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A whole roasted chicken in a baking dish.

Oven Baked Roasted Whole Chicken

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Created by Mariam E.
Nothing beats how simple but delicious a Oven Baked Roasted Chicken for dinner is. A whole chicken is roasted to perfection, with the skin being crispy and golden. It is so flavorful and makes for the easiest weeknight dinner.
Prep Time 20 mins
Cook Time 2 hrs 10 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine American
Servings 10 servings
servings

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 the oven to 450 F.
  • In a small bowl, melt the butter in a microwave. Add in the other ingredients; garlic, parsley, thyme, rosemary, black pepper and salt. Mix well.
  • Apply the butter mixture under the skin and all over the chicken evenly.
  • Insert the lemon and thyme strings inside the chicken and tie the chicken drumstick together with a thread. (optional)
  • Add the onion, oil and chicken broth to a roasting pan, place the chicken above it and bake uncovered for 1 hour.
  • Reduce the temperature for 350 F and bake further for 50-60 minutes until the center of the chicken breast reaches an internal temperature of 165 F. Use a cooking thermometer.
  • Remove the chicken and set aside covered in foil wrap to rest for 10 minutes and then slice and serve.

Notes

  • If the skin is browning too quickly, you can place an aluminum foil over it with and continue baking until done.
  • When you tie the chicken up, it makes it easier to tuck the chicken wings under the body of the chicken and prevent it from burning quickly in the oven.
  • Chicken is done when the internal temperature of the thickest part of the chicken reaches 165 F.
  • Make sure you pat dry your chicken first as the moisture from thawing it will make it difficult for your skin to crisp up in the oven.
  • Don’t skip resting the chicken before you cut into it. When it is resting, the juices inside the chicken are redistributed back throughout the meat. 
  • For a larger chicken, you will have to roast it for longer. Simply check its internal temperature to ensure it’s cooked through. 

Nutrition

Calories: 291kcal | Carbohydrates: 2g | Protein: 17g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 303mg | Potassium: 212mg | Fiber: 1g | Sugar: 1g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
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