Shop
My
Custom
FREE 5-Ingredient Recipe EBook
GET IT NOWSay Hello To My Tried-And-True Oven Roasted Chicken Recipe
I’ve lost count of how many times I’ve made this oven roasted chicken. While some people may reach for the pre-cooked bird at the store on busy nights (and I get it), this is my I-have-no-idea-what-we’re-having, easy solution that I make over and over (and over again). It’s also the one I make for holidays, for guests, and so many other situations in between. Here’s why:
- Tender, juicy chicken with crispy skin – This roasted chicken seriously looks and tastes like it came off a rotisserie! The inside is super juicy (yes, even the chicken breast), while the skin gets nice and crispy. My foolproof method will help you get these consistent results every time, and leaves everyone at your table happy.
- So much flavor – While many roast chicken recipes simply use oil and a few spices, I think my tried-and-true combination of butter, garlic, and fresh herbs under the skin tastes even better. And you can easily customize it with any herbs you like!
- Easy to make – My favorite fast way to roast chicken in the oven is this spatchcock chicken, but when I want less work, this recipe is much simpler. And it’s just as delicious.
- Meal prep friendly – You can save the meat for all kinds of recipes later! But also, I often prep and season the bird the day before cooking it, for a fresh meal with zero effort the day-of.
While a whole roasted chicken recipe might not sound incredibly exciting, I think it makes up for it with its versatility… and its juiciness. Once you make it with me, I think you’ll see why it’s one of my go-to chicken recipes for any occasion!
Reader Review
“We can’t get enough of this oven roasted chicken recipe! It’s bursting with flavors, tender and super juicy. The garlic herb butter is a winner!” –Sha
⭐⭐⭐⭐⭐
Ingredients & Substitutions
Here I explain the best ingredients for my roast chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Whole Chicken – My chicken weighed 5 pounds, but this oven roasted chicken recipe is flexible and works with any weight, you’ll just need to adjust the cooking time. This method even works for roasted Cornish hens!
- Compound Butter Under The Skin – This is my secret for making the best roast chicken recipe that’s super juicy and flavorful! The main ingredients are unsalted butter, garlic, fresh herbs, lemon zest, sea salt, and black pepper. I used fresh rosemary and fresh thyme this time, but have also made this with fresh sage, tarragon, and parsley. Any variation of my compound butter recipe will work beautifully here.
- Seasoning Over The Skin – Butter, garlic, and fresh herbs will burn if you place them over the skin, so on top I just use olive oil , paprika, salt, and pepper. Feel free to use another heat-safe oil (like avocado oil), or other spices, like onion powder or even poultry seasoning. Dried herbs withstand the heat on top better then fresh.
- 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 sometimes my homemade chicken broth.
How To Roast A Chicken In The Oven
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Prep the compound butter. In a small bowl, mash together the butter, garlic, fresh herbs, lemon zest, salt, and pepper.
- Season under the chicken skin. Pat the chicken dry with paper towels. Run your hands under the skin to separate it from the meat underneath. Spread some of the butter underneath the skin, then the rest in the chicken cavity. Make sure to get it under the skin of the legs and wings, too!
- Season over the skin. In a small bowl, whisk together the olive oil, paprika, salt, and pepper. Brush the oil mixture all 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 large Dutch 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. It’s ready when the internal temperature at the thickest part of the thigh or breast reaches 165 degrees F, but see my notes on roasting time to get the juiciest result.
- Let it rest. Tent the oven roasted chicken with foil, and let rest for about 10 minutes before carving. This leaves it a lot more juicy!
How Long To Roast A Chicken?
My rule of thumb for roasting a whole chicken is 16-20 minutes per pound. For example, a 5-pound chicken will take between 1 hour 20 minutes to 1 hour 40 minutes. I made a handy time chart for you below.
For the juiciest result, though, I always go by internal temperature. I use this probe thermometer, which beeps when ready, or you can use a regular meat thermometer like this. My priority is to not dry out the chicken breast, so I remove the chicken from the oven when it reaches 162-163 degrees F, then let it come above 165 while it rests.
| 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 |
My Roasting Tips & Tricks
- Make sure your butter is softened at room temperature. When I forget, my 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 softens it in just a few minutes!
- Try to avoid leaving any butter on top of the skin. It will burn easily there, so I place it under the skin only. The easiest way to do this is to place a dollop on a long spoon and stuff it underneath the skin, then push on top of the skin with your hand to slide it off the spoon and make it spread under the skin. You can use the same method with your hands as well, it’s just more messy.
- Can you roast chicken without a roasting pan and rack? While I recommend a roasting pan (I have this set, but used an older one for these pictures), you can still make my roast chicken recipe in a regular sheet pan or baking dish! Just line the bottom with chunks of onions (or other hearty vegetables, like carrots or butternut squash) and place the chicken on top. The veggies will act kind of like a rack.
- Pour broth in the pan, but not over the chicken. While the broth keeps the oven roasted chicken moist and juicy, it’ll wash off the seasonings if you pour it on the chicken!
- Tie the legs before roasting. This is called trussing a chicken. I use to skip this step, but it has made such a big difference since I started doing it. The roasted chicken cooks a lot more evenly this way.
- Tent the chicken with foil if it gets too dark. When I have a larger chicken, sometimes the skin turns golden brown before the inside is done. If this happens, I tent the top with aluminum foil to prevent burning, and continue roasting. Just don’t wrap it tightly, or it can prevent the skin from crisping up.
- If you have time, baste with the pan drippings every 30 minutes. I’ll be honest, I often skip this step, but the chicken does turn out more juicy when I do it.
- What to do with the chicken carcass? You can certainly toss it, but I recommend using it to make chicken bone broth!
- Want a gravy to go with your oven roasted chicken? Just simmer the pan drippings with cornstarch or your favorite substitute. I use tapioca flour, and am planning to post the recipe soon!
Oven Roasted Chicken (Foolproof Recipe)
This oven roasted chicken recipe is so juicy, crispy, and seasoned with garlic herb butter. It's my foolproof way to roast a whole chicken!
Remove Ads
Ingredients
Tap underlined ingredients to see the ones I use.
Chicken:
Compound Butter:
Outer Seasoning:
Instructions
Tap on the times in the instructions to start a kitchen timer.
-
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.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 6 ounces of chicken (without bones)
- Roasting time: Check out my roasting time chart above and notes on internal temperature to help you get the juiciest oven roasted chicken every time.
- Tips: Check out my recipe tips above for my shortcuts, tips, and tricks.
- Storage & meal prep: There’s nothing quite like a roasted whole chicken to make your weekly meal prep easy! You can carve it and keep in an airtight container in the refrigerator for up to 4-5 days. I use the leftovers to make chicken salad, easy chicken meal prep bowls, throw shredded chicken into healthy soups, and my all-time favorite, chicken bacon ranch casserole!
- Reheat: Warm up the 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.
📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
Add Your Notes Your Notes
Try More Of My Recipes
© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Oven Roasted Chicken
Serving Ideas
Oven roasted chicken goes with almost anything! Here are some of my favorite side dishes with it:
- Roasted Veggies – I roast vegetables alongside the chicken all the time, but the roasted chicken will take longer, so I add the pan of veggies in the last 25-30 minutes. You can do this with my roasted cauliflower, brussels sprouts with bacon or mixed root veggies.
- Starches – Lately I like to bake potatoes in the Instant Pot while I’m roasting chicken in the oven, or make rice for my kids. For lighter alternatives, try my cauliflower mashed potatoes, mashed sweet potatoes, or cauliflower rice.
- Salads – Make my colorful beet salad for fall or winter, fresh tomato cucumber salad for spring or summer, or simple arugula salad anytime of year.
More Roasted Chicken Recipes
I’ve roasted every cut of chicken there is, and they show up on my dinner rotation almost every week! Here are some ways to do it with other cuts:
14 Comments
Ken
1We basically used your recipe but used our own Italian herb mix in the butter with a bit of Olive oil and my own garlic grown in the back yard (here in S. Ontario) plus lemon zest and juice. “Flattened” the chicken too. Very crispy skin and juicy meat.
Patrice Wike
0This recipe was so simple, and the chicken came out absolutely delicious. I appreciate I used dried herbs in the butter. This worked well for me.
Wholesome Yum D
0I’m so glad to hear that, Patrice! Dried herbs in the butter are such a great shortcut. Love that it worked well for you and that the chicken turned out delicious!
Natalie
0This is so easy to make and saves a ton of money from the precooked chicken at the store!
Wholesome Yum D
0Natalie, I’m so glad you found it helpful! It’s such a simple way to save money and have something tasty on hand.
Sha
0We can’t get enough of this oven roasted chicken recipe! It’s bursting with flavors, tender and super juicy! The garlic herb butter is a winner!
Kristen
0The chicken turned out perfect, it had a crispy skin but was still tender on the inside.
Allyson Zea
0This is perfect for the holidays! Thank you for sharing this informative recipe!
Sue
0I use the drippings etc from the bottom tray for gravy.. (naughty but nice…)
jennifer
0I so much prefer your recipe to the store-made rotisserie chicken — it’s nice to have that ingredient control and it wasn’t nearly as hard to make as I thought. Thanks
Kate
0Loved this recipe! My chicken turned out so juicy and flavorful!
Jesse
0My first time making a whole roasted chicken and it did not disappoint. Crispy, flavorful, and incredibly tender – possibly the best one I’ve ever tasted!
Grace
0I tried your recipe and it came out so good, I love it! I really like the crispiness and juiciness combined with the nice flavors of the seasoning, so flavorful! This is one of my fav chicken recipes already 🙂
Hanna
0My son has always complained about my dry chicken….. I followed the recipe to a T and for the first time, I trussed a chicken! He did not believe me that I have roasted that chicken myself haha, thank you for all the instructions