This Whole Roasted Chicken recipe is simple, comforting, and so delicious. All you need are a few ingredients and a little time to make perfectly juicy, tender, and flavorful herb roasted chicken every single time.
I am so excited to bring you another post in our All the Healthy Things “Just the Basics” series. These posts are focused on helping you master basics in the kitchen and, hopefully, inspiring you with a few new ideas along the way.
If you are new to cooking, or just need a refresher on the basics, these posts are designed to help you feel more confident in the kitchen. Once you have a handle on a few basic concepts and techniques, you can easily build upon them to create new and exciting recipes dishes without a second thought.
If you have ever wondered how some people just seem to know how to cook without a recipe or can quickly throw together a meal in a moment’s notice, it’s likely because they have a good grasp of the basics. I want that for you! It’s my hope that every just the basics post helps you feel more comfortable so that you can enjoy your time spent in the kitchen even more!
If you haven’t already be sure to check out the other how-to guides in the series.
Here are a few of our most popular posts:
How to Roast Butternut Squash
How to Make Homemade Pumpkin Puree
How to Bake Sweet Sweet Potatoes
How to Make Oat Flour
How to Brown Butter
The Best Whole Roasted Chicken
A whole roasted chicken is one of my very favorite things. There’s something so cozy and comforting about roasting a whole chicken and, when it’s done right, it produces some of the most juicy and flavorful meat.
This simple whole roasted chicken recipe is my go-to method and it really could not be any easier. All you need are a few simple ingredients and a little time to make a delicious roasted chicken, with perfect crispy skin, every single time.
All the Ingredients You’ll Need for the the Best Roasted Chicken
Whole Chicken: for this recipe we’ll be using a two to four pound whole chicken. Don’t forget to remove the giblets from inside the cavity before you get started.
Veggies: large chunks of carrot and celery are laid down as a base for the chicken and yellow onion is stuffed inside the cavity of the bird to give it some extra flavor while roasting. The carrots and celery also soak up some of the delicious roasting juices and are perfect served right alongside the bird.
Aromatics and Herbs: For this simple recipe you’ll use a combination of fresh garlic and fresh thyme.
Butter: any good roasted chicken includes a little bit of butter. It helps to add delicious flavor and for this recipe we’ll combine butter with other aromatics to create a juicy bird. I recommend using a high quality unsalted butter for the best results.
Olive Oil: to ensure the chicken browns without burning, we’ll use a little olive oil on the skin of the chicken.
Lemon: chicken and lemon go together like a match made in heaven and for this recipe we’ll use a combination of fresh lemon juice and lemon zest.
Ingredient Swaps and Additions
Butter – if you need to keep this recipe dairy free you can swap the butter for ghee.
Veggies – feel free to use only carrots or celery as a base for the bird if you only have one of these veggies on hand. You can also add a few more root veggies to the skillet if you like. Parsnips or potatoes are always great options.
Lemon – fresh lemon juice and zest is the way to go in this recipe for the best flavor.
Helpful Kitchen Tools
Large Cast Iron Skillet
Baster or Large Spoon
Instant Read Thermometer
How to Make a Whole Roasted Chicken in the Oven
Step One: Start by preheating the oven to 400 degrees.
Step Two: Next, make the herb butter mixture. Add the melted butter, garlic, lemon zest, fresh thyme, a generous pinch of salt, and freshly cracked pepper to a small mixing bowl. Stir everything together until well combined.
Step Three: Next, add the celery and carrots to a large cast iron skillet. Use a paper towel to pat the chicken dry on both the inside and outside and then place the chicken on top of the veggies, breast side up.
Step Four: Use your hands to rub the melted butter mixture under the skin of the chicken as well as inside the cavity, being sure to use all of the butter and cover every nook and cranny.
Step Five: Next, stuff the chicken cavity with the garlic, yellow onion, lemon, and fresh thyme. If you like, you can use a bit of kitchen twine to tie the drumsticks together and keep everything inside.
Step Six: Drizzle the olive oil over the skin of the chicken and then use a basting brush to ensure that the skin is well coated with oil. Then, liberally season the chicken with salt and fresh cracked black pepper.
Step Seven: Place the chicken in the oven, on the middle rack, and roast for an hour, at the thickest part, reaches 165 degrees. Use a large spoon or baster to baste the chicken with the drippings every 30 minutes.
Step Eight: Remove the chicken from the oven and let it rest for ten to fifteen minutes in the skillet before carving. Serve the chicken with the pan drippings or reserve them to make a homemade chicken gravy.
How Long to Roast a Chicken?
The amount of time it takes to fully roast your chicken will depend on the size and your oven! I typically roast a four pound bird and find that it takes me anywhere between an hour and fifteen minute to an hour and a half. For smaller birds it may take only an hour.
I like to start to check the doneness of my chicken at around 45 minutes. The most accurate way to check for doneness is to use a thermometer, inserted at the thickest part of the chicken but not hitting the bone. When the chicken is fully cooked, the temperature will read 165 degrees Fahrenheit and the juices will run clear and not pink.
Should You Roast a Chicken Covered or Uncovered?
For that golden brown crispy skin, you’ll need to roast your chicken uncovered instead of covered. If you roast a much larger chicken, that needs more oven time, you may find that the skin on the chicken starts to become too brown. If that happens, you can lightly tent a piece of foil overtop of the chicken to prevent it from burning.
How to Store
You can store your roasted chicken in an air-tight container in the fridge for up to three to four days.
One of my favorite things about roasted chicken is that it can be paired with so many different things! Whether you go with creamy mashed potatoes or a hearty salad, it all works. Here are a few of my favorite things to pair with a roasted chicken:
Tips and Tricks for the Best Roasted Chicken
- To ensure the chicken cooks evenly, I like to take it out of the fridge around 10-15 minutes before I begin to prep it.
- For ultimate crispy skin, every time, be sure to thoroughly pat both the outside and inside of the chicken dry with a paper towel.
- Chicken needs salt to really be flavorful so don’t skimp on it when you’re roasting a chicken. There’s no need to be heavy handed but feel free to liberally season both the inside and the outside of the bird.
- Let chicken rest before carving! This step makes all the difference between perfectly juicy chicken and dry sad chicken. Letting the chicken rest before carving allows the juices to redistribute throughout the meat for the most tender and flavorful chicken every time.
What to Do With Leftover Chicken
Leftover roasted chicken is one of my very favorite things. In fact, I’ll often roast a whole chicken just so I can have plenty of leftovers to use in other recipes.
Here are a few reader favorite ways to use leftover chicken:
Chopped Thai-Inspired Chicken Salad
Green Chicken Enchilada Casserole
Healthy Chicken Pot Pie Soup
Chicken Enchilada Skillet
Creamy Chicken Gnocchi Soup
More Thanksgiving Recipes to Serve
Serving this for Thanksgiving dinner? Here are few more of our reader favorite Thanksgiving recipes to add your menu this holiday season:
I hope you give this Roasted Whole Chicken a try! It’s so simple to make and absolutely delicious.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
- 1 large carrot, halved lengthwise and cut into thirds
- 1 stalk celery, cut into large thirds
- 1 – 2-4 pound whole chicken, giblets removed and patted dry
- 1/4 cup unsalted butter, melted
- 3 cloves garlic, finely minced
- 1/2 teaspoon fresh thyme
- 1/2 teaspoon grated lemon zest
- 3 tablespoons olive oil
- freshly cracked black pepper
For the Cavity
- 1 head garlic, top sliced off
- 1/2 yellow onion, cut into 2 large pieces
- 1 lemon, cut in half
- 4–6 sprigs fresh thyme
- Preheat oven to 400 degrees.
- To a small mixing bowl add the melted butter, garlic, lemon zest, 1/2 teaspoon fresh thyme, and a generous pinch of salt and freshly cracked pepper.
- Place the celery and carrots in a cast iron and skillet. Use a paper towel to pat the chicken dry and then place the chicken on top of the veggies, breast side up.
- Rub the melted butter mixture under the skin of the chicken as well as inside the cavity of the chicken, being sure to use all of the butter.
- Stuff the chicken cavity with the head of garlic, pieces of yellow onion, lemon, and fresh thyme. If you like, use a bit of kitchen twine to tie the drumsticks.
- Drizzle the olive oil over the skin of the chicken and then use a basting brush to ensure that the skin is well coated with oil. Liberally season the chicken with salt and fresh cracked black pepper.
- Place the chicken in the oven, on the middle rack, and roast for 1 hour and 15-30 minutes, basting every 30 minutes, or until the internal temperature, at the thickest part, reaches 165 degrees.
- Remove the chicken from the oven and let rest for 10-15 minutes in the skillet.
- Carve the chicken and serve with the pan drippings or reserve the pan drippings to make homemade chicken gravy.
Keywords: Whole roasted chicken, oven roasted chicken, how to make a whole roasted chicken in the oven, how long to roast a chicken, whole roasted chicken recipe, crispy roast chicken, herb roasted chicken
Recipe by: Ashlea Carver / All the Healthy Things | Photography by: THE MINDFUL HAPA