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Oven Roasted Whole Chicken Recipe

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.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Main Course
Cuisine: American, Australian, British, Canadian
Keyword: how long to cook whole chicken in the oven, oven roasted whole chicken, roast chicken, roasted chicken, roasted whole chicken, whole roast chicken
Servings: 6
Calories: 420kcal
Author: K's Cuisine

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.

Nutrition

Calories: 420kcal | Carbohydrates: 25g | Protein: 25g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 100mg | Sodium: 1201mg | Potassium: 902mg | Fiber: 6g | Sugar: 13g | Vitamin A: 28524IU | Vitamin C: 28mg | Calcium: 96mg | Iron: 2mg