Nothing says comforting family favorite quite like a perfectly whole roasted chicken. My no-fail recipe gives deliciously tender, juicy, fall-off-the-bone chicken and perfectly crispy skin. It is cheaper to make than grocery store rotisserie chicken and even the leftovers are simply delicious.
Ingredients
Chicken: Use a whole, clean, skin-on chicken. Mine was 4.4lb (2kg), the perfect size for a family of 4 (or 1-2 with leftovers). Butter: Use butter for rich flavor. Olive oil would also work. Vegetable stuffing: Carrots, onions, bell pepper, celery, fresh rosemary. Seasoning: Lemon juice, vinegar, minced garlic, minced ginger, salt, cinnamon, cardamom, black peppercorns, star anise, and bay leaves. Water.
How to roast a chicken
Season and Stuff The Chicken: Bring the chicken to room temperature for 20-30 minutes before preheating the oven to 400ºF/200°C. Pat dry with paper towels and remove any giblets from the chicken cavity, if present. Then transfer it (breast side up) to a deep baking dish or roasting tin. In the microwave, melt the butter. Rub the chicken all over with salt, minced garlic, and grated ginger – both inside and outside. Pour the vinegar and lemon juice inside and over the bird. Stuff it with the chopped vegetables. Then sprinkle the spices over and around the chicken and spread any remaining vegetables across the roasting pan. Finally, pour the water into the dish and, using a pastry brush or your hands, brush the melted butter all over the skin of the chicken. If you want, you can tie the legs with kitchen twine. Bake: Cover the dish with aluminum foil. Roast the chicken with the foil at 400ºF/200°C for 45 minutes. Then, take it out of the oven, remove the foil, and pour out all the liquid (pan drippings) from the baking sheet. Add a little more butter or oil to the top of the chicken to encourage crispier skin. Return to the oven and cook for a further 20 minutes, uncovered, broiling the whole baked chicken for several minutes in the end for a more golden-brown crispy top. Remove the roasted whole chicken from the oven and let rest for 10 minutes, loosely covered with foil, to allow the juices to settle.
How to store
In The Fridge: Allow the chicken to cool, then transfer it into an airtight container. It’ll keep in the fridge for 3-4 days. In The Freezer: Slice or shred the chicken, then store it in an airtight container or Ziplock bag. It’ll keep in the freezer for up to 3 months. To Reheat: Thaw overnight in the fridge before using. In the oven, wrap the chicken with foil after drizzling with water or stock and bake at 350ºF/175ºC until warm. It’ll take 25-30 minutes if still whole or 10-20 minutes if sliced. Reheated chicken must have an internal temperature of 165ºF/74ºC when served.
How to serve
Vegetable Sides: Serve with classic roasted vegetables like honey-glazed carrots, cabbage, green beans, or Brussels Sprouts. Or serve it with your favorite salad. Comforting Carbs: Whole roasted chicken pairs best with creamy mashed potatoes, sweet potatoes, or crispy roasted potatoes. Grains: For a midweek meal, try it with quinoa, rice, couscous, or barley. Finishing Touches: Drizzle with delicious homemade brown gravy and serve with extra stuffing for a delicious roast dinner or holiday meal.
More easy chicken recipes
Oven Baked Chicken Breast Chicken Piccata Recipe Crock Pot Chicken Thighs Sesame Chicken Recipe Baked BBQ Chicken Breast
If you try this easy roasted chicken, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
