If you're looking for the best oven roasted whole chicken recipe, you're in the right place. This whole roast chicken is tender, juicy, and packed full of flavor. It requires only a few simple ingredients, and it's easy to make. Serve it with potatoes, carrots, or any side dish for Christmas, Thanksgiving, or any occasion.
Oven Roasted Whole Chicken Recipe
This whole roasted chicken recipe is a simple one that requires minimal preparation but promises a delicious, tender, and juicy chicken.
You don't need much to make this juicy roast chicken. A few herbs and spices, olive oil, butter, and some veggies are all you need to make simple chicken for any occasion.
What makes this the best roasted whole chicken recipe is that the chicken is juicy, tender, and flavorful all the way down to the bone, and the skin is golden and crispy.
This recipe is versatile, and you can build on it. It is my favorite way of roasting a whole chicken, and what I like to stuff in the chicken cavity are onions and oranges, but you can also add herbs like fresh Rosemary.
Related: Whole chicken brine, roast chicken seasoning
Ingredients
Here is what you will need (The full ingredient list is in the recipe card at the bottom of this post):
Whole Chicken
Seasoning- Paprika, Parsley, Rosemary, thyme, garlic granules, black pepper, and salt.
Butter
Olive oil- Makes the chicken skin crispy without burning.
Carrots- Serve as a base for the chicken to roast on and also make a delicious side to serve with it.
Orange
Brown Onion- Can be substituted with yellow onion.
How To Make Whole Roasted Chicken In the Oven
Here's a step by step instructions on how to cook a whole chicken in the oven:
Step 1: Preheat the oven to 400F/200C.
Step 2: Add the seasoning, butter, and olive oil together. Mix till well combined.
Step 3: Rub the butter mixture under the chicken skin, inside the cavity, and all over the exterior of the chicken.
Step 4: Cut one onion and one orange and stuff them in the chicken cavity.
SStep 5: Tie the chicken legs with a twine and tuck the wings in (You can truss the legs and wings).
Step 6: Cut the remaining onion into wedges, cut the carrots, and arrange them in the baking tray.
Step 7: Gently place the chicken on the veggies and bake in the oven for 60-90 minutes or until the internal temperature at the thickest part reaches 165F/74C.
After the first 20 minutes, If the chicken is browning too quickly, cover with foil and continue to bake. Take the foil off 10 minutes before the end of the cooking time.
Step 8: Bring out the chicken and let it rest for 10-15 minutes before carving. This allows the internal juice to recirculate, resulting in a juicy chicken.
Serve and enjoy.
How Long To Roast a Whole Chicken In the Oven
The size of the whole chicken is a major determinant of how long it takes to cook. The bigger the poultry, the longer it takes to cook. Oven temperature is also crucial. Higher temperature equals shorter cooking time (I recommend baking at 400F/200C for a crispy skin with juicy inside). Here's a cooking time guide for cooking a whole chicken in the oven:
1.5 kg @ 200C/400F: 60-75 minutes
1.5kg @ 175C/350F - 90 minutes
2- 2.5kg @ 200C: 90-100 minutes
This adds up to about 50 minutes per kg. It is important to cook the chicken to an internal temperature of at least 75C /165F for food safety. This can be checked using a probe/ Instant read thermometer. Insert this at the thickest part of the chicken to check.
Serving Suggestion
Roasted chicken is versatile and goes with a variety of side dishes, including the following:
Diced potatoes, roasted potatoes with peppers and onions.
Boiled broccoli, air fryer baby carrots, roasted vegetables.
Onion rice, seasoned rice, jollof rice, turmeric rice
Tomato pasta
Storage and Reheating
Pack leftover roasted chicken in an airtight container or Ziploc, label it, and store it in the fridge for up to 3 days. To preserve it longer, store it in the freezer where it can be stored for up to 6 months.
Reheating - Reheat it in the oven, microwave, air fryer, or on the grill.
To reheat in the oven, add the chicken to a baking tray or dish and bake at 180°C/360°F until it's warmed through. You can add water to a oven safe dish and put it in the oven so the chicken doesn't dry out and remains juicy and tender.
Tips
- Check after 20 minutes, if browning too quickly, cover with foil.
- Rest the chicken for at least 5-10 minutes before cutting.
- Use the pan juice to make delicious gravy.
More Juicy Chicken Recipes
Chicken with peppers and onions
I hope you like this oven roasted whole chicken recipe as much as I do. If you find this post helpful, please rate it 5 stars and leave me a comment below. I love reading from you.
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Oven Roasted Whole Chicken Recipe
Equipment
- Baking Dish
Ingredients
- 1 Whole chicken 1.5kg- 2.5kg
- 2 teaspoon Paprika
- 1 teaspoon Garlic granules
- 1 teaspoon Onion granules
- 1 teaspoon Parsley
- 1 teaspoon Rosemary
- 1 teaspoon Thyme
- 1 teaspoon Black pepper
- 2 tablespoon Butter
- 1 tablespoon Olive oil
- 2 large Brown Onions
- 1 kg Carrots
- 1-2 Oranges
- 1.5 teaspoon Salt or to taste
- 1.5 teaspoon Brown sugar optional
Instructions
- Preheat the oven to 400F/200C.
- Add the seasoning, herbs, butter, and oil together. Mix till well combined.
- Rub the butter mixture under the chicken skin, inside the cavity, and all over the exterior of the chicken.
- Cut one onion and one orange into wedges and stuff them in the chicken cavity.
- Tie the chicken legs with a twine and tuck the wings in (You can truss the legs and wings).
- Cut the remaining onion into wedges, cut the carrots and arrange them in the baking tray.
- Gently place the chicken on the veggies and bake in the oven for 60-90 minutes or until the internal temperature at the thickest part reaches 165F/74C. After the first 20 minutes, If the chicken is browning too quickly, cover with foil and continue to bake. Take the foil off 10 minutes before the end of the cooking time.
- Bring out the chicken, let it rest for 10-15 minutes before carving. This allows the internal juice to recirculate and for a juicy chicken.
- Serve and enjoy.
Notes
- Check after 20 minutes, if browning too quickly, cover with foil.
- Rest the chicken for atleast 5-10 minutes before cutting.
- Use the pan juice to make delicious gravy.
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