Whether you’re cooking for a family dinner or meal prepping for the week, a perfectly roasted chicken can be a satisfying and delicious centerpiece. In this article, I’ll guide you through the process of how to cook a whole chicken in the oven, from seasoning to carving.

1. Tips To Roast Whole Chicken Juicy

Brining the chicken in saltwater for a few hours before roasting can help to keep the meat moist and tender. The saltwater will penetrate the chicken, and the chicken will absorb the liquid and retain moisture during cooking.

Rubbing the chicken with herbs, spices, and butter or oil before roasting can add flavor and keep moisture to the meat. You can use a mix of herbs like thyme, rosemary, sage, and garlic to create a delicious and aromatic seasoning.

Trussing the chicken with twine or a skewer can help to keep it in shape and cook more evenly. Trussing the chicken also helps to keep the legs and wings close to the body, which prevents them from drying out.

Use a meat thermometer to check the internal temperature of the chicken. The chicken is cooked when the temperature in the thickest part of the meat reaches 165°F (75°C). Avoid overcooking the chicken, as it can become dry and tough.

 Once the chicken is done, remove it from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute throughout the meat, making it more tender and juicy.

If you notice the chicken is getting too brown before it is cooked, you can cover it with foil to prevent the skin from burning. This will also help to keep the moisture inside the chicken, making it more juicy.

2. How To Cook Whole Chicken ( Roasted Recipe )


  • 1 whole chicken (about 4-5 pounds)
  • 2 tablespoons olive oil
  • 1 tablespoon chopped fresh herbs (such as rosemary, thyme, or sage)
  • 2 cloves garlic, minced
  • 1 lemon, cut into wedges
  • Salt and pepper to taste


Preheat the oven to 375°F (190°C).

Remove the giblets and neck from the chicken cavity and discard. Rinse the chicken inside and out with cold water and pat it dry with paper towels.

In a small bowl, mix together the olive oil, herbs, garlic, salt, and pepper. Then rub the herb mixture all over the chicken, making sure to get under the skin and inside the cavity. Next, place the lemon wedges inside the cavity.

Tie the legs together with kitchen twine and tuck the wings under the body. Then place the chicken in a roasting pan or a baking dish that is slightly larger than the chicken.

Roast the chicken in the preheated oven for about 20 minutes per pound, or until the internal temperature of the thickest part of the chicken reaches 165°F (75°C).

Once the chicken is done, remove it from the oven and let it rest for about 10-15 minutes before carving.

Carve the chicken into serving pieces and serve it with your favorite sides.

3. How To Carve a Chicken

Hold the chicken steady with a carving fork, and cut through the skin between the breast and leg. Pull the leg away from the body to expose the joint. Cut through the joint to remove the leg and thigh in one piece. Repeat on the other side.

Cut through the joint that connects the drumstick to the thigh. Repeat on the other side.

Next, pull each wing away from the body and cut through the joint to remove it.

Make a long cut along the breastbone with a sharp knife, starting at the neck end and slicing down to the ribcage. Use the tip of the knife to separate the meat from the bone, cutting along the ribcage and following the contour of the breastbone. Repeat on the other side.

Hold the breast steady with a carving fork, and use a sharp knife to make thin, even slices across the grain of the meat.

Arrange the sliced meat on a platter and serve it with your favorite sides.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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