A simple recipe for a Whole Roasted Chicken! Learn how to roast a chicken in the oven for the perfect easy dinner. Made with a few ingredients, this meal is paleo, gluten free, and Whole30 friendly.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and about affiliate links.
Roasting a whole chicken is hands down one of my favorite dinners! It is so easy to do, budget friendly, and tastes amazing!
If you’ve never cooked a whole chicken – don’t worry, I’ve outlined all the best tips for you in this post!
Whole Roasted Chicken Recipe
This easy roast chicken recipe is perfect if you are hosting a dinner party or need a simple meal to feed your family. It’s juicy, flavorful, and delicious!
Benefits of making a Whole Roasted Chicken
- Save $$- Whole chickens are ridiculously cheap. In fact, the ones I bought were almost 75% less than the price of a package of chicken breasts. If you are looking to Eat Healthy on a Budget, a whole chicken is a great option!
- Easy to cook – In addition to being cheap – they’re super easy to cook. Taking out the giblets and organs may seem really icky.. but I promise it’s not as bad as it seems and many chickens come without them!
- Great leftovers – Whole chickens are SO versatile. I get 2 meals out of this.. because after we eat the meat that’s on the chicken, I throw all of the bones back into the crockpot, fill it with water and make easy crockpot bone broth. You can also use the chicken in Slow Cooker Chicken Noodle Soup or Greek Yogurt Chicken Salad.
Oven Roasted Chicken Ingredients
There’s really no ‘wrong’ ingredient for roast chicken – but here are our favorite things to use:
- 5 lb whole roasting chicken
- carrots, onion, celery, lemon, garlic clove
- fresh thyme, fresh rosemary
- pepper, salt
- olive oil
- chicken stock or water
You can find substitutions for all of these ingredients below in the green shaded substitutions box.
SUBSTITUTIONS FOR WHOLE ROASTED CHICKEN
Chicken: You can follow this recipe with a smaller chicken or larger chicken but may need to adjust cooking time.
Olive Oil: You can substitute melted butter or avocado oil in place of olive oil.
Herbs/: You can sub any spices/herbs you like in this recipe. Thyme, Rosemary, and Sage are all great!
Veggies: You don’t need to use vegetables in this recipe, but I think they add great flavor
Low Fodmap: Omit garlic/onions
How to Roast a Whole Chicken
Making a whole chicken is easier than you think!
- Pat chicken dry, and place the chicken in a baking dish or roasting pan. Remove any giblets or organs from the center of the chicken.
- Stuff chicken with carrots, onion, garlic, celery & lemon. Leave extra vegetables and lemon around the chicken in the dish.
- Tie the chicken legs together with kitchen string/twine. Pour chicken stock into base of the baking dish.
- Drizzle the chicken with olive oil and rub the olive oil all over the skin of the chicken. Season the chicken with salt and pepper.
- Bake the chicken uncovered for 1 hour.
- After an hour, cover the chicken with foil and bake for an additional 15-30 minutes. You can also baste the chicken with the drippings.
- Use a meat thermometer to check internal temperature – it should be 165. Let the chicken rest for 10 minutes. Slice + enjoy!
You can also cook a whole chicken in your crockpot! Check out this Crockpot Whole Chicken recipe!
How long does an average whole chicken take to cook?
The cook time for a chicken depends on the weight of the bird. This 5 lb chicken only required about 1.5 hours.
A good rule to stick by is 20 minutes per lb, and cook to 165 degrees for the internal temperature.
If you don’t have time to roast the chicken in the oven, you can also follow this recipe for Crockpot Whole Chicken. (The crockpot does all the work!)
Make sure you also visit this Easy Crockpot Bone Broth recipe so you can use up those scraps!
What temperature do you roast a chicken in the oven?
The best temperature for roasting chicken is between 400 and 425 degrees. Anything lower will take longer, and anything higher can easily dry out the chicken.
The bigger your chicken is, the longer it will take to cook. You can estimate about 20 minutes for ever pound.
Roasted Whole Chicken Tips
Don’t be afraid. People seem to be so grossed out or nervous about cooking a whole chicken… it’s really not that different than regular chicken breasts!
If you’re really grossed out by it (I mean, I get it.. sticking your hand in a chicken is weird and unpleasant), you can wear disposable gloves
Make sure to clean out the inside of the chicken. Many chickens will come with the insides pre-cleaned. Sometimes they leave the organs inside in a little bag or pouch. You want to toss those (this is where those gloves come in handy.)
Always pat your chicken dry before coating in olive oil, stuffing, and seasoning it – This allows the skin to get really crispy + full absorb the flavors
Have patience. – An hour or two in the oven might seem like a long time, but it is SO worth it.
How to use leftover Roasted Chicken
This recipe does make a lot of chicken which is great for leftovers! Here are some of our favorite recipes to use up leftover chicken:
- Healthy Chicken Pot Pie Recipe
- Greek Yogurt Chicken Salad
- Lemon Chicken Soup
- Healthy Buffalo Chicken Dip
- Spaghetti Squash Casserole
Whole Roasted Chicken Recipe FAQs
The best roast chicken is a combo of baking covered and uncovered. We start this chicken roasting uncovered for an hour, then covered it for the remaining 30 minutes to lock in the moisture while maintaining a crispy skin.
The best way to tell when roast chicken is done is by using an internal temperature thermometer. Chicken should be cooked to 165 degrees internal temp. Make sure to insert the thermometer into the center of the chicken to get the most accurate read on the temperature.
Roasting and baking are basically the same thing. It means to cook something in your oven. Baking refers to things that don’t have structure already (a cake, cookies, etc) while roasting refers to things that already do have structure (meat, vegetables, etc)
Best Roasting Pan for Chicken
Here’s a link to our favorite pan for roasting chicken. It has a trivet to prop up the chicken as well as easy to grip handles.
You can also roast chicken in any oven safe glass or ceramic baking dish.
What to serve with Oven Roasted Whole Chicken
This roast chicken goes well with pretty much anything but here are some of our favorite healthy side dish recipes!
- Green Beans Almondine
- Oven Roasted Potatoes Recipe
- Parmesan Brussel Sprouts
- Paleo Sweet Potatoes
- Garlic Roasted Brussels Sprouts
- Crispy Dijon Potatoes
Love chicken? If so – here are some of our other favorite healthy chicken recipes!
Whole Oven Roasted Chicken
Ingredients
- 5 lb whole roasting chicken
- 2 cups carrots quartered
- 1 cup onion quartered (one medium onion)
- 1 cup celery quartered
- 1 lemon sliced in segments
- 2 garlic cloves
- 2-4 sprigs fresh thyme
- 2-4 sprigs fresh rosemary
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup chicken stock
Instructions
- Preheat oven to 425.
- Pat chicken dry, and place in a baking dish or roasting pan. Remove any giblets or organs from the center of the chicken. Discard or set aside and use for bone broth.
- Stuff the chicken with carrots, onion, garlic, celery, lemon and herbs. Leave extra vegetables and lemon around the chicken in the dish.
- Tie the chicken legs together with kitchen string/twine. Pour chicken stock into base of the baking dish.
- Drizzle the chicken with olive oil and rub the oil all over the skin of the chicken. Sprinkle with salt and pepper.
- Bake the chicken uncovered for 1 hour.
- After an hour, cover the chicken with foil and bake for an additional 15-30 minutes. You can also baste the chicken with the drippings.
- Use a meat thermometer to check internal temperature – it should be 165. Allow the chicken to rest for 10 minutes. Slice + enjoy!
Video
Notes
Tips for Cooking a Whole Chicken
- Don’t be afraid. People seem to be so grossed out or nervous about cooking a whole chicken… it’s really not that different than regular chicken breasts!
- If you’re really grossed out by it (I mean, I get it.. sticking your hand in a chicken is weird and unpleasant), you can wear disposable gloves
- Make sure to clean out the inside of the chicken. Many chickens will come with the insides pre-cleaned. Sometimes they leave the organs inside in a little bag or pouch. You want to toss those (this is where those gloves come in handy.)
- Always pat your chicken dry before spraying, stuffing and seasoning it – This allows the skin to get really crispy + full absorb the flavors
- Have patience. – An hour or two in the oven might seem like a long time, but it is SO worth it.
RUSureUWant2Know says
No, do not throw out the giblets – they are the most nutritious part of the chicken. Please look up the nutrition. You are missing out on so much for your immune system. Pressure cook them so they’re tender and make soup out of them. Or use them in stuffing. I cannot believe you told people to throw them out.
The Clean Eating Couple says
It says to discard or save for broth in the recipe. Relax.
Megan says
Imagine getting this upset over chicken innards 😂
Hedy Kolb says
I made this recently and I am making it again tonight. I try to because there’s no butter, but I’m staying with it because my family said it’s the best chicken I’ve ever made.
Paul Bucher says
I don’t see any discussion about the Rosemary, thyme and chicken stock, it’s use or purpose. Please advise. Than you
The Clean Eating Couple says
Per the instructions the herbs are stuffed in the chicken and the chicken broth goes on the bottom of the pot.
Hedy Kolb says
Great way to bake a chicken. At 72 I’ve baked hundreds of chickens, but this one is my favorite recipe by far. Also, it is butter free, which is a important for me.
Diane says
We loved this recipe. I have to be low-sodium and watch stomach sensitivities. I also don’t buy sprigs of seasoning. So, I used a mix of dry oregano, parsley, onion & garlic powder with the vegetables inside with low-sodium salt on top. I also added potatoes to the additional celery, carrots and onions around the chicken with a low-sodium chicken broth. Adjusted the time for a 3lb chicken and viola.
Thank you!
Barbara Day says
We had this tonight or dinner. My husband was delighted, as was I. Very juicy and tender! Thank you for this “keeper”!