Diethood » Recipes » Dinner Recipes » Roasted Chicken Recipe

Roasted Chicken Recipe

This recipe for Roasted Chicken takes a classic dish and infuses it with creamy decadence. The bird is rubbed with a mixture of cream cheese, garlic, and rosemary, creating a moist, flavorful centerpiece for any meal.

Roasted Chicken Recipe

Imagine a roast chicken, stuffed with cream cheese and bursting with delectable flavors – now add a crispy skin and moist, juicy meat to that mental image. Doesn’t that sound simply irresistible? Let’s make it even better. What if I told you that this divine dish is incredibly easy to whip up? Now we’re talking!

Our special roast chicken comes loaded with the rustic, aromatic goodness of garlic and rosemary. Paired with creamy cheese and garden-fresh veggies, it’s a feast of unbeatable savors. Trust me, once you’ve had a taste, you’ll agree – it outshines any rotisserie chicken you’ve ever had!

Ingredients You Will Need

Some basic ingredients to make an unforgettable whole roast chicken.

  • Butter: for the baking dish
  • 1 whole chicken: approximately 4 pounds, cleaned and dried
  • cream cheese: softened
  • fresh rosemary leaves
  • garlic
  • salt & freshly ground black pepper
  • lemon
  • olive oil
  • vegetables: red potatoes, carrots, onions, & garlic
Using a wooden spoon and separating the skin of a whole raw chicken.

How To Roast Whole Chicken

  • Heat your oven to 375°F and grease a large baking dish.
  • Pat dry the chicken with paper towels.
  • Carefully rub cream cheese, rosemary, garlic, and pepper mixture under the chicken’s skin and add lemon slices inside the cavity.
  • Mix veggies with salt, pepper, and oil, and place in the dish with the chicken over the vegetables. Season the chicken, add oil, and bake for an hour.
  • Flip the chicken, bake for another 20-30 minutes.
  • Rest for 15 minutes, then serve over veggies with pan juices.

How Long To Roast A Whole Chicken

  • The cooking time really depends on how big your chicken is. For instance, a 4-pound bird, like the one I used, requires roughly about 80 minutes in the oven, followed by a crucial 10 to 15-minute rest period. This allows all those wonderful juices to settle in, making each slice even more flavorful.

Tips For The Best Roasted Chicken

  • To get a perfectly cooked chicken, it’s best to bring it out of the refrigerator about 15 minutes before starting your prep. Room temperature chicken ensures the chicken cooks evenly.
  • If you’re after crispy skin, pat down both the exterior and interior of the chicken with a paper towel. It’s a game-changer, trust me.
  • When it comes to flavor, salt is a chicken’s best friend. So don’t hold back! Season the bird both inside and out to bring out the best taste. Season liberally, but avoid making it too salty.
  • Finally, patience is the key to the perfect roast chicken. Let the chicken take a break before you start carving it. Allowing the chicken to rest helps the juices spread evenly throughout the bird.
Whole roasted chicken in a baking dish with vegetables.


Should you roast a whole chicken covered or uncovered?

Uncovered. This ensures a nice, crisp skin.

Why do I have to flip the chicken?

You don’t have to, but this little trick allows for even roasting and browning.

How do I store leftovers?

After roasting, allow the chicken to cool completely at room temperature. Separate the meat from the bones and discard the bones. Store leftovers in airtight containers in the refrigerator for up to 4 days. You can also freeze leftovers for up to 4 months.

Roasted Chicken in a baking dish.

IF you have like 15 minutes to prep, make this today. Seriously. It takes 15 minutes to get it ready and about 1.5 hours to cook it. Easy Peasy!

What To Serve With Roasted Chicken

More Whole Roasted Chicken Recipes


Roast Chicken Stuffed with Garlic and Rosemary Cream Cheese | | Easy recipe for Roast Chicken stuffed with a delicious mixture of cream cheese, rosemary and garlic.

Roasted Chicken Recipe

Katerina | Diethood
Easy recipe for Roasted Chicken rubbed with a delicious mixture of cream cheese, rosemary, and garlic.
5 from 19 votes
Servings : 6
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours


  • butter for baking dish
  • 4 pound whole chicken, dried with paper towels
  • 4 ounces cream cheese, softened
  • 1 tablespoon fresh rosemary leaves, you can also use 1 teaspoon dried rosemary leaves
  • 2 cloves garlic, finely chopped
  • freshly ground black pepper to taste
  • 1 whole lemon, quartered
  • ½ teaspoon salt
  • olive oil
  • 3 pounds small red potatoes, quartered
  • 3 large carrots, cut into 2-inch chunks
  • 1 large white onion, quartered
  • 2 cloves garlic, minced
  • salt and fresh ground black pepper, to taste
  • 1 tablespoon olive oil


  • Preheat oven to 375˚F.
  • Using paper towels, pat dry the whole chicken, inside and out.
  • Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set the chicken aside.
  • In a small mixing bowl, combine softened cream cheese, rosemary, chopped garlic, and pepper; mix until creamy and combined.
  • Using your fingers or a spoon, spread the cream cheese mixture under the skin, around the entire bird, out to the thighs and legs. I find it easier to spoon a large chunk of the cream cheese under the skin; then I use my fingers to spread it around by rubbing the chicken on top.
  • Place slices of lemon inside the cavity and set aside.
  • Butter a large baking dish with one tablespoon butter.
  • Place potatoes, carrots, onions, and garlic in the baking dish; toss with salt, pepper, and olive oil.
  • Place the whole chicken on top of the veggies, breast-side up.
  • Sprinkle salt over the chicken and drizzle with a little bit of olive oil.
  • Place in oven and roast for 1 hour.
  • Remove from oven and carefully flip the entire bird.
  • Bake for 20 to 30 minutes more, or until lightly browned and cooked through. Chicken is cooked through when its internal temperature registers at 165˚F.
  • Remove from oven and transfer to a cutting board or plate; let stand 10 to 15 minutes.
  • Transfer veggies and chicken to a large serving dish; spoon juices over the chicken and serve.


  • You can use a wooden spoon handle to ease skin separation.
  • You can use different herbs, such as thyme or sage.
  • You can swap veggies to suit your preference.
  • Before prepping, allow the chicken to sit on the counter for about 15 minutes to ensure even cooking.
  • For that irresistible crisp skin, dry the chicken inside and out with a paper towel.
  • Amp up the flavor by salting the chicken on all sides.
  • Rest the bird before carving for a juicy finish.


Calories: 586 kcal | Carbohydrates: 44 g | Protein: 33 g | Fat: 31 g | Saturated Fat: 11 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 12 g | Trans Fat: 0.1 g | Cholesterol: 128 mg | Sodium: 422 mg | Potassium: 1493 mg | Fiber: 5 g | Sugar: 6 g | Vitamin A: 6498 IU | Vitamin C: 27 mg | Calcium: 79 mg | Iron: 3 mg | Net Carbs: 39 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
Keyword: oven roasted chicken, roast chicken, roast chicken recipe, roasted chicken, roasted chicken recipe
Did you make this recipe?Leave a Rating!


Ask a Question or Rate this Recipe

Your email address will not be published. Required fields are marked *

Recipe Rating:

11 comments on “Roasted Chicken Recipe”

  1. Hi Katerina! When you say to flip the entire bird, what side does it initially go into the baking dish? Breast side up or down?

    1. Hi!
      That should be the breast-side up for the first hour and then another 20 to 30 minutes on the other side.

  2. Avatar photo
    Erin @ The Spiffy Cookie

    I’ve never roasted my own chicken but this sounds like the best way to do it! I love cream cheese.

  3. Avatar photo
    Matt Robinson

    Loving the flavors and can’t believe how easy this is to make. And thanks for putting those songs in my head!

  4. Avatar photo
    Valerie | From Valerie's Kitchen

    You’re right – the cream cheese idea was brilliant. What a gorgeous bird!

  5. Avatar photo
    Sandra | Sandra's Easy Cooking

    One word…DROOL! Happy Sunday babe..I am coming right over!:D Awesome pictures Kate!

  6. Avatar photo
    Anna @ Crunchy Creamy Sweet

    So many flavors going on here with this chicken! Roast chicken is my favorite! Pinned!

Scroll to Top