Whole Roasted Chicken (Printer-Friendly)
Juicy whole chicken with herbs, garlic, lemon, tender meat, and crispy skin. Simple, flavorful, and comforting.
# What You'll Need:
→ Poultry
01 -
1 whole chicken, approximately 5 pounds
→ Vegetables
02 -
3 large carrots, peeled and cut into chunks
03 -
2 celery stalks, cut into chunks
04 -
1 large onion, peeled and cut into wedges
05 -
1 bulb garlic, halved horizontally
06 -
1 lemon, halved
→ Herbs
07 -
1 sprig fresh thyme (or ¼ to ½ teaspoon dried thyme)
08 -
2 sprigs fresh oregano (or ½ to 1 teaspoon dried oregano)
09 -
Fresh parsley, for garnish (optional)
→ Fats and Seasoning
10 -
4 tablespoons salted butter, softened to room temperature
11 -
2 tablespoons olive oil
12 -
1 tablespoon kosher salt
13 -
1 teaspoon freshly ground black pepper
# Steps to Follow:
01 -
Preheat oven to 425°F. Position rack in the center. Remove chicken from packaging and discard any giblets inside the cavity. Let the chicken sit at room temperature while preparing vegetables.
02 -
Place carrots, celery, onion, half the garlic bulb, half the thyme, and half the oregano into a roasting pan or braising dish. Squeeze juice of half a lemon over vegetables, drizzle with 1 tablespoon olive oil, and toss to combine.
03 -
Place chicken breast-side up on top of the vegetables. Gently loosen skin from the breast and thighs to create pockets. Spread most of the softened butter evenly underneath the loosened skin, then spread remaining butter evenly over the skin surface.
04 -
Sprinkle kosher salt and black pepper over the entire chicken, including inside the cavity. Drizzle remaining 1 tablespoon olive oil inside and outside the chicken cavity, rubbing it evenly.
05 -
Insert remaining herbs, half the garlic bulb, and lemon half into the chicken cavity. Tie legs together securely with kitchen twine and tuck wings underneath the chicken. Trussing is optional.
06 -
Place roasting pan in preheated oven and roast for 60 minutes without opening the door. Check the breast for browning; tent loosely with aluminum foil if browning too quickly. If still pale, do not cover.
07 -
After initial 60 minutes, if the chicken breast is not yet 165°F internally, continue roasting for an additional 15 minutes before rechecking. If still below 165°F, roast another 10–15 minutes until temperature is reached.
08 -
Remove the chicken from the oven and let rest for 10–15 minutes before carving. Garnish with fresh parsley if desired and serve alongside preferred roasted vegetables or sides.
# Extra Suggestions:
01 -
Use a meat thermometer to ensure the internal temperature reaches 165°F for safe consumption.
02 -
If you lack a roasting pan, substitute with an oven-proof Dutch oven or a large casserole dish.
03 -
Leftover meat can be stored in an airtight container refrigerated up to 4 days or frozen up to 3 months.
04 -
To soften butter quickly, allow it to stand at room temperature or use gentle microwave heating in short intervals.
05 -
Tent foil gently if the chicken skin browns faster than the meat cooks.