Golden juicy whole chicken

This golden, juicy whole roasted chicken brings the perfect balance of tender meat and crispy skin to your table with minimal fuss. Seasoned simply with herbs, garlic, and lemon, it’s a comforting dish that feels like a special treat even on a weeknight. The onepan preparation makes cleanup easy and the flavors truly shine.

I first roasted a whole chicken like this during a holiday weekend, and it quickly became a favorite for family dinners. Everyone loves the way the skin crisps up while the inside stays juicy.

Ingredients

• Whole five pound chicken: This size roasts evenly and is manageable in most ovens
• Carrots: fresh and crisp to add natural sweetness and a nice base for the chicken to sit on
• Celery stalks: add moisture and subtle earthiness to vegetables surrounding the bird
• Onion: peeled and cut into wedges offering sweetness and flavor depth when roasted
• Bulb of garlic: sliced in half so roasted garlic can infuse the chicken and veggies with mellow garlic flavor
• Fresh thyme: Use fresh if possible for brighter herbal notes Dried thyme works in a pinch
• Sprigs of fresh oregano: Lends an aromatic herbal punch swap for dried oregano if necessary
• Lemon: halved to squeeze juice over the bird and add bright citrus aroma
• Salted butter: softened at room temperature to spread under and over the skin for rich flavor and moisture
• Kosher salt: preferred for seasoning because of coarse texture Adjust amount if using table salt

Instructions

Sauté the Aromatics:

Place carrots celery and onion in a roasting pan or braising dish Add half the sliced garlic thyme and oregano Spritz half a lemon’s juice over the veggies Drizzle with olive oil Toss everything to coat evenly This creates a flavorful bed for roasting

Prepare the Chicken:

Remove the chicken from packaging and discard any giblets inside the cavity Pat dry with paper towels Gently loosen the skin over the breasts and thighs without tearing

Butter the Bird:

Spread softened butter under the chicken skin as far as your fingers can reach Cover the outside of the chicken with the remaining butter for crispy golden skin

Season Generously:

Sprinkle kosher salt and freshly ground pepper all over including inside the cavity Drizzle olive oil inside and out Rub thoroughly to cover the entire surface

Stuff and Truss:

Stuff the cavity with remaining garlic halves herbs and lemon half Tie the legs together with kitchen twine and tuck wings under if comfortable This keeps the chicken compact and helps it cook evenly

Roast to Perfection:

Preheat oven to 425 degrees Fahrenheit Place chicken breast side up on top of veggie bed Roast for 60 minutes checking once at the 45 to 60 minute mark If skin browns too fast tent loosely with foil Continue roasting until an internal thermometer reads 165 degrees Fahrenheit in the thickest part of the breast

Rest Before Serving:

Remove the chicken from the oven and let rest uncovered for 10 to 15 minutes This allows juices to redistribute making meat juicy and tender

My favorite part of this dish has always been the herb butter under the skin It creates a flavorful barrier that keeps the meat incredibly moist Every time I make this roast it reminds me of cozy evenings spent with family around the dinner table sharing stories and laughter

Storage tips

Store leftover chicken in an airtight container in the refrigerator for up to four days Remove the meat from the bones before storing for convenience and easier reheating Freeze meat in ziplock bags for up to three months Be sure chicken is completely cooled before freezing

Ingredient substitutions

Fresh herbs can be swapped for dried Use about one quarter to one half teaspoon of dried for each fresh sprig Garlic cloves can replace a garlic bulb just adjust quantity to taste If you prefer olive oil instead of butter for a lighter dish that works well too

Serving suggestions

Pair with roasted potatoes and a green salad for a classic comforting meal Try mashed sweet potatoes or steamed green beans for a seasonal twist Fresh bread or dinner rolls make perfect accompaniments to soak up pan juices

This roast delivers crisp golden skin and juicy seasoned meat with minimal effort. It’s a reliable, comforting meal for family nights and leftovers.

Common Questions About Recipes

→ What can I use if I don’t have a roasting pan?

An oven-proof Dutch oven or a large casserole dish works well as a substitute for a roasting pan or braising dish.

→ Can I adjust the weight of the chicken?

Yes, the weight can vary slightly. Just ensure the internal temperature reaches 165°F for safety, and adjust cooking time accordingly.

→ How can I customize the seasonings?

You can easily swap the herbs and spices with your favorites to suit your taste preferences.

→ What should I do if the chicken browns too quickly?

Cover the chicken loosely with foil if it browns before cooking is complete to prevent burning while it finishes cooking.

→ What sides pair well with this chicken?

Roasted vegetables, mashed potatoes, salads, or bread like garlic bread and dinner rolls complement this dish perfectly.

→ Is there an alternative cooking method?

Yes, this chicken can be prepared in an air fryer or slow cooker for convenience and different textures.

→ How should leftovers be stored?

Store cooled meat in an airtight container in the fridge for up to 4 days, or freeze portions for up to 3 months.

→ Can the pan drippings be used?

Yes, use the drippings to make a rich gravy by adding stock and seasoning to taste.