Description
This Whole Roasted Chicken is a timeless classic that delivers crispy golden skin and tender, juicy meat every time. Seasoned with simple pantry spices and roasted to perfection, this dish fills your kitchen with irresistible aromas and makes the perfect centerpiece for a comforting family meal. Easy, flavorful, and always satisfying!
Ingredients
1 whole chicken (about 4–5 lbs / 1.8–2.3 kg)
2 tablespoons olive oil or melted butter
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika (optional)
1 teaspoon dried thyme or rosemary (optional)
1 lemon, halved (optional)
3–4 garlic cloves (optional)
Fresh herbs (optional, for stuffing)
Instructions
Preheat the Oven
Preheat your oven to 400°F (200°C).
Prepare the Chicken
Remove the chicken from its packaging and pat it completely dry with paper towels. This helps the skin become crispy.
Season
Rub the chicken all over with olive oil or melted butter.
Sprinkle salt, black pepper, garlic powder, paprika, and herbs evenly over the skin.
For extra flavor, gently loosen the skin and rub seasoning directly onto the meat.
Stuff (Optional)
Place the lemon halves, garlic cloves, and fresh herbs inside the cavity of the chicken.
Roast
Place the chicken breast-side up on a roasting pan or oven-safe skillet.
Roast for 1 hour 15 minutes to 1 hour 30 minutes, depending on size, until the skin is golden brown and crispy.
Check Doneness
The chicken is done when the internal temperature reaches 165°F (75°C) at the thickest part of the thigh, or when juices run clear.
Rest and Serve
Remove from the oven and let the chicken rest for 10–15 minutes before carving. This keeps the meat juicy.
Serving Suggestions
Serve with roasted vegetables, mashed potatoes, rice, or a fresh salad. Drizzle with pan juices for extra flavor.