How to Roast a Whole Chicken in the Oven

whole roasted chicken with crispy, golden brown skin.

4.58 from 19 votes

How to Roast a Whole Chicken in the Oven

A simple recipe for juicy, tender oven-roasted whole chicken with crispy golden skin and delicious lemon, garlic, and rosemary flavors. Includes cooking times for different chicken sizes.

Prep Time10

Cook Time1 20

Resting time15

Total Time1 45

Course: Poultry

Cuisine: American

Servings: servings

Calories: 361kcal

Author: Adina Beck

Equipment

Roasting dish or cast-iron skillet
Small saucepan
Kitchen string
Brush

Ingredients

1 whole chicken about 2.6 lb/1.2 kg, Note 1
1½ teaspoons fine sea salt divided
1 organic lemon
1 whole head of garlic
5 sprigs fresh rosemary divided
2 tablespoons butter
sweet paprika to taste
freshly ground black pepper to taste

Instructions

Preheat the oven to 400°F (200°C).
Prepare the chicken: Pat the chicken completely dry with paper towels, inside and outside. Season the cavity with ½ teaspoon salt.
1 whole chicken + ½ teaspoon salt
Stuff the chicken: Halve the lemon and cut the garlic head in half horizontally. Place them inside the chicken together with 3 sprigs of rosemary.
1 organic lemon + 1 whole head of garlic + 3 from 5 sprigs fresh rosemary
Truss the chicken: Tie the legs together with kitchen string if desired, and tuck the wings underneath the bird. Place the chicken breast-side up in a cast-iron pan or roasting pan.
Season the outside: Melt the butter in a small saucepan and mix it with the remaining 1 teaspoon salt. Brush the chicken all over with the butter mixture. Finely chop the leaves from the remaining 2 rosemary sprigs and sprinkle them over the chicken with sweet paprika and black pepper.
2 tablespoons butter + 1 teaspoon salt + 2 rosemary sprigs + sweet paprika + freshly ground black pepper
Roast the chicken: Roast for about 1 hour and 20 minutes for a 2.6 lb (1.2 kg) chicken. If your chicken is larger, adjust the cooking time according to its weight (Note 2). If the skin starts getting too dark, cover the chicken loosely with aluminum foil.
Check for doneness: Insert a meat thermometer into the thickest part of the thigh without touching the bone. The chicken is done when the internal temperature reaches 165°F (74°C). If necessary, continue roasting and check again every 5 minutes (Note 3).
Rest the chicken: Remove it from the oven and let the chicken rest for 10–15 minutes before carving to keep the meat juicy.

Notes

Chicken size: You can use a larger chicken. Adjust the roasting time according to its weight.
Cooking times: At 400°F (200°C), allow approximately 20 minutes per 1.1 lb (500 g), plus another 30 minutes. For example, a 3.3 lb (1.5 kg) chicken needs about 1 hour and 30 minutes. See the cooking-time chart in the post for more sizes.
Internal temperature: The safest way to check doneness is with a meat thermometer. The thickest part of the thigh should reach 165°F (74°C), without the thermometer touching the bone.

Nutrition