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Oven Roasted Whole Chicken

This classic Oven Roasted Whole Chicken is simple yet incredibly rewarding with crispy skin and juicy meat.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 whole chicken about 4-5 pounds
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 1 teaspoon black pepper
  • 1 tablespoon garlic powder
  • 1 tablespoon dried thyme
  • 1 lemon halved
  • Fresh herbs like rosemary or parsley, optional

Equipment

  • Roasting pan
  • Meat thermometer
  • Basting brush or spoon
  • Sharp knife for carving
  • Cutting board

Method
 

  1. Preheat the oven to 425°F (220°C).
  2. Remove giblets from the chicken cavity and pat the chicken dry with paper towels.
  3. Rub olive oil all over the chicken and coat it evenly.
  4. Sprinkle salt, pepper, garlic powder, and thyme over the chicken, massaging it into the skin.
  5. Stuff the cavity with halved lemon and fresh herbs.
  6. Tie the legs together with kitchen twine, if desired.
  7. Place the chicken in a roasting pan breast side up and roast for about 1 hour and 30 minutes, until the internal temperature reaches 165°F (75°C).
  8. Baste the chicken with the pan juices halfway through cooking.
  9. Remove the chicken from the oven and let it rest for 15 minutes before carving.

Notes

This roasted chicken pairs well with sides like roasted vegetables or mashed potatoes.