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You know what I love making for my family when I want a meal that feels fancy but it’s totally hands off – a whole roasted chicken! I have many variations of this recipe with different seasonings like a rosemary roasted chicken version, but this one is my go-to recipe because it’s classic in ingredients and comes out crispy on the outside and so juicy and tender on the inside every single time.
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The great thing about roasting a whole chicken is that once you get past the weirdness of touching and stuffing a raw chicken, it’s really so easy. I stuff the whole chicken with garlic, onion, and thyme so it really infuses it with so much flavor. As the chicken roasts, these aromatics really flavor the meat, so every bite is juicy and delicious. Whenever I pull the roast chicken from my oven with its golden brown skin and the yummy smell filling my kitchen, I always feel so proud of myself! Follow my steps and you’ll transform a humble whole chicken into a centerpiece-worthy meal.
“This turned out excellent! And I didn’t have all the ingredients as listed (no lemon, no fresh thyme). With a bird thawed out and no idea how to cook, I found this; followed the instructions with what I did have on hand, and it turned out wonderful! Even my texture sensitive six year old snarfed it all down! Thank you so much!” – Kayla
Why This is So Good!
- Simple Ingredients: I use basic ingredients like butter, thyme, garlic, and onion to make the chicken taste amazing!
- Effortless and Perfect Centerpiece: Despite the simplicity of the recipe, the final dish is impressive enough for special occasions…they’ll think you spent hours in the kitchen!
- Leftover Potential: Perfect for meal prepping as the leftovers can be used in sandwiches, salads, soups, and more. No guarantees though on leftovers since my family seems to eat the whole 4 pound bird in one seating!
Ingredients for Whole Roasted Chicken
- Whole Young Chicken: Go for a whole chicken around 3 ½ to 4 pounds.
- Butter: Melted and used for basting, it adds a rich, savory flavor and helps to crisp up the skin.
- Herbs & Spices: I use fresh thyme along with salt and pepper – it’s really all you need! If thyme isn’t your favorite, rosemary or sage are great alternatives that go really well with chicken.
- Aromatics: I use garlic and onion stuffed inside the chicken and lemon, stuffed as well and also served on the side as slices or wedges to brighten up the chicken after cooking. You can also use carrots and celery for stuffing the cavity of the chicken.
How to Make Roasted Whole Chicken
Now that your bird is coated and stuffed with aromatics place it in the oven until golden brown. Don’t forget to spoon all those delicious juices over the skin to help incorporate some of that flavor back. And also allow it to rest before carving!
Absolutely amazing! I usually prefer rosemary over thyme for my baked chicken but WOW! This recipe is a game changer! Thank you! – Stephanee
Tips for Making the Best Oven Roasted Chicken
- Make sure to use kitchen twine to truss the chicken. This helps the chicken to cook more evenly all over and the meat stays nice and juicy. Place the chicken breast side up and criss cross the twine around the legs. Pull tight and tie. You can find step by step photos on how to twine in that article.
- Pat the skin of the chicken dry with paper towel. This helps it crisp up the during cooking as the chicken is less likely to steam. If you like your skin to be extra crispy, once the chicken is cooked, you can place it under the broiler for a few minutes.
- Be mindful of how much herbs you add to the outside of the chicken. The herbs will likely brown faster than the skin, so keep it minimal for best presentation so it doesn’t look like a burnt bird! I like to tuck them under the skin to add flavor without risking the burnt look.
- Let the chicken rest before carving it. This helps the juices to redistribute so you won’t have dry breast meat. Take the chicken out of the oven, cover it loosely with foil and let it sit for 15 minutes to half an hour.
Frequently Asked Questions
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.
A good rule of thumb, is to allow 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.
The 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 maintains its shape, but it’s not mandatory. The chicken will still cook well if you skip this step.
Leftovers, in my opinion, are the best thing about cooking an oven roasted whole chicken! 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 add it into weeknight meals like white chicken chili and tacos. Be sure not to throw the carcass away, as you can use that to make your own chicken stock!
More Chicken Recipes:
- Spatchcock Chicken
- Pickle Brined Chicken Tenders
- Rosemary Roasted Whole Chicken
- Honey and Browned Butter Chicken
- Broccoli Cheese Stuffed Chicken
- Oven Chicken Tenders
- Chicken Noodle Soup
- Chicken Casserole
If you’ve tried this healthy-ish feel good Roasted Chicken with Garlic & Herbs recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
Roasted Chicken with Garlic & Herbs
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.
This was delicious!
So happy you liked it, Jennifer! Thanks!