Ingredients & Substitutions
Here I explain the best ingredients for roasted whole chicken, what each one does in the recipe, and substitution options. For measurements, see the recipe card.
Oven Roasted Chicken:
Whole Chicken – My chicken weighed 5 pounds, but this oven roasted chicken recipe is flexible and suits chickens of any size. The cooking time will vary depending on the chicken’s weight. You could also roast Cornish hens using a similar method. Chicken Broth – This goes in the bottom of the roasting pan and helps keep the chicken juicy while roasting. I use the reduced-sodium kind or my homemade chicken broth, but any kind will work.
Compound Butter Under The Skin:
Garlic herb butter under the skin is my secret for making the best roast chicken recipe that’s super juicy and flavorful! The ingredients are simple:
Unsalted Butter – Make sure it’s softened at at room temperature for about 30 minutes. If you forgot to soften it, an easy trick is to run a glass or stainless bowl under hot water to heat it up, then place it upside down over a stick of butter. The residual heat will soften it in a few minutes! Garlic – While fresh garlic cloves provide the best flavor, you can substitute 1 1/2 teaspoons of jarred minced garlic instead. Fresh Herbs – I used fresh rosemary and fresh thyme, but you could also use fresh sage, tarragon, parsley, or basil. Lemon Zest – Adds a burst of fresh citrus flavor. You can leave it out if you want to, or substitute with orange zest for a different twist. Sea Salt & Black Pepper
Seasoning For The Skin:
Butter, garlic, and fresh herbs will burn if you place them over the skin in oven roasted chicken recipes, so we’ll use oil and other seasonings instead:
Olive Oil – Helps the skin get crispy and can withstand the heat of roasting. You can substitute avocado oil or any other heat-safe oil. Paprika – For a bright color and flavor. You can also use smoked paprika if you like, or add other seasonings, like garlic powder, onion powder, or poultry seasoning. Sea Salt & Black Pepper
How To Roast A Chicken
This section shows how to roast a whole chicken in the oven, with step-by-step photos and details about the technique, to help you visualize it. For full instructions with amounts and temperatures, see the recipe card.
How Long To Roast A Chicken?
Roasting a whole chicken takes about 16-20 minutes per pound, or until the internal temperature at the thickest part of the thigh or breast reaches 165 degrees. For example, a 5-pound chicken will take between 1 hour 20 minutes to 1 hour 40 minutes.
Storage Instructions
Store: Keep leftovers in an airtight container in the refrigerator for up to 3-5 days. You can also use them to make chicken salad, easy chicken meal prep bowls, or throw shredded chicken into healthy soups. My all-time favorite way to repurpose leftovers is a chicken bacon ranch casserole! Reheat: Heat chicken in a 350 degree F oven for 10-15 minutes if it’s carved, or 20-25 minutes whole. Freeze: Carve the oven roasted chicken, place the pieces in zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
What To Serve With Oven Roasted Chicken
This oven roasted chicken recipe can pair with all your favorite side dishes! Here are some of my favorites:
Use butter only underneath the skin. Garlic butter under the skin makes the meat super juicy and flavorful, but it will burn if it exposed to direct heat on top of the skin. Place it underneath only, and be careful not to tear the skin. Oil works best on the outside. Pour broth in the pan, but not on the chicken. The broth keeps the oven roasted chicken moist and juicy, but if you pour it over the chicken right after seasoning, it will wash the seasonings off. It’s fine (and recommended if you can!) to baste the chicken after it has had some time to cook. Tie the legs. This is called trussing a chicken. This helps prevent the wings and legs from burning, and prevents the chicken breast from drying out. Tent with foil if needed. For larger chickens, the skin might turn golden brown before the inside is done. If this happens, tent the chicken with aluminum foil to prevent burning, and continue roasting. Use a meat thermometer. The key to a juicy oven roasted chicken is to take it out at the right time. A probe thermometer like this is my go-to method because it beeps when ready, but an instant-read thermometer like this also works. The safe temp is 165 degrees F, but you can remove it at 5 degrees lower than that if you like, because it will continue to rise as it rests. Don’t skip resting. Waiting 10-15 minutes before carving lets the juices settle and keeps the chicken nice and moist inside. Repurpose the chicken carcass. After carving, you can use the carcass to make chicken bone broth!
Roasted Veggies – You can roast veggies alongside your chicken for a meal done all at once, but the roasted chicken will take longer, so you’ll want to add the pan of vegetables to the oven later. Most roasted vegetables are best added in the last 25-30 minutes of roasting whole chicken. Try it with roasted cauliflower, roasted brussels sprouts with bacon or mixed root veggies. Other Veggies – If you prefer to cook your vegetables using a different method, you can make easy air fryer brussels sprouts or quick sauteed green beans towards the end of your chicken cooking time. Starches – You can’t go wrong with classic mashed potatoes (or mashed sweet potatoes) or rice. You can also make baked potatoes in the Instant Pot while you’re roasting chicken in the oven. For lighter alternatives, try cauliflower mashed potatoes or cauliflower rice. Salads – Make a colorful beet salad for fall or winter, a fresh tomato cucumber salad for spring or summer, or a simple arugula salad anytime of year. Soup – Start with a comforting bowl of beet soup or a classic vegetable soup.
More Roasted Chicken Recipes
Roasted chicken is so versatile and pairs with just about anything. If you need more ways to roast chicken, here are some ways to do it with other cuts: Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle!
