How to easily roast a whole chicken with lemon and garlic. Jump to the Whole Roasted Chicken Recipe or read on to see our tips for making it.
The moment I smell chicken roasting away in the oven, it makes me feel all warm and fuzzy inside. It makes me think of home and my Mom. Here’s how we make it in our kitchen.
Need some side dish inspiration? Here are a few of our favorites:
- Our Favorite Oven Roasted Vegetables — See how to roast vegetables in the oven so they are tender on the inside and caramelized on the outside. Easy, no-fuss and adaptable recipe based on what you have in your kitchen.
- Coconut Oil Roasted Sweet Potatoes with Pecans — Sweet potatoes are a staple in our kitchen and can be found roasted or baked and on our plates many days of the week. Coconut oil works so well with the caramelized sweet potatoes. Pure maple syrup adds a little sweetness and a little cinnamon adds spice.
- Our Favorite Potato Salad Recipe — Such an easy potato salad recipe. We love this stuff! We would be happy to hover over a bowl of it any day. It has few extras thrown in, too.
How to Roast a Whole Chicken
Making whole roasted chicken at home is easy and definitely something you should know how to do. We’re sharing a basic method for how to do it. Find our best tips for making it below.
Depending on where you buy your chicken, the weight will vary. For our recipe, we call for a 5 to 6 pound chicken, which is quite large. That said, the recipe will still work for smaller chickens (3 1/2 pounds). The bake time will just be slightly less.
That’s why we love having our instant-read thermometer handy. This way, we can accurately check the doneness of the chicken — you want it to read 165 degrees F when inserted into the thickest part of the thigh. If you do not have a thermometer, don’t worry, another good test is to slice between the leg and thigh. If the juices run clear, you should be good.
YOU MAY ALSO LIKE: How to perfectly pan roast chicken breasts with butter and thyme. Jump to the Easy Pan Roasted Chicken Breasts with Thyme Recipe.
You can roast a chicken at almost any temperature. It all depends on what you are looking for. For extremely tender, fall off the bone meat and soft skin, roast between 300 and 350 degrees for 1 1/2 to 2 hours, depending on the weight. For firmer meat and crisp skin, roast the chicken around 425 degrees F for 45 minutes to 1 1/2 hours, depending on the weight. In our recipe below, we roast a 5 to 6 pound chicken at 425 degrees for about 1 1/2 hours.
You will need a pan to roast the chicken in — a roasting pan with rack, large baking dish, rimmed baking sheet or an oven-safe pan will all work.
When it comes to seasoning, we like to keep things simple. We season the whole chicken plus the cavity with salt and fresh ground pepper.
By the way, if you have the time, refrigerate the seasoned chicken, uncovered, for an hour, or overnight. This is basically dry brining which will help the skin become extra crisp and the meat extra juicy.
Then we stuff the cavity with a whole garlic head that has been halved as well as a lemon cut into quarters. You can stick with our method or try adding a spice rub or fresh herbs to the cavity as well. Finally, you can roast the chicken on top of vegetables — in our photos, we roasted ours on top of onions.
YOU MAY ALSO LIKE: This quick and easy rosemary roasted butterflied whole chicken recipe with roasted root vegetables and a roasted lemon vinaigrette. Jump to the Butterflied Chicken Recipe.
Recipe updated, originally posted September 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne
Simple Whole Roasted Chicken Recipe with Lemon
You can roast a chicken at almost any temperature. It all depends on what you are looking for. For extremely tender, fall off the bone meat and soft skin, roast between 300 and 350 degrees. For firmer meat and crisp skin, roast the chicken around 425 degrees F. In our recipe below, we roast a 5 to 6 pound chicken at 425 degrees for about 1 1/2 hours.
If you have the time, refrigerate the seasoned chicken, uncovered, for an hour, or overnight. This is basically dry brining which will help the skin become extra crisp and the meat extra juicy.
You Will Need
1 (5 to 6 pound) whole chicken, patted dry
Salt and fresh ground pepper
1 onion, sliced (optional)
1 lemon, quartered
1 whole head garlic, halved crosswise
Small bunch fresh herbs, such as thyme, rosemary and sage, optional
Generously season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
Heat oven to 425 degrees F. Scatter onions in the bottom of a roasting pan then place chicken breast-side up on top of the onions. Stuff the cavity with halved garlic, lemon wedges, and herbs. Use kitchen twine to tie the legs together. (If you don’t have twine, leave the legs as they are.)
Roast the chicken for 1 hour, then spoon pan juices over the chicken several times. Continue roasting until an internal thermometer inserted into the thickest part of the thigh reads 165 degrees F or when the chicken juices run clear when when you cut between a leg and a thigh, 20 to 30 minutes longer. Let rest 10 minutes before carving.
Adam and Joanne's Tips
- Depending on where you buy your chicken, the weight will vary. For our recipe, we call for a 5 to 6 pound chicken, which is quite large. That said, the recipe will still work for smaller chickens (3 1/2 pounds). The bake time will just be slightly less.
- Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.