Whole Roasted Chicken Recipe

Make a juicy, moist whole roasted chicken with delicious, crispy skin, right in your own oven.

Course Main Course, Main Dish

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 154kcal

Preheat oven to 450 degrees.
Rinse chicken with water and then pat dry with paper towels, inside and outside.
Place in roasting pan or on a foil lined baking sheet.
Combine butter, olive oil, garlic, parsley and lemon juice .
Brush mixture under the skin of the chicken as well as over the outer skin.
Shower with salt and pepper inside the chicken and out
Stuff the chicken with the herb springs, the leftover lemon and any leftover garlic you might have.
Truss the chicken by tying the drumsticks together with string.
Roast for 50-60 minutes or until cooked and golden brown
Remove from oven and baste with juice formed in bottom of pan
Let rest 15 minutes before carving

I like to use a coarse Kosher or sea salt for this recipe. This will give you a nice salty, crisp and yummy skin.
The chicken is fully cooked when the chicken reaches 165 degrees F.
Start with a dry bird. Pat your chicken completely dry with paper towels before seasoning — this helps the skin crisp up beautifully instead of steaming in the oven.
Season inside and out. Don’t just sprinkle salt on top! Rub seasoning under the skin, inside the cavity, and all over the outside for maximum flavor in every bite.
Roast at a higher temperature.Cooking at 450 F (220°C) gives you that irresistible golden skin while keeping the meat juicy and tender.
Save those drippings. Don’t pour them out! Use the flavorful pan drippings to make a quick homemade gravy or drizzle over the chicken for extra richness.