Whole Roasted Chicken
This oven roasted whole chicken has juicy, tender meat and golden, crispy skin. A simple herb seasoning and butter rubbed under the skin deliver incredible flavor with minimal effort.
Servings: 8 servings
Equipment
- Roasting pan with rack (or 9x13 baking dish with foil balls)
- Instant-read thermometer
Ingredients
Seasoning Blend:
- 1 1/2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
Chicken:
- 4 pounds whole fryer chicken (3 to 5 pounds will work)
- 1/4 cup salted butter softened
- 1 lemon cut in half or quarters
- 1 small onion cut into chunks
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- Additional lemon wedges for serving
- Fresh parsley for garnish
Seasoning Blend:
Instructions
- Preheat oven to 425°F. Mix all seasoning blend ingredients in a small bowl. Combine half of the seasoning blend with the softened butter. Set the remaining seasoning aside.
- Remove the giblets and neck from the cavity of the chicken, if included. Discard or save for stock. Pat the chicken dry inside and out with paper towels.
- Gently loosen the skin by sliding your fingers beneath it. Rub the seasoned butter directly onto the meat under the skin on both sides of the breast and thighs. Smooth the skin back into place.
- Stuff the cavity with the rosemary, thyme, lemon halves, and onion chunks.
- Place chicken breast side up in a roasting pan. Sprinkle the remaining seasoning blend all over the outside.
- Roast uncovered at 425°F for 15 to 20 minutes. Reduce heat to 375°F and continue roasting for about 45 to 60 minutes (approximately 15 minutes per pound), or until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F.
- Remove from the oven and tent loosely with foil for 10 to 15 minutes. Carve and serve with additional lemon wedges. Garnish with fresh parsley if desired.
Notes
- Crispy skin: Patting the chicken completely dry before seasoning is the most important step for crispy skin. Don't skip it.
- Don't wash the chicken. The CDC recommends against washing poultry, as water splashing can spread bacteria to surrounding surfaces.
- Thermometer placement: Insert into the thickest part of the thigh without touching the bone. 165°F is your target.
- Cooking time guide: Plan about 15 minutes per pound at 375°F after the initial high-heat start. A 3-pound chicken takes about 45 minutes; a 5-pound chicken about 75 minutes after reducing the heat.
- Roasting pan alternatives: No roasting pan? Crumple balls of aluminum foil and place in a 9x13 baking dish. Set the chicken on top for better air circulation.
- If the skin darkens too quickly, loosely tent with foil and continue roasting until the thermometer reads 165°F.
- Resting is essential. 10 to 15 minutes tented with foil allows juices to redistribute. Carving too soon results in dry meat.
- Make-ahead: Prep and season the chicken up to 24 hours in advance. Cover tightly and refrigerate. Let sit out 15 minutes before roasting. You may need a few extra minutes of cook time.
- Storage: Refrigerate leftovers in an airtight container for 3 to 4 days. Freeze for up to 3 months. Thaw overnight in the fridge.
- Leftover chicken yield: Expect about 1 cup of shredded or diced meat per pound of chicken.
- Save the bones for homemade chicken broth. Boil the carcass with vegetables and herbs for rich, flavorful stock.
Nutrition
Calories: 298.51kcal | Carbohydrates: 3.48g | Protein: 20.79g | Fat: 22.28g | Saturated Fat: 8.37g | Cholesterol: 96.9mg | Sodium: 564.38mg | Potassium: 254.63mg | Fiber: 0.97g | Sugar: 0.98g | Vitamin A: 483.88IU | Vitamin C: 10.71mg | Calcium: 26.37mg | Iron: 1.32mg
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