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Oven baked whole chicken with golden herb-seasoned skin and onions in the roasting pan.
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4.23 from 9 votes

Oven Baked Whole Chicken

Oven Baked Whole Chicken gives you tender, juicy chicken seasoned with garlic, butter, fresh herbs, lemon, and onion. Add mashed potatoes, vegetables, rice, or salad for an easy dinner.
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)
US Customary - Metric

Instructions

  • Preheat the oven to 425 degrees F.
  • In a small bowl, melt the butter in the microwave. Add the garlic, parsley, thyme, rosemary, black pepper, and salt. Mix well.
  • Add the onion wedges to the bottom of the dish. Place the chicken breast-side up in the roasting pan.
  • Rub half of the butter mixture under the skin and the rest over the chicken. Stuff the cavity with the lemon halves, garlic, and onion.
  • Pour the chicken broth into the pan. Roast for 1 hour 15 minutes, about 15 minutes per pound, and baste with the pan juices halfway through.
    Note: Check the chicken’s internal temperature to make sure it reaches 165 degrees F. If needed, roast for an additional 10-15 minutes. If the chicken is brown enough, cover it with aluminum foil.
  • Remove the chicken from the oven and cover it with aluminum foil. Let it rest for 10 minutes before slicing and serving.

Notes

  • Pat the chicken dry before seasoning to help the skin brown and crisp in the oven.
  • Insert a meat thermometer into the thickest part without touching the bone and cook until it reaches 165 degrees F.
  • Let the chicken rest for 10 minutes before slicing to help retain the juices.
  • Spoon the pan juices over the chicken halfway through roasting for added flavor and moisture.

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