Oven roasted whole chicken is the perfect main dish for any occasion. With garlic, lemon, and fresh herbs, you get juicy meat and crispy skin. It goes great with any side or salad, making it a versatile and satisfying meal.
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💡Recipe Overview
- Prep and Cook Time: 15 minutes to prep and 60 minutes to roast
- Cooking Method: Oven-baked
- Dietary Info: Keto, Whole30, Paleo, GAPS, Ancestral diet
- Tools Needed: cast iron skillet
- Skill Level: moderate
What is an ancestral diet? Read my post on what nourishing foods are based on the traditional dietary principles of the Weston A. Price Foundation.
Juicy Chicken That Keeps on Giving
Everyone needs a juicy, whole roasted chicken recipe in their back pocket. It's the culinary equivalent of a "get out of jail free" card.
You’ll have endless meals at your fingertips: one night, it’s crispy skin, juicy meat for dinner (by the way, did you see this chicken skin chips recipe? - irresistible!).
The next, it’s chicken salad, tacos, or soup.
It’s the chicken that keeps on giving - thanks to all that garlic, lemon, and herbs stuffed inside, making it juicy in all the right ways. You’ll savor every last bite, wondering why you didn’t roast two. Trust me, this is one of those “I’m never not making this again” recipes.
And don't forget to use the leftover chicken meat in recipes like this chicken and potato salad, chicken Caesar pasta salad, and okroshka recipe.
Ingredients for Oven Roasted Whole Chicken
This recipe keeps it simple but flavorful. A quality whole chicken (pasture-raised from a local farmer is best here), seasoned with just sea salt and black pepper. Stuff it with garlic, lemon, and fresh herbs like rosemary and thyme. Not only does this infuse incredible flavor with zero effort but it also keeps that white meat juicy. Toss in onion wedges and pour in a bit of chicken broth to keep things extra flavorful and tender and create those dreamy pan drippings. Fewer ingredients, bigger flavor.
Substitutions and Variations
- Out of lemons? - Try orange or grapefruit wedges for a similar citrusy lift.
- No fresh herbs? Use 1-2 teaspoons of dried herbs like thyme, oregano, or Italian seasoning.
- Want extra flavor? - Rub the chicken with butter before roasting and add a sprinkle of paprika or garlic powder to the skin.
Make it Ancestral
If you really want to keep this as nutrient-dense and ancestral as possible, it's important that you start with quality chicken - pasture raised! You're not just roasting it for one meal; the carcass becomes nourishing broth later. I always recommend knowing your local farmer's or Wild Pastures for clean meat raised the way nature intended. Better chicken = better meals = better broth.
How to Make Oven Roasted Chicken Recipe
The complete printable recipe is below in the recipe card for your convenience. Follow these simple step-by-step instructions for the best results.
Step 1. Season
Pat the chicken fryer with paper towels. Generously season the chicken inside and out with sea salt and black pepper.
Step 2. Prep
Add sliced onions and ½ of crosswise cut garlic head to the bottom of the cast iron skillet or baking dish.
Step 3. Stuff
Stuff the cavity of the bird with remaining garlic, quartered lemons, and herbs. Truss the chicken's legs together using a kitchen twine.
Step 4. Roast
Once trussed, place the chicken breast side up in the skillet. Roast the chicken in a preheated oven until cooked through.
Step 5. Baste
After removing the chicken from the oven, baste it with its own juices from the pan, as well as the juices released from the onions and lemon.
Step 6. Cover
Cover it tightly with aluminum foil (use parchment paper to create a barrier between chicken and foil) and let it rest well before carving.
Helpful Tips
- Dry the skin thoroughly with paper towels before seasoning - this is key to getting that golden, crispy skin.
- Trussing the legs keeps the aromatics tucked in and helps the chicken cook evenly and retain moisture.
- Drizzle a bit of oil over the chicken about halfway through roasting to keep the skin crisp and evenly golden.
- Resting the chicken is non-negotiable - wait 30 minutes before carving to lock in the juices and ensure clean slices.
Troubleshooting
- Chicken not cooked through? All ovens run differently—always go by temperature, not just time. Use a thermometer to check doneness—insert into the thickest part of the thigh without touching bone; it should read 160-165°F. I pull it out at 160°F and the temp will rise to 165°F at rest.
Product Highlight!
Large Cast Iron Skillet
This skillet is perfect for roasting whole chicken thanks to its excellent heat retention and even cooking. Bonus: it goes from oven to table beautifully and makes the crispiest skin.
💭Meal Prep Suggestion!
Roast the chicken on a weekend, then shred and store the meat for easy meals all week - think salads (like this chicken Caesar pasta salad), wraps, or soups. Don’t forget to save the carcass for Instant Pot chicken bone broth, giving you double duty from one cook session.
Serving Suggestions
This oven-roasted whole chicken is incredibly versatile and can be dressed up for a special dinner or kept simple for a fuss-free weeknight meal. Pair it with sides that soak up all those delicious pan juices or complement the crisp skin and tender meat with.
Here are some tasty serving ideas:
Potatoes: Serve this with Yukon gold mashed potatoes or chunky mashed potatoes with red skin.
Roasted veggies: Pair roasted whole chicken with roasted broccolini or air fryer butternut squash.
Fresh salads: Don't forget something light and crisp like romaine salad or house salad.
Condiments: A meal isn't complete without a serving of fermented foods. Try fermented carrots, pickled green tomatoes, or fermented cherry tomatoes for some probiotic action.
Frequently Asked Questions
After roasting, remove all meat from the carcass and store it in an airtight container in the fridge for up to 4 days. Save the carcass to make broth or freeze it for later use. To reheat the chicken, place it in a skillet with a splash of broth, cover loosely with a lid, and reheat on medium heat until heated through. These glass snap containers are perfect for leftovers.
Yes, this chicken freezes well. To freeze, portion the carved or shredded meat with pan juices or broth in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight before using and reheat per instructions.
If the pan gets too dry, simply add a splash of chicken broth or white wine to the pan. This will help keep the chicken moist, and you can baste the bird with the liquid to keep that crispy skin intact.
Looking for more poultry recipes? Here are some ideas:
Did you make this oven roasted chicken recipe? Please leave a ⭐⭐⭐⭐⭐ recipe rating in the recipe card below and leave a review in the comments. Thank you!💚
Printable Recipe
Oven Roasted Whole Chicken
Ingredients
- 1 whole chicken about 4-5 pounds, giblets removed and patted dry
- 1 tablespoon sea salt
- ½ teaspoon black pepper
- 1 cup chicken broth
- 1 large yellow onion peeled and cut into large wedges
- 1 garlic head cut in halve horizontally
- 1 lemon quartered
- 1 bunch herbs (such as thyme, rosemary, and oregano)
Instructions
- Preheat the oven to 425°F. Pat the 1 whole chicken dry with paper towels. Generously season the chicken inside and out with 1 tablespoon sea salt and ½ teaspoon black pepper.
- Add sliced 1 large yellow onion and half of crosswise-cut 1 garlic head to the bottom of the cast iron skillet or baking dish. Pour in the 1 cup chicken broth or white wine to help with the basting and create some moisture.
- Stuff the cavity of the bird with remaining garlic, quartered 1 lemon, and 1 bunch herbs (such as thyme, rosemary, and oregano). Truss the chicken's legs together using a kitchen twine. This helps the juices stay inside.
- Once trussed, place the chicken breast-side up in the skillet or baking dish with the onions and the liquid. Roast the chicken in the preheated oven for 60-75 minutes, or until the internal temperature reaches 165°F at the thickest part of the thigh with an instant-read meat thermometer.
- After removing the chicken from the oven, baste it with its own juices from the pan, as well as the juices released from the onions and lemon. This will help keep the chicken moist.
- Cover it tightly with aluminum foil (use parchment paper to create a barrier between chicken and foil) and let it rest for about 30 minutes before carving. Use the pan drippings to make a chicken gravy if desired.
Notes
- Dry the skin thoroughly with paper towels before seasoning - this is key to getting that golden, crispy skin.
- Trussing the legs keeps the aromatics tucked in and helps the chicken cook evenly and retain moisture.
- Drizzle a bit of oil over the chicken about halfway through roasting to keep the skin crisp and evenly golden.
- Resting the chicken is non-negotiable - wait 30 minutes before carding to lock in the juices and ensure clean slices.
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