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Table Of Contents hide
- Why You’ll Love This Oven Roasted Chicken Recipe
- How To Roast A Chicken
- How Long To Roast A Chicken?
- Tips For The Best Roast Chicken Recipe
- Storage Instructions
- What To Serve With Oven Roasted Chicken
- More Roasted Chicken Recipes
- Tools I Use For Roasting Chicken
My favorite fast way to roast a whole chicken spatchco*ck chicken, but when I don’t want the fuss, this oven roasted chicken recipe is foolproof and just as delicious. It features a mouthwatering seasoning and compound butter rubbed under the skin and in the cavity for juicy meat and crispy skin. It’s one of my go-to chicken recipes for any occasion!
Why You’ll Love This Oven Roasted Chicken Recipe
- Tender, juicy chicken
- Crispy skin
- Flavorful herb butter
- Foolproof method
- Impressive looking, but so easy
- Great for weeknight dinners and holidays alike
Ingredients & Substitutions
This section explains how to choose the best ingredients for roasted whole chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Oven Roasted Chicken:
- Whole Chicken – My chicken weighed 5 pounds, but this oven roasted chicken recipe is flexible and suits chickens of any size. The cooking time will vary depending on the chicken’s weight. You could also roast Cornish hens using a similar method.
- Chicken Broth – This goes in the bottom of the roasting pan and helps keep the chicken juicy while roasting. I use the reduced-sodium kind or my homemade chicken broth, but any kind will work.
Compound Butter Under The Skin:
Garlic herb butter under the skin is my secret for making the best roast chicken recipe that’s super juicy and flavorful! The ingredients are simple:
- Unsalted Butter– Make sure it’s softened at at room temperature for about 30 minutes. If you forgot to soften it, an easy trick is to run a glass or stainless bowl under hot water to heat it up, then place it upside down over a stick of butter. The residual heat will soften it in a few minutes!
- Garlic– While fresh garlic cloves provide the best flavor, you can substitute 1 1/2 teaspoons of jarred minced garlic instead.
- Fresh Herbs – I used fresh rosemary and fresh thyme, but you could also use fresh sage, tarragon, parsley, or basil.
- Lemon Zest – Adds a burst of fresh citrus flavor. You can leave it out if you want to, or substitute with orange zest for a different twist.
- Sea Salt & Black Pepper
Seasoning For The Skin:
Butter, garlic, and fresh herbs will burn if you place them over the skin in oven roasted chicken recipes, so we’ll use oil and other seasonings instead:
- Olive Oil – Helps the skin get crispy and can withstand the heat of roasting. You can substitute avocado oil or any other heat-safe oil.
- Paprika – For a bright color and flavor. You can also use smoked paprika if you like, or add other seasonings, like garlic powder, onion powder, or poultry seasoning.
- Sea Salt & Black Pepper
How To Roast A Chicken
This section shows how to roast a whole chicken in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Prep the compound butter. In a small bowl, mash together the butter, garlic, rosemary, thyme, lemon zest, salt, and pepper.
- Season underneath the skin. Pat chicken dry with paper towels. Run your hands under the skin of the chicken to separate it from the meat underneath. Spread some of the butter underneath the skin, then the rest in the cavity of the chicken. (Make sure to get it underneath the skin of the legs and wings too — I wasn’t fully finished in the picture below.)
- Season over the skin. In a small bowl, whisk together the olive oil, paprika, salt, and pepper. Brush the oil mixture all over the exterior of the chicken, over the skin. (Alternatively, you can just season the chicken skin directly and skip the bowl.)
- Prepare the pan. Place the chicken, breast side up, on a roasting rack inside a roasting pan (I use this set) or a largeDutch oven with a trivet in it. Pour the chicken broth into the bottom of the pan. Tie the legs with kitchen twine.
- Roast chicken in the oven. Transfer to the oven and roast until the internal temperature at the thickest part of the thigh or breast reaches 165 degrees F (or you can take it out a few degrees lower than that, as the temp will rise while resting). If you have time, baste with the pan drippings every 30 minutes.
- Rest. Tent the oven roasted chicken with foil, and let reston the counter before carving.
How Long To Roast A Chicken?
Roasting a whole chicken takes about 16-20 minutes per pound, or until the internal temperature at the thickest part of the thigh or breast reaches 165 degrees. For example, a 5-pound chicken will take between 1 hour 20 minutesto1 hour 40 minutes.
| Weight | Roasting Time |
|---|---|
| 3 pounds | 40 minutes – 1 hour |
| 4 pounds | 1 hour – 1 hour 20 minutes |
| 5 pounds | 1 hour 20 minutes – 1 hour 40 minutes |
| 6 pounds | 1 hour 40 minutes – 2 hours |
| 7 pounds | 2 hours – 2 hours 20 minutes |
Tips For The Best Roast Chicken Recipe
- Use butter only underneath the skin. Garlic butter under the skin makes the meat super juicy and flavorful, but it will burn if it exposed to direct heat on top of the skin. Place it underneath only, and be careful not to tear the skin. Oil works best on the outside.
- Pour broth in the pan, but not on the chicken. The broth keeps the oven roasted chicken moist and juicy, but if you pour it over the chicken right after seasoning, it will wash the seasonings off. It’s fine (and recommended if you can!) to baste the chicken after it has had some time to cook.
- Tie the legs. This is called trussing a chicken. This helps prevent the wings and legs from burning, and prevents the chicken breast from drying out.
- Tent with foil if needed. For larger chickens, the skin might turn golden brown before the inside is done. If this happens, tent the chicken with aluminum foil to prevent burning, and continue roasting.
- Use a meat thermometer. The key to a juicy oven roasted chicken is to take it out at the right time. A probe thermometer like this is my go-to method because it beeps when ready, but an instant-read thermometer like this also works. The safe temp is 165 degrees F, but you can remove it at 5 degrees lower than that if you like, because it will continue to rise as it rests.
- Don’t skip resting. Waiting 10-15 minutes before carving lets the juices settle and keeps the chicken nice and moist inside.
- Repurpose the chicken carcass.After carving, you can use the carcass to make chicken bone broth!
Storage Instructions
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. You can also use them to make chicken salad, easy chicken meal prep bowls, or throw shredded chicken intohealthy soups. My all-time favorite way to repurpose leftovers isa chicken bacon ranch casserole!
- Reheat: Heat chicken in a 350 degree F oven for 10-15 minutes if it’s carved, or 20-25 minutes whole.
- Freeze: Carve the oven roasted chicken, place the pieces in zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
What To Serve With Oven Roasted Chicken
This oven roasted chicken recipe can pair with all your favorite side dishes! Here are some of my favorites:
- Roasted Veggies – You can roast veggies alongside your chicken for a meal done all at once, but the roasted chicken will take longer, so you’ll want to add the pan of vegetables to the oven later. Most roasted vegetables are best added in the last 25-30 minutes of roasting whole chicken. Try it with roasted cauliflower, roasted brussels sprouts with bacon or mixed root veggies.
- Other Veggies – If you prefer to cook your vegetables using a different method, you can make easy air fryer brussels sprouts or quick sauteed green beans towards the end of your chicken cooking time.
- Starches – You can’t go wrong with classic mashed potatoes (or mashed sweet potatoes) or rice. You can also make baked potatoes in the Instant Pot while you’re roasting chicken in the oven. For lighter alternatives, try cauliflower mashed potatoes or cauliflower rice.
- Salads – Make a colorful beet salad for fall or winter, a fresh tomato cucumber salad for spring or summer, or a simple arugula salad anytime of year.
- Soup – Start with a comforting bowl of beet soup or a classic vegetable soup.
More Roasted Chicken Recipes
Roasted chicken is so versatile and pairs with just about anything. If you need more ways to roast chicken, here are some ways to do it with other cuts:
Baked Chicken Legs
Chicken Thighs And Veggies
Baked Chicken Wings
Chicken Leg Quarters
- Roasting Pan & Rack– While a Dutch oven can work too, the roasting pan creates better airflow around the chicken for crispier skin.
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Recipe Card
Oven Roasted Chicken Recipe (Crispy & Juicy!)
This oven roasted chicken recipe is crispy, juicy and perfectly seasoned with garlic herb butter. The foolproof way to roast a whole chicken!
Prep: 20 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 40 minutes
Author: Maya Krampf from WholesomeYum.com
Servings: 6 (adjust to scale recipe)
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Ingredients
Tap underlined ingredients to see where to get them.
Chicken:
Compound Butter:
Outer Seasoning:
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 375 degrees F (191 degrees C). Pat the chicken dry with paper towels.
In a small bowl, mash together the softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper.
Run your hands under the skin of the chicken to separate the skin from the meat underneath. (Be careful not to tear the skin.) Spread 2/3 of the butter all over the chicken underneath the skin. Add the rest to the cavity of the chicken.
In a small bowl, whisk together the olive oil, paprika, salt, and pepper. Brush the oil mixture all over the exterior of the chicken, over the skin.
Place the chicken, breast side up, on a roasting rack inside a roasting pan (I use this set) or a large Dutch oven. Tie the legs with kitchen twine.
Pour the chicken broth into the bottom of the pan (not over the chicken). This will keep the chicken moist during roasting.
Roast the chicken for 1 hour 20 minutes to 1 hour 40 minutes. Check the chicken after 1 hour. If the skin is already golden brown, tent the chicken with aluminum foil to prevent burning, and continue cooking until the internal temperature at the thickest part of the thigh or breast reaches 165 degrees F (74 degrees C). Optional: Baste with the juices from the bottom of the pan every 30 minutes.
Remove the chicken from the oven, tent the top with foil, and let it rest for 10-15 minutes before carving.
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Recipe Notes
Serving size: 6 ounces of meat (without bones)
Nutrition Facts
Amount per serving. Serving size in recipe notes above.
Calories366
Fat28.8g
Protein24.5g
Total Carbs2.1g
Net Carbs1.7g
Fiber0.4g
Sugar0.2g
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
Course:Main Course
Cuisine:American
Keywords:oven roasted chicken, roast chicken, roasted chicken recipe
Calories: 366 kcal
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Oven Roasted Chicken
