Use a meat thermometer—it’s done at 165°F (74°C).
Can I use dried herbs instead of fresh?
Yes! Use 1 tsp dried herbs for every 1 tbsp fresh herbs.
What’s the best pan for roasting?
A roasting pan with a rack or cast-iron skillet works best.
Can I roast vegetables with the chicken?
Yes! Toss them in olive oil, salt, and pepper and place around the chicken.
Should I baste the chicken while roasting?
Yes! Basting with juices keeps it moist and flavorful.
How do I get extra crispy skin?
- Dry the skin completely before roasting.
- Use high heat (425°F).
- Broil for the last 5 minutes if needed.
Can I make this ahead of time?
Yes! Season the chicken up to 24 hours ahead and refrigerate before roasting.
What sides go well with roasted chicken?
Try mashed potatoes, roasted veggies, salad, or rice pilaf.
Conclusion
This Whole Roasted Chicken is a crispy, juicy, and flavorful dish that’s easy to make and perfect for any occasion. Whether you’re serving it for Sunday dinner, meal prep, or holidays, it’s a classic comfort food that never disappoints. Try it today for a delicious homemade roast chicken!
Print
Whole Roasted Chicken
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4-6 1x
- Category: Main Course
- Method: Roasted
- Cuisine: American, Comfort Food
Description
This Whole Roasted Chicken is juicy, tender, and packed with flavor, featuring crispy, golden-brown skin and a delicious herb butter rub. It’s a simple yet impressive meal, perfect for a family dinner, meal prep, or holiday gathering. Serve it with roasted vegetables, mashed potatoes, or a fresh salad for a complete feast!
Ingredients
Scale
For the Chicken:
- 1 whole chicken (4–5 lbs / 1.8–2.2 kg)
- 2 tbsp olive oil
- 2 tbsp butter, softened
- 1 1/2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika (for color & depth of flavor)
- 1 tsp dried thyme (or rosemary, oregano, or Italian seasoning)
For the Inside of the Chicken:
- 1 lemon, halved
- 4 cloves garlic, smashed
- 1 small onion, quartered
- A few sprigs of fresh rosemary or thyme
For Extra Crispy Skin (Optional):
- 1 tsp baking powder (mixed into the dry seasonings – helps crisp the skin!)
Instructions
Step 1: Prepare the Chicken
- Preheat oven to 425°F (220°C).
- Remove the giblets from inside the chicken and pat the skin completely dry with paper towels (this helps the skin crisp up).
- Place the chicken breast-side up in a roasting pan or cast-iron skillet.
Step 2: Season the Chicken
- In a small bowl, mix olive oil, butter, salt, pepper, garlic powder, onion powder, paprika, and thyme.
- Rub the mixture all over the chicken, making sure to coat it evenly, including under the skin for maximum flavor.
- Stuff the lemon halves, garlic cloves, onion, and fresh herbs inside the chicken cavity.
- (Optional) Tie the legs together with kitchen twine to help it cook evenly.
Step 3: Roast the Chicken
- Place the chicken in the oven and roast at 425°F (220°C) for 15 minutes to help crisp the skin.
- Reduce the oven temperature to 375°F (190°C) and continue roasting for 45-60 minutes (about 15 minutes per pound), until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- (Optional) Baste the chicken with the juices from the pan every 20 minutes for extra moisture and flavor.
Step 4: Rest & Serve
- Remove the chicken from the oven and let it rest for at least 10-15 minutes before carving (this helps retain the juices).
- Carve and serve with your favorite sides!
Serving Suggestions
- With Roasted Veggies: Serve with carrots, potatoes, and Brussels sprouts roasted in the same pan.
- With Mashed Potatoes: Classic comfort food pairing!
- With Rice or Quinoa: A light and healthy option.
- With Garlic Butter Rolls: Perfect for soaking up the delicious juices.
Notes
- Extra Crispy Skin? Start roasting at 425°F for 20 minutes, then lower the temp.
- No Roasting Rack? Place the chicken on a bed of sliced onions, carrots, and potatoes instead.
- More Flavor? Add ½ cup white wine or chicken broth to the pan while roasting.
- Leftovers? Shred the chicken for sandwiches, salads, or soups!