This Golden Roasted Whole Chicken is perfectly seasoned, incredibly juicy inside, and beautifully crispy on the outside. It’s simple enough for a Sunday family dinner but impressive enough for guests.
⏱ Prep Time
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Prep: 15 minutes
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Roast: 1 hour 15 minutes
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Rest: 15 minutes
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Total: 1 hour 45 minutes
🍽 Servings
4–6 servings
🍳 Equipment
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Roasting pan
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Meat thermometer (recommended)
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Kitchen twine (optional)
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Basting brush
🥘 Ingredients
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1 whole chicken (4–5 lbs / 1.8–2.2 kg)
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3 tbsp olive oil or melted butter
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4 garlic cloves (minced)
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1 tbsp fresh rosemary (or 1 tsp dried)
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1 tbsp fresh thyme (or 1 tsp dried)
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1 tsp paprika
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1 tsp salt
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½ tsp black pepper
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1 lemon (halved)
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1 small onion (quartered)
📝 Ingredient Notes
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Pat the chicken completely dry for crispy skin.
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Fresh herbs give the best flavor, but dried work too.
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Butter gives richer taste; olive oil keeps it lighter.
👩🍳 Instructions
1️⃣ Prep the Chicken
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Preheat oven to 400°F (200°C).
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Remove giblets and pat chicken dry with paper towels.
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Mix olive oil/butter, garlic, herbs, paprika, salt, and pepper.
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Rub mixture all over the chicken, including under the skin.
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Stuff cavity with lemon and onion.
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Tie legs with kitchen twine (optional for even cooking).
2️⃣ Roast
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Place chicken breast-side up in roasting pan.
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Roast for 1 hour 15 minutes, or until internal temperature reaches 165°F (74°C) in the thickest part.
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Baste halfway through for extra crispiness.
3️⃣ Rest & Serve
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Remove from oven and rest for 15 minutes.
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Carve and serve with roasted vegetables, mashed potatoes, or salad.
🧾 Nutrition (Approx. Per Serving)
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Calories: 420
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Protein: 38g
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Fat: 28g
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Carbs: 2g
⭐ Tips for Perfect Roast Chicken
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Let chicken sit at room temperature 20 minutes before roasting.
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Add carrots and potatoes around the chicken to roast together.
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For extra crispy skin, broil for last 3–5 minutes.
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Store leftovers in fridge up to 4 days.
