Roast Whole Chicken

This roast chicken is supremely juicy, tender, and flavorful thanks to herb butter smothered under and over the skin! The chicken is roasted to golden perfection with the option of herb-laced potatoes and carrots for a complete meal-in-one. Bonus: Learn how to prep-ahead and make quick pan gravy from the sensational drippings!

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top view of roast chicken in a baking pan with vegetables

Roast Chicken Recipe Ingredients

This recipe is made with whole chicken, fresh herbs, and butter. You can also roast the chicken over a bed of vegetables. Let’s take a closer look at what you’ll need (measurements in the printable recipe card at the bottom of the post):

CHICKEN

Whole Chicken: The main event! Choose a fresh or minimally processed bird for better flavor. Look for a weight that suits your needs (4-6 pounds is ideal for even cooking). Ensure the chicken has a plump appearance with smooth, moist, and blemish-free skin. If possible, opt for a pasture-raised or organic option for higher quality and enhanced taste.
Fresh herbs: Poultry-friendly fresh herbs are placed on top of the vegetables, underneath the bird, and inside the cavity to infuse the bird and future gravy with earthy, savory notes. I recommend a handful of fresh rosemary, sage, and thyme, but you can use one or two.
Lemons: After being zested for the butter, the lemons are quartered and stuffed inside the cavity to add brightness and moisture.
Kitchen String: Essential for trussing the chicken, ensuring even cooking, and keeping the cavity contents in place. Find at your grocery store or on Amazon here.

Vegetables:

Vegetables: You can use any mixture of root vegetables if they are chopped small enough to cook during roasting time. I use potatoes and carrots but parsnips and turnips would also be tasty.
Aromatics: Yellow onions are cut into wedges, and garlic cloves are smashed with the side of a knife to roast with the vegetables.
Fennel: Please don’t skip! Roasted fennel offers a delicate, slightly sweet flavor with a mild aniseed note, which contrasts beautifully with the savory richness of the chicken.
We want to use just the bulb for the fennel. Chop off the stalks at their base, where they join the bulb, cut them in half, and then into wedges.
Chicken broth: This is poured into the bottom of the roasting pan to help create a moist environment when roasting the chicken. It will also become the base of the gravy. Please don’t use vegetable broth.

top view of roast chicken ingredients: whole chicken, garlic, onion, butter, rosemary, thyme, sage, butter, potatoes and carrots

Herb Butter:

Butter: Use unsalted butter or reduce the salt in the recipe. Make sure it is softened to room temperature so it easily spreads, but not softer, we don’t want it to melt off while applying!
Olive oil: Just a drizzle keeps the herb butter pliable and helps the skin crisp up in the oven.
Dijon mustard: This will not make the herb butter taste like mustard but adds a depth of flavor.
Seasonings: Various dried herbs, garlic and onion powders, paprika, salt, and pepper infuse the herb butter with flavor. Use dried herbs instead of fresh ones to prevent them from burning.

top view showing how to serve roasted chicken recipe on a plate with chicken gravy

How to make Roasted Whole Chicken

Let’s take a closer look at how to roast a whole chicken with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Pat the Chicken Dry. Place the chicken on a plate, remove the chicken giblets, and pat the outside of the chicken very dry. Let the chicken rest at room temperature for 45-60 minutes.

Step 2: Prep the Pan. In the center of a 9×13 baking dish, add the potatoes, carrots, onions, fennel, garlic, salt, and pepper. Toss with 1 ½ tablespoons of olive oil. Add the fresh herbs to the center of the pan in a pile so the chicken will cover them. Pour ½ cup of chicken broth into the pan.

showing how to roast a whole chicken by adding potatoes, carrots, garlic, onion, and fennel to a roasting pan and tossing with olive oil, then adding rosemary, sage, and thyme on top

Step 3: Make the Herb Butter. Mix the softened butter with lemon zest, Dijon, and spices until evenly combined. Transfer two tablespoons to another small bowl to use later in the gravy.

showing how to roast a whole chicken by making herb butter by mixing butter, lemon zest and herbs together

Step 4: Apply Herb Butter. Gently loosen the skin of the chicken near the top breasts near the neck with a spoon. Run your fingers between the skin and the meat to separate, taking care not to tear the skin. Spread about 2/3 of the butter under the skin of the breasts (⅓ per breast), then gently press on the top of the skin to spread the butter to the edges. Rub the remaining butter over the top of the chicken breast skin and a little on the legs, too.

a collage showing how to roast a whole chicken by loosening the skin of the chicken, then applying the butter underneath the skin, then over the skin

Step 5: Stuff the Cavity. Transfer the chicken to the prepared veggie pan BREAST SIDE UP. Stuff the cavity near the legs with a quartered lemon and fresh herbs. Tie the ends of the drumsticks with kitchen string and tuck the wing tips under the chicken’s body.

showing how to roast a whole chicken by stuffing the turkey cavity with lemons and herbs, then tying the drumsticks together with kitchen string

Step 6: Roast. Roast the chicken, uncovered, at 450 degrees F for 10 minutes, then reduce the oven temperature to 350 degrees F and roast for an additional 60-90 minutes, depending on the size of the chicken, until the internal temperature reaches 160F on instant-read thermometer (or I’m obsessed with my digital meat probe thermometer. Baste at 30 and 60 minutes.

showing how to roast a whole chicken by roasting the whole chicken until juicy and golden

Step 7: Transfer the chicken to a cutting board. Let it rest, UNCOVERED (so the skin doesn’t get soggy), for 15 minutes before carving. This allows the juices that have been forced away from the heat to the middle of the chicken to redistribute throughout the bird, making the meat juicer.

How to tie a chicken for roasting

Tying a chicken for roasting is very simple; you are tying the two ends of the drumsticks together. Here’s how:

1. Position the Twine: Center the twine underneath the chicken’s tail end, right below the drumsticks.
2. Tie the Drumsticks Together: Bring the ends of the twine up and cross them over the top of the drumsticks, forming an “X.”
Pull the twine snugly so the drumsticks come together.
3. Secure the Twine: Wrap the twine around the ends of the drumsticks and tie a firm knot. If desired, loop the twine under the chicken to secure it further, tying the ends around the tail or back.
4. Trim Excess Twine: Use scissors to cut off any extra length, leaving about 1 inch of twine.

How long to roast a whole chicken

When roasting a whole chicken at 350°F, the general guideline is to cook it for 15-20 minutes per pound. For example, a 4-pound chicken would take about 1 hour and 20 minutes.

Always check the internal temperature with a meat thermometer—it should reach 155˚F to 160˚F in the thickest part of the breast. The temperature will carryover to 165°F after it rests 10-15 minutes. I’m obsessed with my digital meat probe thermometer that roasts with the bird, so you know EXACTLY When it’s done.

How to Make Chicken Gravy

Step 1: Separate Drippings. Add the drippings from the pan (remove whole herbs, garlic, etc.) to a gravy fat separator cup to skim off the fat when poured. See tips if you don’t have a fat separator.

showing how to roast a whole chicken by separating the fat from the drippings, then adding broth

Step 2: Make a Roux. Melt three tablespoons of butter and one tablespoon of reserved Herb Butter in a large saucepan and melt over medium heat. Add the flour and cook for 3 minutes, whisking constantly. Reduce heat to low and slowly whisk the combined 2 ½ cups drippings/broth.

showing how to roast a whole chicken by making the gravy by making a roux, then whisking the chicken broth in

Step 3: Simmer. Bring to a simmer until thickened to desired consistency, whisking constantly. If it becomes too thick at any point, whisk in additional broth.

showing how to roast a whole chicken by simmering the chicken gravy until thickened

Roasted Chicken Recipe Tips

Bring the chicken to room temperature before cooking. This will help it cook more quickly and evenly, so the outside doesn’t dry out before the inside is cooked.
Pat the chicken dry. The drier the skin, the crispier it will get in the oven, and the better the herb butter will adhere.
If possible, add the herb butter ahead of time. This gives the salt plenty of time to tenderize and flavor the bird. You can apply the herb butter the night before and let the chicken air-chill in the fridge. This will create crispier skin, too!
Always check for doneness early. Whole roasted chicken is fully cooked when it reaches 165 degrees F, so take it out of the oven at 155-160 degrees to allow for carryover.
You NEED an instant-read meat thermometer for roasting a chicken—this is NON-NEGOTIABLE. Without one, you won’t know when the roast chicken is cooked to juicy perfection! You can pick up a thermometer at any grocery store, Target, or Walmart. Most places should carry them, or there is always Amazon.
My favorite meat-thermometer: I’m obsessed with my digital meat probe thermometer. You stick the probe in the chicken (or any protein: I use it for chicken, steak, pork, etc. every day), and set an alert for the finished temperature, walk away, and it will beep when ready! This will guarantee perfectly cooked, juicy roast chicken every time!

CHICKEN GRAVY TIPS

No fat separator cup? Add the drippings/liquid to a large freezer bag. Seal the bag and hold it over a 4-cup (or larger) measuring cup so that one bottom corner tip faces down into the measuring cup like a spout. Make a small cut in this corner with scissors. The bottom liquid will flow through the cut while the fat stays on top. Stop pouring when you reach the fat.

Adjust Consistency: Simmer to thicken to the desired consistency. If it becomes too thick at any point, whisk in additional broth.
Season the gravy with chicken bouillon. The key to the best gravy is to season to taste. Instead of adding salt to taste, add some chicken bouillon first (up to 1 teaspoon), then finish with salt to taste. (Remember always to taste as you go!)

showing how to serve whole roasted chicken on a platter with potatoes, carrots and onions

Oven Roasted Chicken Variations

Garlic and herbs are classic with roasted chicken, but if that’s not for you, feel free to swap the herbs for your favorite seasonings, then follow the same method for roasting. Here are a few ideas:

Skip the Vegetables: Prop the chicken on onion slices and halved oranges instead and increase the broth to one cup.
Bacon Wrapped Chicken: Remove the skin and cover the chicken with overlapping strips of bacon, ensuring the entire surface is wrapped. Roast the chicken in the oven at 375°F (190°C) until the bacon is crispy and the chicken reaches an internal temperature of 165°F (74°C), basting occasionally for extra flavor and moisture.
Mediterranean Style: Make an herb butter with oregano, basil, lemon zest, and garlic. Stuff the bird with Kalamata olives, artichoke, and lemon. Sprinkle the roasted chicken with feta.
Moroccan Spiced: Rub with butter infused with harissa, cumin, coriander, cinnamon, paprika and preserved lemon.
Asian-Inspired: Add soy sauce, ginger, garlic, five spices, and toasted sesame seed oil to the butter. Garnish with green onions.
Smoky BBQ: Add smoked paprika, cayenne, and brown sugar to the butter. Brush the roasted chicken with barbecue sauce.
Honey Mustard: Brush the roast whole chicken with a honey mustard sauce.
Cajun Chicken: Use Cajun seasoning in the herb butter instead.

roast whole chicken being served with vegetables on a platter

What to serve with Oven Roasted Chicken

Serve this roasted chicken recipe with your favorite Thanksgiving, Christmas, and comfort food sides for a real feast! Here are some favs:

Potatoes: If you skip roasting the potatoes with the vegetables, try Twice Baked Potatoes, Au Gratin Potatoes, or Hashbrown Casserole.
Veggies: Fresh Green Beans, Creamy Brussels Sprouts, or Roasted Broccoli.
Salads: Apple Salad, Pear Salad, or Fall Salad.
Fruit Salads: Fruit Salad, Creamy Grape Salad, or Berry Salad.
Breads: Dinner Rolls or Sweet Cornbread for the win!

Make ahead roasted whole chicken

Prepare the recipe as written by rubbing the herb butter all over the chicken. Then, allow it to air-chill in the refrigerator for up to 24 hours (uncovered)—this will create crispier skin, too! Remove the chicken from the fridge 60 minutes before cooking, then proceed with the recipe.

How to store a whole roasted chicken

Leftover chicken can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.

Can you freeze roasted chicken?

Yes, oven roasted chicken freezes very well! Remove the chicken from the bone, tightly wrap the meat in plastic wrap, and freeze in freezer bags. Press out as much air as possible from the bags before sealing to prevent freezer burn. Freeze for up to 3 months.

How to reheat oven roasted chicken

•Microwave: Microwave individual portions for 30 seconds followed by 10-second intervals as needed.
•Oven: Transfer slices to an oven-safe dish with a splash of broth or water. For extra decadent juiciness, dot the slices with butter. Cover with foil and bake at 350ºF for 15 minutes or until warmed through.
•Skillet: Add chicken slices to a skillet with a splash of water or broth. Cover and cook on low until warmed through.

Roasted Chicken Recipe FAQs

What is the difference between roasting and baking a chicken?

The primary difference between roasting and baking a chicken is the temperature and purpose of the cooking method. Roasting focuses on texture and browning while baking emphasizes even cooking:

•Roasting involves higher heat (usually 400°F or above for initial searing) and is ideal for whole chickens or bone-in cuts. It creates a golden, crispy exterior while keeping the meat juicy.
•Baking typically uses lower heat (around 325°F–375°F) and is better for boneless cuts or casseroles where browning is less critical.

Should I roast my chicken covered or uncovered?

You should roast your whole chicken uncovered. This allows the skin to crisp up, creating a golden-brown, flavorful exterior. Covering the chicken traps steam, which can make the skin soggy and prevent browning. By leaving it uncovered, heat circulates the bird, promoting even cooking and developing rich flavors and textures on the surface. If the skin begins to brown too quickly, you can tent it loosely with foil toward the end of roasting to avoid burning.

How to keep chicken moist while roasting?

To keep chicken moist while roasting, you have several options:

•Rub with fat: This is my favorite method because it also adds tons of FLAVOR! Coat the chicken with butter or oil to keep moisture and encourage browning.
•Brine the chicken: Soak it in a saltwater solution beforehand to enhance moisture retention.
•Stuff or truss: Add aromatics inside the cavity and truss the legs to reduce exposed surface area.
•Roast at a higher temperature: Begin at 450°F for crisp skin, then lower to 375°F for even cooking.
•Rest before carving: Let the chicken sit for 10-15 minutes post-roasting to redistribute juices.

What to do with leftover roasted chicken?

•Soups and Stews: Shred or dice it to add protein to soups like chicken noodle, chicken pot pie soup, or tortilla soup.
•Salads: Use it as a topping for Caesar salad, cobb salad, or a grain bowl.
•Sandwiches and Wraps: Make chicken salad or add it to wraps with veggies and sauces buffalo chicken wrap, Chinese chicken salad wrap, chicken Caesar wrap.
•Casseroles: Incorporate into chicken pot pie, chicken divan, pasta bakes, or enchiladas.
•Tacos and Quesadillas: Use as a filling for chicken quesadillas and chicken tacos with your favorite toppings.
•Homemade Broth: Simmer the carcass with veggies for flavorful stock.

serving roast chicken recipe on a plate with potatoes, carrots, gravy and salad

Looking for more Chicken Recipes?

Baked Chicken Breasts
Baked Chicken Thighs
Oven Baked Fried Chicken
Best Chicken Marinade
Garlic Lemon Chicken
Shredded Chicken

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Total Time: 2 10

Prep Time: 40

Cook Time: 1 30

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Ingredients

CHICKEN AND CAVITY

4-6 pounds whole chicken
2 lemons, quartered (zest first for butter)
8-10 sprigs fresh poultry blend herbs like thyme, rosemary, and/or sage (I use all 3)
kitchen string

VEGETABLES (See Notes to Skip)

1 pound red or baby potatoes, halved if larger than 1" (quartered if larger)
4 carrots cut into 2-inch chunks (halved if large)
1 large yellow onion, cut into wedges
1 bulb of fennel, top removed, cut into wedges
8 garlic cloves, peeled, smashed with side of knife
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 tablespoons olive oil
10 -ish (handful) fresh poultry blend herbs like thyme, rosemary, and sage
1/2 cup low-sodium chicken broth

HERB BUTTER

8 tablespoons unsalted butter, softened
1 tablespoon olive oil
1 tablespoon lemon zest
2 teaspoons Dijon mustard
1 ½ teaspoons salt
1 tsp EACH garlic powder, paprika, dried rosemary, dried thyme, dried parsley
1/2 tsp EACH rubbed sage, onion powder, pepper

GRAVY

3 tablespoons unsalted butter
2 tablespoons reserved Herb Butter, divided (in directions)
1/3 cup flour
2 cups low sodium chicken broth, more or less as needed with drippings
salt and pepper
chicken bouillon to taste (optional)

Instructions

BRING TO ROOM TEMPERATURE

Place the chicken on a plate, remove the chicken giblets, and pat the outside of the chicken very dry.
Let the chicken rest at room temperature for 45-60 minutes. Meanwhile, prep the veggies, make the herb butter, and spread it over the chicken anytime in the 60-minute window (directions below).

Prep Veggies

In the center of a 9×13 baking dish, add the potatoes, carrots, onions, fennel, garlic, salt, and pepper. Toss with 1 ½ tablespoons olive oil, then push into an even layer. Add the fresh herbs to the center of the pan in a pile so the chicken will cover them. Pour ½ cup chicken broth into the pan from the side corner (If not adding carrots, increase broth to 1 cup). PREP AHEAD: Take care the cut side of the potatoes are submerged in broth, or they will discolor. Alternatively, add them just before roasting.
Preheat the oven to 450 degrees F.

MAKE and APPLY HERB BUTTER

Mix the Herb Butter ingredients in a medium bowl until evenly combined. Transfer two tablespoons to another small bowl to use later in the gravy.
Gently loosen the skin of the chicken breasts near the neck with a spoon. Run your fingers between the skin and the meat to separate, careful not to tear the skin. Spread about 2/3 of the butter under the skin of the breasts (⅓ per breast), then gently press on the top of the skin to spread the butter to the edges. Rub the remaining butter over the top of the chicken breast skin and a little on the legs, too.
Transfer the chicken to the prepared veggie pan BREAST SIDE UP. Stuff the cavity near the legs with 1-2 lemons you zested (quartered) and some fresh herbs.
Tie the ends of the drumsticks together with the kitchen string. Tuck the wing tips under the body of the chicken by taking one wing tip and bending it backward towards the chicken's neck area. Then, tuck the wing tip under the chicken. This will secure it and prevent the wing from flopping or burning during roasting.
STOP HERE FOR A MAKE AHEAD OPTION. The turkey can be left tented with foil and refrigerated for up to 24 hours. Remove it from the fridge 60 minutes before cooking, then proceed with the recipe.

ROAST

Roast the chicken, uncovered, at 450 degrees F for 10 minutes.
Reduce the oven temperature to 350 degrees F. Roast for an additional 60-90 minutes, depending on the size of the chicken, until the internal temperature reaches 160F on an instant-read thermometer. Allow 15-20 minutes per 1 pound of chicken. (Always start checking early!) Baste at 30 and 60 minutes.

REST

Transfer the chicken to a cutting board. Rest, UNCOVERED (so the skin doesn’t get soggy), for 15 before carving. If the vegetables aren't done, continue to cook until tender.

GRAVY

Add the drippings/liquid from the pan to a gravy fat separator cup to skim off the fat when poured OR:
If you don’t have one, add the drippings to a large freezer bag, seal it, and hold it over a 3+ liquid measuring cup so that one bottom corner tip faces down into the cup like a spout. Make a small cut in this corner with scissors. The bottom liquid will flow through the cut; stop when you reach the fat.
Add enough chicken broth to the drippings in the measuring cup to equal 2 ½ cups. Add three tablespoons unsalted butter and ONE tablespoon reserved Herb Butter to a large saucepan and melt over medium heat. Add the flour and cook for 3 minutes, whisking constantly.
Reduce the heat to low and slowly whisk in the combined 2 ½ cups drippings/broth. Bring to a simmer until thickened to desired consistency, whisking constantly. If it becomes too thick at any point, whisk in more broth.
Taste and add additional reserved butter if desired for more flavor. If the gravy needs more salt, I suggest starting with chicken bouillon, ¼ teaspoon at a time (up to 1 teaspoon), before salting to taste. Season with pepper to taste. Note: the recipe will taste bland until you add enough salt and pepper!

Notes

To Skip the Vegetables: Prop the chicken on onion slices and halved oranges instead and increase the broth to one cup.
Fennel: We want to use the bulb for the fennel. Chop off the stalks at their base, where they join the bulb, cut them in half, and then into wedges.
Vegetable Size: It’s better to err on the side of smaller/thinner vegetables (chop accordingly) to ensure they cook in time.
You NEED an instant-read meat thermometer for roasting a chicken—this is NON-NEGOTIABLE. Without one, you won’t know when the roast chicken is cooked to juicy perfection! You can pick up a thermometer at any grocery store, Target, or Walmart. Most places should carry them, or there is always Amazon.
I’m obsessed with my digital meat probe thermometer. You stick the probe in the chicken (or any protein: I use it for chicken, steak, pork, etc. every day), and set an alert for the finished temperature, walk away, and it will beep when ready! This will guarantee perfectly cooked, juicy roast chicken every time!
Prep Ahead: Prepare the recipe as written by rubbing the herb butter all over the chicken. Then, allow it to air-chill tented with foil in the refrigerator for up to 24 hours—this will create crispier skin, too! Remove the chicken from the fridge 60 minutes before cooking, then proceed with the recipe.