This perfectly tender and juicy whole oven roasted chicken gets brushed with a fresh lemon rosemary garlic butter and stuffed with aromatics for extra flavor. It’s perfect for Sunday dinner, but easy enough for a weeknight!
In This Post
Searching through cookbooks, leafing through food magazines and trolling through food blogs proves one fact over and over again: cooks love making recipes with chicken, myself included. Mine run the gamut—from sautéed, like my creamy lemon chicken breasts and mushrooms to grilled, like my best grilled chicken breast recipe—to this whole roasted bird. While the boneless chicken breast seems to be the star in most recipes, the whole bird cannot be ignored. There’s nothing quite like a juicy hen, perfuming the whole house, to get the salivating started.
This whole roasted chicken is a butter infused invitation to belly up to the Sunday dinner table, but it’s so easy you could totally make it any day of the week. Chicken on the bone. Chicken with skin. Those two things give chicken a flavor all on its own. But when you layer that baby bird with the soft, buttery mix of garlic, lemon, and rosemary a totally new flavor permeates our chicken-little under, and over, the skin. It’s a thing of magic.
What’s in This Oven Roasted Chicken?
Simple is the name of the game here. When using fresh herbs, you don’t need much else to flavor a whole baked chicken.
Here’s what you’ll need to make this lemon rosemary chicken:
- Whole chicken
- Onions
- Garlic
- Lemons
- Unsalted butter
- Fresh rosemary—If you have other fresh herbs on hand besides rosemary, feel free to season the chicken with them. Thyme, oregano, sage, parsley and/or tarragon would all be delicious additions
- Kosher salt and pepper
- White wine—If you don’t consume alcohol or have run out, you can substitute chicken stock or broth
How to Roast a Whole Chicken
Cooking a whole chicken isn’t as daunting as it may seem. Here’s how:
Take the chill off. Before prepping the oven roasted chicken pull your chicken from the refrigerator 30 minutes before roasting to ensure a more even cooking time. Meanwhile, preheat your oven and position a rack in the lower third of the oven. You don’t want the top of your bird burning!
Infuse your butter. Stir together some melted butter, minced garlic, salt and pepper, and lemon zest. Gently pry the skin from the meat of the bird’s breasts and legs and work that flavored butter over the meat. Then, slather the top of the skin with the butter, too.
Stuff your bird. Stuffing isn’t just for Thanksgiving. Use fresh aromatics (lemons, onions and a full head of garlic) to stuff into the bird’s cavity, and pour white wine into the bottom of the roasting pan. Depending on how large your roasting pan is, you might be able to throw in some roughly chopped potatoes and cook those alongside the whole roasted chicken. You don’t want to crowd the pan too much though, otherwise it’ll be difficult to turn the bird and get it crisp all over.
Roast your bird. Turn it occasionally and roast until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and the juices are running clear.
Do You Cover Chicken While Roasting in Oven?
I don’t recommend covering your chicken unless is begins to brown too much, then you can tent it with foil.
How Long to Roast a Whole Chicken?
A whole roasted chicken that weighs four to five pounds will take roughly 1 hour 10 minutes to cook through. However, the cook time for your specific bird may vary slightly depending on how big it is and how hot your oven burns.
5 Tips for Making an Oven Roasted Chicken
- Add fat and get under it’s skin. To get a crispy skin on your roast chicken that’s juicy on the inside, slather the bird with a salted or unsalted butter or olive oil (just don’t use margarine). Both work equally well and will turn your bird into a bronzed Brazilian bombshell from the beaches Rio de Janeiro with a crackin’ crispy crust. Gently work your fingers between the skin and the meat of the breasts and legs, separating the two from one another and work in another layer of flavor with additional butter or oil. Here’s how to soften your butter when you’re in a pinch. Also, try any of these blended butters for maximum flavor.
- Add aromatics. Stuff your chicken with onion, lemon, garlic, and fresh rosemary to deliver a lovely flavor from within that permeates every juicy bite of the chicken meat. You can always play around with these. Some of my other favorite vegetables and herbs to use are: celery, carrots, turnips, and fresh thyme, oregano, sage, parsley and/or tarragon.
- The best oven temperature to roast chicken. We’re roasting our chicken, not baking it. That’s why a high temperature will ensure a crispy skin that’s juicy on the inside. Roast your chicken at 425°F and baste occasionally while cooking.
- How to tell when the chicken is done. Plan on 15-18 minutes of cooking time per pound, then add 15 minutes plus resting time. For a 5-pound chicken, I plan on 75-90 minutes for a roast chicken to be done. There are three ways I use to tell if a chicken is done, and I do each of them every time I roast chicken: Use an instant-read thermometer inserted between the breast and thigh meat, avoiding the bone. This is my favorite thermometer. The temperature of the chicken should read between 155° to 160°F.
- Allow 10-15 minutes of resting time once you’ve pulled the chicken from the oven. so the juices seal into the meat where the chicken will continue to cook as it rests, bringing the temperature up to the recommended 165°F internal temperature.
- Check to see the juices are running clear with no streaks of blood or color. I can usually tell when I pull my thermometer from the meat and the juices run out.
- Wiggle the chicken leg. If it is loose and pliable, the chicken is likely done. As you cook more chickens, you’ll become better at using this method by touch.
- Long live leftovers. If you’re lucky to have any chicken left over, you can shred it and add it to soups, sandwiches, salads and more! Although the lemon rosemary chicken is super flavorful, it complements many dishes without overpowering them.
Watch the Video: Whole Roasted Chicken
What to Serve with Whole Oven Roasted Chicken
- The Best Creamy Mashed Potatoes
- Heavenly Funeral Potatoes Recipe
- Rosemary Garlic Butter Smashed Potatoes
- Cheesy Scalloped Potatoes
- Mashed Cauliflower With Parmesan and Chives
- Roasted Asparagus with Browned Butter
- Sweet Carrots with Tarragon
- Green Beans and Shiitake Mushrooms
- Winter Green Salad with Orange Honey Mustard Vinaigrette
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
Oven Roasted Chicken with Lemon Rosemary Garlic Butter
Ingredients
- one 4-5 pound chicken at room temperature, giblets and neck removed from cavity
- 2 onions quartered
- 1 head of garlic cut in half plus 3 garlic cloves minced
- 3 lemons 2 cut in half and remaining half sliced into thin slices
- 4 tablespoons unsalted butter* softened
- 2 teaspoons grated lemon zest
- 2 fresh rosemary sprigs plus 1 sprig minced
- Kosher salt and freshly ground pepper
- ½ cup white wine
Instructions
- Preheat the oven to 425°F and position a rack in the lower third of the oven. Mix the butter with minced rosemary, 3 cloves of minced garlic, lemon zest, salt and pepper.
- Pat the chicken dry and rub half of the butter, garlic and lemon zest mixture under the skin and the rest over the chicken and season with salt and pepper. Generously season cavity of chicken with salt and pepper and stuff with lemon half, ½ head of garlic, 2-3 quarters of onion and 2 rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
- Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and herbs. Add ½ cup of white wine.
- Roast for 30 minutes or until the breast is firm and just beginning to brown in spots. Using tongs, turn the chicken breast-down, baste with juices and roast for 20 minutes longer, until the skin is lightly browned. Using tongs, turn the chicken breast-side-up and baste again. Add ½ cup of water if wine has evaporated. Roast for about 20 minutes longer, until an instant-read thermometer inserted in the inner thigh registers 155°F to 160°F and juices are running clear.
- Transfer the bird to a cutting board and tent with foil. Remove aromatics and vegetables from the cavity, carve the chicken and serve.
Video
Notes
Nutrition
More Whole Chicken Recipes You’ll Love
- Slow Cooker Whole Chicken
- Cast Iron Skillet Roasted Chicken with Potatoes
- 40 Cloves of Garlic Roast Chicken
- Juicy Roast Chicken
- Whole Chicken Grilled Under a Brick with Harissa
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Stephanie
I started making this recipe in 2020, I believe, maybe a little earlier, but I have never tried another whole oven roasted chicken recipe ever again. This is my absolute favorite and never disappoints. I keep on coming here to the site to check the temperature for roasting it and I’m always so delighted when I see it out of the oven. This recipe is a culinary blessing Thanks!
Hayley
Thank you so much for sharing with us, Stephanie! We’re really glad to know this is a favorite of yours and it’s so sweet of you to leave such a kind comment and rating. We appreciate it!
Nataliya K.
Great easy recipe! Did this for my little family this Easter Sunday, and it was a hit. Used the gravy sauce from the roasted chicken and poured it over the baked potatoes in the end for extra flavor. Most importantly, I didn’t have to buy any extra ingredients, used everything I already had in my fridge + Local Organic Ontario Chicken.
Happy Easter!
Glad it was a success Nataliya!
El
Hi Heidi – I’d seen this recipe a while ago, but not tried it until last night. It turned out very well, I’ll make it again, but I do have a few comments to offer.
First, the order of prep is reversed between written instructions and video. Having buttered first, then stuffed the cavity, I’d reverse that and stuff first, then butter, as you did in the video. The chicken I had was a small organic one – 3.8 lbs – so the lemon and onions had to be quartered to fit in. I also used some large sage leaves in the cavity, with the rosemary. I only had two lemons, but that was fine. What was I supposed to do with the finely sliced lemon? I didn’t see that anywhere!
As someone else noted, next time I won’t flip the bird over. Yup, loused up all that lovely skin! The bird didn’t stick to the pan nor did the butter burn. I did, however, add a bit of wine or water each time I turned the bird. Provided some lovely drippings for gravy!
Last, even though my oven tends to run hot, it took well over 90 mins to roast. A few other people also noted that their roasting time was longer. Altitude can make a difference for baking – but what about roasting??
All in all, a lovely recipe that I’ll be making again. Thanks so much!!
len russ
Excellent instructions produced a 5-star performance on my first try. Thanks and much success.
Thank you so much Len, glad you enjoyed!
Janette
Heidi, after reviewing several roasted chicken recipes online, I decided to use yours for my first time ever roasting one. It was very straightforward to make and absolutely delicious. Yummmm….I’ll definitely be making it again. Thanks so much. Janette
Teddy
Just made this recipe tonight and it was delicious! Only thing I did different was I used chicken broth instead of wine. I used Meyer lemons, which are super yummy made it taste even better. This recipe is a keeper! I did season the cavity of the chicken before putting the butter on the outside.
Ashley @ Foodie Crush
Thanks so much Teddy!
Carolina
Excellent recipe, I did it with limes instead of lemons and it was delicious. So juicy and flavorful. It took more in the oven than it is published but definitely worth it.
Kate
This is the only roasted chicken recipe I’ll use. It is truly my fiance’s favorite. Thank you thank you!
Ashley Sorenson
Love it!! Thanks, Kate!
Feny
Hello Heidi, Thank you so much for sharing. I am rewriting this comment as I am not sure the last one is posted. I am a beginner cook and not used to wine before (drinking or cooking). Do you mind recommending me your favorite go to white wine for this roasted chicken recipe and also red wine in general for cooking? Thank uou so much Heidi.
Melissa
Thanks for this recipe! I made it tonight and my daughter put the first piece in her mouth and said “Mama, this is GOOD!”
The only change I would make is lowering the lemons. I used half the amount and it was a little overpowering – but still tasty.
Ashley Sorenson
Thank you for the feedback! I am so glad your family enjoyed!
Lana
This was absolutely delicious. It was fun to make with my 11 year old daughter (rubbing the butter inside the chicken is one of those tactile experiences that kids love). It felt very rustic European. I used an organic chicken and robust rosemary from my garden. I wasn’t shy with the herbs (used a little bit of oregano and thyme inside the cavity). This was a huge hit at a dinner party and my daughter, who is super picky, raved about it. (To add, I rarely do reviews or comment. I felt that commenting on this seemed like a familiar experience to me, and lo and behold, I wrote a comment a few months ago. Welp. It’s that good).
Juliana
Nice and lemony but something was missing. Next time will let the butter sit on the bird for a few hours before roasting, and sprinkle garlic powder inside. I added salt into the butter but it still seemed low on salt.
Grammy Carol
This is one of our favorite recipes. I roast it in our air-fryer. Outstanding and flavorful for low carb and whole family.
Thanks Carol, I love my air fryer too, but haven’t tried a whole chicken in it yet. How do you cook it?
T Jeanette
Okay success! I refreshed, posted the above comment and returned to page and the add was gone! The bird is in the oven and I am very happy!
Judy Bronczek
Hi~~I want to try this delicious and interesting recipe for my Bible study group, about 14 ladies. Do you think that it would work with bone in chicken breast? Thank you!
Chris
Chicken was very tasty and moist. Used rosemary off of a huge rosemary bush we have in the backyard. Used only one lemon and it still had plenty of the lemon taste to it. Made the whole house smell fantastic! Thanks for the recipe.
Nicole
Made this for hubby tonight and it was an absolute HOMERUN!!! Thank you for sharing :)
Thank you Nicole! So glad he enjoyed (hope you did too :) )
Jessica
I am not usually a whole chicken lover, but this was amazing! Crispy skin, moist chicken and lots of flavor! Yummy!!!! It definitely took a lot longer than expected, but well worth the wait!!!
Drenica
First time making roasted chicken and I gave it a try on whim with your recipe! My SO and I enjoyed it for dinner!
jujubean
The chicken was tasty but I don’t see how you can avoid smoking the kitchen out when all the butter drips =very quickly to the bottom of the roasting pan and burns – which is exactlywhat I had happened. I had to keep adding water with some wine to keep the fat floating and not burning and smoking. That was tedious. may be the directions need to talk about this. May be it is better to make a boat of foil and place the chicken in the boat. I don’t see how people avoided this from happening.
and yes, I followed the directions. I
Yamily Staple
Making this tonight! Was wondering if i should cover the chicken when in the oven?
dan
Thanks for the great recipe. I can’t wait to look at the rest of your blog, I’ve bookmarked it.
I’m trying it now and this is the second roast chicken recipe I have tried. I’m thinking it will turn out great. It’s literally in the oven as I type, and I’m about to turn the chicken for the last time.
Lana
Success! First time I ever made a whole chicken and it was a huge hit and fun to prepare. I used fresh cut herbs from my garden and shared my wine with a chicken. :) family loved it. I would love to hear any tips for getting the butter on the outside of chicken. I kind of just massaged it through and then ended up patting slabs here and there, figuring it would strategically melt around. Thank you!
dan
I had trouble with this, too. I just kind of smeared it as best as I could. I figured the basting would help, because it’s going to be yummy fat with all the seasonings at the bottom.
Brenda
Made this chicken for dinner. I would not use as much lemon in the future. Also, used white wine, will just use chicken broth the next time. Did not flip the chicken over, preferred the crispier skin. Was very moist and I got raves from the family. Had a chicken sandwich for my work lunch and it was delicious moist chicken.
So glad you liked it Brenda, it’s a great way to prep meals for the week.
Chenay
I just made this recipe tonight. It was amazing. The chicken was so tender and juicy and FLAVORFUL! My family raved about it. I served it with roasted sweet potatoes and asparagus. Thank you for this awesome recipe.
Zaina
Looks great!!! Thank you for the recipe, i will try it…
Mark H
I made this last night for a friend who just had a baby and her family. OMG, it was sooo tasty. I generally just burn everything to make sure no one gets salmonella, but OMG, the moistness…so moist. I’ll be making this weekly in the fall and winter. Thank you! Been searching for dishes to add to my staple of go-to dishes For memorization. This dish makes the cut.
Janelle
I have my chicken in the oven now I’ll update on results but it already smells delicious! I don’t own a roasting pan either so once I sit the bird straight up I’m going to broil it for about 5-7 minutes or just until I get it brown and crispy enough!
Awesome Janelle! There’s nothing quite like food in the oven to perfume the house. And good idea on finishing on broil for some crisp!
Azu
Hi I tried it and it was amazing. Only changes I put Soy Sauce and it was really really good. Thank you.
Michelle Roberts
I’m making this tonite. Looks delicious!
Danielle W.
How long should the chicken be tented??
sarah
this dish was yummy!! i used red wine —that’s all i had at home. it was very moist and delicious! thank you, thank you!!
Devi
simple and wonderful. took it to a potluck dinner party. always nice to have clean protein
Diane
I just made this awesome recipe, it was so delicious. I would make this again in a heartbeat. I put carrots around the chicken for the last 30 minutes and they were delicious.
EMA
I would pair the roasted chicken with some gravy and honey garlic roasted carrots(http://carlsbadcravings.com/honey-garlic-roasted-carrots)
Cheryl brown
Easy recipe & delicious! This is a keeper!
HoityToity
I loved this chicken recipe. We had two meals of it. Then I made chicken salad with the rest. Diced chicken, chopped celery, chopped pecans, chopped sweet pickles and mayo. SOOO Good on toasted rye with crisp lettuce.
Sonia
So I made it today and it was phenomenal … moist in the inside and crispy in the outside . Wonderful recipe!!!!! I had one minor problem since I don’t own a thermometer to check the meat , the thighs,specifically the meat next to the bone remained pinkish. I’m thinking I should keep it in the oven for 30 minutes after flipping it, instead of twenty.
KCG
Thanks for the recipe. Make sure you make a chicken stock with the carcass. There are several good crock pot chicken stock options online that are no fuss and no mess.
TE
Thanks for this recipe. Tried it tonight. I didn’t have any wine. :[ Will try again, for sure. Still yummy and looked great.
Anna Wright
Thank you for sharing this great recipe. I am interested in anything with Chicken as it was my favorite dish. A roasted chicken with an garlic twist. What more can you ask for?
Shantell
I tried this recipe last night and I only used one lemon. The lemon flavor was so strong. Maybe because I squeezed some of the juice onto the chicken but I couldn’t enjoy it. I will trying this recipe again soon
Jordanne
Made this for my parents’ anniversary and they loved it! I marinated the chicken with rosemary, salt, & pepper for 24 hours though.
Thank you for this recipe
Kelee
I did a twist on this recipe by soaking the chicken overnight in a brine of chardonnay, water, sea salt, rosemary and lemon slices. After doing the prep part of the recipe, I put the chicken in the smoker on low for about 5 hours. Instead of using water in the smoker tray, I used the chardonnay/water mix that was the brine. It was the best chicken I ever had!! It literally fell off the bone and the chardonnay in the smoker gave a delightful flavor. I’m going to do the recipe again today and roast it in the oven this time to compare tastes!
Wow, that sounds amazing Kelee. That’s similar to how we prepare our Thanksgiving turkey, basted in wine and butter. I will totally try this way and share on the blog and credit you, if that’s okay with you :)
Karen
YUMMMEEE! This was wonderful. Thanks for the recipe.
We added unpeeled russet potatoes to the bottom of the pan and let them cook along with the chicken. They were approximately 3inch chunks, seasoned with Lawry’s season salt and smoked paprika, placed skin side down in the pan all around the chicken. The flesh became tight on top and creamy inside. Even the onions the recipe calls for came out tasty.
I think next time I will try using a rack for (hopefully) more uniform browning.
One lesson I recently learned is that the chicken you choose can make such a difference. Go for one that is fresh and hormone free – it’s worth the extra money.
jessie
Planning to make this for Thanksgiving for our small gathering. Instead of a small turkey, we got a big chicken. Any thoughts on what we might need to change for a larger 7-8 pound bird?
Carmen
Wow the best recepie for roasted chicken. Juicy, and the perfect flavor. I recommended 100%.
Marina
This looks so mouthwatering and perfect!
Zoobi
Can you please tell me what I can substitute for wine. Thanks
You can use chicken broth or even apple juice. Enjoy!
Dawn Jones
By far, the best roasted chicken ever. Even with all the garlic I took a chance that my husband would like it. He LOVED IT!!!
Thanks so much!
Stephanie
I made this for my fiancé’s entire family last night as a welcome to America meal and they loved it! I’m so thankful i found this post. It made for the tastiest, easiest chicken I’ve ever made. Thanks again!
Nancy
Where do u put the wine on top of chicken or bottom of roasting pan
Rose
I have never before turned a chicken over as it was roasting, but did so according to this recipe and lost all that delicious, crispy skin from the breast…. So mad! I should have listened to my gut. I’m sure this would have been great otherwise.
Elizabeth
Wonderful recipe. Came out moist with lots of flavor. Left overs were yummy too! Didn’y have as many lemons on hand but still tasted fab. My new go-to roast chicken recipe.
Elizabeth! That is fantastic to hear and I’m so glad you enjoyed it as much as we did.
Kalpana
Hello Heidi ! This really is such a great roast chicken dish. Simple and delicious. Thanks for sharing with us
Alaina
What is a good option if I don’t own a roasting pan?
Sarah
Ok this looks amazing and I just made it BUT my chicken skin kept sticking to pan when I went to flip it over so I lost that yummy crunchy skin effect
Hey Sarah, place some of the sliced lemon under the bird to act as a shelf for it. Or, add a little more wine.
Marlene Drozd
How does a person keep from the butter sticking to fingers. I had more on my fingers than the chicken, very frustrating
Jk
Ive been there…you need to have the chicken at almost room temp and I get butter mixture liquified then brush on chicken and rub under breast skin
donna
what about starting chicken breast-side down, then finish breast up?
Adriana
I absolutely love this recipe! The seasoned butter makes the chicken flavorful and very juicy. The only thing I changed was I used a lime along with the lemon. I also added cut up potatoes, broccoli, carrots, and onions to the bottom of the roasting pan. The veggies were deliciously roasted with the drippings from the chicken. The whole family raved over this meal! Thanks!
Lincoln @ LincsFlavours
I made this a couple of days ago and it was delicious. Thanks for sharing.
I made it slightly differently and thought others might be interested…..
I actually made this in an old-fashioned wood-fired stone oven. I actually never use the thermometer on the oven, I just light the fire and have the wood burning for a certain amount of time. In this case 90 minutes with a good fire. The last 15 minutes adding no new wood to avoid excessive flames when roasting.
I pushed the ashes to the sides and started roasting.
I roasted it for 10 minutes uncovered to brown it nicely, followed by 40 minutes with the roasting tin covered in foil. I turned the tin around half way through.
To be on the safe side I always use a probe thermometer to test the temperature in the thickest part of the least. I went for 80ºC and the chicken came out beautiful.
Shauna
While I think that the alcohol content bakes out, we do not consume alcohol in our home so I don’t have wine on hand. I do have red and white wine vinegars. Would those be bad to use?
GlitterGal
If I’m not using wine, I would use chicken stock, rather than vinegar.
Dawn Jones
I made it white grape juice. Fabulous!By far, the best roasted chicken ever. Even with all the garlic I took a chance that my husband would like it. He LOVED IT!!!
Thanks so much!
Dawn Jones
I made it with white grape juice. Fabulous!
That’s a great non-alcohol alternative idea Dawn. Thanks for sharing!
Spicemylife
It looks absolutely delicious! Thanks for sharing the recipe! I would love to try it.
Kathleen
I made this for my family last night and they loved it. The chicken was moist, juicy, and flavorable. This recipe is definitely a “keeper.!”
Colleen
This was perfect for Friday dinner with friends. It’s easy yet impressive.everyone thought i was the goddess of food, lol! loved the whole spices (garlic, lemons rosemary.) Both flavourful and delightful to the eyes.
A must do again.will tag you the pic from the heart of nairobi.
Thank you
Terry
I suggest seasoning and filling the cavity first, then buttering under and on the skin. I can also assure you that if you get buttered up and don’t want to go back to the computer to check the ingredients, resulting in leaving the aromatics out of the cavity and putting them on top instead, it is still delicious. :)
Marie
The country where i am now don’t allow alcoholic drinks so i have no way can get white wine..i want to try your recipe what can i substitute to white wine?thank you
Terry
Chicken stock works well in most recipes.
Andy
Try ginger ale
Sara
I followed this recipe exactly and made this a few weeks ago and it was truly delicious. I served it with homemade mashed potatoes and Brussel sprouts. I’m actually going to the store right now to make it again tonight.
Thank you so much Sara! I’m thrilled it’s making a repeat performance.
Karin Mac
Cooking the chicken as we speak, smells amazing. Making roast vegetables to go with it and a cucumber salad.
Aly
I don’t have a roasting pan. Can I use a Pyrex dish?
Patty
Made this delicious chicken recipe this evening. It was so juicy and the skin was crispy, loved turning the chicken throughout the baking process. This is going to be my new baked chicken go to recipe.
Paula Scarborough
I’m about to make this.. I am fairly handy in the kitchen and will add some 5 spice and paprika to butter mixture. I’ll let you know how it comes out! ☺
carmen
I tried it seasoning the chicken with lemon pepper, garlic powder and paprika. place 1/2 lime and half fresh hot pepper in cavity, also place butter and thyme under the skin. WOW so good make up your own mixture bake it on a cookie rack on sheet pan following the above instructions what a golden crunchier
skin.
Laura
This was outstanding! So succulent and tasteful. Really loved this. Thank you so much!
Michelle Thedorff
Waiting on Chicken to be done….Smells Amazing….Can’t wait to taste it….There will be a follow up!!!!
Michelle Thedorff
I LOVE Chicken Roasted Chicken…..This recipe is in the oven right now….I have no doubt it will be Amazing…..The smells coming out of my Kitchen right now….are Incredible!!! I can’t wait to taste this Chicken to be done!!!!!
Lisa Holt
We’ve been looking for new easy recipes to add to our list. This was so easy and so delicious. We will be adding it to the regular rotation for sure!
Amalia
I am making this right now! So excited, it looks delicious! :)
Annie
The recipe does not say what to do with the extra onions, garlic and remaining lemon halves and lemon slices. I assumed they go around the chicken before it cooks, but that was so much lemon and I only used the slices and put the 3 cut halves back into the fridge. I am hoping I am right on this. I saw that someone else asked the question but it was not answered by Heidi.
KatieLately
And what do you do with the onions and garlic afterwards- are they meant to be served and eaten? Or just tossed?
Melanie Bishop
I mashed up the garlic and put it in so easy mashed potatoes I made to go with the chicken.
Amanda
Delish! Love you idea of half head of garlic in the cavity and of course… Wine! Yes please. This was FAN-tastic! Only one change (addition, really..) dont get me wring this girl loves her some Butter, but what is better that butter? Butter AND mayonnaise. Mayo (the real stuff dont come at me with the tangy Zip of miracle whip. Just No.) under the skin and butter over the skin. Trust me. You will never go back… Unless its for seconds.
I’ll definitely give the butter mayo combo a try. Great idea for crispy skin.
Leslie
Making this tonight. Do I place the extra onion quarters and lemon halves under the bird, in the wine while roasting?
Denise
In the oven right now for Hanukkah dinner.
Alyssa K.
I made this chicken last night for my first dinner party. I don’t have a lot of experience cooking but I made two for my guests and they absolutely loved it. Thank you for posting this fabulous recipe, I think my friends have a little more faith in my ability to cook after this :)
That is awesome Alyssa. Comments like yours MAKE MY DAY!!! Thanks for coming back and sharing it.
Elisia
Made this tonight and it was absolutely delicious! Thanks for sharing
Kari
Looks delicious and so classic!
Kari
http://www.sweetteasweetie.com
Laura (Tutti Dolci)
You had me at garlic butter, this looks like the best roast chicken ever!
Liz @ The Lemon Bowl
“The whole chicken cannot be ignored.’ <– Amen. I've been trying to buy one or two every week for stock, sandwiches, soups, etc. There is just nothing like it.
Stefanie @ Sarcastic Cooking
Oh that crispy herby skin is everything! You are so right, I gotta start using more roasted chicken. Oh the uses for this, I would have!
Marissa | Pinch and Swirl
If I had to pick just one comfort food for myself and one go-to recipe that everyone should have it would be roast chicken. And just look at this! Gorgeous and loaded with so many flavors I love.
Marissa | Pinch and Swirl
p.s. Have you ever patted the chicken dry in the morning and let it sit uncovered all day in the fridge before roasting? It makes the skin extra crispy! ;)
Oh, no! I’ve never tried it but you can bet I will now!
Matt @ Plating Pixels
Great tips on butter. Another trick I discovered is to cut slices, lay on a plate AND place over stovetop while you are preheating oven. The slight extra heat softens much faster. As far as the recipe…Garlic lemon butter whole chicken?! Everything about that is amazing.
Great tip on the butter. I’ll have to give that one a try.
Emily @ Life on Food
This chicken looks gorgeous! What is it about whole roasted chickens that just draws me in?
Meat man
It’s a good recipe however you should only use one lemon though overall good
Sandra Christian
Thank you meat man. While viewing the recipe, I was wondering if more than one lemon was too much.
Vee
The amount of lemon is personal preference. I always use three and love the flavor.
Cecile@My Yellow Farmhouse
This looks sooo good !! There’s nothing like a roasted chicken dinner! And I’ve found the roasted chickens sold in the supermarkets have been water injected, and, therefore, the true taste of the chicken is gone. GREAT RECIPE – as always!!