How Long to Cook Whole Chicken Recipe Perfect & Juicy– this step-by-step recipe always delivers perfect results! Tender meat with perfectly crispy skin and minimal effort. Easy, reliable, and juicy chicken everyone loves! Impress your family and guests with this simple roasted chicken recipe.

Side dishes for your oven-roasted chicken- glazed carrots and red potatoes.

Perfect Roast Chicken Recipe

This is a well-loved recipe for the perfect roast chicken! Whether it’s your first time roasting a whole bird or looking for a better recipe- you’ve come to the right place. This tried and tested method provides the best roast chicken recipe every single time.

My favorite part- it’s easy! Once you slather the chicken with a delicious herb and oil and butter rub (so much flavor!), sit back and wait for it to roast in the oven. It’s the best way to prepare Sunday dinner. No need to buy store-bought rotisserie chicken again.

Make Pastina Soup in Homemade Chicken Stock with leftover chicken. You can also try making a chicken version of these Tacos with the leftovers. Try these- Best Chicken Breast Recipe, Chicken Thighs with Creamy Sauce, and Baked Italian Chicken Thighs.

Simple Ingredients

This simple roast chicken recipe is made with simple and fresh ingredients.

• Whole Chicken: A whole chicken is the star of this recipe. It mixes white and dark meat, offering different flavors and textures. Roasting a whole chicken allows the meat to remain juicy and tender while the skin crisps up beautifully.
• Salt and Pepper: Salt and pepper are essential for seasoning the chicken both inside and outside.
• Butter is brushed over the chicken skin to add richness and moisture. It also contributes to achieving crisp and golden-brown skin during roasting.
• Olive oil is used alongside melted butter in the roasted chicken recipe to enhance flavor, retain moisture, and contribute to achieving a crispy golden-brown skin during roasting. The combination of both fats adds richness and a subtle fruity note, elevating the overall taste and texture of the dish.
• Fresh Thyme: Fresh thyme is an aromatic herb that infuses the chicken with a lovely earthy and slightly floral flavor. It’s added to the cavity of the chicken to release its essence as the bird roasts.
• Garlic Cloves: Garlic cloves, when roasted, become soft and sweet, imparting a subtle garlic flavor to the chicken. Placing peeled garlic cloves in the cavity adds depth to the overall taste.
• Celery Stalks: Celery adds moisture to the chicken as it roasts. It also contributes a mild, vegetal flavor that complements the other aromatics.
• Onion: Quartered onion is another aromatic that adds flavor and moisture to the chicken. As it roasts, the onion imparts the meat a sweet and savory essence.
• Lemon: Adding lemon adds a bright and tangy flavor to the chicken. Lemon quarters placed in the cavity infuse their citrusy notes, refreshingly contrasting the meat’s richness.

See the recipe card for quantities.

How to Roast a Whole Chicken Step-by-Step Photos

Resting: Remove the chicken from the oven once it reaches the desired temperature. Tent the chicken with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute (called carryover cooking), resulting in juicy and tender chicken meat.
Carving: Carve the chicken by removing the legs, wings, and breast meat. Use a sharp knife and cutting board. Serve with your favorite sides.

Variations

Here are some delicious variations for the next time you make this recipe:

• Herb Variations: Instead of using only thyme, you can experiment with different herbs and flavor profiles. Consider using rosemary, sage, or a combination of herbs like Herbes de Provence for a unique and aromatic twist.
• Citrus Infusion: Besides lemon, you can use other citrus fruits to infuse flavor into the chicken. Try using orange, lime, or even a combination of different citrus fruits to add a refreshing and tangy element.
• Spice Rub: Create a flavorful spice rub by mixing your favorite spices such as paprika, cumin, coriander, or smoked paprika. Rub the mixture all over the chicken before roasting for an extra kick of flavor.
• Glazing: During the last 20-30 minutes of roasting, you can brush the chicken with a glaze for added sweetness and caramelization. A glaze made from honey, maple syrup, soy sauce, and a touch of mustard can be a fantastic addition.
• Vegetable Bed: Instead of using a roasting rack, create a bed of chopped vegetables in the roasting pan before placing the chicken on top. This elevates the flavor and makes a delicious side dish as the vegetables roast in the chicken juices.
• Mediterranean Flavors: For a Mediterranean twist, stuff the chicken with garlic, onion, lemon slices, and fresh oregano. Drizzle the chicken with olive oil and sprinkle with a blend of Mediterranean spices like oregano, thyme, and rosemary.

How to Store Leftovers

To store leftover roasted chicken, ensure it has cooled to room temperature before refrigerating. Separate the meat from the bones, storing them in airtight containers or resealable bags.

In the refrigerator, you can keep shredded or diced chicken for up to 3-4 days. To extend storage, freeze the chicken in portion-sized containers or bags, ensuring to remove as much air as possible.

Frozen chicken is good for up to 2-3 months. When reheating, make sure the chicken reaches an internal temperature of 165°F.

You can also use the leftovers to make this Chicken Pot Pie Recipe!

How to Carve a Whole Roasted Chicken

Carving a roasted chicken is easier than it may seem. Follow these steps for the best way to carve a roasted chicken:

1. Rest the Chicken: Allow the roasted chicken to rest, covered with aluminum foil, for about 15 minutes. This allows the juices to redistribute and results in juicier meat.
2. Remove Legs and Thighs: Hold the chicken steady with a carving fork, and use a sharp carving knife to cut through the skin between the leg and the breast. Pull the leg away from the body to expose the joint, then cut through the joint to detach the leg and thigh from the body. Repeat for the other side.
3. Separate the Drumstick and Thigh: Bend the leg at the joint to expose the joint between the drumstick and thigh. Cut through this joint to separate the drumstick from the thigh. Repeat for the other leg.
4. Slice the Breast Meat: Locate the breastbone in the center of the chicken. Insert the knife along one side of the breastbone, parallel to the bone, and cut through the meat until you reach the rib cage. Gently slice downward to release a portion of the breast meat in one piece. Repeat on the other side of the breastbone.
5. Serve: Arrange the sliced breast meat, drumsticks, and thighs on a serving platter. You can also serve any remaining pieces of meat, such as wings, if desired.

Remember to carve with smooth, confident strokes, and use a sharp carving knife for clean cuts. The goal is to produce neat slices while preserving the juiciness of the meat.

FAQs

More Recipes

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What to Serve with Whole-Roasted Chicken Recipe

These are my favorite dishes to serve with Simple Roasted Chicken Recipe:

You will also love the Fall Harvest Salad with Apples, Butternut Squash Casserole, Roasted Hasselback Sweet Potatoes, and Green Bean Casserole.

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