Whole Roasted Chicken Recipe

I love a recipe that combines simplicity and bold flavors. My Best Oven Baked Whole Chicken features a whole chicken lathered in olive oil and kosher salt with a hint of black pepper, brightened with lemon halves, garlic, rosemary, and thyme. This dish offers an irresistible appeal that will pique your interest.

I love making this whole roasted chicken recipe because it comes off the best when I want a stellar meal without a ton of fuss. Last fall I tried it on a busy evening and it turned out amazing.

I started with a whole chicken weighing about 3-4 lbs; I rubbed it generously with 2-3 tablespoons of olive oil, 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper. I then squeezed a halved lemon all over it and added 4 crushed garlic cloves along with a couple of sprigs each of fresh rosemary and thyme.

This easy oven roasted chicken is a must try if you want a recipe that stands among the best oven baked whole chicken dishes that I have tried. It’s a perfect blend of flavor and simplicity that keeps me coming back for more.

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Why I Like this Recipe

I really like this recipe because it’s simple enough even when i’m not feeling super confident in the kitchen. There’s something about how the olive oil and spices make the chicken get really crispy on the outside while staying juicy inside. I also love that all the herbs, lemon, and garlic mix together to give it a kick of flavor that is just amazing. And honestly, it’s really budget friendly so i can make a hearty meal without spending too much. Lastly, the whole process of prepping and roasting makes me feel like i’ve created something special, even when i’m having an off day.

Ingredients

• The whole chicken supplies high protein and essential nutrients for a hearty meal.
• Olive oil is healthy, adds a rich flavour, and helps crisp the skin well.
• Kosher salt boosts taste and draws out the chicken’s natural juices.
• Black pepper brings a bit of spicy heat to balance the savory notes.
• Lemon contributes a tangy, slightly sour zest to brighten the dish.
• Garlic offers an earthy kick and is known for its beneficial antioxidants.
• Rosemary gives an aromatic, herbal feel that deepens the overall flavor.
• Thyme provides a soft herbal touch that nicely rounds out the taste.

Ingredient Quantities

• 1 whole chicken (about 3-4 lbs)
• 2-3 tablespoons olive oil
• 1 tablespoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1 lemon, halved
• 4 garlic cloves, crushed
• 2-3 sprigs fresh rosemary
• 2-3 sprigs fresh thyme

How to Make this

1. Preheat your oven to 425°F and make sure the rack is in the center of the oven.

2. Remove any giblets from the chicken and pat it dry with paper towels so the skin gets nice and crispy.

3. Rub the whole chicken with 2-3 tablespoons of olive oil, making sure to cover both the outside and inside cavity.

4. Sprinkle 1 tablespoon of kosher salt and 1 teaspoon of freshly ground black pepper all over the chicken.

5. Take the halved lemon and place both halves into the cavity along with the 4 crushed garlic cloves.

6. Stuff the cavity with the 2-3 sprigs of fresh rosemary and the 2-3 sprigs of fresh thyme.

7. If you can, tie the legs together with kitchen twine so the chicken cooks evenly and looks pretty on your plate.

8. Put the chicken in a roasting pan and then pop it in the oven.

9. Roast for about 1 1/2 hours, or until the juices run clear when you poke the thigh with a fork; if you have a meat thermometer, check that it reads 165°F in the thickest part.

10. Let it rest for about 10 minutes before carving so those tasty juices stay in the meat when you serve it up. Enjoy your meal!

Equipment Needed

1. Oven with center rack
2. Roasting pan
3. Paper towels
4. Kitchen twine
5. Fork for testing doneness
6. Meat thermometer
7. Carving knife

Some folks might also grab a cutting board or a knife for prepping the lemon and garlic, but this is really the core list you need to nail the recipe.

FAQ

Whole Roasted Chicken Recipe Substitutions and Variations

• Olive oil substitute: try using vegetable oil or even melted butter, it gives a different but tasty flavor
• Kosher salt alternative: if you don’t have it, you can use table salt but use a little less since it’s more concentrated
• Lemon swap: use lime juice or even a splash of apple cider vinegar to mimic that tang, although it might be slightly different
• Garlic option: if you’re out of fresh garlic, you can add a pinch of garlic powder for every clove
• Fresh herbs alternative: dried rosemary and thyme can be used instead, just remember to reduce the amount since dried herbs are stronger

Pro Tips

1. Try letting the chicken sit uncovered in the fridge for a few hours before you cook it this helps dry out the skin wich then makes it extra crispy when you roast it.
2. When you tie the legs, make sure its snug enough that the meat cooks evenly, if its too loose it might not cook properly in the center.
3. Basting the chicken halfway through roasting with its own juices can really boost the flavor so don’t skip that step even if you’re in a hurry.
4. For even more tangy flavor, squeeze a little extra lemon juice over the chicken right as it comes out of the oven then let it rest so the juices settle in.