Whole Roasted Chicken with Lemon, Garlic, and Herbs Recipe
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.
- 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
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
- 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.
- Preheat the Oven: Set your oven to 375°F (190°C) to prepare for roasting the chicken evenly.
- Make Butter Seasoning: In a small bowl, mix the softened butter with salt, black pepper, garlic powder, and paprika until smooth and fully combined.
- 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.
- 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.
- 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.
- 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.
- Rest the Chicken: Let the chicken rest for about 15 minutes after roasting. This step helps retain juicy meat and makes carving much easier.
- 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
