Whole Roasted Chicken

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This whole roasted chicken recipe results in juicy, flavorful meat and crispy skin with minimal prep. Perfect for a family meal or dinner party!

Ingredients

  • 1 whole small chicken (about 4-5 lbs), cleaned of giblets
  • 4 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • 1 teaspoon white pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 cup room temperature butter

Equipment

  • 1 roasting pan
  • Baster
  • Aluminum foil
  • Meat thermometer

Print
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Whole Roasted Chicken

  • Author: Tyla
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
Print Recipe

Description

This whole roasted chicken recipe results in juicy, flavorful meat and crispy skin with minimal prep. Perfect for a family meal or dinner party!

Ingredients

Scale

  • 1 whole small chicken (about 4–5 lbs), cleaned of giblets

  • 4 teaspoons salt

  • 2 teaspoons paprika

  • 1 teaspoon onion powder

  • 1 teaspoon dried thyme

  • 1 teaspoon white pepper

  • 1/2 teaspoon cayenne pepper

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon garlic powder

  • 1/4 cup room temperature butter

Equipment

  • 1 roasting pan

  • Baster

  • Aluminum foil

  • Meat thermometer

Instructions

  1. Preheat Oven: Preheat the oven to 250°F (121°C).

  2. Prepare the Seasoning: In a small bowl, mix together the salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper, and garlic powder.

  3. Prepare the Chicken: Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan. If desired, stuff the chicken with stuffing (optional).

  4. Season the Chicken: Rub the room temperature butter all over the chicken. Sprinkle the dry seasoning evenly over the chicken, making sure it’s covered on all sides.

  5. Roast the Chicken: Place the chicken in the oven and roast for 5 hours. Check the internal temperature of the chicken to ensure it reaches at least 160°F (71°C).

  6. Baste the Chicken: Every hour, turn the pan for even cooking. After 2 hours, start basting the chicken with the juices in the pan. Use a brush to apply the juices to the skin to help achieve an even brown color.

  7. Rest and Serve: Once the chicken reaches the desired internal temperature, remove it from the oven and let it rest for a few minutes before carving. Serve and enjoy!

Notes

  • For extra flavor, stuff the chicken with herbs or vegetables of your choice before roasting.

  • If you don’t have a meat thermometer, make sure the juices run clear when pierced with a knife or fork.

  • Prep Time: 15minutes

Nutrition

  • Calories: 483 kcal
  • Protein: 20.4g

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Instructions

  1. Preheat Oven: Preheat the oven to 250°F (121°C).
  2. Prepare the Seasoning: In a small bowl, mix together the salt, paprika, onion powder, thyme, white pepper, cayenne pepper, black pepper, and garlic powder.
  3. Prepare the Chicken: Rinse the chicken and pat it dry with paper towels. Place it in a roasting pan. If desired, stuff the chicken with stuffing (optional).
  4. Season the Chicken: Rub the room temperature butter all over the chicken. Sprinkle the dry seasoning evenly over the chicken, making sure it’s covered on all sides.
  5. Roast the Chicken: Place the chicken in the oven and roast for 5 hours. Check the internal temperature of the chicken to ensure it reaches at least 160°F (71°C).
  6. Baste the Chicken: Every hour, turn the pan for even cooking. After 2 hours, start basting the chicken with the juices in the pan. Use a brush to apply the juices to the skin to help achieve an even brown color.
  7. Rest and Serve: Once the chicken reaches the desired internal temperature, remove it from the oven and let it rest for a few minutes before carving. Serve and enjoy!

Notes

  • For extra flavor, stuff the chicken with herbs or vegetables of your choice before roasting.
  • If you don’t have a meat thermometer, make sure the juices run clear when pierced with a knife or fork.

FAQs
Q: Can I cook the chicken at a higher temperature to reduce cooking time? A: Yes, you can roast the chicken at 350°F for about 1 hour 30 minutes to 2 hours depending on its size. However, slow roasting at 250°F for 5 hours gives incredibly tender, juicy results with crispy skin.
Q: How do I know when the chicken is fully cooked? A: Use a meat thermometer and check the thickest part of the chicken (usually the thigh, without touching bone). The internal temperature should be at least 165°F (74°C).
Q: Should I cover the chicken while roasting? A: No need to cover the chicken. Roasting it uncovered helps achieve that beautifully crispy golden skin. If it starts to brown too much toward the end, lightly tent it with foil.
Q: Can I prepare the seasoning mix in advance? A: Absolutely! You can mix the spices and store them in an airtight container for up to a month. This saves time when prepping the chicken later.
Q: Can I stuff the chicken? A: Yes, but it’s optional. You can stuff the cavity with your favorite stuffing, herbs, lemon slices, garlic, or onions for added flavor.
Q: Can I make this in a slow cooker? A: Yes, though the skin won’t get crispy. Cook on low for 6–8 hours or high for 4–5 hours. Finish under the broiler for a crispy top if desired.
Q: What sides go well with roasted chicken? A: Great pairings include mashed potatoes, roasted vegetables, rice, or a fresh green salad

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