This post may contain affiliate links. Please read our disclosure policy.
There is so much flavor in this Roasted Whole Chicken with fresh rosemary, lemon, garlic, and shallots. While roasting, the aromatics infuse the meat and the butter crisps the skin for the juiciest chicken dinner, all cooked in one pan. My favorite part of this easy whole-roasted chicken recipe is the butter melting into the bottom of the pan with chicken drippings and shallots. You can make one delicious gravy to spoon over the chicken and pair it with some tasty sides.
If you’re looking for a family-friendly chicken recipe full of flavor, easy to make, and a true show-stopper, then this simple lemon herb whole-roasted chicken dish is exactly what you need. Pair with a vegetable and a side like roasted potatoes or broccoli macaroni and cheese for a meal that will please kids and adults alike!
Jump to Section
- why you’ll love this WHole Roasted Chicken Recipe
- Ingredients to make Roasted Whole Chicken
- How to make Roasted Whole Chicken
- Tips for Roasting A Whole Chicken
- popular substitutions & additions
- what to serve with Your Oven Roasted Whole Chicken
- how to store & reheat Roasted Whole Chicken
- Frequently asked questions
- More Chicken recipes:
- Lemon Rosemary Roasted Whole Chicken Recipe
why you’ll love this WHole Roasted Chicken Recipe
- Amazing fragrant ingredients. This chicken is roasted whole with fresh rosemary, a whole head of garlic, and a pop of lemon that adds a beautiful aromatic flavoring.
- Juicy tender chicken. Roasting at a high heat coated in butter results in a deliciously crispy skin and the best juicy chicken. The butter melts down into the pan with the chicken’s juices, shallots, lemon, and herbs, leaving some tasty drippings and moisture in the pan to keep the chicken tender.
- One pan dinner recipe. Roasting a whole chicken in a cast iron pan is easy and makes for a delicious family meal. You get the best flavor and less clean up. Plus the cast iron is perfect for going from oven to stove top to make a quick chicken gravy from the drippings if you’d like.
- Versatile easy recipe. I used to think roasting a whole chicken was intimidating, until I made it and realized how easy it is to make using common flavors. Once you have the chicken, you can stuff it and rub it with almost any herbs and aromatics. Then the oven does the rest of the work!
Ingredients to make Roasted Whole Chicken
- Whole chicken: For best results, remove the whole chicken from the fridge and set it on the counter to come to room temperature before cooking.
- Shallots: Shallots have a mild, delicate flavor that I love using with chicken. For a similar flavor, you can use any onion, such as red, white or yellow onions.
- Aromatics: lemon, garlic, and rosemary. These 3 ingredients bring out the best flavor and scent of the chicken from the inside.
- Butter: For the crispiest and most tasty skin, slather butter over the chicken skin before roasting.
- Salt & pepper: This is all you need because of the aromatics you’re using. But feel free to add other seasoning like paprika, onion powder or oregano.
How to make Roasted Whole Chicken
Before the chicken makes its way to the oven, you’ll want to pull it from the fridge and rest it at room temperature for at least 30 minutes for even cooking. I like to use a heavy-duty pan for cooking in the oven, and a large cast iron skillet works perfectly for roasting a whole chicken in.
Season and prepare the chicken for roasting
- Prep the chicken by patting it dry with paper towels.
- Fill the cavity with rosemary sprigs, lemon, and garlic.
- Season the surface generously with salt and pepper and the remaining rosemary.
- Tie the legs together twice and tuck the wing tips back.
Roast Whole Chicken in Cast Iron Skillet
- Add the shallots to the cast iron pan, and place the seasoned chicken on top. Spread the butter all over the exposed surface.
- Roast until the chicken is golden brown, and the shallots are caramelized. Be sure to rest the chicken before cutting it.
Tips for Roasting A Whole Chicken
- Remove chicken from the fridge ahead of time. Allowing the chicken to sit at room temperature for about 30 minutes before roasting will ensure even cooking and allow you to distribute the butter on top better.
- Save those shallots! The caramelized shallots might just be my favorite part of this recipe, so make sure to enjoy them with the chicken after eating.
- Make gravy from the drippings. The drippings you get from the roasting process are amazing as is to spoon over the chicken. But you can also make a quick pan gravy by placing the skillet on the stove top and whisking in ¼ cup flour and 1 cup chicken stock. Then cook until it has thickened to your liking.
- Let the chicken rest. Allow the chicken to rest to redistribute the juices for the most tender results. Once the chicken is removed from the oven, use foil for tenting it for about 15 minutes
popular substitutions & additions
- Add other vegetables around the shallots. I recommend root vegetables that can be roasted for a long time, like potatoes, sweet potatoes, carrots, or parsnips.
- Use another citrus. While roasting, the lemon infuses the chicken as it cooks to create a flavorful bite. You can swap out the lemon for another citrus like lime, oranges, or even grapefruit for a different taste.
- Swap the rosemary. Adding herbs is a fantastic way to add a perfumed taste to the chicken, much like how the citrus infuses the meat. Try using thyme, sage, or a combination of your favorite earthy herbs.
- Add a sweet bite. If you love my honey chicken thighs with browned butter, you can use the same concept of adding sweetness to the chicken. Brown some butter with honey or maple syrup and pour over the whole chicken before roasting, basting with the sauce occasionally while roasting.
- Use fresh frozen herbs to coat the chicken. If you’re like me, you like to freeze extra fresh herbs for later and to preserve their freshness. Use these oil and herb cubes after thawing to push under the skin for an extra crispy top infused with earthy herbs.
what to serve with Your Oven Roasted Whole Chicken
- Roasted Garlic Mashed Potatoes
- Baked Macaroni and Cheese
- Oven Roasted Brussels Sprouts
- Roasted Sweet Potatoes
- Roasted Cherry Tomato Pasta
how to store & reheat Roasted Whole Chicken
If you have leftovers after cooking this easy-roasted whole chicken, then you can store it in an airtight container in the fridge. You can shred the chicken from the bone first or as is. To reheat, place the chicken in a preheated oven for 10-15 minutes until heated. You can also reheat in an air-fryer for about 7-8 minutes.
Another way to use leftover roasted chicken is to make chicken soup, chicken salad, or chicken casserole.
how long will Roasted Whole Chicken last in the fridge?
A whole roasted chicken can be stored in the fridge for up to 3-4 days.
can I freeze Roasted Chicken?
If freezing roasted chicken from a whole chicken, it’s best to remove it from the bone first and then store in freezer-safe containers or bags. Save the carcass to make chicken broth!
Frequently asked questions
I recommend 400˚F or higher. Roasting chicken at a higher temperature results in a better texture, crispy skin, and juicy but firm meat. On the other hand, roasting at a lower temperature results in softer skin but more tender meat, which is still delicious, but just different.
Just like the herbs, lemon heats up inside the chicken, gradually infusing the meat with flavor, and also helps to tenderize the meat for amazing texture and juicy results.
Resting chicken after roasting allows the juices to slow down and redistribute into the meat instead of onto a cutting board. You’ll save all the flavor from running out, resulting in a juicier piece of chicken.
Roasting a whole chicken with lemon and rosemary creates such an amazing flavor with crispy skin and juicy meat. Make it a one-pan meal by adding hearty vegetables like potatoes and carrots to roast simultaneously for a well-rounded family dinner.
More Chicken recipes:
- 4 Chicken Marinade Recipes with different cooking methods
- Roasted Chicken with Garlic & Herbs
- Easy Air Fryer Chicken Breasts
- Grilled Harissa Chicken
- Roasted Balsamic Chicken
- Yogurt Grilled Chicken
- Pomegranate Roasted Chicken Thighs
- Pecan Crusted Chicken
- Creamy Pesto Chicken
- Honey Mustard Chicken
If you try this feel good Lemon Rosemary Roasted Whole Chicken recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Lemon Rosemary Roasted Whole Chicken
Ingredients
- 6 large shallots cut in quarters
- 1 3-5 pound whole chicken giblets removed and discarded
- 4 whole sprigs fresh rosemary plus 1 tablespoon finely chopped
- 1 lemon halved
- 1 head garlic halved
- salt to taste
- black pepper to taste
- 4 tablespoons unsalted butter softened
Instructions
- Place the chicken at room temperature for about 45 minutes.
- Preheat the oven to 400˚F. Place the shallots in a 10-inch cast iron skillet or oven safe baking dish. Set aside.
- To prep the chicken, pat it dry with paper towels. Place the whole rosemary sprigs, lemon and garlic in the cavity, then tie the legs together with kitchen twine and tuck the wing tips back. Season generously with salt and pepper all over the surface of the chicken. Sprinkle with the remaining chopped rosemary.
- Place the chicken on top of the shallots in the pan, then rub the butter all over the exposed surface.
- Roast for about 60 to 75 minutes, or until the internal temperature taken in the thickest part of the thigh is 165˚F.
- Rest the chicken for 15 minutes before carving and serving. Serve with caramelized shallot from the bottom of the pan.
Equipment
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
