Whole Roasted Chicken
Today we’re roasting a whole chicken! We’re talking perfectly golden, crispy skin and super juicy, tender meat that practically falls off the bone.
I believe that this is a recipe that everyone should have in their repertoire, as it just opens up so many possibilities, from weeknight family meals with enough leftovers for sandwiches and salads, to Sunday roasts, to being a centerpiece for special occasions like Easter, Thanksgiving, and the holidays. And the good news is that it’s easier than you might think!
We’re keeping it simple but doing it right. A buttery, well-seasoned rub goes under and over the skin so the breast stays moist and flavorful, and the cavity gets filled with lemon, onion, and garlic for extra depth as it roasts.
Ingredients
Please note that as always, I’ve included a printable recipe card for you at the bottom of this post! I recommend that you don’t skip the upcoming sections though, as I’m sharing more detailed advice and hints and tips.
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Whole chicken: A 4–4½ lb chicken is ideal because it roasts evenly without drying out. Smaller birds cook faster, larger ones may need a little extra time.
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Butter: Very soft butter makes it easy to spread under and over the skin. It helps the skin crisp up and keeps the meat juicy.
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Salt: Essential for bringing out the flavor of the chicken. Don’t be shy here, it’s a big bird!
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Black pepper: Adds gentle warmth without overpowering the simple seasoning.
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Garlic powder: Gives consistent garlic flavor throughout without burning like fresh garlic sometimes can on the outside.
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Paprika: Adds subtle smokiness and beautiful golden color to the skin.
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Lemon: Brightens the flavor from the inside out and lightly perfumes the meat as it roasts.
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Onion: Adds savory depth and moisture inside the cavity.
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Whole head of garlic: Roasts gently inside the chicken and adds mellow garlic flavor.
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Fresh herbs (optional): Rosemary or thyme add that classic roast chicken aroma and extra flavor if you have them.
How To Make Your Whole Roasted Chicken
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Take the chicken out of the fridge about 30–45 minutes before roasting so it can lose the chill. Pat it completely dry with paper towels. This helps the skin crisp up nicely.
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Preheat the oven to 375°F (190°C).
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In a small bowl, mix the softened butter with the salt, black pepper, garlic powder, and paprika until smooth and well combined.
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Gently loosen the skin over the chicken breasts using your fingers, being careful not to tear it. Spread about half of the butter mixture underneath the skin, directly onto the meat. Then rub the remaining butter all over the outside of the chicken.
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Place the lemon halves, onion, garlic, and any fresh herbs inside the cavity. Don’t pack it too tightly, you want air to circulate.
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If you’d like, tie the legs together with kitchen string and tuck the wing tips underneath to help everything cook evenly.
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Place the chicken breast-side up in a roasting pan and roast uncovered for about 1 hour 15 minutes, or until the thickest part of the thigh reaches 165°F (75°C) and the juices run clear.
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Let the chicken rest for about 15 minutes before carving. This keeps the meat juicy and makes slicing much easier.
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Carve and serve.
Storage & Reheating
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. It’s great to have on hand for quick lunches and easy dinners throughout the week.
Cooked chicken can also be frozen for up to 2 months. Let it cool completely before freezing, then thaw overnight in the refrigerator before reheating.
To reheat, warm gently in the oven or microwave until piping hot throughout. If using the oven, covering loosely with foil helps prevent it from drying out.
Serving Ideas
Serve this whole roasted chicken with roast potatoes, steamed green beans, buttered carrots, or a simple garden salad for a classic, comforting dinner. It’s the kind of meal that feels special without being complicated.
And don’t overlook the leftovers! Shredded roasted chicken works beautifully in sandwiches, wraps, salads, soups, or casseroles throughout the week. I love roasting a whole chicken on Sunday and using the leftovers for easy lunches and quick dinners. It makes meal prep feel effortless instead of overwhelming.
FAQs
How do I know when the chicken is fully cooked?
The easiest way is to use a meat thermometer. The thickest part of the thigh should reach 165°F (75°C). If you pierce it and the juices run clear, that’s another good sign it’s ready.
Can I use dried herbs instead of fresh?
Yes, absolutely. If you don’t have fresh herbs, about 1 teaspoon of dried herbs works well in place of fresh sprigs.
Do I have to put butter under the skin?
No, but it really helps keep the breast meat moist and adds extra flavor. If you’d rather skip that step, you can rub all the butter on the outside instead.
Can I roast vegetables in the same pan?
Yes! Add chopped carrots, potatoes, or onions around the chicken. Just make sure they’re cut evenly so everything cooks at the same rate.
Can I make this ahead of time?
You can roast the chicken earlier in the day and gently reheat before serving. That said, it’s definitely best fresh if you’re going for really crispy skin.
Variations
You can easily switch up the flavor of this roasted chicken by changing the seasoning rub. For a classic herb version, add chopped rosemary, thyme, and a little lemon zest to the butter. If you like something a little bolder, try smoked paprika and a pinch of cayenne for subtle heat. An Italian-style twist works well too. Add dried oregano, basil, and a sprinkle of grated Parmesan over the skin before roasting. For a garlic-lover’s version, mix in extra minced garlic and a squeeze of lemon juice.
The beauty of a whole roasted chicken is that it’s a blank canvas. Once you’ve nailed the method, you can play around with different spice blends and make it feel new every time!
Whole Roasted Chicken
Ingredients
- 1 whole chicken about 1.8–2 kg / 4–4½ lb
- ¼ cup butter very soft
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1 lemon halved
- 1 small onion quartered
- 1 whole head garlic halved
- Fresh herbs such as rosemary or thyme optional
Instructions
- Take the chicken out of the fridge about 30–45 minutes before roasting so it can lose the chill. Pat it completely dry with paper towels. This helps the skin crisp up nicely.
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the softened butter with the salt, black pepper, garlic powder, and paprika until smooth and well combined.
- Gently loosen the skin over the chicken breasts using your fingers, being careful not to tear it. Spread about half of the butter mixture underneath the skin, directly onto the meat. Then rub the remaining butter all over the outside of the chicken.
- Place the lemon halves, onion, garlic, and any fresh herbs inside the cavity. Don’t pack it too tightly, you want air to circulate.
- If you’d like, tie the legs together with kitchen string and tuck the wing tips underneath to help everything cook evenly.
- Place the chicken breast-side up in a roasting pan and roast uncovered for about 1 hour 15 minutes, or until the thickest part of the thigh reaches 165°F (75°C) and the juices run clear.
- Let the chicken rest for about 15 minutes before carving. This keeps the meat juicy and makes slicing much easier.
- Carve and serve.
This one is so easy to master, and it opens up so many different options for family meals and meal prepping! If you try it, do leave a comment and share your thoughts and feedback. It helps other readers who might be thinking about making this recipe for the first time, and it makes my day to hear about what you’ve been creating in your own kitchen!
