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Oven Roasted Whole Chicken

A simple, classic roast that yields crisp skin and juicy meat — dinner done with minimal fuss.

  • Total Time: 105 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 whole chicken (3–4 pounds)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1 lemon, halved
  • 4 garlic cloves, smashed
  • Fresh herbs (rosemary, thyme, or parsley)
  • 1 onion, quartered

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken dry with paper towels and place it in a roasting pan.
  3. Rub the olive oil all over the chicken and season generously with salt and pepper.
  4. Stuff the cavity with the lemon halves, garlic cloves, fresh herbs, and onion quarters.
  5. Roast in the preheated oven for about 90 minutes, or until the internal temperature reaches 165°F (74°C) at the thickest part of the thigh (avoid touching bone). If the skin browns too quickly, tent loosely with foil.
  6. Let the chicken rest for 10–15 minutes before carving. Serve warm.

Notes

Dry the skin well before roasting for crispness. Season generously and use a thermometer to ensure perfect doneness.

  • Author: jayne
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American
  • Diet: Gluten-Free, Dairy-Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 1g
  • Sodium: 400mg
  • Fat: 12g
  • Saturated Fat: 3g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 5g
  • Fiber: 1g
  • Protein: 45g
  • Cholesterol: 100mg

Keywords: oven roasted chicken, whole chicken, easy dinner, roasted chicken recipe, meal prep