Best Oven Baked Roasted Whole Chicken Recipe


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Nothing beats how simple but delicious a Roasted Chicken for dinner. A whole chicken smothered in garlic and herbs, roasted to perfection, with the skin being crispy and golden. It is so flavorful requires minimal prep and easy enough to make on weeknights but presentable enough to serve to guests!

A whole roasted chicken in a baking dish.

Roasted chicken is our go-to recipe for when we don’t know what to make for dinner. It’s simple, delicious, and everyone loves it. There’s no fighting over what chicken to bake as everyone can have their favorite cut from the whole chicken.

Looking for other tasty chicken recipes? You should definitely try my Chicken Zucchini Enchilada and my Creamy Chicken Fajita Skillet! They are some of my favorite weeknight meals that can be made in a jiffy.

Why You’ll Love This Crispy Oven Baked Roasted Chicken

  • It’s hands-off. Once you’ve seasoned the chicken, the oven does the rest of the work! It gives you approximately two hours to clean up, make sides dishes, or just kick back and relax before the chicken is ready.
  • It’s simple. The ingredients for this oven-baked chicken are everyday ingredients that you probably already have in your kitchen. There’s nothing that requires you to hunt down at specialty stores. 
  • It’s flavorful. The butter is combined with a variety of fresh herbs that make the baked chicken taste and smell amazing!

Whole Chicken Roast Ingredients

Ingredients needed to make a whole roast chicken.
  • For the flavored butter: for the flavored butter, you’ll need salted butter, minced garlic, fresh parsley, fresh thyme, fresh rosemary, salt, and pepper.
  • Whole chicken: you’ll need one full whole chicken that is around 4 to 5 pounds.
  • Lemon wedges: this is to stuff into the chicken cavity.
  • Onion: you’ll need one large onion. You can use yellow, white, or sweet onion.
  • Oil: use any neutral oil you have.
  • Chicken broth: this helps keep moisture in the oven when the chicken bakes in the oven.

How To Make Whole Oven Roasted Chicken

Melted butter with herbs.
  • Preheat: Preheat the oven to 450 F.
  • Make the flavored butter: In a small bowl, melt the butter in a microwave. Add in the other ingredients; garlic, parsley, thyme, rosemary, black pepper and salt. Mix it well.
Whole chicken rubbed with herbs and butter.
  • Coat the chicken: Apply the butter mixture under the skin and all over the chicken evenly.
  • Stuff the chicken: Insert the lemon and thyme inside the chicken and tie the chicken drumstick together with a thread.
  • Bake the chicken: Add the onion, oil, and chicken broth to a roasting pan, place the chicken above it and bake for 1 hour. Reduce the temperature to 350 F and bake further for 50-60 minutes until the chicken reaches 165 F when checked internally.
  • Rest and serve: Remove the chicken and set aside to rest for 10 minutes, covered in aluminum foil wrap and then slice and serve.
Whole roasted chicken sliced.

Tips to make the Best Whole Oven Roasted Chicken Recipe

  • If the skin is browning too quickly, you can cover it with some aluminum foil wrap and continue baking until done.
  • When you tie the chicken up, it makes it easier to tuck the chicken wings under the body of the chicken and prevent it from burning quickly in the oven.
  • Chicken is done when the internal temperature of the thickest part of the chicken reaches 165 F.
  • Make sure you pat dry your chicken first as the moisture from thawing it will make it difficult for your skin to crisp up in the oven.
  • Don’t skip resting the chicken before you cut into it. When it is resting, the juices inside the chicken are redistributed back throughout the meat. 
  • For a larger chicken, you will have to roast it for longer. Simply check it’s internal temperature to ensure it’s cooked through. 
A fork with a piece chicken on it.

Frequently Asked Questions

Can I bake frozen chicken?

No, you cannot bake a whole chicken from frozen. The chicken needs to be fully thawed before going into the oven. Baking from frozen will lead to the outside of the chicken being dried by the time the frozen interior cooks through.

How do I store leftover chicken?

Store any leftover chicken you have inside of an airtight container in your fridge. It’s best that you avoid carving the entire chicken as storing it as whole as possible helps keep it moist when reheating it.

Do you bake a whole chicken covered or uncovered?

It’s best to roast it uncovered as it helps the skin get brown and crispy. However, if it’s browning too quickly, cover it for the first 30-45 minutes (depending on the size) and then finish it off, uncovered so the skin gets crispy and golden.

How long to bake a whole chicken?

The rule of thumb says 20 minutes per lb., plus extra 15 minutes (if roasting at low temperature). But this will vary based on the temperature you are using. Higher temperatures require less time. Always check the internal temperature to make sure it’s cooked at 165 F.

More Simple Chicken Recipes

I hope you enjoy all the recipes I share with you, including this delicious Oven Roasted Whole Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

A whole roasted chicken in a baking dish.

Oven Baked Roasted Whole Chicken

Nothing beats how simple but delicious a Oven Baked Roasted Chicken for dinner is. A whole chicken is roasted to perfection, with the skin being crispy and golden. It is so flavorful and makes for the easiest weeknight dinner.

Prep Time 20 mins

Cook Time 2 hrs 10 mins

Total Time 2 hrs 30 mins

Ingredients

To prepare flavored butter

Instructions

  • Preheat the oven to 450 F.

  • In a small bowl, melt the butter in a microwave. Add in the other ingredients; garlic, parsley, thyme, rosemary, black pepper and salt. Mix well.

  • Apply the butter mixture under the skin and all over the chicken evenly.

  • Insert the lemon and thyme strings inside the chicken and tie the chicken drumstick together with a thread. (optional)

  • Add the onion, oil and chicken broth to a roasting pan, place the chicken above it and bake uncovered for 1 hour.

  • Reduce the temperature for 350 F and bake further for 50-60 minutes until the center of the chicken breast reaches an internal temperature of 165 F. Use a cooking thermometer.

  • Remove the chicken and set aside covered in foil wrap to rest for 10 minutes and then slice and serve.

Notes

  • If the skin is browning too quickly, you can place an aluminum foil over it with and continue baking until done.
  • When you tie the chicken up, it makes it easier to tuck the chicken wings under the body of the chicken and prevent it from burning quickly in the oven.
  • Chicken is done when the internal temperature of the thickest part of the chicken reaches 165 F.
  • Make sure you pat dry your chicken first as the moisture from thawing it will make it difficult for your skin to crisp up in the oven.
  • Don’t skip resting the chicken before you cut into it. When it is resting, the juices inside the chicken are redistributed back throughout the meat. 
  • For a larger chicken, you will have to roast it for longer. Simply check its internal temperature to ensure it’s cooked through. 

Nutrition

Calories: 291kcal | Carbohydrates: 2g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 303mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg






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