Whole Chicken Recipes

Make the best oven roasted whole chicken when you learn my simple tips and tricks for bold flavor, juicy meat, and crispy, golden skin!

Roasting a whole chicken is a near weekly occurrence in my house. Its relatively hands off, it feeds my family of four with leftovers for lunch the next day, and I use the bones to make homemade chicken stock. Cooking the whole bird just gives me more bang for my buck.

This is my fool-proof recipe for whole roasted chicken with a beautiful crispy skin, juicy tender meat and loads of flavor. Not only is a roast chicken super impressive when placed on a dinner table, but its also the perfect recipe for every occasion. Whether you’re hosting a fancy feast with endless sides and desserts or need something for simple meal prep, you cant go wrong!

Today, to make preparing a roasted whole chicken super approachable, I’m sharing all my best tips and tricks! You’ll learn what you need, how to roast a whole chicken, the importance of salt, and so much more. By the end, you’ll be a juicy chicken making pro!

Garlic Butter Roast Chicken

This roast chicken is perfectly tender & juicy on the inside with a garlic-butter crispy skin!

Prep: 10min

Total: 80min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 458 kcal, Carbohydrate 2 g, Protein 36 g, Fat 33 g, Saturated Fat 10 g, Trans Fat 1 g, Cholesterol 150 mg, Sodium 135 mg, Fiber 1 g, Sugar 1 g, unSaturated Fat 20 g, servingSize 1 serving

Ingredients:

• 3 ½ to 4 pound whole chicken
• ½ medium onion
• 4 sprigs thyme (or 1 sprig rosemary or parsley )
• 2 tablespoons unsalted butter (softened)
• 1 tablespoon olive oil
• 2 cloves garlic (finely chopped, more to taste)
• kosher salt and black pepper

Instruction:

1. Preheat oven to 450°F.
2. Ensure the cavity of the chicken is empty by removing the bag of giblets and neck. (Not all chickens will have these.)
3. Dab the chicken dry with a paper towel and season the inside and outside with salt and pepper.
4. Cut the onion in half (so you have two quarters of an onion) and place the onion and thyme inside the cavity of the chicken. If the legs are not tied together, use kitchen twine to tie them.
5. Combine butter, olive oil, and garlic in a small bowl with 1 teaspoon kosher salt and 1 teaspoon fresh thyme leaves (or ½ teaspoon dried thyme leaves). Mix well.
6. Spread the garlic butter mixture over the skin of the chicken *see note. Season with salt and black pepper to taste.
7. Place the chicken in a cast iron or ceramic baking dish. Herbs, onions, lemons, & garlic can be added to the pan if desired.
8. Place the chicken in the oven and reduce the heat to 425°F. Bake for 45-55 minutes or until the juices run clear and the chicken reaches 165°F.
9. Remove the chicken from the oven and let rest 10-15 minutes before serving.
10. Serve with the melted garlic butter in the pan if desired.

Perfect Roast Chicken

For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network’s Barefoot Contessa.

Prep: 0 20min0

Total: 0 2h10min0

Yield: 8 servings

Serving Size: 1 of 8 servings

Nutrition Facts: servingSize 1 of 8 servings, calories 614, Fat 44g, Saturated Fat 13g, Carbohydrate 13g, Fiber 4g, Sugar 4g, Protein 41g, Cholesterol 203mg, Sodium 986mg

Ingredients:

• 1 (5 to 6 pound) roasting chicken
• Kosher salt
• Freshly ground black pepper
• 1 large bunch fresh thyme, plus 20 sprigs
• 1 lemon, halved
• 1 head garlic, cut in half crosswise
• 2 tablespoons (1/4 stick) butter, melted
• 1 large yellow onion, thickly sliced
• 4 carrots cut into 2-inch chunks
• 1 bulb of fennel, tops removed, and cut into wedges
• Olive oil

Instruction:

1. Preheat the oven to 425 degrees F.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
3. Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Easy Oven Roasted Whole Chicken

This easy roasted whole chicken is a versatile and impressive dish that’s perfect for any special occasion or even just a weeknight dinner. Check out all of our tips and tricks for a chicken that is crispy on the outside and perfectly juicy on the inside.

Prep: 15min

Total: 105min

Serving Size: 1 serving

Nutrition Facts: calories 373 kcal, Carbohydrate 5.2 g, Protein 27.7 g, Fat 26.7 g, Saturated Fat 7 g, Trans Fat 0.1 g, Cholesterol 108.9 mg, Sodium 1072.4 mg, Fiber 1.6 g, Sugar 1.3 g, unSaturated Fat 17.7 g, servingSize 1 serving

Ingredients:

• 2 cloves garlic, (minced)
• 2 teaspoons kosher salt
• 1 lemon, (zested and quartered)
• 1 tablespoon extra virgin olive oil
• 1 ½ tablespoons Italian seasoning,
• 1 teaspoon freshly ground black pepper
• 1 (4 lb) chicken
• 1 tablespoon extra virgin olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon Italian seasoning
• 1 small onion, (peeled and quartered)

Instruction:

1. Prepare the rub: Mash the minced garlic and salt together on a cutting board to form a paste. Transfer to a small bowl and stir in 1 tablespoon lemon juice (from 1 quarter of lemon), lemon zest, olive oil, Italian seasoning, and black pepper.
2. Dry and season the chicken: Use paper towels to pat the chicken dry inside and out with paper towels. Remove as much moisture as you can (this will give you beautiful, golden crispy, skin). Place the chicken on a large plate and loosen the skin from the breast meat and the legs. You can do this by just inserting your fingers between the skin and the flesh. Rub 1/3 of the Italian seasoning rub on the flesh, 1/3 on the skin, and 1/3 inside the cavity of the chicken. Stuff the chicken with remaining lemon and quartered onion.
3. Truss the chicken: Take kitchen string and truss the chicken by tucking the wings under the chicken, placing twine under the chicken, pulling it up on each side, crossing it over the breast like an X then tying the legs together. If you don’t have kitchen twine you can skip the trussing. It’s not the end of the world, but it does help the chicken cook more evenly.
4. Air dry the chicken: Place the chicken, uncovered in the refrigerator for 24 hours. (This step is optional, but if you have the time take it. It gives the salt in the rub time to penetrate the meat which makes the chicken juicy and not dry. It also drys the skin of chicken making it extra crispy and golden.
5. Preheat the oven: Preheat the oven to 375°F.
6. Season (again) and bake: Remove the chicken from the fridge it will look emaciated and you will think you did something wrong. You did not. Stick with me here! Rub the chicken with 1 tablespoon of olive oil, then sprinkle on ½ teaspoon of kosher salt and ½ teaspoon of Italian seasoning.
7. Roast the chicken: Transfer chicken to a cast iron skillet (or oven safe dish) and place in the oven for 1 hour and 20 minutes or until an instant read thermometer inserted into the thickest part of the breast reads 165°F.

Garlic Herb Butter Roast Chicken

Garlic Herb Butter Roast Chicken packed with unbelievable flavours, crispy skin, and so juicy! Nothing beats an easy to make and even easier to prepare roast chook! Especially when roasted with garlic butter, rosemary, parsley, lemon, and a hint of white wine. Beats any rotisserie chicken!

Prep: 10min

Total: 85min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 510 kcal, Carbohydrate 4 g, Protein 71 g, Fat 31 g, Saturated Fat 7 g, Cholesterol 234 mg, Sodium 195 mg, servingSize 1 serving

Ingredients:

• 4 pound (2kg) whole chicken, at room temperature giblets and neck removed from cavity*
• 1/4 cup unsalted butter, (melted)
• 3 tablespoons olive oil
• 1/4 cup white wine, ((OPTIONAL) — use a dry wine like a Sauv blanc or Chardonnay)
• 1 lemon, (halved)
• Salt and freshly ground pepper, (to taste)
• 2 tablespoons fresh chopped parsley
• 4 garlic cloves, (minced)
• 1 head of garlic roughly peeled and cut in half horizontally (through the middle crosswise)
• 3 fresh whole rosemary sprigs

Instruction:

1. Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
2. Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
3. Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
4. Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
5. Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
6. Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
7. Baste again, then broil for a further 2-3 minutes, until golden.
8. Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

Best Ever Oven Baked Chicken| How To Bake A Whole Chicken Easy

FAQ

Is it better to bake a whole chicken at 350 or 400?

How does Gordon Ramsay cook a whole chicken?

1. Slow-cook it. Cooking a whole chicken in the slow cooker is a hands-off process that could not be easier, and rewards you with the most juicy, tender, fall-off-the-bone meat. …
2. Braise it. …
3. Cook it in an Instant Pot. …
4. Simmer it into a soup. …
5. Cut it up and cook the pieces.

What is the best way to use a whole chicken?

Is it better to roast or bake a whole chicken?

• 3-pound chicken: 3 x 20 = 60 minutes.
• 4-pound chicken: 4 x 20 = 80 minutes.
• 5-pound chicken: 5 x 20 = 100 minutes.
• 6-pound chicken: 6 x 20 = 120 minutes.
• 7-pound chicken: 7 x 20 = 140 minutes.