Oven Roasted Whole Chicken

Oven Roasted Whole Chicken is perhaps one of my favorite recipes, ever. There’s just something so homey about roasting a whole chicken and the aromas it fills your house with will have everyone’s mouth watering and asking “when’s dinner?”

Oven Roasted Whole Chicken with potatoes, lemon and herbs.

This roasted chicken recipe is incredibly easy to throw together and needs less than an hour in the oven (depending on the size of your chicken). I prefer to spatchcock the chicken to speed up the cooking time but also to guarantee even cooking. This way, the breast meat and thighs cook at the same time giving you evenly crisp and golden skin with no dry meat in sight.

Ingredients Needed

  • Whole chicken. I prefer using a 3lb/1.5kg free-range/organic chicken. This will mean something different, depending on where you are in the world. Try to get the very best chicken you can, preferably one that was treated well during its life. The difference in taste and texture can’t be compared.
  • Extra-virgin olive oil.
  • Fresh lemon juice.
  • Seasonings: I used garlic powder, smoked paprika, dried oregano, fresh thyme, salt and black pepper. I prefer using garlic powder over fresh garlic in the rub as fresh garlic burns quickly when cooked at this heat. Chicken is a great blank canvas for flavor so play around with your favorite seasonings. Herbs like sage, rosemary, parsley and marjoram are all delicious with chicken. Spices like coriander, cumin, garam masala, etc. will all be delicious.
  • Potatoes, lemons, onions and whole garlic. This is optional but makes a fantastic bed to roast the chicken on and there is NOTHING better than potatoes roasted in chicken fat.

How long to roast a whole chicken

Depending on the size of your chicken, you’ll need to bake it for 45 minutes to 1 hour at 350°F/180°C. I always crank up the heat to 430°F/220°C for the last 15 minutes to get the skin crisp and golden.

How to make oven roasted whole chicken

  1. Prepare the chicken: Spatchcock the chicken by cutting out the back bone and flattening the chicken’s breast bone. Pat dry with paper towel then loosen the skin from the meat carefully then rub the seasoning and oil over the chicken breasts and all over the skin. Remember to season the bottom of the chicken too.
  2. Roast: Thinly slice potatoes, onions and lemons and place in a large roasting pan/rimmed sheet pan. Drizzle with olive oil then season with salt and pepper. Place the chicken, breast-side up, on top of the vegetables then place in the oven to roast for 45 minutes to 1 hour. You’ll know the chicken is done when the juices run clear when cut between the thigh and breast. The meat will be juicy on the inside but opaque all the way to the bone. If you prefer using a meat thermometer, the chicken is cooked when it reaches 165°F/74°C but remember that it will continue cooking as it rests so pull it out of the oven when it reads 160°F/70°C.
  3. Rest: Remove from the oven and allow to rest for at least 10 minutes then carve and serve.
Oven Roasted Whole Chicken on potatoes, lemons and onions with fresh herbs.

Can I make this ahead?

Whole roasted chicken is a fantastic recipe to make ahead and keep in the fridge. I definitely love it most served straight after cooking but it makes delicious leftovers that are great to have in the fridge. We use it often for chicken salad and soup and I always make stock from the chicken carcass.

Serving suggestions

Serve this chicken with garlic butter rice, green beans and maple-glazed carrots for the most comforting meal. We also love it with brussels sprouts, crispy potatoes, air fryer asparagus, cauliflower cheese.

Roast Chicken Recipes

Oven Roasted Whole Chicken

Oven Roasted Whole Chicken

Oven roasted whole chicken cooked with potatoes, onions, lemon and garlic is a showstopper dinner recipe, and easy too!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Dinner
Keyword: Oven roasted whole chicken, roasted whole chicken, whole roasted chicken
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Author: Alida Ryder
Servings: 6

Ingredients

  • 3 lb / 1.5kg whole chicken
  • ¼ cup olive oil + more for the potatoes
  • 3 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp fresh thyme
  • 1 tbsp salt
  • 1 tsp pepper
  • 4 medium potatoes
  • 1 onion
  • 1 lemon
  • 2 garlic bulbs tops cut off

Instructions

  • Spatchcock the chicken by cutting out the back bone with a sharp knife or kitchen shears. Turn the chicken over so the breast meat is on top then, using your hand, flatten out the chicken's breast bone.
  • Combine the oil and seasonings together.
  • Pat dry with paper towel then loosen the skin from the meat carefully then rub the seasoning and oil over the chicken breasts and all over the skin. Remember to season the bottom of the chicken too.
  • Thinly slice potatoes, onions and lemons and place in a large roasting pan/rimmed sheet pan.
  • Drizzle with olive oil then season with salt and pepper.
  • Place the chicken, breast-side up, on top of the vegetables then place in the oven to roast for 45 minutes to 1 hour. 
  • Remove from the oven and allow to rest for at least 10 minutes then carve and serve.

Notes

  • You’ll know the chicken is done when the juices run clear when cut between the thigh and breast. The meat will be juicy on the inside but opaque all the way to the bone. If you prefer using a meat thermometer, the chicken is cooked when it reaches 165°F/74°C but remember that it will continue cooking as it rests so pull it out of the oven when it reads 160°F/70°C.

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