Go Back
A whole roasted chicken, golden brown with crispy skin, presented on a platter.

Proven way to grow the perfect Roasted Chicken

This recipe guides you through the steps to roast a whole chicken perfectly, resulting in juicy meat and crispy skin every time. It is a straightforward yet effective method for achieving a delicious roasted chicken.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3-4 pounds whole chicken
  • 4 tablespoons unsalted butter, softened
  • 1 tablespoon fresh rosemary, chopped
  • 1 tablespoon fresh thyme, chopped
  • 3 cloves garlic, minced
  • 1 lemon, halved
  • 1 onion, quartered
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper
  • 0.5 cup chicken broth

Equipment

  • Roasting pan
  • Meat thermometer
  • Small bowl

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and ensure the oven rack is in the middle position.
  2. Remove the chicken from its packaging, pat it dry thoroughly with paper towels, and remove any giblets from the cavity.
  3. In a small bowl, combine the softened butter with chopped rosemary, thyme, minced garlic, salt, and pepper to create a flavorful herb butter.
Roasting the Chicken
  1. Carefully loosen the skin over the chicken breasts and thighs, then spread the herb butter evenly under the skin and all over the chicken’s exterior.
  2. Place the lemon halves and onion quarters inside the chicken cavity for added flavor.
  3. Place the chicken in a roasting pan, pour the chicken broth into the bottom of the pan, and roast for 20-25 minutes until the skin is golden.
  4. Reduce the oven temperature to 375°F (190°C) and continue roasting for another 60-70 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
  5. Once cooked, remove the chicken from the oven, tent it with foil, and let it rest for 10-15 minutes before carving to allow the juices to redistribute.

Notes

For extra crispy skin, pat the chicken very dry and consider air-drying it in the refrigerator for a few hours before roasting. Basting the chicken during roasting is not necessary, as the herb butter under the skin will keep it moist and flavorful.