How to Roast a Whole Chicken
A step-by-step recipe for a whole roasted chicken with tender, juicy meat, and crispy skin that's full of flavor every time.
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Equipment
- Cutting Board
- Knife
- Baking Pan
Ingredients
- 1 4-6 lbs. whole chicken
- 1 large onion
- 3 cloves garlic
- 2 tbsp butter melted
- 1 ½ tsp salt divided
- ½ tsp black pepper
Instructions
- Preheat oven to 425 degrees.
- Remove the giblets and the neck from the chicken. (Set aside to be used later in bone broth) Rinse the chicken and the inside of the cavity with water and pat dry with paper towels.
- Peel the onion and cut it into quarters. Peel garlic cloves. Cut the lemon in half.
- Season the cavity of the chicken with 1 tsp of salt and ½ tsp of black pepper. Add the quartered onion, garlic cloves, lemon halves, and sprigs of thyme.
- Melt 2 tablespoons of butter in a small pan on the stove over medium heat. Brush melted butter all over the outside of the chicken. Season with ½ tsp of salt over the melted butter.
- Place the seasoned chicken in a roasting pan or deep dish pan that is deep enough to catch the juices as the chicken bakes.
- Bake at 425 degrees for 1 hour and 30 minutes, or until the internal temperature reaches 165 degrees when checked in the thigh and the breast. If the chicken is smaller, check after 60 minutes. If the chicken is larger, it may take longer than the 1 hour 30 minutes. If the skin is browning too quickly, tent the chicken with aluminum foil.
- When the internal temperature is 165 degrees and the juices run clear, the chicken is done and can be removed from the oven. Allow the chicken to rest for 10 minutes before carving.
Notes
-
- Let the chicken come to room temperature before baking. Remove the chicken from the fridge an hour before you plan to bake it. Cooking meat that is at room temperature not only helps to ensure even cooking, but also aids in better flavor and a juicier end product.
- Drying the skin with a paper towels will make it easier to brush the butter on the outside of the chicken. If the skin is wet, the butter will just glide over and not adhere to the skin.
- After the chicken is done roasting, don't throw away the drippings. Instead, deglaze the bottom of the pan with chicken broth or white wine to capture all of the flavor of the pan drippings and make into a gravy. Thicken with flour and water, or use sourdough discard.
- The best way to know when the chicken is done is to take the temperature in both the thickest part of the breast and the thigh. When it reaches 165 degrees, and the skin is golden brown, it is done.
How long to Roast a Chicken?
How long to roast a chicken will largely depend on the size of the chicken. Larger chickens will take longer, and smaller chickens will be done sooner than the recommended time. Be sure to plan accordingly.Should I Roast Chicken Covered or Uncovered?
For crispy skin, be sure to leave the chicken uncovered while it roasts. If the top is browning too much before the chicken is done, tent a piece of aluminum foil on top while it finishes roasting.Nutrition
Calories: 46.5kcalCarbohydrates: 2.9gProtein: 0.5gFat: 3.8gSaturated Fat: 2.4gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10.2mgSodium: 612.8mgPotassium: 46.3mgFiber: 0.5gSugar: 1.1gVitamin A: 118.4IUVitamin C: 2.3mgCalcium: 10.7mgIron: 0.1mg
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