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The Best Oven Roasted Whole Chicken for Juicy Meat and Crispy Skin

A perfectly roasted whole chicken, cut open to show juicy white meat, resting on a white plate.
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Create a centerpiece meal with this simple, foolproof recipe for oven roasted whole chicken. You will achieve incredibly juicy meat and perfectly golden, crispy skin every time you bake this classic dish.

Ingredients

Scale
  • 1 whole chicken (about 4–5 lbs)
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon fresh thyme leaves
  • 1 tablespoon fresh rosemary, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 lemon, halved
  • 1 small onion, quartered

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Remove the whole chicken from its packaging and remove any giblets from the cavity. Pat the entire surface of the chicken very dry with paper towels. This step is key for crispy skin.
  2. In a small bowl, combine the softened butter, fresh thyme, chopped rosemary, minced garlic, salt, and pepper. Mix until you have a fragrant herb butter.
  3. Gently loosen the skin over the chicken breasts and thighs. Rub about half of the herb butter mixture directly onto the meat under the skin. Rub the remaining herb butter all over the outside of the chicken skin.
  4. Place the lemon halves and onion quarters inside the chicken cavity.
  5. Place the whole chicken breast-side up in a roasting pan or a large oven-safe skillet.
  6. Roast the chicken at 425 degrees Fahrenheit for 15 minutes to start crisping the skin.
  7. Reduce the oven temperature to 375 degrees Fahrenheit. Continue roasting for approximately 60 to 75 minutes more, or until a meat thermometer inserted into the thickest part of the thigh registers 165 degrees Fahrenheit.
  8. Remove the chicken from the oven. Let it rest on a cutting board, tented loosely with foil, for at least 15 minutes before carving. This resting period keeps the meat juicy.
  9. Carve the juicy whole chicken and serve immediately for your family dinner or Sunday roast.

Notes

  • For extra crispy skin, you can place the chicken uncovered in the refrigerator overnight after rubbing it with the herb butter.
  • If the skin begins to brown too quickly, loosely tent the chicken with aluminum foil during the lower temperature roasting phase.
  • Use the pan drippings to make a simple gravy to serve alongside your roast chicken.

Nutrition

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