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There’s something truly special about a roasted whole chicken. It’s one of my favorite weeknight staples - juicy on the inside, crispy on the outside, fragrant with butter, garlic and herbs. Paired it with crispy potatoes, and you’ve got a meal that’s hard to beat! My roasted chicken recipe is straightforward, requiring just a few simple ingredients to get a juicy, flavorful roasted whole chicken every time. Honestly, it might even surpass what you’d get at a restaurant. If I can make it, so can you. Now, let’s get started to roast a whole chicken!
However, if you prefer to roast the wings only, be sure to check out my crispy baked chicken wing recipe.
Ingredients:
- 1 whole chicken, giblets removed
- 3 tablespoons olive oil
- 3 tablespoons melted butter
- 1 tablespoon coarse sea salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1 stalk celery, leaves removed
- 3 garlic cloves, finely minced
- 4 sprigs of rosemary
- 1 lemon, quartered
- 1 small onion, quartered
Equipment:
- Large roasting pan with a rack
- Wireless leave-in meat thermometer
- Kitchen twines
- Sharp knife
- Cutting board
- Aluminum foil
Does the Chicken Need to Be Stuffed?
Nope, not usually. While stuffing itself does add some flavor to the chicken, it acutally makes the whole bird take longer to cook through, which means the breast may be overcooked and dry by the time the stuffing is done. Plus, the flavors from the stuffing don’t really penetrate deep into the meat.
Instead, I prefer to loosely fill the cavity of the chicken with spices like lemon, garlic, onion, celery, and herbs. They’re there to flavor the chicken from the inside, rather than being eaten as a stuffing that gets discarded after roasting.
Should You Cover the Chicken When Roasting It?
No, you should leave your chicken uncovered when roasting it, so that the skin will become beautifully golden and crispy instead of soggy and pale from steaming. However, if you notice your chicken looks like it’s about to burnt or too brown, lightly cover it with a piece of foil on the top to prevent it from burning.
The Best Roast Chicken Temperature
After experimenting quite a bit, I've found that 425°F (220°C) is the sweet spot for roasting a whole chicken.
Regardless of the oven temperature, however, the chicken is done when the internal temperature of the thickest part of the leg reaches 165°F (74°C), which is why a food thermometer is so important. It can help you determine whether a chicken is done objectively and scientifically, rather than using guesswork and experience. I would recommend using a wireless leave-in meat thermometer which could continuously monitor the internal temperature to avoid overcooking.
How Long to Roast a Whole Chicken?
Generally, plan for about 20 minutes per pound of chicken, plus the initial 15 minutes of roasting at high temperature. For example, a whole 4-pound chicken would need around 95 minutes total - 4*20=80+15=95. However, oven sizes and chicken shapes can vary. The only way to ensure your chicken is properly cooked is to use a meat thermometer. The chicken is done when the internal temperature of the thigh reaches 165°F (74°C) at the thickest part.
How to Roast a Chicken in the Oven?
Step 1: Pat the chicken dry. Pat the chicken dry inside and out with paper towels, then leave it at room temperature for 30 minutes to air dry. This step is key to achieve crispy skin.
Step 2: Season the chicken. Combine olive oil and melted butter, and generously rub the mixture all over the skin, including the inside of the drumsticks and under the wings. Then, mix the salt, black pepper, and paprika, and apply it evenly across the chicken, including the cavity. For an aromatic boost, stuff it with lemon, onion, garlic, and fresh herbs.
Step 3: Tie things up. Tie the drumsticks together with kitchen twines and tuck the wing tips under the breast to keep them snug and prevent smaller parts from overcooking.
Step 4: Preheat the oven. Preheat your oven to 425°F (220°C).
Step 5: Insert meat thermometer. Insert your meat thermometer into the thickest part of the chicken leg and set the internal temperature on your phone for 165°F (74°C). If you are using INKBIRD INT-14-BW 4-Probe Meat Thermometer, you can also insert a probe in the breast.
Step 6: Roast the whole chicken. Once the oven is preheated, place the chicken breast-side up on a rack in your roasting pan and roast it for 15-20 minutes until the skin turns golden and gets crispy. Then, lower the oven temperature to 350°F (175°C) and continue roasting. When your phone notifies you that the chicken has reached the target temperature, take it out of the oven.
Step 7: Rest. Transfer the roasted chicken to cutting board, tent loosely with foil. Rest 15 minutes before carving.
Roasted Whole Chicken Serving Suggestions
What I love most about roast chicken it that it pairs well with so many different side. However, my favorite is to serve it with roast potatoes - just cut them into cubes, toss with olive oil, salt, and black pepper, and bake them on the roasting pan underneath the chicken for 40 minutes.
Other great options include quinoa salad, mashed potatoes, or garlic bread. If chicken breast is not your thing, you can shred it for sandwiches or tacos.
