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Easy Roast Chicken Recipe

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.


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


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


  • 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



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




Whole Roast Chicken on a serving plate.

Roast Chicken Recipe

Katerina | Diethood
Simple Roast Chicken flavored with garlic, butter and herbs, then oven roasted to a golden, crispy, and juicy perfection! 
5 from 36 votes
Servings : 4 to 5 people
Prep Time 10 mins
Cook Time 1 hr 15 mins
Resting Time 20 mins
Total Time 1 hr 40 mins


  • 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


  • Preheat oven to 450˚F.
  • Remove giblets from inside of the chicken's cavity.
  • Thoroughly dry the chicken with paper towels.
  • Place chicken, breast side UP, on a rack set over a shallow roasting pan or jelly roll pan.
  • Brush chicken with melted butter.
  • Sprinkle or rub minced garlic all over chicken.
  • In a small bowl combine salt, basil, thyme, and lemon pepper; rub onto the chicken.
  • Add some salt to the inside of the cavity and fill the cavity with lemon slices, rosemary, and garlic cloves.
  • Tie the legs together with kitchen twine, and tuck the wings under the body of the chicken.
  • Roast, uncovered, for 10 minutes.
  • 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.
  • Remove from oven and baste the chicken with the juices.
  • Let rest for about 15 to 20 minutes before cutting.


  • REDUCE points down to 5 by consuming chicken breast meat, only.


Calories: 443 kcal | Carbohydrates: 5 g | Protein: 31 g | Fat: 33 g | Saturated Fat: 12 g | Cholesterol: 145 mg | Sodium: 627 mg | Potassium: 367 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 490 IU | Vitamin C: 18.6 mg | Calcium: 43 mg | Iron: 2.1 mg | Net Carbs: 4 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner
Cuisine: American, American/Southern
Keyword: chicken dinner, how to roast chicken, keto dinner idea, keto friendly recipes, low carb chicken, roasted chicken recipe, whole chicken recipe
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83 comments on “Easy Roast Chicken Recipe”

  1. Avatar photo
    Deanette Russell

    I have an 8.3 pound chicken. How much more time would I need to allow for full cooking? Thank you!!

  2. 10/10 recommend! Wow! Flavor bomb. Put it over a deeper roasting pan and added parsnips, carrots and sliced onions on the bottom so they soaked up all the juices. Winner winner chicken dinner!!

      1. Avatar photo
        Cindy Mahoney Crawford

        Just made for Easter dinner. It was absolutely delicious! My family loved it! Thanks so much for the excellent recipe.

        1. Katerina - Diethood
          Katerina Petrovska

          That’s great to hear! I’m very happy everyone loved it! Thank you for chiming in! 🙂

  3. Me and my wife will have a dinner date tomorrow and this one will be an addition to our table. Thank you so much for sharing.

      1. Made a chicken roast for the first time ever and decided to use this recipe.. did not disappoint at all!😍 this is by far the best roast chicken I’ve ever had. So tender and juicy and full of flavour. Amazing

  4. Super yummy and juicy, I made this after I got over a nasty bout of a stomach bug, we didn’t even have any for left overs, which was such a same I was hoping to eat some for breakfast.

  5. Was looking gor a new recipe for baking a whole chicken and came across this five-star recipe. Am so glad I did as this was absolutely mouthwateringly delicious! This recipe deserves 10 stars. I had leftover herbs from a Rachel Ray recipe and I’m like this recipe is as good as her recipe. Move over Rachel!! Katerina is intown!

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