Perfect Roasted Whole Chicken
This roasted whole chicken recipe delivers juicy meat and crispy, golden skin every time. Using simple ingredients and a reliable oven method, it removes the guesswork so you can confidently serve a comforting, classic meal for any occasion.
Ingredients
Chicken
- 1 whole chicken about 4 to 5 pounds
- 2 tbsp olive oil or unsalted butter
- 1 1/2 tsp kosher salt or to taste
- 1 tsp black pepper freshly ground
Optional Aromatics
- 1 lemon halved
- 4 cloves garlic
- 2 sprigs fresh rosemary or thyme
- 1 cup chicken broth for the roasting pan
- 1 onion roughly chopped
- 2 carrots chopped
- 2 stalks celery chopped
Instructions
- Preheat the oven to 450°F (230°C). Remove the chicken from packaging and pat completely dry with paper towels.
- Season the cavity of the chicken generously with salt and pepper. Stuff loosely with lemon, garlic, and herbs if using.
- Gently loosen the skin over the breast and thighs. Rub half of the olive oil or butter underneath the skin, then rub the remaining fat over the outside of the chicken. Season all over with salt and pepper.
- Scatter onion, carrots, celery, and garlic in the bottom of a roasting pan. Pour in the chicken broth.
- Place the chicken breast-side up on top of the vegetables. Roast uncovered at 450°F (230°C) for 15 to 20 minutes.
- Reduce the oven temperature to 350°F (175°C) and continue roasting until the thickest part of the thigh reaches 165°F (74°C), about 18 to 20 minutes per pound.
- If the skin browns too quickly, loosely tent the chicken with foil. Once done, remove from the oven and let rest for 15 to 20 minutes before carving.
Notes
For extra crispy skin, season the chicken and leave it uncovered in the refrigerator overnight. Always let the chicken rest before carving to keep the meat juicy. Rotate the pan halfway through roasting if your oven heats unevenly.