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Golden-brown whole roasted chicken recipe served on a plate, garnished with fresh parsley and cherry tomatoes, with a lemon slice and books in the background for a cozy dining setup.

The Best Whole Roasted Chicken Recipe

5 from 1 vote
A succulent whole roasted chicken, herb-infused and butter-massaged, featuring crispy skin and juicy meat, roasted to golden perfection with fresh thyme, rosemary, and aromatic vegetables.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 6 people
Course: dinner
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 whole chicken 4-5 lbs
  • 3 tablespoon unsalted butter softened
  • 2 tablespoon olive oil
  • 2 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1 lemon
  • 1 head garlic
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2 onions chopped
  • 2 carrots chopped
  • 2 celery stalks chopped
  • 1 cup chicken broth

Equipment

  • Roasting pan with rack
  • Meat thermometer
  • Kitchen twine
  • Sharp chef's knife
  • Cutting board
  • Paper Towels

Method
 

  1. Remove chicken from fridge 1 hour before cooking
  2. Preheat oven to 425°F
  3. Pat chicken dry, remove giblets
  4. Mix butter with salt and pepper
  5. Massage butter under skin
  6. Season exterior with oil, salt, pepper
  7. Stuff cavity with lemon, garlic, herbs
  8. Truss chicken, place on rack over vegetables
  9. Roast, basting every 30 minutes
  10. Cook until internal temp reaches 165°F
  11. Rest 15-20 minutes before carving

Nutrition

Calories: 400kcalCarbohydrates: 1gProtein: 35gFat: 22gSaturated Fat: 6gCholesterol: 120mgSodium: 600mg

Notes

 
  • Prefer fresh, organic whole chicken
  • Look for plump, firm bird with no discoloration 
  • Free-range chickens often have better flavor
  • Refrigerate raw chicken immediately
  • Use within 1-2 days of purchase
  • Prepare butter mixture night before
 

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