Description
This oven roasted whole chicken recipe delivers golden crispy skin and juicy meat with minimal ingredients and no fuss. Whether you’re meal prepping or making a cozy family dinner, it’s the perfect classic roast chicken for home cooks at any level.
Ingredients
1 whole chicken (4 to 5 pounds) 2 tablespoons olive oil or melted butter 1 1/2 teaspoons kosher salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon paprika 1 lemon, halved 1 onion, quartered 3–4 sprigs fresh rosemary or thyme Optional: carrots, potatoes, and onions for roasting
Instructions
1. Let chicken sit at room temperature for 30 minutes. Remove giblets and pat chicken dry. 2. Preheat oven to 425°F (220°C). Rub chicken with olive oil or butter, including under the skin. 3. Combine salt, pepper, garlic powder, onion powder, and paprika. Season chicken all over. 4. Stuff cavity with lemon, onion, and fresh herbs. Tie legs with kitchen twine if desired. 5. Place chicken breast-side up in a roasting pan or skillet. Optionally, layer vegetables underneath. 6. Roast uncovered for 1 to 1 hour 20 minutes, until internal temp reaches 165°F in the thigh. 7. Let rest for 10–15 minutes before carving. Serve with roasted veggies if using.
Notes
Pat the chicken dry for maximum crispiness. Do not baste during roasting for best skin texture. Use a meat thermometer to ensure perfect doneness. For slow roast: cook at 300°F for 2.5–3 hours until fall-apart tender. Leftovers can be used in sandwiches, salads, soups, or tacos.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 chicken
- Calories: 310
- Sugar: 0g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 105mg
Keywords: oven roasted chicken, whole chicken recipe, crispy baked chicken, slow roasted chicken, roasted chicken with vegetables