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!
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
We send good emails. Subscribe to FoodieCrush and have each post plus exclusive content only for our subscribers delivered straight to your e-mail box.
Follow me on Instagram, Facebook, Pinterest for more FoodieCrush inspiration.
As always, thank you for reading and supporting companies I partner with, which allows me to create more unique content and recipes for you. There may be affiliate links in this post of which I receive a small commission. All opinions are always my own.
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!!