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–+ servings
A whole roasted baked chicken in a baking dish.
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4.23 from 9 votes

Oven Baked Roasted Whole Chicken

This easy Oven Roasted Whole Chicken is a foolproof way to get juicy, flavorful meat with crispy skin every time. With simple ingredients and customizable seasonings, it’s a versatile, budget-friendly meal perfect for busy weeknights.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Resting Time10 minutes
Total Time1 hour 50 minutes
Course: Main Course
Cuisine: American
Servings: 6 servings
Author: Mariam Ezzeddine

Ingredients

To prepare flavored butter

  • ½ cup butter salted
  • 2 tbsps. garlic minced
  • 1 tbsp. fresh parsley chopped
  • 1 tsp. fresh thyme chopped
  • ½ tsp. fresh rosemary chopped
  • 1 tsp. black pepper fresh ground
  • 1 tsp. salt adjust to taste

To roast the chicken

  • 4-5 lb. whole chicken
  • 1 large onion cut into wedges
  • 1 tbsp oil
  • 1 cup chicken broth
  • Lemon wedges to garnish (optional)
  • Fresh thyme to garnish (optional)

Instructions

  • Preheat: Preheat the oven to 425 F
  • Make the flavored butter: In a small bowl, melt the butter in a microwave. Add in the other ingredients; garlic, parsley, thyme, rosemary, black pepper and salt. Mix it well.
  • Add the onion wedges at the bottom of the dish. Place the chicken breast-side up in a roasting pan.
  • Coat the chicken: Rub half the butter mixture under the skin and the rest over the chicken. Stuff the chicken: Stuff the cavity with lemon halves, garlic, and onion for extra flavor.
  • Step 3: Bake the chicken: Pour chicken broth into the pan to keep the meat moist. Roast for 1 hour 15 minutes (about 15 minutes per pound), basting with pan juices halfway through. Check the internal temperature of chicken to make sure it's 165 F. If needed, roast for an additional 10-15 minutes (cover with alluminum foil if chicken is brown enough).
  • Rest and serve: Remove the chicken and set aside to rest for 10 minutes, covered in aluminum foil wrap and then slice and serve.

Notes

  • Dry the Skin – Removing moisture ensures crispy skin.
  • Use a Meat Thermometer – Prevents overcooking and keeps it juicy.
  • Rest Before Slicing – Locks in the juices for tender meat.
  • Baste for Extra Flavor – Spoon the pan juices over the chicken while roasting.

Nutrition

Calories: 834kcal | Carbohydrates: 5g | Protein: 58g | Fat: 64g | Saturated Fat: 23g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 24g | Trans Fat: 1g | Cholesterol: 267mg | Sodium: 548mg | Potassium: 699mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1160IU | Vitamin C: 13mg | Calcium: 66mg | Iron: 3mg