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

A beautifully roasted whole chicken with golden-brown, herb-crusted skin resting on a white plate.
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You want a whole chicken that is juicy inside with shatteringly crispy skin every time. This easy oven roasted whole chicken recipe translates professional techniques into simple steps for your home kitchen. This is your go-to for a perfect family dinner.

Ingredients

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

Instructions

  1. Take the whole chicken out of the refrigerator 1 hour before cooking. Preheat your oven to 425°F (220°C). Remove any giblets from the cavity. Pat the entire chicken dry, inside and out, using paper towels. This step is key for crispy skin.
  2. In a small bowl, mix the softened butter, chopped rosemary, thyme, minced garlic, salt, and pepper until combined. This is your herb butter.
  3. Gently separate the skin from the breast meat using your fingers, being careful not to tear the skin. Rub about two-thirds of the herb butter directly onto the breast meat under the skin. Rub the remaining butter all over the outside of the chicken skin.
  4. Stuff the cavity with the lemon halves and onion quarters. This adds moisture and flavor from the inside.
  5. Place the whole chicken breast-side up in a roasting pan or a large cast-iron skillet.
  6. Roast at 425°F (220°C) for 15 minutes to start crisping the skin.
  7. Reduce the oven temperature to 375°F (190°C). Continue roasting for about 60 to 75 minutes more, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C). Baste the chicken with pan juices halfway through the lower temperature roasting if desired.
  8. Remove the whole roast chicken from the oven. Let it rest uncovered on a cutting board for at least 15 minutes before carving. Resting keeps the meat juicy.

Notes

  • For extra crispy skin, you can place the chicken on a wire rack set inside the roasting pan. This allows air to circulate all around the bird.
  • If your chicken browns too quickly, loosely tent it with aluminum foil during the last 30 minutes of cooking.
  • Use the pan drippings to make a simple gravy for your whole chicken dinner.

Nutrition

Find it online: https://kitchenslang.com/easy-whole-chicken-recipe-juicy-crispy-skin/