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Whole Roasted Chicken

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  • Author: clara
  • 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 (45 lbs / 1.82.2 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

  1. Preheat oven to 425°F (220°C).
  2. Remove the giblets from inside the chicken and pat the skin completely dry with paper towels (this helps the skin crisp up).
  3. Place the chicken breast-side up in a roasting pan or cast-iron skillet.

Step 2: Season the Chicken

  1. In a small bowl, mix olive oil, butter, salt, pepper, garlic powder, onion powder, paprika, and thyme.
  2. Rub the mixture all over the chicken, making sure to coat it evenly, including under the skin for maximum flavor.
  3. Stuff the lemon halves, garlic cloves, onion, and fresh herbs inside the chicken cavity.
  4. (Optional) Tie the legs together with kitchen twine to help it cook evenly.

Step 3: Roast the Chicken

  1. Place the chicken in the oven and roast at 425°F (220°C) for 15 minutes to help crisp the skin.
  2. 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.
  3. (Optional) Baste the chicken with the juices from the pan every 20 minutes for extra moisture and flavor.

Step 4: Rest & Serve

  1. Remove the chicken from the oven and let it rest for at least 10-15 minutes before carving (this helps retain the juices).
  2. 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!