Roasting a whole chicken is one of the simplest and most satisfying kitchen skills you can master. With the right method, even a basic bird transforms into a flavorful, juicy, and beautifully browned centerpiece. This recipe uses aromatic herbs, garlic-infused butter, and a bed of wine or broth with vegetables to keep the chicken moist as it roasts.
1. How to Roast a Whole Chicken in the Oven (Yield: 5 Serving)
Ingredients
Whole Chicken & Seasoning
- 1.75–2 kg / 3.5–4 lb whole chicken, patted dry
- Salt and pepper
- 2 tsp olive oil
- 1 lemon, quartered
- 3 rosemary sprigs
Butter Mixture
- 100 g / 1 stick unsalted butter, melted
- 3 garlic cloves, minced
- 1 tbsp sage, finely chopped
- 2 tsp rosemary, finely chopped
- 1 tbsp parsley, finely chopped
- 1/2 tsp each salt and black pepper
Under Chicken (for roasting pan)
- 1 cup / 250 ml dry white wine, or low-sodium chicken broth
- 1 onion, quartered
- 1 garlic bulb, halved horizontally
Instructions
Roasting a whole chicken is all about proper preparation. From loosening the skin to seasoning thoroughly and using the right roasting techniques, each step enhances flavor and promotes even cooking. Below is the full, detailed method to ensure your chicken turns out perfectly golden and moist.
Step 1: Prepare the Chicken
Remove the chicken from the refrigerator 20–30 minutes before cooking to take the chill off. Pat the chicken very dry with paper towels—dry skin is essential for crisp, browned results. Make sure to remove any giblets from the cavity if present.
Season the entire chicken generously with salt and pepper, including inside the cavity. Drizzle the 2 teaspoons of olive oil over the skin and rub it in.
Step 2: Loosen the Skin
Using a dessert spoon, gently loosen the skin from the flesh. Slide the tip of the spoon under the skin at the breast area and carefully work it forward, taking care not to tear it. Repeat this process over the drumsticks. (Do not loosen the skin underneath the chicken.)
This step allows the flavored butter to seep into the meat, keeping it moist and infusing rich herb aroma.
Step 3: Mix the Herb Butter
In a small bowl, combine the melted butter, minced garlic, chopped sage, rosemary, parsley, salt, and pepper. Stir until well blended. This fragrant mixture will create deep flavor throughout the chicken.
Step 4: Add Butter Under the Skin
Prop the chicken upright, holding it securely. Spoon or drizzle the herb butter under the loosened skin, ensuring it reaches as far as possible toward the front of the breast and down the drumsticks. Spread any remaining butter over the outer surface of the chicken.
Step 5: Stuff and Truss
Stuff the cavity with the quartered lemon and rosemary sprigs. Gently press them inside to help add moisture and aroma during roasting.
Tie the drumstick ends together with kitchen string. This helps the chicken cook evenly and maintain a compact shape. Tuck the wing tips underneath the body to prevent burning.
Step 6: Prepare the Roasting Bed
Place the halved garlic bulb and quartered onion in the bottom of a roasting pan. Pour in the dry white wine or chicken broth. This flavorful liquid will steam the chicken from below, helping keep the meat tender. It can later be used to make a simple pan sauce or gravy.
Position a roasting rack above the aromatics if you have one. If not, you can place the chicken directly over the vegetables.
Step 7: Roast the Chicken
Preheat your oven to 220°C / 425°F.
Place the chicken breast-side up in the roasting pan. Roast for 20 minutes at the high temperature to crisp up the skin.
After 20 minutes, reduce the heat to 180°C / 350°F and continue roasting for another 50–65 minutes, depending on the exact size of your chicken. Baste the chicken with pan juices halfway through roasting if you’d like even deeper flavor and color.
The chicken is done when the juices run clear, and a thermometer inserted into the thickest part of the thigh reads 75°C / 165°F.
Step 8: Rest and Serve
Remove the chicken from the oven and let it rest for at least 10–15 minutes before carving. Resting allows the juices to redistribute, resulting in moist slices.
Carve the chicken and serve with vegetables, potatoes, or a fresh salad.
2. Tips for Perfect Roasted Whole Chicken
Roasting a whole chicken can be simple, but a few professional tips help elevate the results from good to exceptional.
Dry the chicken extremely well. Moisture is the enemy of crisp skin. Pat the bird thoroughly with paper towels before seasoning.
Let the bird rest before and after cooking. Resting at room temperature ensures even cooking; resting after roasting keeps it juicy.
Use aromatics under the chicken. The onion, garlic, and wine provide moisture and flavor while preventing the chicken from sitting directly on the pan.
Don’t skip loosening the skin. This step helps the herb butter melt into the meat, adding depth of flavor and ensuring tenderness.
Roast initially at high heat. A hot first blast helps set the skin and creates a beautiful golden crust.
Always use a thermometer for accuracy. Oven temperatures vary, and a thermometer removes the guesswork, ensuring perfect doneness.
3. Frequently Asked Questions
How long should I roast a whole chicken based on weight?
Generally, roast for 20 minutes at high heat, then 20 minutes per 500 g (1 lb) at 180°C / 350°F. Always confirm doneness with a thermometer.
Can I use different herbs instead of rosemary, sage, and parsley?
Yes! Thyme, oregano, basil, and marjoram all work beautifully in herb butter mixtures.
Do I need to baste the chicken?
Basting is optional. It adds flavor and helps deepen the color but is not required for juicy meat.
Should I cover the chicken while roasting?
No, roast uncovered to allow the skin to brown. If the top begins to darken too quickly, tent loosely with foil.
Can I make gravy with the pan juices?
Absolutely. The wine, garlic, and onion create a flavorful base. Reduce the pan juices on the stove or thicken them with a bit of flour.
Can I roast vegetables in the same pan?
Yes—carrots, potatoes, parsnips, or celery can be added around the chicken for a complete one-pan meal.
4. Nutrition Information
| Nutrient | Amount (per serving) |
|---|---|
| Calories | 410 |
| Protein | 39 g |
| Fat | 27 g |
| Saturated Fat | 11 g |
| Carbohydrates | 2 g |
| Fiber | 0 g |
| Sugars | 1 g |
| Sodium | 390 mg |
| Cholesterol | 145 mg |
Roasting a whole chicken at home is a rewarding and surprisingly simple process that yields an impressive meal with minimal effort. By loosening the skin, using a flavorful herb butter, roasting on a bed of aromatics, and allowing the bird to rest, you ensure tender meat and crisp, golden skin every time.
Whether this is your first attempt or your hundredth, this recipe provides reliable, delicious results that your family and guests will love. Enjoy your perfectly roasted whole chicken!
