This easy Oven Roasted Chicken is tender, juicy, and packed with irresistible garlic lemon butter flavor. Whether it’s the star of tonight’s dinner or gets shredded for tomorrow’s wraps and salads, this chicken makes every meal feel like a special occasion.
10 EASY HEALTHY RECIPES EBOOK
Jump to:
- ❤️ Why You'll Love This Easy Roasted Chicken
- 🛒 Ingredients for Baked Chicken
- 🔪 How to Roast a Chicken
- 💡 Tips for Roasting a Whole Chicken
- ☑️ Storage Instructions
- 🍴 What to Serve with Garlic Herb Roasted Chicken?
- 🔄 Substitutions and Additions
- Why Should I Roast a Whole Chicken?
- What is the Difference Between Roasting and Baking a Chicken in Oven?
- Is it Better to Roast Chicken Covered or Not?
- What Should I Do If My Roast Chicken is Cooking Too Quickly?
- 🍽️ More Chicken Recipes
❤️ Why You'll Love This Easy Roasted Chicken
- Tender and juicy inside with perfectly crispy skin
- Amazing flavor infused from garlic lemon butter
- Quick and easy to prep
- Better than store bought
- Great to shred and use in so many recipes
Roasted chicken can have a bad rap for being boring, but this recipe is here to change that! With its juicy meat and crispy skin, this Oven Roasted Chicken is anything but ordinary. Infused with vibrant garlic and lemon butter, each bite gives you a delicious burst of flavor that will have everyone at the table asking for more.
Perfect for any occasion, this chicken is not just a main dish; it’s a versatile ingredient you can use for your meals throughout the week. Shred the leftovers for flavorful wraps, add them to a casserole or toss them into salads. No matter how you serve it, one thing is for sure, chicken dinners have never tasted so good.
If you love this recipe, be sure to check out this Instant Pot Roasted Chicken and Bacon Wrapped Roasted Chicken for even more mouthwatering options!
🛒 Ingredients for Baked Chicken
- Whole chicken
- Celery
- Carrots
- Onion
- Garlic
- Butter
- Rosemary
- Thyme
- Olive oil
- Lemon
- Salt
- Ground black pepper
*Exact measurements are listed in the recipe card below.
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🔪 How to Roast a Chicken
Preheat oven to 450°F.
Add the carrots, celery and half the onion to a casserole baking dish that’s been brushed with olive oil, spread in an even layer, then set aside.
Add butter, grated garlic, lemon zest, half the salt and pepper to a small mixing bowl.
Mix to combine, then set aside while you prepare the chicken.
Wash and dry your chicken well, then place it on a cutting board. Take half of the butter mixture and spread it evenly under the skin of each breast.
Stuff the other half of the onion, rosemary and thyme inside the cavity.
Truss the chicken legs using kitchen twine.
Place the chicken on top of the veggies in the casserole dish and rub the olive oil all over the outside of the chicken. Sprinkle with the remaining salt and pepper.
Bake at 450°F for 15 minutes, then lower the temperature to 350°F. Roast the chicken for 70-80 minutes or until it reaches an internal temperature of at least 165°F when checked with a meat thermometer. The best way to check is to insert the probe into the thickest part of the chicken thigh. The juices should also run clear.
Baste the chicken 2-3 times during the roasting time. Once the chicken is cooked through, allow it to rest for 15 minutes before cutting up.
First cut off both wings and drumsticks, then the thighs. Slicing downward in the center, against the breastbone, slice each side whole, then cut each breast into slices. Arrange all the pieces on a serving platter and drizzle the pan juices all over the chicken.
💡 Tips for Roasting a Whole Chicken
- To help your chicken to start roasting evenly from the beginning, let it sit at room temperature for about 30 minutes before roasting.
- Make sure to dry the chicken with paper towels well before seasoning. This helps to get that delicious crispy skin during roasting.
- Placing the chicken on a roasting rack allows hot air to circulate around it, helping it to cook evenly and get better browning.
- Though you can try to eyeball when it’s ready, the best way to check for doneness is to use a meat thermometer. You want the chicken to reach an internal temperature of 165°F in the thickest part of the thigh.
- Allow the chicken to rest for at least 15 minutes after roasting.
☑️ Storage Instructions
Fridge: Store leftover roasted chicken in an airtight container in the refrigerator for up to 3-4 days. Make sure to let the chicken cool completely before sealing.
Freezer: For longer storage, you can freeze the chicken. Wrap it tightly in plastic wrap, then a layer of aluminum foil. If you have one, you can also use a Food Saver to vacuum seal it into individual portions. This will help prevent freezer burn and keep the chicken fresh for up to 4 months. When ready to use, thaw it in the refrigerator overnight before reheating.
🍴 What to Serve with Garlic Herb Roasted Chicken?
You can serve this healthy roasted chicken with any leafy green vegetable or salad, or try one of these delicious recipes:
- Oven Roasted Broccoli
- Cheesy Roasted Asparagus with Prosciutto
- Bacon Wrapped Green Beans
- Sautéed Broccolini
- Rosemary Garlic Mashed Cauliflower
- Air Fryer Twice Baked Potatoes
- Loaded Creamy Cauliflower Casserole
Serve some of this Indian white rice on the side for a filling and satisfying meal!
🔄 Substitutions and Additions
- Herbs: Experiment with different fresh herbs like parsley, sage, or dill for a different and unique flavor.
- Citrus: Add lemon or orange wedges to the cavity for a bright, zesty flavor that infuses the chicken as it roasts.
- Spices: Feel free to try different spice blends, such as paprika, cumin, or Italian seasoning, to give the chicken a flavorful twist.
- Vegetable medley: Roast it with other veggies like potatoes, bell peppers, or zucchini.
- Balsamic glaze: Brush a balsamic glaze over the chicken before roasting for a sweet and tangy flavor.
- Mustard rub: Spread a layer of Dijon or whole grain mustard under the skin for an extra kick of flavor.
- Honey glaze: Drizzle honey over the chicken during the last 15 minutes of roasting for a sweet, caramelized finish.
- Wine or broth: Pour white wine or chicken broth into the roasting pan to create a flavorful base for basting.
Why Should I Roast a Whole Chicken?
Roasting a whole chicken is a fantastic way to feed a crowd without breaking the bank. Plus, the leftovers are incredibly versatile and can be used in a variety of recipes. Here are some great ways to use those leftovers:
- Chicken salad: Shred the leftover chicken and mix it with mayo, celery, grapes, or nuts for a quick and tasty chicken salad. This easy Chicken Salad is another popular choice.
- Tacos or Wraps: Use the shredded chicken as a filling for tacos or wraps with these homemade tortillas. Then just add your favorite toppings like Homemade Guacamole or this Roasted Corn and Poblano Salsa.
- Soup: Toss the leftover chicken into a pot with broth and vegetables for a comforting chicken soup. This Chicken Cordon Bleu or this Chicken Corn Chowder are great options.
- Stir-fries: Cut the chicken into bite-sized pieces and stir-fry with veggies and soy sauce for a quick meal.
- Casseroles: Incorporate the chicken into casseroles, combining it with pasta, rice, or vegetables for a hearty dish. This Chicken Florentine or this Spinach Artichoke Chicken Casserole are always a hit.
- Sandwiches: Layer slices of chicken on this healthy Homemade Bread with your favorite condiments for a satisfying sandwich.
What is the Difference Between Roasting and Baking a Chicken in Oven?
Roasting and baking chicken in the oven may seem similar, but they have some key differences. Roasting is done at higher temperatures, usually above 400°F, and is great for whole chickens because it helps create crispy skin while keeping the meat juicy. It focuses on developing flavor and texture.
On the other hand, baking is done at lower temperatures, typically between 300°F and 375°F, and is used for smaller cuts of meat, like boneless, skinless breasts.
Is it Better to Roast Chicken Covered or Not?
Roasting chicken uncovered allows the skin to crisp up and brown beautifully. This is ideal if you want that delicious, golden-brown exterior and a flavorful, caramelized skin.
What Should I Do If My Roast Chicken is Cooking Too Quickly?
If you notice that your roast chicken is browning too fast, first, lower the oven temperature slightly. This will slow down the cooking process and prevent the skin from getting too dark. You can also loosely cover the chicken with aluminum foil to shield it from direct heat. Also, try basting the chicken with its juices a couple of times during roasting can help keep the skin moist and prevent it from drying out.
🍽️ More Chicken Recipes
- Air Fryer Chicken Thighs
- Thai Red Curry Coconut Grilled Chicken
- Grilled Chicken with Rosemary Citrus Glaze
- Greek Sheet Pan Chicken
- Creamy Chicken Tuscan Skillet
- Bacon Ranch Chicken Casserole
- Chicken Florentine Skillet
Oven Roasted Chicken
Ingredients
- 5 - 6 pound whole chicken
- 2 ribs celery, cut in half
- 2 carrots, cut in half
- 1 small yellow onion, quartered
- 3 cloves garlic, grated
- ½ cup butter, room temperature
- 1 tablespoon olive oil
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- zest of 1 lemon
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
Instructions
- Preheat oven to 450°F.
- Add the carrots, celery and half the onion to a casserole baking dish that’s been brushed with olive oil, spread in an even layer, then set aside.
- Add butter, grated garlic, lemon zest, half the salt and pepper to a small mixing bowl. Mix to combine, then set aside while you prepare the chicken.
- Wash and dry your chicken well, then place it on a cutting board. Take half of the butter mixture and spread it evenly under the skin of each breast.
- Stuff the other half of the onion, rosemary and thyme inside the cavity. Truss the chicken legs using kitchen twine.
- Place the chicken on top of the veggies in the casserole dish and rub the olive oil all over the outside of the chicken. Sprinkle with the remaining salt and pepper.
- Bake at 450°F for 15 minutes, then lower the temperature to 350°F. Roast the chicken for 70-80 minutes or until it reaches an internal temperature of at least 165°F when checked with a meat thermometer. The best way to check is to insert the probe into the thickest part of the chicken thigh. The juices should also run clear.
- Baste the chicken 2-3 times during the roasting time. Once the chicken is cooked through, allow it to rest for 15 minutes before cutting up.
- First cut off both wings and drumsticks, then the thighs. Slicing downward in the center, against the breastbone, slice each side whole, then cut each breast into slices. Arrange all the pieces on a serving platter and drizzle the pan juices all over the chicken.
Recipe Notes
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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Monica
This looks so juicy and tender. I can Wait to make it.
Nutritious Deliciousness
Thanks so much, I hope you love it!
Dan
Hi, thank you for many wonderful recipes. This looks like a version of one I've made thru the years except cooking on the vegetables and with the butter mixture. Can't wait to try it as I know it will be great with your directions and recipe. I was wondering in step 4 you said to spread half the butter mixture under the breast skin. I missed what to do with the other half of the butter mixture. Thanks and God bless.
Nutritious Deliciousness
The butter mixture is divided and spread under the skin, half on one breast and the other half on the other.