The Best Whole Roasted Chicken Recipe

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

Ingredients

For 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

For 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

1. Remove the chicken from the refrigerator 1 hour before cooking
2. Preheat your oven to 425°F (220°C)
3. Pat the chicken dry thoroughly with paper towels
4. Remove any giblets from the cavity

Season the Bird

1. In a small bowl, mix softened butter with 1 teaspoon salt and ½ teaspoon pepper
2. Gently loosen the skin over the breast and thighs
3. Massage the butter mixture under the skin
4. Drizzle olive oil over the outside of the chicken
5. Season the entire exterior with remaining salt and pepper
6. Stuff the cavity with lemon, garlic halves, thyme, and rosemary

Truss and Position

1. Tie the legs together with kitchen twine
2. Tuck the wing tips behind the back
3. Place chopped vegetables in the roasting pan
4. Pour in chicken broth or water
5. Position the chicken breast-side up on the roasting rack

Roasting

1. Place the pan in the preheated oven
2. Roast for 1 hour and 15 minutes to 1 hour and 30 minutes
3. Baste every 30 minutes with pan juices
4. Check internal temperature at the thickest part of the thigh (should reach 165°F/74°C)
5. 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

• 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

FAQ

Mastering how to roast a whole chicken is a culinary milestone that will serve you well for years to come. This recipe delivers consistent, delicious results that are sure to impress family and friends. Give it a try, and don't forget to save those precious pan drippings for an incredible gravy!

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Pairing

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Whole Roasted Chicken Recipe

A succulent whole roasted chicken, herb-infused and butter-massaged, featuring crispy skin and juicy meat, roasted to golden perfection with fresh thyme, rosemary, and aromatic vegetables.

Print Pin Rate

Course: dinner

Cuisine: American

Keyword: Whole Roasted Chicken Recipe

Prep Time: 30 minutes minutes

Cook Time: 1 hour hour 15 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 6 people

Calories: 400kcal

Cost: $15

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

Calories: 400kcal | Carbohydrates: 1g | Protein: 35g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 120mg | Sodium: 600mg