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Roasted Whole Chicken

A classic roasted whole chicken recipe that is flavorful, tender, and perfect for any occasion. Easy to prepare and budget-friendly, making it ideal for family dinners or special gatherings.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole chicken 1 whole chicken (about 4-5 pounds), giblets removed
  • 1 tablespoon 1 tablespoon olive oil
  • 1 large 1 large onion, quartered
  • 2 2 carrots, roughly chopped
  • 2 2 celery stalks, roughly chopped
  • 4 cloves 4 cloves garlic, minced
  • 2 sprigs 2 sprigs fresh rosemary
  • 4 sprigs 4 sprigs fresh thyme
  • 1 whole 1 lemon, halved
  • 2 tablespoons 2 tablespoons unsalted butter, softened
  • 2 teaspoons 2 teaspoons kosher salt
  • 1 teaspoon 1 teaspoon black pepper
  • 1/2 teaspoon 1/2 teaspoon paprika
  • 1/4 teaspoon 1/4 teaspoon garlic powder
  • 1/4 teaspoon 1/4 teaspoon onion powder
  • 1 cup 1 cup chicken broth

Method
 

Preparation
  1. Pat the chicken dry inside and out with paper towels. Season the cavity with one lemon half, one rosemary sprig, and two thyme sprigs.
  2. In a small bowl, combine softened butter, paprika, garlic powder, and onion powder. Mix well.
  3. Gently loosen the skin of the chicken breast, creating a pocket. Spread the herb butter evenly under the skin. Rub any remaining butter on the outside of the chicken.
  4. In another small bowl, combine kosher salt and black pepper. Sprinkle evenly over the entire chicken.
Cooking
  1. In the bottom of a roasting pan, spread the quartered onion, chopped carrots, and chopped celery. Scatter minced garlic, the remaining rosemary sprig, and remaining thyme sprigs over the vegetables.
  2. Drizzle the vegetables with olive oil. Pour chicken broth into the bottom of the roasting pan.
  3. Preheat the oven to 450°F (232°C). Place the chicken on top of the vegetables in the roasting pan. Roast for 30 minutes.
  4. Reduce the oven temperature to 350°F (175°C) and continue roasting for 1 hour to 1 hour and 30 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C).
  5. Every 30 minutes, baste the chicken with the pan juices.
  6. Remove the chicken from the oven and let it rest for at least 15-20 minutes before carving. Tent loosely with foil.
  7. Carve the chicken and serve with your favorite sides.

Notes

To store any leftover chicken, allow it to cool to room temperature, then wrap it tightly in plastic wrap or aluminum foil. You can also place it in an airtight container. Refrigerate for up to 4 days. If you need to keep it longer, you can freeze it for up to 3 months. Just make sure to slice it first for easier thawing and reheating! Tips: Ensure you dry the chicken well before roasting. This helps achieve crispy skin. Don’t skip the resting step to allow juices to redistribute.