Say goodbye to store-bought rotisserie chicken and hello to your new go-to homemade roasted chicken recipe!
This Perfectly Roasted Whole Chicken is juicy, flavorful, and packed with the fresh taste of butter, herbs, lemons, and oranges.
The butter-herb rub under the skin ensures tender, succulent meat, while citrus and fresh thyme and rosemary elevate every bite.
Ideal for family dinners, entertaining guests, or meal prep, this recipe is simple enough for a weeknight, yet impressive enough for special occasions.
With a perfectly crispy golden skin and aromatic, savory juices, it’s the ultimate comfort food centerpiece.
Serve alongside roasted vegetables, mashed potatoes, or a crisp salad for a classic, crowd-pleasing meal that’s sure to impress.
Why you’ll love this recipe!
What ingredients do I need?
- Whole Chicken (3.5–4 lbs): Choose a fresh or thawed chicken; removing giblets ensures even cooking.
- Unsalted Butter: Softened butter is rubbed under the skin to keep meat tender and flavorful.
- Herbs (Thyme, Rosemary, Parsley): Fresh herbs provide aromatic depth and a savory flavor profile.
- Paprika, Onion Powder, Garlic Powder: Adds warmth, flavor, and a subtle golden hue.
- Citrus (Lemons & Orange): Citrus juice brightens the flavor and keeps the chicken moist; rinds add aroma when roasted inside the cavity.
- Kosher Salt & Black Pepper: Essential for seasoning both inside and out, enhancing all other flavors.
Recipe Variations
- Garlic & Herb Roast Chicken: Add whole garlic cloves in the cavity for extra depth.
- Spicy Citrus Chicken: Sprinkle cayenne or chili flakes in the butter rub for heat.
- Honey Citrus Glaze: Brush with honey before roasting for a sweet, caramelized finish.
Pro Tips
- Pat the chicken dry, this ensures crispy skin and prevents steaming.
- Butter under the skin helps lock in moisture and adds rich flavor.
- Make sure to add the citrus inside the chicken cavity. It adds aroma and flavor without overpowering.
- Basting halfway through is optional, but helps the skin brown evenly.
- Make sure to rest 15 minutes uncovered to lock in juices.
- Check the internal temperature for doneness. Cook until 165°F at the thickest part of the thigh.
- Make chicken broth with the leftover bones when done!
Leftovers and Storage
- Store cooked chicken in an airtight container in the fridge for up to 4 days.
- Freeze leftover chicken (meat only) for up to 3 months.
- Reheat gently in the oven or stovetop to avoid drying out the meat.
But, I Still Have A Few Questions…
Can I roast a larger chicken?
Yes! Increase cooking time by ~20 minutes per extra pound and always check internal temperature.
Can I use dried herbs instead of fresh?
Yes, but use half the amount as dried herbs are more concentrated.
Do I need to baste the chicken?
Basting is optional. The butter under the skin keeps the meat moist, but basting adds a deeper golden color.
How can I tell when the chicken is done?
Use a meat thermometer. The thickest part of the thigh should read 165°F.
Can I prepare this ahead of time?
Yes, you can season the chicken and refrigerate it overnight, then roast the next day.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Perfectly Roasted Whole Chicken
Ingredients
- 1 whole chicken 3.5–4 lbs, giblets removed, rinsed, and patted dry
- 12 tbsp unsalted butter softened
- 1 tsp paprika
- 1 tsp parsley
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp kosher salt
- ½ tsp black pepper
- 2 tsp fresh thyme
- 2 tsp fresh rosemary chopped
- 2 lemons
- 1 orange
- 1 cup water
Instructions
- Preheat oven to 425°F. Lightly spray a roasting pan with olive oil.
- Mix butter with paprika, parsley, onion powder, garlic powder, kosher salt, black pepper, thyme, and rosemary.
- Place chicken in the roasting pan. Rub butter mixture under the skin of the breasts and legs, then all over the top and sides.
- Juice lemons and orange over the chicken, then place rinds in the cavity with extra herb sprigs.
- Pour water into the pan under the chicken.
- Roast at 425°F for 15 minutes, then lower oven to 350°F and cook for 1 hour 20 minutes, basting once halfway through.
- Remove from oven and rest 15 minutes uncovered before carving.
- Slice and serve with your favorite sides.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.