Learn how to make the ultimate whole roasted chicken with this foolproof recipe. Whether you're cooking Sunday dinner or meal prepping for the week, this classic roasted whole chicken delivers restaurant-quality results right in your home kitchen.
There's something truly special about the aroma of a whole roasted chicken recipe wafting through your home. This timeless recipe transforms a humble chicken into a showstopping meal that's both impressive and surprisingly simple to prepare. Our step-by-step guide will help you achieve that coveted combination of golden, crispy skin and tender, juicy meat that makes a whole roasted chicken the ultimate comfort food.
Why You'll Love This Roasted Chicken Recipe
- Perfect for both beginners and experienced cooks
- Requires minimal ingredients
- Creates multiple meals from one dish
- Offers incredible value for money
- Produces delicious leftovers
- Makes your house smell amazing
Jump to:
Ingredients
the Chicken:
- 1 whole chicken (4-5 pounds), patted dry
- 3 tablespoons unsalted butter, softened
- 2 tablespoons olive oil
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 lemon
- 1 head of garlic, halved crosswise
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
the Roasting Pan:
- 2 medium onions, roughly chopped
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 cup chicken broth or water
Instructions
Prepare the Chicken
- Remove the chicken from the refrigerator 1 hour before cooking
- Preheat your oven to 425°F (220°C)
- Pat the chicken dry thoroughly with paper towels
- Remove any giblets from the cavity
Season the Bird
- In a small bowl, mix softened butter with 1 teaspoon salt and ½ teaspoon pepper
- Gently loosen the skin over the breast and thighs
- Massage the butter mixture under the skin
- Drizzle olive oil over the outside of the chicken
- Season the entire exterior with remaining salt and pepper
- Stuff the cavity with lemon, garlic halves, thyme, and rosemary
Truss and Position
- Tie the legs together with kitchen twine
- Tuck the wing tips behind the back
- Place chopped vegetables in the roasting pan
- Pour in chicken broth or water
- Position the chicken breast-side up on the roasting rack
Roasting
- Place the pan in the preheated oven
- Roast for 1 hour and 15 minutes to 1 hour and 30 minutes
- Baste every 30 minutes with pan juices
- Check internal temperature at the thickest part of the thigh (should reach 165°F/74°C)
- Let rest for 15-20 minutes before carving
Variations and Substitutions
Low-sodium: Reduce salt and enhance flavor with herbs
Herbs: Switch up the herbs with sage, oregano, or tarragon
Citrus: Replace lemon with orange or lime
Dairy-free: Use olive oil instead of butter
Spice variations: Add paprika, garlic powder, or herbs de Provence
Equipment For Whole Roasted Chicken Recipe
- Roasting pan with rack
- Kitchen twine
- Meat thermometer
- Paper towels
- Sharp knife
- Cutting board
Storage
- Store leftover chicken in an airtight container for up to 4 days
- Use bones to make homemade stock
- Freeze shredded meat for up to 3 months
- Reheat in a 350°F oven until warm
Top Tip
- Dry the chicken thoroughly for crispier skin
- Bring to room temperature before roasting
- Don't skip the resting period
- Save the pan drippings for gravy
- Position the oven rack in the lower third of the oven
FAQ
A 4-pound whole chicken typically takes 1 hour and 20 minutes to 1 hour and 30 minutes at 375°F. The general rule is 20-25 minutes per pound. Always cook until the internal temperature reaches 165°F in the thickest part of the thigh. Larger chickens (5-6 pounds) may need up to 2 hours. Rest for 15-20 minutes before carving.
375°F is the optimal temperature for roasting chicken, offering the best balance between cooking speed and moisture retention. While 350°F works, it takes longer and may dry out the chicken. 400°F cooks faster but risks burning the skin before the inside is fully cooked. Start at 375°F and adjust if needed based on your oven's performance.
Roast chicken uncovered for the crispiest skin. Start breast-side up and leave uncovered throughout cooking to allow the skin to brown and crisp. If the chicken starts browning too quickly, loosely tent with foil. Only cover during the resting period after cooking to keep the meat warm while the juices redistribute.
To keep chicken moist while roasting:
Brine for 4-12 hours before cooking
Pat skin completely dry before roasting
Rub butter under the skin
Start breast-side up at 375°F
Don't overcook - use a meat thermometer
Let rest 15-20 minutes before carving
Consider spatchcocking for even cooking
Share Your Perfect Roast Chicken Success! 🍗
How did your Whole Roasted Chicken Recipe turn out? Ready to savor something new? This recipe is sure to impress with its golden-brown crispy skin, tender juicy meat, and aromatic herbs and butter that infuse every bite with incredible flavor. If you're a fan of classic comfort food and family-style dinners, be sure to try our tini's mac and cheese recipe next – another easy-to-make yet delicious treat!
Did you make this Whole Roasted Chicken Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists, like stuffing it with lemon and garlic, or adding fresh herbs under the skin? Maybe you experimented with different spice blends or created your own special basting sauce? Your feedback not only helps others but also contributes to our growing community of home cooks.
Don't forget to share a photo of your culinary creation! We love seeing that beautiful golden skin and those perfectly roasted vegetables around the bird. Everyone's roast chicken has its own special touch, and we can't wait to see yours!
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Pairing
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Whole Roasted Chicken Recipe
Equipment
- Roasting pan with rack
- Meat thermometer
- Kitchen twine
- Sharp chef's knife
- Cutting board
- Paper Towels
Ingredients
- 1 whole chicken 4-5 lbs
- 3 tablespoon unsalted butter softened
- 2 tablespoon olive oil
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 lemon
- 1 head garlic
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 onions chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 cup chicken broth
Instructions
- Remove chicken from fridge 1 hour before cooking
- Preheat oven to 425°F
- Pat chicken dry, remove giblets
- Mix butter with salt and pepper
- Massage butter under skin
- Season exterior with oil, salt, pepper
- Stuff cavity with lemon, garlic, herbs
- Truss chicken, place on rack over vegetables
- Roast, basting every 30 minutes
- Cook until internal temp reaches 165°F
- Rest 15-20 minutes before carving
Notes
- Prefer fresh, organic whole chicken
- Look for plump, firm bird with no discoloration
- Free-range chickens often have better flavor
- Refrigerate raw chicken immediately
- Use within 1-2 days of purchase
- Prepare butter mixture night before
Nutrition
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Chelle says
What do I do with the chicken broth?