Easy Roast Chicken Recipe

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Roast Chicken Recipe – Simple Roast Chicken flavored with garlic, butter and herbs, then oven roasted to a golden, crispy, and juicy perfection! EASY, simple to make and flavorful, this is the BEST roast chicken, and it’s perfect for weekend or weeknight dinners.

Whole Roast Chicken on a serving plate.

ROAST CHICKEN

Succulent roast chicken recipe smothered with butter, garlic, and herbs is for anyone who wants to know how to roast a whole chicken with just a handful of ingredients. Roast Chicken is a complete meal that requires minimal prep work with fantastic textures and flavors. 

Prepare your side dish of choice and you got yourself DINNER. You can also shred the chicken and use it throughout the week for salads, soups, and sandwiches. 

Raw Whole Chicken

HOW TO ROAST A WHOLE CHICKEN

Oven Baked Chicken Breasts are great for an everyday meal, but a whole baked chicken is a nourishing and comfort-food classic that you just can’t ignore. 😍 

  • FIRST, grab yourself a 3 to 3.5 pound bird and remove the giblets inside the chicken’s cavity. Then, grab some paper towels and dry off the skin. Dry skin results in crispier baked skin.
  • Next, place chicken, breast side UP, on a rack set over a shallow roasting pan or jelly roll pan. Most of the time, I use this  ➡️  jelly roll pan and rack
  • Brush the chicken with melted butter and rub garlic all over the chicken.
  • In a small bowl mix together salt, lemon pepper, dried basil, and dried thyme. Take this seasoning mix and rub it onto the chicken. 
  • Add salt inside the cavity, too, and put some garlic cloves in there, as well as half of a lemon and fresh rosemary sprigs, or any other fresh herbs that you have on hand. Don’t crowd the cavity with too many things because that can result in uneven cooking.
  • Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken. Then, roast, uncovered.

Whole Roast Chicken

HOW LONG TO ROAST A CHICKEN

  • It will take anywhere from one hour to one-hour-and-a-half for the chicken to cook. Chicken is done when its skin is golden, juices run clear, and when internal temperature reaches 165˚F. To check for doneness, please use an Instant Read Thermometer.
  • When chicken is done, remove from oven, baste the chicken with the juices, and let rest for about 15 to 20 minutes before cutting.

Sliced Roast Chicken

WHAT TO SERVE WITH CHICKEN

HOW TO STORE LEFTOVER WHOLE CHICKEN

  • Carve out all the meat and let completely cool.
  • Store in an airtight container and keep in the fridge for 4 days.

MORE ROASTED CHICKEN RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

5 from 11 votes
Whole Roast Chicken on a serving plate.
Roast Chicken Recipe
Prep Time
10 mins
Cook Time
1 hr 15 mins
Resting Time
20 mins
Total Time
1 hr 40 mins
 

Simple Roast Chicken flavored with garlic, butter and herbs, then oven roasted to a golden, crispy, and juicy perfection! 

Course: Dinner
Cuisine: American, American/Southern
Servings: 4 to 5 people
Calories: 443 kcal
Ingredients
  • 3 to 3-1/2 pound whole broiler-fryer chicken
  • 3 tablespoons butter, melted
  • 3 cloves garlic, minced
  • 3/4 teaspoon salt, or to taste
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon lemon pepper seasoning, or you can also use fresh ground black pepper
  • 1 lemon, quartered
  • 3 fresh rosemary sprigs
  • 4 cloves garlic, peeled
Instructions
  1. Preheat oven to 450˚F.
  2. Remove giblets from inside of the chicken's cavity.
  3. Thoroughly dry the chicken with paper towels.
  4. Place chicken, breast side UP, on a rack set over a shallow roasting pan or jelly roll pan.
  5. Brush chicken with melted butter.
  6. Sprinkle or rub minced garlic all over chicken.
  7. In a small bowl combine salt, basil, thyme, and lemon pepper; rub onto the chicken.
  8. Add some salt to the inside of the cavity and fill the cavity with lemon slices, rosemary, and garlic cloves.
  9. Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken.
  10. Roast, uncovered, for 10 minutes.
  11. Reduce oven temperature to 350˚F and continue to cook until done; about 1 more hour and 10 minutes, or until internal temperature of chicken reaches 165˚F.
  12. Remove from oven and baste the chicken with the juices.
  13. Let rest for about 15 to 20 minutes before cutting.
Recipe Notes

WW FREESTYLE POINTS: 12

  • REDUCE points down to 5 by consuming chicken breast meat, only.
Nutrition Facts
Roast Chicken Recipe
Amount Per Serving
Calories 443 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 12g60%
Cholesterol 145mg48%
Sodium 627mg26%
Potassium 367mg10%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 31g62%
Vitamin A 490IU10%
Vitamin C 18.6mg23%
Calcium 43mg4%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

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13 Responses
  1. Jacquelyn Hastert

    I love how much flavor is packed into this roasted chicken! It’s also so easy that this would work any night of the week.

  2. Jacque Hooper

    Love how easy this was to make and it lasted a few days too! Great recipe for busy weeknights and delicious too!

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Katerina
I'm a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!
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