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A whole roasted chicken sitting in a Dutch oven on top of vegetables.

The Best Whole Roasted Chicken Recipe

This truly is the best whole roasted chicken recipe for juicy meat and crispy golden skin every single time. With simple ingredients, clear step by step instructions, and foolproof temperature tips, you will never serve dry chicken again. Perfect for Sunday dinner, meal prep, or stretching into soups and casseroles later in the week. Save this recipe and make it your go to roast chicken method.
5 from 1 vote
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Course: Dinner, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 30 minutes
Servings: 6 servings
Calories: 395kcal
Author: Carolyn Thomas
Cost: Varies

Equipment

  • Deep-Sided Oven-Safe Pot w/ Lid
  • Knife & Cutting Board

Ingredients

  • 4-5 pound whole chicken
  • 4 Tablespoons butter or oil
  • 3 Tablespoons poultry seasoning poultry seasoning recipe
  • 1 Tablespoon salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
  • ½ lemon
  • 1 onion quartered

Instructions

  • Preheat oven to 375°F.
  • Take your defrosted chicken and place it in a deep-sided roasting pan. Pat it dry with paper towels and then rub it all over with butter or brush with oil.
  • Season chicken generously with the poultry blend and salt.
  • Place half a lemon into the cavity of the chicken.
  • Quarter your onion and place that into the pan alongside the chicken.
  • Add about half to one cup of water to the bottom of the pan.
  • Cover with a lid and bake at 375°F for about 50-60 minutes.
  • Remove the lid and continue baking until the chicken’s internal temperature reaches 160°F (about 10-20 minutes).
  • Remove it from the oven and allow it to rest, uncovered, until it reaches 165°F.
  • Carve it up and enjoy!

Notes

Recipe Tips:
These steps are not optional. They are the reason this truly is the best whole roasted chicken recipe.
  • Choose quality meat sources. If you're already raising meat chickens, then you've already got a great quality chicken! If not, find a local farmer who's raising and selling free-range, pastured chickens (especially if you can visit the farm and see their living conditions!). Not only will they be healthier for you, but they taste much better than store-bought chicken.
  • Use a thermometer. This is the easiest way to avoid dry chicken and keep your family safe.
  • Never cook from frozen. Fully defrosting ensures even cooking.
  • Choose the right pan. A deep-sided cast-iron or roasting pan helps retain moisture. You can check out our posts on cooking with enameled cast iron, the benefits of cast iron cookware, maintenance and care tips, like how to wash cast iron or how to season cast iron in the oven, and even restoring cast iron!
  • Do not skip resting time. This allows juices to redistribute and keeps the meat tender.
  • Pull early. Carryover cooking finishes the job without drying out the chicken.
Serving Suggestions:
Roast chicken is delicious on its own or, when sliced, enjoyed over a fresh garden salad. We love pairing it with a combination of our favorite side dishes: roasted radishes and carrots, mashed potatoes, Instant Pot macaroni and cheese, oven-roasted veggies, creamy corn pudding, Southern-style creamed onions, easy creamed peas or on top of this creamy leek pasta! And you can't have a whole roasted chicken without soft sourdough rolls!
Storage Instructions:
Leftover meat is perfect for sandwiches, soups, casseroles, or enchiladas.
Once the chicken has cooled, tuck any leftovers into an airtight container and pop them in the refrigerator. They’ll keep well for about four days and make easy meals later in the week.
If you want to get ahead, go ahead and pull the meat off the bones and freeze it. Cooked chicken freezes beautifully for up to three months and is such a gift to yourself on busy days.
And don’t toss that carcass. Set it aside and turn it into a batch of homemade bone broth. That’s where a lot of the goodness is, and around here, we like to make sure nothing goes to waste.

Nutrition

Serving: 3ounces | Calories: 395kcal | Carbohydrates: 4g | Protein: 28g | Fat: 30g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 129mg | Sodium: 1326mg | Potassium: 330mg | Fiber: 1g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 9mg | Calcium: 45mg | Iron: 2mg
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