Whole Roasted Chicken with Lemon, Garlic, and Herbs Recipe

Introduction

Roasting a whole chicken is a simple yet satisfying way to create a delicious, comforting meal. This recipe yields crispy skin and juicy, flavorful meat with a blend of butter and herbs. Perfect for a family dinner or special occasion.

Ingredients

• 1 whole chicken (about 1.8–2 kg / 4–4½ lb)
• ¼ cup butter (very soft)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 lemon (halved)
• 1 small onion (quartered)
• 1 whole head garlic (halved)
• Fresh herbs such as rosemary or thyme (optional)

Instructions

1. Step 1: Take the chicken out of the fridge about 30–45 minutes before roasting so it can lose the chill. Pat it completely dry with paper towels. This helps the skin crisp up nicely.
2. Step 2: Preheat the oven to 375°F (190°C).
3. Step 3: In a small bowl, mix the softened butter with the salt, black pepper, garlic powder, and paprika until smooth and well combined.
4. Step 4: Gently loosen the skin over the chicken breasts using your fingers, being careful not to tear it. Spread about half of the butter mixture underneath the skin, directly onto the meat. Then rub the remaining butter all over the outside of the chicken.
5. Step 5: Place the lemon halves, onion, garlic, and any fresh herbs inside the cavity. Don’t pack it too tightly, you want air to circulate.
6. Step 6: If you’d like, tie the legs together with kitchen string and tuck the wing tips underneath to help everything cook evenly.
7. Step 7: Place the chicken breast-side up in a roasting pan and roast uncovered for about 1 hour 15 minutes, or until the thickest part of the thigh reaches 165°F (75°C) and the juices run clear.
8. Step 8: Let the chicken rest for about 15 minutes before carving. This keeps the meat juicy and makes slicing much easier.
9. Step 9: Carve and serve.

Tips & Variations

• For extra flavor, add fresh herbs under the skin along with the butter mixture.
• Use kitchen shears to remove the backbone if you prefer to spatchcock the chicken for faster roasting.
• Serve with roasted vegetables or a simple salad for a complete meal.

Storage

Store leftover roasted chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 325°F (160°C) until heated through, or microwave slices covered with a damp paper towel to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

How do I know when the chicken is fully cooked?

The best way is to check the internal temperature with a meat thermometer. It should reach 165°F (75°C) in the thickest part of the thigh. The juices should also run clear when pierced.

Can I roast a frozen chicken using this recipe?

It’s best to thaw the chicken completely before roasting to ensure even cooking and crispy skin. Thaw in the refrigerator for 1-2 days depending on size.

Whole Roasted Chicken with Lemon, Garlic, and Herbs Recipe

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★★★★★

4.8 from 68 reviews

This whole roasted chicken recipe delivers a juicy, flavorful bird with perfectly crisp skin, seasoned with a buttery herb and spice blend and roasted with aromatic lemon, garlic, and onion. Ideal for a comforting family meal, the simple preparation highlights classic roasting techniques for delicious results every time.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Roasting
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken and Butter Mixture

• 1 whole chicken (about 1.8–2 kg / 4–4½ lb)
• ¼ cup butter (very soft)
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

Stuffing and Aromatics

• 1 lemon (halved)
• 1 small onion (quartered)
• 1 whole head garlic (halved)
• Fresh herbs such as rosemary or thyme (optional)

Instructions

1. Bring Chicken to Room Temperature: Take the chicken out of the fridge about 30–45 minutes before roasting so it can lose the chill. Pat it completely dry with paper towels to help the skin crisp up nicely.
2. Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the chicken evenly.
3. Make Butter Seasoning: In a small bowl, mix the softened butter with salt, black pepper, garlic powder, and paprika until smooth and fully combined.
4. Apply Butter Under Skin: Gently loosen the skin over the chicken breasts with your fingers, taking care not to tear it. Spread about half of the butter mixture directly onto the meat under the skin, then rub the remaining butter all over the outside of the chicken for full flavor.
5. Stuff the Cavity: Place lemon halves, onion quarters, garlic halves, and fresh herbs inside the chicken cavity without packing too tightly, allowing air circulation for even cooking.
6. Tie Legs and Secure Wings: If desired, tie the legs together with kitchen string and tuck wing tips underneath the body to promote even cooking and a tidy presentation.
7. Roast the Chicken: Place the chicken breast-side up in a roasting pan and roast uncovered for about 1 hour 15 minutes, or until the thickest part of the thigh reaches an internal temperature of 165°F (75°C) and the juices run clear.
8. Rest the Chicken: Let the chicken rest for about 15 minutes after roasting. This step helps retain juicy meat and makes carving much easier.
9. Carve and Serve: After resting, carve the chicken into portions and serve immediately, enjoying the moist, flavorful meat and crispy skin.

Notes

• Patting the chicken dry before applying butter is essential for crisp skin.
• Using a meat thermometer ensures perfect doneness without drying out the chicken.
• Resting the chicken after roasting allows juices to redistribute for moist meat.
• Fresh herbs are optional but add wonderful aroma and flavor.
• Tying the legs and tucking wings promotes even cooking and a neater appearance.

Keywords: roasted chicken, whole chicken recipe, dinner, comfort food, roasted poultry, juicy chicken