This oven-roasted whole chicken is a classic recipe that delivers juicy, tender meat and beautifully crispy skin every time. Infused with the bold flavors of lemon, garlic, and a generous bundle of fresh herbs, I find it’s the perfect comforting main dish whether I’m hosting a dinner or making a cozy meal for the family. The two-stage roasting method ensures golden, flavorful skin and perfectly cooked meat from the inside out.

Why You’ll Love This Recipe

I love how effortless this roast chicken is to prepare. The ingredients are simple, yet the flavor is rich and aromatic. Roasting the chicken breast-side down first helps keep the white meat extra juicy, while the garlic and herbs inside the cavity permeate every bite. It’s one of those recipes I never need to second-guess—the results are consistent and delicious every time I make it.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 whole chicken, about 3 to 4 pounds (1.3 to 1.8 kg)

• 4 teaspoons kosher salt or coarse sea salt

• 1 teaspoon freshly ground black pepper

• 1 small head of garlic, sliced in half crosswise

• 1 small lemon (or half of a large one), pierced several times with a skewer or knife

• 1 small bunch of mixed fresh herbs such as rosemary, thyme, tarragon, or lavender

• 1 tablespoon olive oil

Directions

1. Preheat the oven to 425 °F (220 °C) with a rack placed in the center.

2. Remove the chicken from its packaging and pat it completely dry with paper towels. This step helps achieve crispier skin.

3. Place the chicken in a shallow roasting pan or quarter-sheet pan.

4. Season the inside of the chicken cavity with 2 teaspoons of salt and ½ teaspoon of black pepper.

5. Stuff the cavity with the halved garlic head, the pierced lemon, and the bundle of fresh herbs.

6. Rub the remaining 2 teaspoons of salt and ½ teaspoon of pepper all over the outside of the chicken, including the bottom and sides.

7. Tie the chicken legs together using kitchen twine to help hold the shape and keep the aromatics in place. If I don’t have twine, I use toothpicks to secure the skin around the cavity.

8. Drizzle the olive oil in the bottom of the pan, then place the chicken breast-side down.

9. Let the chicken sit at room temperature for about 20 minutes while the oven finishes preheating.

10. Roast the chicken at 425 °F for 25 minutes.

11. Remove the pan from the oven and carefully turn the chicken over so that it is breast-side up.

12. Reduce the oven temperature to 375 °F (190 °C) and continue roasting for an additional 25 to 30 minutes, or until an instant-read thermometer inserted into the thickest part of the thigh registers between 160–165 °F (71–74 °C).

13. Once cooked, take the chicken out of the oven and let it rest for 15 minutes, loosely tented with foil. This allows the juices to redistribute through the meat.

14. Carve the chicken and serve with the flavorful pan juices.

Servings And Timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: About 55–60 minutes

• Total Time: Around 1 hour and 10 minutes

Variations

• Spiced Roast Chicken: I sometimes mix a teaspoon of smoked paprika or ground cumin into the salt and pepper for a smoky, earthy flavor.

• Citrus Swap: Instead of lemon, I use an orange or lime for a unique citrus aroma.

• Herb Alternatives: Sage, oregano, or parsley all work well if I don’t have rosemary or thyme on hand.

• Butter Under The Skin: For richer flavor, I like to spread herb butter under the chicken skin before seasoning the outside.

• One-Pan Meal: I add chunks of potatoes, carrots, and onions around the chicken in the pan—they roast beautifully in the juices.

Storage/Reheating

• Storage: Once cooled, I place the leftover chicken pieces in an airtight container and refrigerate them for up to 4 days.

• Reheating:

  • I preheat the oven to 350 °F (175 °C).

  • I place the chicken pieces in a baking dish with a bit of broth or leftover juices to keep them moist.

  • I cover loosely with foil and heat for 15–20 minutes, removing the foil for the last 5 minutes if I want to re-crisp the skin.

FAQs

How Can I Tell When The Chicken Is Fully Cooked Without A Thermometer?

I check that the juices run clear when I pierce the thigh, the skin is golden and crisp, and the legs move easily when wiggled. But a thermometer is still the most reliable way to ensure the chicken is safely cooked.

Do I Really Need To Let The Chicken Rest Before Carving?

Yes, resting is essential. It allows the juices to redistribute throughout the meat, so they don’t run out when I slice into it. The result is much juicier chicken.

Can I Make This Recipe Using A Larger Chicken?

Absolutely. When I use a chicken over 4 pounds, I increase the roasting time by 10 to 15 minutes. I always check the internal temperature to be sure the thickest part of the thigh hits 165 °F (74 °C).

What Can I Use Instead Of Kitchen Twine?

If I don’t have kitchen twine, I secure the legs using toothpicks, or I tuck the wings under the body to keep the shape stable during roasting.

Can I Use This Recipe With A Spatchcocked Chicken?

Yes. A spatchcocked (butterflied) chicken cooks a bit faster and more evenly. I simply lay it flat in the pan and may need to adjust the roasting time slightly. Since I’m not stuffing it, I add lemon slices and herbs underneath the bird for flavor.

Conclusion

This oven-roasted whole chicken is a go-to recipe in my kitchen. It’s incredibly flavorful, easy to prepare, and comforting every time. With simple ingredients and a reliable method, it delivers a tender, juicy interior and golden, crisp skin. Whether for Sunday dinner or a casual weeknight meal, it’s a dish I know I can count on.