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Roasted Whole Chicken

Tender Roasted Whole Chicken for Cozy Family Dinners

This juicy, tender roasted whole chicken recipe is perfect for cozy family dinners, offering a delicious meal with warm spices and crispy skin.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 20 minutes
Total Time 2 hours 5 minutes
Servings: 4 people
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 whole chicken (4-5 pounds)
  • 1 tablespoon olive oil or melted butter
  • 2 teaspoons kosher salt plus more for seasoning
  • 1 teaspoon black pepper
For the Aromatics
  • 1 large onion, quartered yellow onions are preferred
  • 2 medium carrots, roughly chopped
  • 2 stalks celery, roughly chopped optional
  • 4 cloves garlic, minced reduce for milder flavor
For the Herbs and Citrus
  • 2 sprigs fresh rosemary or dried as substitute
  • 4 sprigs fresh thyme or 1 teaspoon dried
  • 1 whole lemon, halved lime can be used as substitute
For the Butter Mixture
  • 2 tablespoons unsalted butter, softened or olive oil
  • 1/2 teaspoon paprika smoked for extra kick
  • 1/4 teaspoon garlic powder optional
  • 1/4 teaspoon onion powder optional
For the Cooking Liquid
  • 1 cup chicken broth vegetable broth for a plant-based option

Equipment

  • roasting pan
  • Meat thermometer
  • mixing bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 450°F (232°C). Pat the chicken dry and season the cavity with salt, pepper, and lemon along with rosemary and thyme.
  2. In a small bowl, mix softened butter with paprika, garlic powder, and onion powder. Loosen the skin and spread the herb butter under it.
  3. Rub the remaining salt and black pepper over the exterior of the chicken.
  4. Lay down a base of onion, carrots, and celery in a large roasting pan, sprinkle minced garlic, rosemary, and thyme on top.
  5. Drizzle the vegetables with olive oil and pour chicken broth into the pan, ensuring it surrounds the vegetables but doesn’t wash away the seasonings.
  6. Place the chicken breast-side up on the vegetable bed and roast for 30 minutes at 450°F (232°C).
  7. Reduce the oven temperature to 350°F (175°C) and continue to roast for an additional 1 to 1.5 hours until the chicken's internal temperature reaches 165°F (74°C).
  8. Baste the chicken with pan juices every 30 minutes.
  9. Let the chicken rest for 15-20 minutes before carving.
  10. Carve the roasted chicken and serve it with the vegetables and sides.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 400IUVitamin C: 5mgCalcium: 25mgIron: 2mg

Notes

Use leftovers in salads, tacos, or sandwiches. Choose a fresh, organic chicken for best results.

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