My family favorite recipe for oven roasted chicken makes a crispy, buttery golden juicy dinner!
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Oven Roasted Chicken you are sure to love!
Ever wonder how to achieve that amazing balance of crispy skin and juicy chicken without drying out the meat? The perfect oven roasted chicken is actually easier than you think.
The trick is to roast whole chicken in a skillet! My simple technique locks in all the moisture while making the skin irresistibly crispy. I just season it with olive oil, salt, pepper, and some dried herbs, and let the oven do the work!
This dish has quickly become one of my regulars since I can prep it in 10 minutes and spend the cooking time playing with my 2 kids.
I even use leftovers for chicken wraps, chicken spaghetti, and a really easy chicken pot pie.
I usually pair it with green beans and bacon or these delicious twice baked mashed potatoes. And, if you love cooking a whole chicken, you’ll love this air fryer version!
Roasted Whole Chicken ingredients
- Whole chicken — raw
- Olive oil
- Lemon
- Shallot
- Dried thyme
- Salt and pepper
Roasted Chicken Seasoning
I’ve played around with seasoning chicken for years and find that a mix of dried thyme, salt, and black pepper, with a generous rub of extra-virgin olive oil works best. These simple ingredients really highlight the roasted whole chicken’s natural flavor!
Fresh lemon and shallot tucked inside the chicken also infuse it with subtle yet distinct flavors as it roasts.
How to Roast Whole Chicken
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Remove the chicken from the fridge 20-30 minutes before roasting.
STEP TWO: Place an empty10-inch skillet in the middle rack of the oven and preheat the oven to 500 degrees F.
STEP THREE: Remove any giblets from the chicken cavity and discard them. Pat the chicken dry using a paper towel, including the inside cavity.
STEP FOUR: Fill the cavity with the cut shallots and lemon then tie the legs together using kitchen twine or string.
STEP FIVE: Rub olive oil over the skin of the chicken and sprinkle the chicken with thyme, salt, and pepper.
STEP SIX: Once the oven has reached the appropriate temperature, carefully remove the skillet from the oven and place the chicken breast side up in the hot cast iron skillet.
STEP SEVEN: Return the skillet to the oven and roast the chicken for 15 minutes.
STEP EIGHT: Reduce the heat to 350 degrees F and continue to roast the chicken until it reaches an internal temperature of 160 degrees F, about 45-50 minutes.
STEP NINE: Let the chicken rest for 5 minutes before transferring to a cutting board to carve.
Roast Chicken Internal Temperature
Your chicken is perfectly cooked when the internal temperature reaches 160 degrees F to 165 degrees F. Keep in mind that the temperature will keep rising a few degrees when you take it out of the oven.
I recommend using an Instant Read thermometer, or better yet an alarm thermometer, to ensure your chicken is fully cooked, juicy, and safe to eat.
How to serve an Oven Roasted Whole Chicken
I like to serve some veggies to round out my meal. You can’t go wrong with this easy broccoli casserole or mashed potatoes!
Craving something a little cozier? Creamy mac and cheese, funeral potatoes, or coleslaw would all hit the spot!
How to store this Roasted Whole Chicken Recipe
Let your oven roasted whole chicken fully cool to room temperature before storing it in an airtight container. You can slice up the bird or store it whole, whatever’s easiest!
The chicken will stay fresh in the refrigerator for up to 4 days.
Whole Roasted Chicken Recipe FAQs
What is the difference between roasting and baking a chicken in oven?
Roasting is when you cook the chicken uncovered at a higher heat for a crispy exterior.
Baking, on the other hand, means you cook the food covered and often at a lower temperature. This method focuses more on cooking the meat than on crisping the skin.
Is it better to roast a chicken covered or uncovered?
For this roasted whole chicken recipe, it’s best to roast the chicken uncovered. This allows the heat to circulate evenly, crisping up the skin beautifully.
How do you keep chicken moist when roasting?
The key to keeping the chicken moist is to not overcook it. You don’t want the internal temperature to go past 165 degrees F, which is why I love using my alarm thermometer for this recipe.
You also want to let the chicken rest before carving, so it doesn’t lose all its juices.
Oven Roasted Whole Chicken
Ingredients
- 1 whole chicken 3 to 6 pounds (I used a 6.5 lb chicken)
- 4 tablespoons extra-virgin olive oil
- 1 lemon quartered
- 1 shallot quartered
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Remove the chicken from the fridge 20 to 30 minutes before roasting.
- Place a 10.25-inch skillet in the middle rack of the oven and preheat the oven to 500 degrees F.
- Remove any giblets from the chicken cavity and discard them then pat the chicken dry with a paper towel. Make sure to dry the inside cavity as well.
- Fill the cavity with the cut shallots and lemons.If your chicken is on the smaller side, you may only be able to fit in 2 or 3 lemon quarters.
- Tie the legs together using kitchen twine or string.
- Rub olive oil over the skin of the chicken then sprinkle the chicken with thyme, salt, and pepper.
- Once the oven has reached the appropriate temperature, carefully remove the skillet from the oven and place the chicken (breast side up) in the hot cast iron skillet.
- Return the skillet to the oven and roast the chicken for 15 minutes.
- Reduce the heat to 350 degrees F and continue to roast the chicken until it reaches an internal temperature of 160 degrees F to 165 degrees F (approximately 45-50 minutes for a 6 ½ lb chicken).
- Let the chicken rest for 5 minutes before transferring to a cutting board to carve.
