Name: Easy Whole Roasted Chicken
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 1 whole chicken (4–5 lb); 2 tbsp olive oil or softened butter; 1 1/2 tsp salt (or to taste); 1 tsp black pepper; 4 cloves garlic; 1 lemon, halved; 2–3 sprigs fresh thyme or rosemary; 1 small onion, quartered

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I love easy whole roasted chicken because it’s simple, comforting, and incredibly satisfying. I enjoy how a few basic ingredients transform into a golden, juicy chicken with crispy skin and rich flavor, making it a meal I can rely on for both everyday dinners and special occasions.

Why You’ll Love This Recipe

I like this recipe because it’s straightforward and almost foolproof. I enjoy that it requires minimal prep while delivering impressive results. I also appreciate how versatile it is, since I can serve it with many different sides and use leftovers in other meals throughout the week.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

whole chicken
olive oil or butter
salt
black pepper
garlic
lemon
fresh herbs such as thyme or rosemary
onion

Directions

I start by preheating the oven to 425°F (220°C). I remove the chicken from the refrigerator and pat it dry with paper towels, which helps the skin crisp up while roasting.

I rub the chicken all over with olive oil or softened butter, then season generously with salt and black pepper. I stuff the cavity with garlic, lemon halves, fresh herbs, and onion for extra flavor.

I place the chicken breast-side up in a roasting pan or oven-safe skillet. I roast it until the skin is golden brown and the juices run clear when the thickest part of the thigh is pierced. Once done, I let the chicken rest before carving so the juices redistribute.

Servings and Timing

I usually get about 4 to 6 servings from one whole chicken.
Prep time takes around 10 minutes, roasting time is about 1 hour and 15 minutes, and the total time comes to roughly 1 hour and 25 minutes.

Variations

I sometimes add vegetables like potatoes, carrots, or onions to the pan so they roast alongside the chicken. I like switching up the herbs or adding paprika or garlic powder to the seasoning for a different flavor profile. When I want extra crisp skin, I roast the chicken at a slightly higher temperature for the first 15 minutes.

Storage/Reheating

I store leftover chicken in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently in the oven or microwave. I often use leftover meat for salads, sandwiches, soups, or wraps.

FAQs

How do I know when the chicken is fully cooked?

I make sure the juices run clear and the meat is no longer pink near the bone.

Should I truss the chicken?

I don’t always truss it, but tying the legs together helps it cook more evenly.

Can I season the chicken ahead of time?

I often season it a few hours or even a day in advance and keep it refrigerated to deepen the flavor.

Why do I let the chicken rest before carving?

I let it rest so the juices stay in the meat instead of running out when I cut it.

Can I freeze roasted chicken?

I freeze cooked chicken in airtight containers for up to 3 months and thaw it in the refrigerator before reheating.

Conclusion

I enjoy easy whole roasted chicken because it’s classic, flavorful, and endlessly useful. I love how simple it is to prepare while still delivering a comforting, homemade meal that never goes out of style.