This fail-proof method of making oven-roasted whole chicken yourself is easy enough for a novice cook, but delicious enough to serve for holidays and entertaining! This recipe is easy comfort food and can be used in many chicken recipes. 

roasted chicken on a plate with fresh parsley

This Whole Roasted Chicken Recipe is perfect for entertaining!

Don’t get me wrong, I love to grab a rotisserie chicken from the store when I’m in a pinch. But what if I told you that making your own was so much better and just as easy?

All you need is a whole chicken and a few staple ingredients you probably already have on hand.

Why is this recipe better than anyone else’s? It’s incredibly easy to make! It’s such great comfort food and so delicious in other recipes.

It’s easier than you think to have a perfect roasted chicken with a crisp skin. 

Try shredding it up to use in chicken salad or add it to Greek chicken bowls.

Why you’ll love this Roasted Whole Chicken Recipe

Not only is this recipe simple enough for weeknight dinners, but it’s nice enough for both guests and a holiday meal. 

You’ll love this recipe, for a few reasons:

  • This oven-roasted chicken is super simple to make!
  • Roasted chicken is so comforting and cozy.
  • You can eat the chicken straight off the bone or use it in other recipes.
  • It’s made entirely with simple ingredients found at your local grocery store. 

Oven Roasted Chicken Recipe ingredients

Here’s what you’ll need to make this whole chicken at home:

  • young chicken: I like to use a 5-6 lb chicken for this recipe. You’ll want to remove the giblets before cooking. They’re often stored in a small bag in the cavity of the chicken.
  • unsalted butter: You can use salted butter but cut down on the added salt to accommodate. You could also substitute olive oil or avocado oil in a pinch. 
  • garlic powder
  • onion powder
  • dried thyme: You can use fresh thyme instead of dried.
  • dried rosemary: Similarly, fresh rosemary works too.
  • coarse kosher salt: Coarse sea salt is a fine substitute.
  • black pepper: Freshly ground has the best flavor.
ingredients to make a whole roasted chicken

Seasoning for Oven Roasted Whole Chicken

Season roast chicken with a dry rub made of garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper.

Fresh herbs like thyme and rosemary can be used instead of dried if you like.

Brush the chicken with melted butter and sprinkle the seasoning over top.

How to make a Roasted Whole Young Chicken

Roasting a whole chicken is much, much easier than you’d think:

  1. Get started by preheating the oven to 450°F.
  2. Place the chicken in a Dutch oven, roasting pan, or deep skillet. A cast iron skillet works great for this. Pat the chicken dry with a paper towel and discard the paper towels.
  3. In a small bowl, stir together the butter, garlic powder, onion powder, dried thyme, dried rosemary, salt and pepper.
  4. Brush the chicken with melted butter and sprinkle the herb mixture all over the chicken over top of the skin and underneath. This creates a perfectly crispy skin on the chicken.
  5. Bake the chicken in the oven for 40 minutes. With a turkey baster or basting brush, baste the chicken with the pan drippings and bake for 30 minutes more. You want to ensure the internal temperature reads 155°F to 160°F at the thickest part of the breast. You can use an instant-read thermometer to check for this. 
  6. Once it has reached temperature, remove the chicken from the oven and let it rest for 15 minutes before slicing.
raw whole chicken covered in herb butter

How long to cook a Roasted Whole Young Chicken

A 5-6 lb whole chicken must cook for about an hour. Halfway through, baste the chicken all over with the juices in the bottom of the pan.

Remove the chicken when it reaches an internal temperature of 155°F to 160°F at the thickest part of the breast with a meat thermometer.

Once the chicken is out of the oven, let it rest for 15 minutes before slicing.

What temperature should roasted chicken be when done?

A whole chicken is ready when the internal temperature is 155°F to 160°F at the thickest part of the breast. This can be checked with an instant read thermometer. 

The chicken will continue to cook after you remove it from the oven as it rests. It should rest for about 15 minutes after being removed from the oven so that the juices can settle and the breasts can continue cooking.

roasted chicken on a plate with fresh parsley

Roasted Whole Chicken Recipe variations

If you want to play with flavors for this chicken, you can use different spice blends, seasonings, or rubs.

Oven Roasted Whole Chicken Recipe tips

The best knife to cut a whole chicken is a boning knife. 

Save the pan juices to make gravy. It’s oh-so-good on mashed potatoes! 

Be sure to use a meat thermometer to keep tabs on the chicken temperature. This is the best way to have perfect roast chicken. 

I only baste the chicken once throughout the cooking process so that the skin of the chicken gets nice and golden brown. I also don’t cover it with aluminum foil so that the skin has the chance to get nice and crispy while keeping a juicy meat. 

Cooking this at 450ºF may feel like a high temperature, but it’s what will help keep that outside nice and crispy without overcooking the breast meat. 

You can add a bright touch of flavor by adding in some lemon zest to your seasonings. 

​Letting the chicken rest after cooking is important to make sure the juices redistribute. You can transfer it to a cutting board while it rests. 

While some recipes call for trussing the legs with kitchen twine or kitchen string, I don’t find it necessary. 

Save the leftovers and bones to make homemade chicken stock

I don’t stuff the chicken with anything because it affects the cooking time. Heat isn’t able to circulate into the cavity.

Rather than covering it in butter and herbs, you can also make herb butter by mixing the two and then covering the chicken. Feel free to do whichever is easiest for you!

What to serve with this Roasted Whole Chicken Recipe

Roast chicken is delicious with tons of great side dishes.

Storing leftover Oven Roasted Whole Chicken

Once the chicken has completely cooled to room temperature, refrigerate it within 2 hours. Store leftover chicken in a food-safe, airtight container in the refrigerator. It’s important that it’s in a sealed container. 

The USDA recommends using cooked chicken within three to four days.

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Best way to reheat Oven Roasted Chicken

Reheat the entire chicken on a rimmed baking sheet or baking dish at 350°F for 20-25 minutes or 400°F for 15 minutes. Let it rest for five minutes before serving.

 How to reheat a Whole Roasted Chicken

Reheating a whole roasted chicken while still keeping it juicy and moist can be tricky, but it’s still possible.

  1. Preheat the oven to 350ºF.
  2. Remove the chicken from the refrigerator and let it sit at room temperature for about 20 minutes. By doing this, it will help it reheat more evenly.
  3. Place the chicken in an oven safe baking dish. Pour in about 1/2-1 cup of chicken broth into the bottom of the pan. Cover it loosely with foil.
  4. Bake it in the oven for about 25 minutes. Remove it from the oven, leave the foil on, and let it rest for 10 minutes.

If you want to crisp the skin back up, you can remove the foil and broil it quickly for a minute or two. If you do this, keep a close eye on it because it can burn very quickly.

Can this Oven Roasted Chicken Recipe be frozen?

Roasted chicken can be frozen. Once cooked, let it cool completely. Carve the chicken and individually wrap the wings, thighs, legs and breasts. Place in a freezer-safe container and freeze.

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Oven Roasted Whole Chicken Recipe

5 from 1 vote
Prep 10 minutes
Cook 1 hour 10 minutes
Resting Time 15 minutes
Total 1 hour 35 minutes
Servings: 8 people
This fail-proof method of making oven-roasted whole chicken yourself is easy enough for a novice cook, but delicious enough to serve for holidays and entertaining! This recipe is easy comfort food and can be used in many chicken recipes. 

Ingredients 

Instructions 

  • Preheat the oven to 450°F.
  • Add the chicken to a dutch oven, roasting pan, or deep skillet. Pat it dry with a paper towel and discard the paper towels.
  • To a small bowl, combine the butter, garlic powder, onion powder, dried thyme, dried rosemary, salt, and pepper.
  • Brush the butter and herb mix all over the chicken on top of the skin and underneath.
  • Bake the chicken in the oven for 40 minutes. Baste the chicken with the pan juice and bake for an additional 30 minutes or until the internal temperature reads 155°-160°F at the thickest part of the breast.
  • Remove the chicken from the oven and let it rest for 15 minutes before slicing.

Video

Nutrition

Serving: 1g, Calories: 467kcal, Carbohydrates: 1g, Protein: 36g, Fat: 35g, Saturated Fat: 12g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 0.4g, Cholesterol: 160mg, Sodium: 427mg, Potassium: 376mg, Fiber: 0.2g, Sugar: 0.03g, Vitamin A: 451IU, Vitamin C: 3mg, Calcium: 27mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner, Main Course, Main Dish, Main Dishes
Cuisine: American

Hi! I’m Kara!

Kara loves all things food and spending time with her family and dogs. She has a passion for cooking and loves making yummy, family-friendly recipes.

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