This roasted chicken is coated in a garlic and herb butter, then cooked to golden brown perfection. My roast chicken is tender and juicy and it comes out perfect every time!
There’s nothing more satisfying than a whole roasted chicken – it feeds a crowd, looks impressive and tastes amazing. Serve your roast chicken with loaded corn casserole and zucchini gratin for a complete meal.
Roasted chicken is one of those comfort food classics that no one can resist. That being said, it’s so easy to either under cook or over cook a whole chicken. No one wants a chicken that’s super dry, or raw in the middle! This roast chicken is a foolproof way to have a delicious dinner on the table that will earn you rave reviews.
How do you make roasted chicken?
This recipe starts with an herb and garlic butter, which gets slathered all over a whole chicken. Be sure to loosen the skin of the chicken so that you can rub some of the butter in between the skin and the meat. The chicken goes into a pan and is roasted in the oven until golden brown.
How long do you roast a chicken?
Generally speaking, a whole chicken needs to cook at 350 degrees for 20 minutes per pound. I cook my chicken at a higher temperature to get that deep golden brown skin, so it should take more like 15-17 minutes per pound.
How do you prepare a chicken for roasting?
To prepare a chicken for roasting, you’ll want to remove the giblet bag if there’s one stuffed into the chicken cavity. The next step is to tuck the wings underneath the breast to prevent the wing tips from burning. Finally, fill your chicken cavity with aromatics like onion, lemon and herbs, then tie the legs together with kitchen twine.
Do you have to brine a roasted chicken?
You do not have to brine a chicken, that being said, I highly recommend taking the time to do it. Chicken is a naturally lean type of meat which mean it’s prone to drying out. When a chicken is placed into brine, it absorbs some of the brine which helps to both keep it moist and also to season it all the way through.
When you’re working with a brined chicken, even if you overcook it a bit, it should still come out tender and juicy. I’ve included my favorite chicken brine in the recipe card below. If you choose to brine your chicken, be sure to add minimal salt to your seasoned butter so that your final product is not overly salted.
How do you know when a roasted chicken is done?
The easiest way to tell when your roasted chicken is done is to use a thermometer. A chicken is safe to eat when a thermometer inserted into the thickest part of the chicken thigh reads 165 degrees F. I use an electronic probe thermometer which I insert into the chicken at the beginning of the cook time, and I monitor the progress throughout so that I know when to pull my chicken out of the oven.
Let me just tell you, this roasted chicken is the best chicken I’ve ever had. It’s so worth it to take the extra step of brining the chicken first, because it means that your meat will be perfectly seasoned through and through. I make this roasted chicken almost every week, and the leftovers are great for sandwiches, soups, pasta dishes and more. Your family is sure to love this roast chicken as much as my family does!
More delicious chicken dishes
- Mexican Chicken Soup
- Chicken Alfredo Stuffed Shells
- Cajun Chicken Pasta
- Bacon Wrapped Chicken
- Honey Mustard Chicken
Roasted Chicken Video
Roasted Chicken
Ingredients
- 1 recipe chicken brine optional but highly recommended
- 5 lb whole chicken
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 1 onion peeled and quartered
- 1 lemon quartered
- 6 tablespoons butter softened
- 2 teaspoons minced garlic
- 2 teaspoons fresh thyme leaves minced
- 2 teaspoons fresh rosemary leaves minced
- 1 tablespoon fresh parsley leaves minced
- salt and pepper to taste go easy on the salt if you've brined your chicken
Instructions
- Brine the chicken according to recipe directions. Pat the chicken dry with paper towels after it's done brining.
- Preheat the oven to 400 degrees F.
- Tuck the chicken wings underneath the breast. Stuff the chicken cavity with the rosemary and thyme sprigs, onion and lemon.
- Tie the chicken legs together with kitchen twine.
- Place the butter, garlic, minced thyme, rosemary and parsley, and salt and pepper in a bowl. Stir to combine.
- Loosen the skin of the chicken breast. Rub the butter mixture all over the chicken, both on the outside of the chicken and underneath the skin.
- Place the chicken in a roasting pan. Cook for approximately 1 hour and 20 minutes or until a thermometer inserted into the thickest part of the thigh registers 165 degrees F.
- Check on your chicken every 20 minutes - if the skin is getting overly dark, cover the chicken with foil.
- Let the chicken rest for 10 minutes before carving. Serve with pan drippings.
Amanda says
When would I put veggies in to roast them too ?
Sara says
At the beginning of the roasting time!
Anthony says
Thank you for sharing this awesome recipe. I made this earlier and it’s indeed the most moist and delicious chicken.
Beth says
Thanksgiving for two (disabled father & myself), my first time making a whole chicken. This was AMAZING! I used the brine (about 8 hours), I used butter- garlic, sage, thyme…. just amazing. Thank you for the recipe! Best ever.
Anita says
Looking forward to trying this recipe-for the brine if I use dry herbs does it still work out?
Sara says
Yes that should be fine!
Sue says
Can I put on the butter spread a few hours beforehand?
I’m trying to prep so I can stick it in the oven right when I get home from work.
Sara says
Yes that’s fine!
Melee says
I have made this recipe, brined as well for my family over & over again. My chicken is brining right now for tomorrow’s dinner. It’s a hit by everyone & everyone is also saying it’s their favorite chicken ever. We’ll be having roasted Brussel sprouts for the sides tomorrow.
Sara says
So happy to hear you’re enjoying this recipe!! I appreciate you reporting back!
Susy says
Planning to make this roasted chicken for 8 adults. Recipe says it’s for 6. What would be the cool time for 2 chickens and can I roast them both in a large roasting pan at the same time?
Susy says
Cook time not cool**
Sara says
I’d just use a larger chicken for 8 people and use a thermometer to make sure it’s cooked to the proper temperature!
Carol says
I want to make a Turkey with stuffing.
Do i do the brine for around 12 hrs?
With the brining, stuffing and your garlic butter would that be too much or should it be ok. Also where do i get the electric thermometer.
Thanks
Sara says
I recommend following this recipe for a brined roasted turkey: https://www.dinneratthezoo.com/thanksgiving-turkey-recipe/
Vanessa says
Will this still be delicious if I don’t brine it??
Sara says
Yes it will still be delicious! Just make sure you don’t overcook it.
Em Long says
First time I’ve ever made a whole chicken. Turned out sooooo good!! I cooked it on a pellet grill, so it took a bit longer since the temp is harder to keep steady. Not a big deal since I had a thermometer keeping track of the temp constantly. Fell off the bone when done. Using the bones to make broth now. Very happy with this recipe. Will be using again.
Corin Gonzalez says
Could I use a cast iron instead?
Sara says
Yes that’s fine!
Amanda Sellers says
I have a hard time making the butter stick to the chicken, it sticks to my hands instead. Any tips?
Sara says
You can coat your hands with a little cooking spray to keep the butter from sticking!
Melee says
I made this recipe the other day along with your brine recipe & this is one of the best chickens I have ever made. My husband also said the same thing, hands down best chicken recipe ever! Thanks so much for sharing.
sheri says
very good. my family loved it. will definitely be making it again
Jackie says
Hi
Do you have a link to the electronic thermoter you used for the chickeni in this recipe.
Gretchen says
I just made this for dinner – I followed the directions exactly, except the brine time – I only had 6 hours – it was still fantastic!! Best roast chicken ever!!
Sara says
So glad to hear you enjoyed it, thanks for reporting back!
jan says
were is the brine how do i make it
Sara says
The brine recipe is here: https://www.dinneratthezoo.com/chicken-brine-recipe/
Sherry says
Used your brining recipe first and we’ve never had such a moist and flavourful bird! The skin was amazing. Cooked with butternut squash, carrots and shallots and cauliflower. Sooo good!
Sara says
So glad to hear it was a hit, I appreciate you coming back to comment!
Tara says
Do you have a recipe to make gravy out of the pan drippings? Have never tried to make my own. Thanks!
Sara says
Yes, you can melt 1/4 cup of butter and whisk in 1/4 cup flour. Cook for 1 minute, stirring constantly. Add in the chicken drippings (I strain it first) along with 2 cups of low sodium chicken broth. Simmer until thickened. Taste then add salt and pepper if desired.