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    Home » Chicken and Poultry

    Simple Whole Roasted Chicken

    Published: Sep 17, 2020 · Modified: May 23, 2023 by Diana Reis · This post may contain affiliate links

    ↓ Jump to Recipe

    This Simple Whole Roasted Chicken is flavorful, juicy, and tender. It has perfectly crisp skin, and is perfect for Sunday super.

    roasted chicken feature

    A crispy roast chicken is simple and satisfying. It is perfect for the whole family. My kids devour the juicy chicken breasts, and my husband and I are big fans of the plump leg-thigh pieces. Even the leftover-makeover meals are great. 

    Make two whole chickens at the same time and this easy roast chicken recipe will yield a few weeknight dinners and a lunch or two. I use the leftovers for salads, sandwiches, and yummy Cheesy Chicken Baked Taquitos.

    Make This Recipe!

    You may wonder why I am such a big fan of roasting my own chicken when there are perfectly good rotisserie chickens waiting for me at the store. I’ll never knock you for picking up the store bought version because some days we’ve got to do what we got to do, but when you put my simple oven roasted chicken up against a store bought rotisserie chicken; it is no contest.

    Store bought is fast and easy, but there are a few drawbacks.  

    • First is that the seasonings are often way too salty for my taste. 
    • The next is that sitting in the plastic container makes the skin soggy. 
    • Finally, those birds are tiny. They seem like a good deal, but at the end of the day there just isn’t much meat on them.

    Roasting a whole bird can seem intimidating, but it takes just a few steps to have a beautifully plump, juicy chicken on the table. The cooking process is simple and a great recipe for any home cook to keep in their back pocket. 

    Fresh garlic, rosemary, and a bit of lemon give this dish it's beautiful, bright flavor.

    A little bit of butter and high heat create perfectly crisp skin. 

    This is a super inexpensive meal to make. Whole chicken runs a little over a dollar a pound in most grocery stores. Serve it with Mushroom Rice and Honey Glazed Carrots for a super simple, but very shareable dinner. 

    Making two whole roasted chickens is as easy as making one. Making two will pay dividends all week and keep you from spending money going out.

    Ingredients

    roasted chicken ingredients

    Whole Chicken- I typically buy a roasters for this recipe. They run between 5-7 pounds and make for a hearty meal. (Fryers and broilers are younger, smaller chickens and these are often what you get when you buy a rotisserie chicken.)

    Instructions

    Step 1

    • Start the preparation for this simple oven roasted chicken by preheating the oven  to 425°.
    • Before handling the chicken, prepare everything you need to make the chicken.
    • In a small bowl, mix softened butter, minced garlic, rosemary, lemon juice, and a bit of salt and black pepper. Use a fork to mix the compound butter. 
    • Cut lemons into wedges, and slice red onions into thick rounds. 
    compound butter mixed, lemons and onions sliced

    Step 2

    • Line the pan with thick slices of onion. You are going to rest the chicken breast-side up on top of the onions. This will lift the chicken up a bit in the pan and let the heat circulate around the whole bird to cook evenly and get a good crisp all the way around.
    sliced red onion on the bottom of cast iron pan

    If you don't have a cast iron pan, use a shallow roasting pan or a sheet pan lined with parchment paper

    Step 3

    • Remove the chicken from the package. Check the inside of the body cavity, and remove any neck or giblets that are inside. ( Some companies do not put giblets in the package, so don’t be too worried if you don’t find anything.)
    • Use a few paper towels to pat the chicken dry all around. You need a nice dry skin to get the butter and seasoning to adhere, and to get crispy skin. 
    • Next, place the chicken on top of the onions breast-side up.
    • Rub the compound butter over every part of the chicken. Be sure to pull the legs and wings back to get seasoning in every nook and cranny.
    • Place lemons into the cavity of the chicken.
    • Then, pull the legs together and tie with kitchen string or use a barbecue skewer and thread it through the backs of the chicken legs. (I never remember to pick up butcher’s twine. The skewer works just fine. If you have neither, you can still cook the chicken. The underside of the legs just might not get as well browned.)
    whole chicken rubbed with compound butter

    Step 4

    • Place the pan of chicken into a preheated 425° oven. Cook at this temperature for 20 minutes.
    • Then, turn the oven down and finish cooking at 350°. A higher temperature in the beginning will start to crisp the outer skin and guarantee a golden brown bird. It will also seal moisture in to get super juicy meat.
    • Once the chicken has reached 165°, remove it from the oven. Place the whole roast chicken on a cutting board and cover with a piece of foil to rest.
    finished chicken before carving

    Step 5

    • Carve the rested chicken by removing the legs and thighs at the joint. They should come away from the body by simply twisting them upwards towards the breast and using a butcher knife to help separate the joint.
    •  Remove the wings the same way. 
    • Then remove the breast meat. Bring your knife in as close to one side of the breast bone as possible and cut away one whole side of the breast. Then cut the breast into thick slices. Do the same to the other side.
    carved chicken on white plate

    FAQs

    How do I know when a whole roasted chicken is fully cooked?

    Poultry is fully cooked and safe to eat when it reaches an internal temperature of 165°. A meat thermometer placed into the thickest part of the thigh close to the breast will give you the most accurate reading. Be sure you are not touching bone.
    Some people recommend checking for the color of the juices. Red juices mean the bird is still raw and clear juices signify a cooked chicken.

    However, I would caution you against using this method as different parts of a whole chicken cook at different speeds. You will also lose moisture poking and cutting around the chicken before it has rested. 

    What temperature should I cook an oven roasted chicken?

    Start out with the oven set at 425° for 20 minutes to sear the skin and keep the juices in. Then lower the oven to 350° for the remaining time.

    What kind of chicken should I choose for roasting?

    When shopping for a good roasting chicken you want to choose a “roaster”. A roaster is a mature chicken between 5-7 pounds. These birds are meatier and have a thicker layer of fat which keeps them from burning while they cook for a long period of time. The extra fat bastes the meat as it roasts and makes them extra juicy and flavorful.

    Diana's Tips for Success

    Cooking time is going to vary depending on the size of the whole chicken. Once the chicken has been in the oven for 1 hour and 40 minutes, I check the temperature. This would be about 20 minutes per pound for a 5 pound chicken. 

    If the skin starts to get too brown before the inside is fully cooked, make a tent over the chicken breast with aluminum foil to prevent burning. 

    Rest the chicken before carving. Let the chicken sit in the pan with foil over the top for at least 10 minutes.

    This is a very simple oven roasted chicken recipe and the seasonings are very simple. I purposely chose a simple flavor combination of lemon and fresh herbs so that I can use the leftover chicken for other meals. Get experimental with your compound butter, and see what kind of awesome flavors you can make with one simple technique.

    ​Storage and Reheating

    Store leftovers in an airtight container for up to 5 days. 

    Serve leftover chicken cold on sandwiches or salads.

    Reheat chicken pieces by placing in a skillet with chicken stock. Heat on low until the meat is warmed through. 

    roasted chicken close up

    Related Recipes

    • Cast Iron Chicken Breast with Garlic Herb Butter
    • Dutch Oven Lemon Sage Thighs
    • Crispy Oven Roasted Chicken Thighs
    • Easy Air Fryer Chicken Taquitos
    • Waldorf Chicken Salad

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    📖 Recipe

    roasted chicken hero

    Perfect Roast Chicken Recipe

    Perfectly roasted chicken with crisp skin and moist juicy white and dark meat, flavored with garlic clove, lemons, and fresh herb butter. 
    5 from 6 votes
    Print Pin Rate
    Course: Dinner, Main Dish
    Cuisine: American Classic
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 40 minutes minutes
    Total Time: 2 hours hours
    Servings: 6 People
    Calories: 396kcal
    Author: Diana Reis

    Ingredients

    • 1 Whole Chicken Roaster 5-7lbs with giblets and neck removed
    • 1 Red Onion Thick Slices
    • 6 Tablespoons Butter
    • 3 Cloves Garlic
    • 2 Tablespoons Fresh Rosemary removed From stem, or 2 teaspoons dry
    • 2 Teaspoons Cracked Pepper
    • 2-3 Lemons ½ for juice, the remainder for stuffing
    • 1 Tablespoon Kosher Salt

    Instructions

    • Start the preparation for this simple oven roasted chicken by preheating the oven to 425°.
    • Before handling the chicken, prepare everything you need to make the chicken. If you do not have a cast iron skillet, use a sheet pan lined with parchment paper.
    • In a small bowl, mix softened butter, minced garlic, rosemary, lemon juice, and a bit of salt and black pepper. Use a fork to mix the compound butter.
    • Cut lemons into wedges, and slice red onions into thick rounds.
    • Line the pan with thick slices of onion. You are going to rest the chicken breast-side up on top of the onions. This will lift the chicken up a bit in the pan and let the heat circulate around the whole bird to cook evenly and get a good crisp all the way around.
    • Remove the chicken from the package. Check the inside of the body cavity, and remove any neck or giblets that are inside. ( Some companies do not put giblets in the package, so don’t be too worried if you don’t find anything.)
    • Use a few paper towels to pat the chicken dry all around. You need a nice dry skin to get the butter and seasoning to adhere, and to get crispy skin.
    • Next, place the chicken on top of the onions breast side up. Rub the compound butter over every part of the chicken. Be sure to pull the legs and wings back to get seasoning in every nook and cranny. Place lemons into the cavity of the chicken. Then, pull the legs together and tie with kitchen string or use a barbecue skewer and thread it through the backs of the chicken legs. (I never remember to pick up butcher’s twine. The skewer works just fine. If you have neither, you can still cook the chicken. The underside of the legs just might not get as well browned.)
    • Place the pan of chicken into a preheated 425° oven. Cook at this temperature for 20 minutes. Then turn the oven down and finish cooking at 350°. A higher temperature in the beginning will start to crisp the outer skin and guarantee a golden brown bird. It will also seal moisture in to get super juicy meat.
    • Once the chicken has reached 165°, remove it from the oven. Place the whole roast chicken on a cutting board to rest and carve.
    • Carve the rested chicken by removing the legs and thighs at the joint. They should come away from the body by simply twisting them upwards towards the breast and using a butcher knife to help separate the joint.
    • Remove the wings the same way.
    • Then remove the breast meat. Bring your knife in as close to one side of the breast bone as possible and cut away one whole side of the breast. Then cut the breast into thick slices. Do the same to the other side.

    Notes

    How do I know when a roasted chicken is fully cooked?
    Poultry is fully cooked and safe to eat when it reaches an internal temperature of 165°. A meat thermometer placed into the thickest part of the thigh close to the breast will give you the most accurate reading. Be sure you are not touching bone. Some people recommend checking for the color of the juices. Red juices mean the bird is still raw and clear juices signify a cooked chicken.
    However, I would caution you against using this method as different parts of a whole chicken cook at different speeds. You will also lose moisture poking and cutting around the chicken before it has rested.
    What temperature should I cook an oven roasted chicken?
    Start out with the oven set at 425° for 20 minutes to sear the skin and keep the juices in. Then lower the oven to 350° for the remaining time.
    What kind of chicken should I choose for roasting?
    When shopping for a good roasting chicken you want to choose a “roaster”. A roaster is a mature chicken between 5-7 pounds. These birds are meatier and have a thicker layer of fat which keeps them from burning while they cook for a long period of time.
    The extra fat bastes the meat as it roasts and makes them extra juicy and flavorful.
    Diana's Tips for Success
    Cooking time is going to vary depending on the size of the whole chicken. Once the chicken has been in the oven for 1 hour and 40 minutes, I check the temperature. This would be about 20 minutes per pound for a 5 pound chicken.
    If the skin starts to get too brown before the inside is fully cooked, make a tent over the chicken breast with aluminum foil to prevent burning.
    Rest the chicken before carving. Let the chicken sit in the pan with foil over the top for at least 10 minutes.
    This is a very simple oven roasted chicken recipe and the seasonings are very simple. I purposely chose a simple flavor combination of lemon and fresh herbs so that I can use the leftover chicken for other meals.
    Get experimental with your compound butter, and see what kind of awesome flavors you can make with one simple technique. ​
    Storage and Reheating
    Store leftovers in an airtight container for up to 5 days.
    Serve leftover chicken cold on sandwiches or salads.
    Reheat chicken pieces by placing in a skillet with chicken stock. Heat on low until the meat is warmed through.

    Nutrition

    Calories: 396kcal | Carbohydrates: 6g | Protein: 25g | Fat: 31g | Saturated Fat: 13g | Cholesterol: 125mg | Sodium: 1354mg | Potassium: 331mg | Fiber: 2g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 23mg | Calcium: 39mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @DianDeliciousB or tag #DeliciousByDesign!

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    Comments

      5 from 6 votes (1 rating without comment)

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      Recipe Rating




    1. Easy Peasy Life Matters says

      July 01, 2016 at 2:09 am

      This sounds to die for!! Pinned! 🙂

      Reply
      • Diana Reis says

        July 01, 2016 at 2:50 am

        Thank you! I made it twice this week so I can make a chicken salad. Recipe coming.

        Reply
    2. Helen Adams says

      July 04, 2016 at 12:19 am

      Thanks so much for sharing this awesome Roasted Chicken with us at Full Plate Thursday this week. Hope you are having a great weekend and come back to see us real soon!
      Miz Helen

      Reply
      • Diana Reis says

        July 04, 2016 at 12:41 am

        I enjoyed my visit. I will surely return. Great contributors and a great blog!

        Reply
    3. Erika says

      December 07, 2020 at 6:25 pm

      5 stars
      This is so delicious! I love cooking whole chickens because there are so many ways to use the meat.

      Reply
    4. Angela says

      December 07, 2020 at 6:34 pm

      5 stars
      I love making whole roasted chickens. They are so easy to make but also feel like a special meal. Thanks for the recipe!

      Reply
    5. Sarah James says

      December 07, 2020 at 6:40 pm

      5 stars
      Your roast chicken looks delicious. I love how you've flavoured the chicken with a fresh garlic, rosemary and lemon butter. Thanks for the tip about drying the chicken skin before you cook it.

      Reply
    6. Jessica Formicola says

      December 07, 2020 at 7:07 pm

      5 stars
      I love this! So much better than buying a rotisserie chicken at the store. Can't wait to try it!

      Reply
    7. Emily Flint says

      December 07, 2020 at 9:18 pm

      5 stars
      Butter makes everything better, especially this roasted chicken. Such a perfect meal for my family of 3!

      Reply
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    I’m passionate about the family dinner table. Connecting with each other at the end of the day over a good meal creates strong family bonds and healthy long-lasting relationships. I want to help families and friends build those relationships.

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