I present my Best Oven Roasted Whole Chicken recipe. I season a whole chicken with olive oil, salt, and pepper, accompanied by lemon, garlic, rosemary, and thyme. Its crisp skin and rich flavors create a stunning dinner option that highlights simple, natural ingredients. A truly delightful centerpiece for any meal.

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I recently decided to experiment with a classic whole roasted chicken recipe and I’m excited to share the results with you. I took a whole chicken, about 3 to 4 lbs, and rubbed it lightly with 2 tbsp of olive oil (or melted butter if you prefer).

I then sprinkled in 1 tsp salt and 1/2 tsp black pepper along with some fresh ingredients like a quartered lemon, smashed garlic cloves, and a few sprigs of rosemary and thyme. The flavors melded into something pretty special, one of the best oven baked whole chicken meals I’ve ever made.

I know it sounds simple but trust me, it’s the perfect way to achieve that best roast chicken oven cooking time without any fuss. This recipe is a fresh take on a classic dish that always manages to impress my family and friends even when I’m just trying something new.

Enjoy cooking and experimenting in your own kitchen as well.

Why I Like this Recipe

I like this recipe because it’s super easy and always turns out juicy and full of flavor. I love how the lemon, garlic and herbs mix together to fill my kitchen with a mouthwatering smell that makes me excited to eat. I appreciate that it saves time and money, which is great when I’ve got a busy day but still want a hearty meal. I also really enjoy that every time I make it my family ends up asking for seconds.

I love this whole roasted chicken recipe because its a simple meal thats big on taste. Like, it makes me feel warm and cozy on a cool fall night without any of that complicated cooking stuff. The blend of garlic, lemon, rosemary and thyme gives the chicken an awesome flavor, and it fills up the whole house with an amazing smell. My family always asks for more, which makes me feel like a real chef even when I’m just trying to make dinner fast. And yeah, its perfect for those nights when you just want something delicious and easy to prepare.

Ingredients

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Whole Chicken: Provides protein and healthy fats making it a hearty base for a meal.
Olive oil: Adds flavor and healthy fats, it makes everything taste smooth.
Lemon: Brings a tangy sour taste and vitamin C that brighten up the roast.
Garlic: Gives a robust savory flavor and some health benefits too for the heart.
Fresh Rosemary: Infuses a piney taste and antioxidants without overpowering the dish.
Fresh Thyme: Offers a light earthy aroma and subtle tastes that compliments the chicken.

Ingredient Quantities

1 whole chicken (about 3 to 4 lbs)

2 tbsp olive oil (or melted butter if you prefer)

1 tsp salt

1/2 tsp black pepper

1 lemon, quartered

4 garlic cloves, smashed

4 sprigs fresh rosemary

4 sprigs fresh thyme

How to Make this

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1. Preheat your oven to 425°F.

2. Pat the chicken dry with paper towels so that the skin gets really crispy.

3. Rub the chicken all over with olive oil (or melted butter if you like) and sprinkle salt and pepper evenly, making sure to season inside the cavity too.

4. Stuff the cavity with the lemon quarters, smashed garlic cloves and the sprigs of rosemary and thyme.

5. If you want even cooking, you can tie the legs together using kitchen string.

6. Place the chicken in a roasting pan or a large oven-safe dish with the breast side up.

7. Roast the chicken for about one hour to one hour twenty minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.

8. Once done, let the chicken rest for 10 to 15 minutes before cutting into it.

9. Serve it up and enjoy your amazing meal with your favorite sides!

Equipment Needed

1. Oven – you need an oven preheated to 425°F to cook the chicken evenly.
2. Roasting pan or large oven-safe dish – this is where you’ll place your chicken with the breast side up.
3. Meat thermometer – important to make sure the thickest part of the thigh hits 165°F.
4. Paper towels – use these to pat the chicken dry for extra crispy skin.
5. Kitchen string – if you want even cooking, tie those legs together.
6. Knife – for quartering the lemon and prepping any other ingredients.
7. Cutting board – to safely work with your lemon and other ingredients.

FAQ

How do i know when the chicken is done?

The chicken is done when the juices run clear and the internal temperature reaches about 165°F. Make sure to check it with a meat thermometer in the thickest part of the thigh.

Can i use butter instead of olive oil?

Yes, you can definetly use melted butter if you prefer. It adds a nice richness and helps with browning the skin too.

Do i need to baste the chicken while it roasts?

Basting isn’t necessary since the olive oil or butter keeps it moist, but you can if you want extra flavor and a crispier skin.

Can i add extra herbs or spices to the recipe?

Absolutely, feel free to experiment. You can add paprika, garlic powder, or even a pinch of cumin to change up the flavor profile.

Is it ok to stuff the lemon and garlic inside the cavity?

Yes, putting the lemon, garlic, rosemary, and thyme inside will infuse the meat with great flavors as it cooks.

Whole Roasted Chicken Recipe Substitutions and Variations

If you dont have olive oil, try using avocado oil or even vegetable oil instead. They work pretty much the same.
If salt is missing, you can use kosher salt or sea salt – just keep the measurements the same.
No lemon on hand? A lime or even a few orange slices will give you a similar tangy flavor.
If you’re out of fresh rosemary, about 1/3 teaspoon of dried rosemary can do the trick. Same goes for thyme.

Pro Tips

1. If you can plan ahead, leave your chicken uncovered in the fridge for a few hours or even overnight so the skin dries out and gets super crispy.
2. Let your chicken sit at room temp for about 20 to 30 minutes before it hits the oven. This really helps it cook evenly throughout.
3. Basting the chicken once or twice while it roasts not only adds flavor but also keeps it from drying out so you end up with juicy meat.
4. Always double-check the temperature with a digital thermometer in the thickest part of your chicken. It’s the safest way to make sure it’s cooked right and not overdone.

Whole Roasted Chicken Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

370

kcal

Equipment: 1. Oven – you need an oven preheated to 425°F to cook the chicken evenly.
2. Roasting pan or large oven-safe dish – this is where you’ll place your chicken with the breast side up.
3. Meat thermometer – important to make sure the thickest part of the thigh hits 165°F.
4. Paper towels – use these to pat the chicken dry for extra crispy skin.
5. Kitchen string – if you want even cooking, tie those legs together.
6. Knife – for quartering the lemon and prepping any other ingredients.
7. Cutting board – to safely work with your lemon and other ingredients.

Ingredients

1 whole chicken (about 3 to 4 lbs)
2 tbsp olive oil (or melted butter if you prefer)
1 tsp salt
1/2 tsp black pepper
1 lemon, quartered
4 garlic cloves, smashed
4 sprigs fresh rosemary
4 sprigs fresh thyme

Directions

Preheat your oven to 425°F.
Pat the chicken dry with paper towels so that the skin gets really crispy.
Rub the chicken all over with olive oil (or melted butter if you like) and sprinkle salt and pepper evenly, making sure to season inside the cavity too.
Stuff the cavity with the lemon quarters, smashed garlic cloves and the sprigs of rosemary and thyme.
If you want even cooking, you can tie the legs together using kitchen string.
Place the chicken in a roasting pan or a large oven-safe dish with the breast side up.
Roast the chicken for about one hour to one hour twenty minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
Once done, let the chicken rest for 10 to 15 minutes before cutting into it.
Serve it up and enjoy your amazing meal with your favorite sides!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.