Roasted Chicken
Updated Aug 11, 2025
Whole roasted chicken rubbed in butter and thyme for crispy skin and stuffed with garlic and thyme on the inside to carry the flavor through the whole chicken.
This post may contain affiliate links. Please read our disclosure policy.
My Whole Roasted chicken is so good!
When I want dinner to feel a little special but don’t want to stand over the stove, I make a whole roasted chicken. I’ve tried it with all kinds of seasonings, including a rosemary roasted chicken, but this simple roasted chicken recipe is the one I come back to most. The skin gets crispy, the meat stays juicy, and it makes the whole kitchen smell amazing.
Once you get past the part where you have to handle a raw chicken, it’s really easy. I stuff it with garlic, onion, and thyme so the flavor gets into the meat as it roasts. By the time it comes out of the oven, golden and sizzling with the yummy smell filling my kitchen, I always feel so proud of myself!
Happy Cooking!
– Yumna
How to Make Roasted Chicken
Roasted Chicken Recipe
Video
Ingredients
- 1 whole chicken about 3 ½ pounds
- 3 tablespoons butter melted
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 bunch thyme + 1 tablespoon fresh thyme
- 1 head garlic sliced in half horizontally
- ½ onion
- Lemon slices for serving
Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry with paper towel, remove the giblets, tuck the chicken wings underneath the breast and tie the legs together with kitchen twine.
- In a small bowl, combine the melted butter, salt, pepper and thyme. Use your hands to rub the butter mixture all over the chicken, making sure to get underneath the skin as well.
- Stuff the garlic, onion and thyme sprigs inside the chicken cavity.
- Place the chicken on a large baking dish and roast in the oven breast side up until the skin is golden brown and a thermometer inserted in the chicken reads 165°F, about 60-75 minutes.
- Spoon the juices from the bottom of the baking dish over the chicken and allow the chicken to rest for 15 minutes before carving.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Tips
- Make sure to use kitchen twine to truss your chicken. This helps the meat stay nice and juicy while cooking evenly all over. Place your chicken on the counter with the breast side up, and criss cross the twine around the legs, pull tight, and tie. I have lots of helpful step-by-step tips on how to twine if you need!
- Pat the skin of your chicken dry with a paper towel. This helps it crisp up while cooking as the chicken is less likely to steam. If you like your skin extra crispy, once the chicken is cooked, you can place it under the broiler for a few minutes.
- Let your chicken rest before carving it. This will help the juices redistribute so you won’t have any dry breast meat! Once cooked, take your chicken out of the oven, cover it loosely with foil and let it sit for 15 minutes to half an hour.
Serving Ideas
- Add potatoes. I love eating this herby chicken with a side of potatoes. My favorite dishes are garlic roasted potatoes, parmesan potatoes, and air fryer potatoes.
- Make a side salad. I love a Greek salad with this chicken, but my chopped green goddess salad will also work well.
- Roast some veggies. While you’ve already got the oven on, you might as well throw in some veggies to roast too. Try my roasted broccoli, roasted carrots, or roasted zucchini.
FAQs
Leftovers are the best thing about cooking a whole chicken, imo! Remove the meat from the bones and keep it covered in the fridge for up to 3 days. It’s great for sandwiches and salads! And be sure not to throw the carcass away. You can use it to make your own chicken stock!
Yes! Just be sure to let your chicken cool, then break it down however you like (so you can thaw individual parts one at a time). It should keep well in an airtight container in the freezer for up to 4 months. When you’re ready to eat, just thaw your meat in the fridge overnight then reheat it in the oven or the microwave until warmed through.
Yes, you can easily get ahead of things by prepping the chicken the night before. In fact, this can actually result in crispier skin as the salt will help to draw out any extra moisture. Rub the butter all over, stuff the cavity and let it sit in the fridge, uncovered for up to 12 hours.
My rule of thumb is to plan for a pound of whole chicken per person, so a 4 pound chicken is perfect for four. I always like to roast a chicken larger than I need so that I can enjoy the leftovers later in the week!
Your chicken is done when a meat thermometer inserted into the thickest part of the thigh reads 165°F. Make sure the thermometer doesn’t touch the bone for an accurate reading!
Yes, you can. Tying the legs helps the chicken cook more evenly and maintain its shape, but it’s not mandatory. The chicken will still cook well if you skip this step!
Comments
This was delicious!
So happy you liked it, Jennifer! Thanks!
See All Comments