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Golden and juicy whole roasted chicken brings together simple herbs, garlic, and lemon for a deeply satisfying meal. This recipe captures that perfect balance of tender meat and crispy skin, all in one pan with minimal fuss. It feels like a special occasion dish but is easy enough for any weeknight dinner.
I first roasted this chicken for a family dinner and it quickly became a requested staple. The aroma filling the kitchen and the ease of preparation made it an instant favorite in our home.
Ingredients
- Whole 5—pound chicken: choose a plump, fresh bird with firm skin for the best roasting results
- Whole carrots: add natural sweetness and serve as a flavorful bed for the chicken
- Celery stalks: contributes subtle aromatic depth to the roasting pan
- Onion: peeled and cut into wedges — it softens and caramelizes alongside the chicken adding richness
- Bulb garlic: sliced in half so raw garlic enhance fragrance and flavor during roasting
- Fresh thyme: if unavailable, dried thyme works well — fresh herbs brighten and lift the dish
- Fresh oregano: a complementary herb that adds earthy notes — dried oregano is a fine substitute
- Lemon: halved and squeezed to add bright acidity and aroma
- Salted butter: softened to spread beneath and over the skin for moistness and flavor
- Kosher salt: ensures even seasoning — use half the amount if using table salt
Instructions
- Sauté the Aromatics:
- Preheat the oven to 425 degrees Fahrenheit and position the rack in the center. Begin by prepping your vegetables. Place carrots, celery, onion wedges, half of the garlic bulb, half the thyme, and half the oregano in your roasting pan or braising dish. Squeeze half a lemon over the vegetables and drizzle half the olive oil. Toss everything to coat evenly.
- Prepare the Chicken:
- Remove the chicken from its packaging and discard any giblets inside the cavity. Let the chicken sit at room temperature while you get the veggies ready. Place the chicken breast side up on top of the vegetable bed. Carefully loosen the skin all over the chicken, especially on the breasts, being gentle to create space for the butter.
- Butter the Chicken:
- Take most of the softened butter and spread it evenly underneath the skin. Work your way around so the butter coats as much of the meat as possible, which will keep the chicken moist and add flavor. Spread the remaining butter generously on top of the skin.
- Season the Chicken:
- Sprinkle salt and freshly ground pepper over the entire chicken, including inside the cavity. Pour the remaining olive oil over the skin and inside the cavity and rub it in. Place the remaining herbs, half the garlic bulb, and lemon inside the cavity.
- Truss and Roast:
- Tie the legs together with kitchen twine and tuck the wings under the body. If you prefer to skip trussing, it is okay but tying will help the chicken cook evenly. Place the chicken in the oven and roast for 60 minutes without opening the door. Check the browning after one hour. If the skin looks golden but the chicken is not fully cooked, tent it with foil and continue roasting.
- Finishing Touches:
- If the skin is still pale, continue roasting uncovered. After 60 minutes, start checking the internal temperature at the thickest part of the breast aiming for 165 degrees Fahrenheit. Roast an additional 10 to 15 minutes if needed. Once done, remove from the oven and let the chicken rest for 10 to 15 minutes before carving. Optionally garnish with fresh parsley.
My favorite part of this dish is the butter under the skin—it creates the crispiest, most flavorful crust. I remember the first time I made this recipe for a chilly Sunday dinner. The house filled with herbal aromas, and the kids couldn't wait to dig into the golden chicken alongside roasted veggies.
Storage Tips
Store leftover chicken in airtight containers in the refrigerator for up to four days. It's best to remove the meat from the bones before storing to make reheating easier and more convenient. For longer storage, freeze cooked chicken meat in ziplock bags for up to three months. Be sure the chicken is completely cooled before freezing to maintain quality.
Ingredient Substitutions
If you do not have fresh herbs, dried thyme and oregano work perfectly. Use about a quarter to half a teaspoon each, as dried herbs are more concentrated. Butter can be substituted with olive oil if needed for a dairy—free option, though the flavor and texture may change slightly. A smaller or larger chicken will still work fine — just adjust cooking time and always check the internal temperature.
Serving Suggestions
Serve this whole roasted chicken with simple sides like mashed potatoes, roasted root vegetables, or a light green salad. Garlic bread, dinner rolls, or crusty bread make great accompaniments for soaking up juices. For a lighter meal, pair it with steamed veggies or a fresh citrusy slaw.
Enjoy this golden, juicy roasted chicken with your favorite sides. It’s an easy, classic meal that brings warmth to the table.
Common Recipe Questions
- → Can I use a different size chicken?
Yes, adjust cooking time based on weight but ensure the internal temperature reaches 165°F for safety.
- → What if I don't have a roasting pan?
Use an oven-proof Dutch oven or a large casserole dish as an effective alternative.
- → How can I prevent the skin from browning too fast?
Check the chicken around the 60-minute mark and tent with foil if it browns too quickly.
- → What sides pair well with this chicken?
Roasted vegetables, mashed potatoes, salads, or garlic bread complement this dish beautifully.
- → Can I prepare this using other cooking methods?
Yes, options like air fryer or slow cooker work well for similar results with different textures.
- → How should leftovers be stored?
Keep meat in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.
- → What to do with the pan drippings?
Use pan drippings to make a flavorful gravy with additional chicken stock.