Whole Roasted Chicken
Updated Mar 26, 2026
Easy roasted whole chicken with crispy skin, rosemary, lemon, garlic, and shallots, made in one pan. 10-minute prep, a simple chicken dinner with leftovers.
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Roasting a whole chicken is really easy!
I know a lot of people shy away from roasting a whole chicken, but it’s one of the easiest ways to get ahead on meals without spending a ton. You get dinner the first night, and then usually enough leftover chicken to turn into lunch or another meal or two after that, which is a big reason I keep doing it. AND I like to make chicken stock, so when I bundle all those savings and the fact that it’s really hands off (the oven does the work), it just makes sense to me!
This roasted whole chicken is simple, and that’s part of why I like it. It’s one of my favorite things to make when I want something that feels like a real dinner but also helps me out later in the week.
Happy Cooking!
– Yumna
Whole Roasted Chicken Ingredients
- Whole chicken: A 3 to 5 pound chicken is a good size here and usually cooks evenly without taking forever. Make sure the giblets are removed before roasting. If your chicken is on the larger side, just expect the cook time to run longer. I like to remove mine from the fridge and set it on the counter to come to room temperature about 30 minutes before cooking.
- Shallots: Shallots have a mild, delicate flavor that I love using with chicken, but you can also use red, white, or yellow onions, if you like. Just keep in mind that you’re roasting them whole!
- Seasoning: To flavor this chicken, I like to use lemon, garlic, rosemary, salt, and pepper. Use whole rosemary sprigs inside the chicken and the chopped rosemary on the outside so it sticks better. Halving the lemon and garlic is enough here. You do not need to chop anything smaller. Season the chicken generously with salt and pepper all over, not just on top. A whole chicken needs more seasoning than people usually think, especially since you are seasoning a lot of meat at once.
- Butter: Softened butter is important so you can actually spread it over the chicken evenly. If it is too cold, it will tear the skin instead of coating it.
How to Make a Whole Roasted Chicken
Whole Roasted Chicken Recipe
This roasted whole chicken has crispy skin and juicy meat. Seasoned with fresh rosemary, garlic, and lemon, and only 10 minutes to prep, it's an easy chicken dinner cooked over shallots and prepared in one pan.
Video
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
My Top Tip: Make gravy from your chicken drippings! They’ll taste so good when spooned 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 of chicken stock, then cooking until it’s thickened to your liking.
Storage: Store your leftovers in an airtight container in the fridge up to 3-4 days. You can shred the chicken from the bone first or simply store it as is. To reheat, place the chicken in a preheated oven for 10-15 minutes until heated. You can also reheat it in an air-fryer for about 7-8 minutes.
Freezing: 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 for up to 3 months. When you’re ready to eat, let it thaw in the fridge overnight before reheating.
Nutrition
Calories: 616kcal, Carbohydrates: 12g, Protein: 42g, Fat: 44g, Saturated Fat: 17g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 17g, Trans Fat: 1g, Cholesterol: 193mg, Sodium: 306mg, Potassium: 615mg, Fiber: 2g, Sugar: 4g, Vitamin A: 693IU, Vitamin C: 23mg, Calcium: 65mg, Iron: 3mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Tips
- Remove your 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 help you to distribute the butter on top better.
- Make gravy from the drippings. The drippings you get from the roasting process taste so good when spooned over the chicken, but you can also make a quick pan gravy by placing the skillet on the stovetop and whisking in ¼ cup of flour and 1 cup of chicken stock, then cooking until it’s thickened to your liking. Use this turkey gravy recipe as a reference; just replace the turkey drippings with the chicken drippings.
- Let the cooked chicken rest. Allow your chicken to rest to redistribute the juices for the most tender results. Once the chicken is removed from the oven, use foil to tent it for about 15 minutes.
Serving Ideas
- Add a potato side. Potatoes are always my go-to side with this roasted whole chicken. They taste so good with the drippings! Try my roasted garlic mashed potatoes, my roasted potatoes, or even my roasted sweet potatoes.
- Serve with veggies. Roasted chicken pairs so well with all of my favorite veggie dishes, like oven roasted Brussel sprouts, roasted butternut squash, and baked zucchini fries.
- Make a side salad. For something a little fresher alongside your roasted whole chicken, try a Lebanese fattoush salad, a mixed green salad, or smashed cucumber salad.
FAQs
What’s the best temperature for roasting a whole chicken?
I recommend 400˚F or higher. Roasting chicken at a higher temperature results in better texture, crispier skin, and juicier, firmer meat. On the other hand, roasting at a lower temperature results in softer skin but more tender meat, which is still delicious, just different.
