Oven Roasted Whole Chicken
Oven roasted whole chicken with garlic, lemon, and herbs is juicy on the inside and crispy on the outside - perfect with any side.
Servings 6 servings
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
Storage: 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. 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.
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 carding to lock in the juices and ensure clean slices.
Nutrition
Calories: 289kcal | Carbohydrates: 4g | Protein: 24g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 96mg | Sodium: 1398mg | Potassium: 303mg | Fiber: 1g | Sugar: 1g | Vitamin A: 184IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 1mg