If there is just one kitchen technique that everyone should master, it is how to make oven roasted chicken. Chicken is cheap and versatile, and once you learn how to cook a whole roasted chicken, you’ll never wonder what’s for dinner again.
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Why roasted chicken is the perfect Sunday family dinner
Sunday dinners should be all about spending time with family and friends, not being stuck in the kitchen for half the day stressing about what to cook. This simple roast chicken recipe is easy to make, serves up to six people, and is sure to please just about anyone.
If you have a slightly smaller family, there will be plenty of leftovers you can reuse for the next few days to lighten your cooking duties.
Why you’ll love this recipe
With just a few minutes of hands-on prep, you can get a chicken into the oven and pretty much forget about it until it’s done. If you have a instant read thermometer, it will make the whole cooking process a little less stressful because you know the chicken will come out of the oven with golden brown crispy skin and is perfectly cooked without too much babysitting.
Besides how easy it is to prepare, you have almost complete control over how the chicken will taste by using different herbs and seasonings.
Whole roasted chicken ingredients
To prepare a roasted chicken, you’ll need:
- Unsalted butter
- Chicken
- Salt
- Freshly ground black pepper
- Herbs and seasonings
- Lemon
You can use a wide variety of herbs and other seasonings. Check out the “Recipe variation” section below for some ideas, or share your favorite combinations in the comments.
How to make chicken in the oven
To prep the chicken:
- Preheat the oven to 350°F.
- Remove the butter from the fridge and allow it to soften on the counter.
- Trim any excess fat that is hanging off of the chicken, and if there is a bag of internal organs (giblets) inside the cavity, remove it.
- Rinse the chicken quickly under cold water and pat it dry.
- Place the softened unsalted butter in a bowl and add salt, freshly ground black peppers, and the herbs and seasonings you want to use.
- Squeeze half a lemon into the bowl.
- Use a wooden spoon to mix the unsalted butter with the seasonings.
- Carefully pull back the skin from the chicken and spread about half of the flavored butter between the skin and meat.
- Spread a quarter of the remaining flavored butter on the skin of the chicken.
- Place both lemon halves and the rest of the flavored butter inside the cavity of the chicken.
To finish this simple roast chicken recipe:
- Place the chicken on a baking dish or roasting pan with the breast-side up.
- If you have a probe thermometer, place it in the thickest part of the chicken thigh.
- Roast the chicken for about 50 minutes or until the internal temperature at the thigh reaches 180 degrees.
- Remove the chicken and let it rest for 15 minutes before slicing.
Recipe variations
There are endless combinations of seasonings you can play around with when making this chicken recipe. Almost anything goes, so choose what you love, or try one of the combos below.
Since chickens vary in size, the seasoning combinations are given in ratio by volume, and dried herbs are used as standard since that is what most people have. But if you are using fresh herbs, triple the amount.
Make as much as needed to coat the chicken well:
- Classic Herb-Style Chicken. Three parts dried thyme, two parts garlic powder, one part dried rosemary
- Spicy Cajun-Style Chicken. Three parts cayenne, three parts garlic powder, two parts sweet paprika, two parts smoky paprika, one part dried oregano, and one part dried thyme.
- Middle East-Style Chicken. Two parts sumac, two parts dried oregano, one part dried marjoram, and one part dried thyme.
What to serve with oven roasted chicken
Choose traditional sides or go a little off-script since just about anything will be delicious paired with roast chicken. These are just a few of the options you can make:
Champ. Mashed potatoes are a classic side for roasted chicken, but if you want a delicious and almost as easy twist, try making Champ. This extra buttery Irish mashed potatoes dish adds sliced green onions for a little extra flavor.
Squash and Zucchini Casserole. Loaded with veggies and topped with a cornbread coating, Boston Market Squash Casserole is a wonderful autumnal side dish to serve with roasted chicken.
Baked Macaroni and Cheese. Baking mac ‘n cheese in the oven transforms the dish from a childhood standard to something truly special. This baked mac ‘n cheese recipe, inspired by the one they serve at Sweetie Pie’s, is extra creamy and flavorful because it uses five cheeses!
How to store leftovers
Let the chicken cool to room temperature before wrapping it tightly in plastic and placing it in the fridge for up to three days.
While you can freeze a whole cooked chicken, it is better to remove the chicken from the bone and freeze the meat in an airtight container for up to a month.
What is the best way to reheat roasted chicken?
It is best to cut the chicken into portions before warming it up in the oven.
- Preheat the oven to 350°F.
- Place the chicken in a baking dish and drizzle a little chicken stock or water around the chicken to keep it from drying out.
- Cover the top of the baking dish with aluminum foil.
- Reheat the chicken in the preheated oven for about 20 minutes. Remove the aluminum foil and return to the oven for five more minutes to allow the skin to crisp up.
Favorite chicken dinner recipes
- Cajun Chicken Pasta
- Chicken Fried Chicken
- Chicken Limone
- Chicken Marsala
- Chicken Parmesan
- Chicken Scampi
- Fiesta Lime Chicken
- Grilled Chicken Teriyaki
- Herb Crusted Chicken
- Peanut Chicken
Love oven roasted meat? Try these recipes!
Check out more of my easy chicken recipes and the best dinner recipes on CopyKat!
Oven Roasted Chicken
Ingredients
- 1/4 cup unsalted butter softened
- 1/4 cup chopped fresh herbs such as chives, parsley, rosemary, and thyme
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 lemons halved, divided use
- lemon zest optional
- 1 hen ~5 pounds
Instructions
- In a small bowl, combine the softened butter with the chopped herbs, salt, pepper, and juice from half a lemon. If you enjoy a more robust lemon flavor, add some lemon zest. Mix thoroughly.
- Preheat the oven to 350°F.
- Gently slide your fingers under the chicken skin to carefully separate the skin from the meat. Spread the compound butter under the skin, starting with the breasts and working your way to the drumsticks. Use any remaining butter to coat the inside cavity and the skin of the chicken. Season with salt and pepper.
- Position the chicken breast-side up in a baking dish. Place the lemon halves and any leftover herbs inside the cavity. Bake in the preheated oven for approximately 50 minutes, until a meat thermometer inserted into the thigh reads 180°F and the juices run clear.
- Remove the chicken from the oven and let it rest for 10 to 15 minutes before carving. This resting period is crucial—it allows the juices to redistribute throughout the meat, ensuring your chicken stays moist and flavorful.
Sheri
Why would anyone throw out perfectly good livers and gizzards? I come from South Central Pennsylvania (Penna. Dutch Country) and we cook the necks, gizzards, and livers with chopped onion and celery, and salt and pepper and make giblet gravy with the meat drippings and some of the giblet water to serve over the mashed potatoes and the chicken.
andy
That’s incredible, I had idea you could do that.
I always wondered what that big white metal box in the bin room was for.
Candy
The chicken turned out to be amazing! Thank you for this great recipe. Must admit, instead of the mash, I had mine with these (another fab recipe I found):
http://www.bukisa.com/articles/401739_perfect-roast-potatoes-every-time
Stephanie
I am glad you enjoyed the roasted chicken, it is one of my stand by meals.
James Cort
Another trick you can do is – don’t put butter under the skin. Instead, cook the chicken upside down. Turn it the right way up for the last 15 minutes of cooking to crisp the skin.
The theory is the fat melts down and soaks the breast meat, keeping it moist.
Fran
There’s really nothing as good as a roasted chicken for comfort food. And the carcass is awesome in soup after. Guess I’ll be buying a chicken this week since I’m out of stock and I need quick to prepare lunches and dinners with this new schedule, so a baked chicken is on my list! Yours looks DEElish!
Emma McGarity
This looks fabulous! I usually mix a little olive out into my compound butter on my roast chicken, but I hadn’t considered adding lemon. I’ll definitely be trying that soon!