This easy whole roasted chicken is seasoned with lemon and herbs and cooked with onions, carrots and celery for a beautifully browned, crispy and classic oven roast chicken.

It is back to school week at my house, and although I’m prepared, I’m not really ready for it.

We’ll be on campus this morning (after a year of not going into the buildings) to meet the teachers and see the kids’ classrooms. My daughter is going into 5th grade and my son into 2nd.

I’m so excited for them – and they are both really looking forward to starting school – but I’m also a little sad that the long, slow days of summer are ending. It went by so fast, and it was kinda fun having them home all the time. Alas, it’ll be good to get back to a routine. I guess… ????

OK, let’s move right along to today’s delicious dish.

The first time I ever bought and cooked a whole chicken was to make Emeril’s Sunday roast chicken from my husband’s cookbook. It’s one of his favorites, and it is really delicious.

But it’s also a bit involved, both in terms of the prep and in the cooking process. It’s also got a decidedly Cajun kinda flair.

So over the years I started playing around with a more traditional roasted chicken.

And today I’m so excited to share my perfected whole roasted chicken recipe, plus ALL the tips and tricks I’ve learned from making this SO many times.

This way, you can have total success from the get go. Especially if you are a first timer or feel at all intimidated by roasting a whole chicken. I know I did.

But I promise, it’s really not that difficult, and we’ll break down all the seemingly scary parts together and keep everything as simple as possible.

Your chicken is going to turn out browned and beautifully cooked, with super crispy skin on the outside and tender, juicy chicken on the inside.

And if the looks weren’t enough, the flavor is outstanding! It’s got a bit of herby flavor, is really well-seasoned plus gains tons of richness from the butter or oil that’s spread all over the skin.

This is how roasted chicken is meant to taste!

Plus, your house is going to smell fantastic. In just 15-20 minutes into the cook time, you are going to get wafts of this delicious chicken as it bakes.

(It’s going to be hard to wait until dinner time!)

Also, the vegetables we roast at the same time get tender, soft and so scrumptious. They go great with the chicken for serving and eating. And all that flavor comes from just cooking it together with the chicken.

Gotta love it when your meal does most of the hard work for you.

Pro tip: Roast two chickens. It hardly takes more time when you’re already doing one, and that way you can have the leftovers for meals later in the week. (I’ve got tips farther down on how to store leftovers.)

I love doing two at once. It’s almost like a little present to my future self. ????

OK, let’s get cooking before I start to drool.

(You can also check out my Google web story for this recipe. Oh and if you need a non-oven version that’s hands off, check out this crock pot whole chicken.)

Now, I’ve got lots of notes and tips coming up below on how to make an oven roasted whole chicken. Just tryin’ to be helpful.

Like I mentioned, I’ve made this so very many times, and I want to share what works.

If you want to jump on down to the recipe, simply scroll, scroll, scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Recipe Notes:

• Chicken: The recipe calls for a 5 lb. whole chicken, but anywhere in the 4.5 to 6.5 lb. range is fine. I’ve got notes on adjusting the cook time below.
• Chicken prep: Make sure to remove the giblets and any innards from the chicken and pat it dry really well. Starting with a dry bird will help it crisp and brown nicely in the oven.
• Herbs: Thyme is my go-to herb for stuffing into the cavity, but parsley would work well, too. You could also use a mix of herbs if you like.
• Butter/oil: I’ve tested this recipe using both melted butter and extra-virgin olive oil for rubbing all over the outside of the chicken. Both work great, so use whichever you prefer.
• Basting: It helps to baste the chicken once or twice in the last half-hour of cooking. You don’t need more than that – and you don’t want to open your oven repeatedly and have the temperature drop. You can even get away with only basting it when you pull it out of the oven, before it sits to rest, if you forget. (I have.)
• Rest time: Make sure to let the chicken rest for at least 10-15 minutes before carving it. This is crucial to making sure it retains its juices and they don’t run out.

As always, I use and recommend using a digital thermometer to ensure your chicken is properly cooked through. It should get to 160 before you remove it from the oven and then it will continue to cook as it rests.

Here’s a few prep photos to show you what it looks like.

Oh, let’s talk equipment, because you can probably use what you have on hand.

See, I told you we were keeping this simple.

Equipment Needed:

– You can use a rack with an insert to roast your chicken, if you have one.

– Or you can simply use a deep roasting pan or dish, like a 9x2x13 nonstick metal pan. (I have several like this one and that one is less than $4.)

– You can use a spoon to baste with or a turkey baster, both work just fine.

– You do need some kitchen twine or string to be able to tie the drumsticks together. (More on that below.) You can buy a spool at the grocery store or online. Or even ask your butcher to just cut you a 12-inch or so piece.

That’s it! So easy to make do with what you have in your kitchen.

Also, because I know this is a really common question, let’s just call it out.

How long do you cook a whole chicken?

– Roast a 4.5 to 5.5 lb. whole chicken at 425 degrees Fahrenheit for 1 hour, 15 minutes. A 6 to 6.5 lb. whole chicken will take 1 hour and 30 minutes at 425.

– Your chicken should reach an internal temperature of 160 before you remove it from the oven.

– A roasted chicken needs to rest for 10-15 minutes before cutting, so plan for that additional time as well.

Oh, and don’t worry if you don’t know how to truss a chicken. You honestly don’t need any special tucking and tying techniques.

A simple truss for a baked whole chicken is to tuck the wings in and underneath the chicken so they are secured. And then tie the drumsticks together with a piece of kitchen string so they are held together.

That’s really all you need to do. (I’m all about keeping it easy.)

If you really want to go all in and do a fuller and more official truss, here’s a step-by-step tutorial with photos that I found.

Also, to note: I always roast my chicken breasts side up. The breasts are our favorite part and what we want to be the most browned and crispy. It also helps to hold the shape of the chicken this way so it cooks evenly.

OK, now that you’ve prepped, cooked, basted and let your chicken rest, we’re ready to cut it up.

This for me was another area of concern, and a job I often turned over to my husband. I soon realized he didn’t know what he was doing either. ????

Turns out though, it’s really not difficult.

And for those of us who regularly buy a rotisserie chicken at the grocery store and tear that up, it’s kinda the same process.

(Promise I won’t tell if you want to just cut this all up or pull it apart haphazardly. I’ve definitely done it that way myself before.)

But if you want the basics of the more proper method, here it is.

How to cut up a whole roasted chicken:

1. Place the chicken on a cutting board. Get a sharp carving knife or chef’s knife and a fork.
2. Slice the skin of the chicken between the leg and the body.
3. Now you can see the leg joint. Cut to remove the drumstick and the chicken thigh together in one piece. Repeat on the other side.
4. Separate the drumstick and the thigh by finding the joint and cutting along the drumstick to reach it, then piercing the joint to separate the two pieces. (You can wiggle the pieces and flip them over if that helps to locate the joint.) Repeat on the other side of the chicken.
5. To remove the chicken breasts, position your knife just above the wing on the side of the chicken. Cut horizontally in to where the breast used to meet the leg. Repeat on the other side. Next, cut along both sides of the breastbone of the chicken at the top. Cut straight down until you’ve cleared the breast bone then cut at an outward angle to meet your horizontal cut. This will pull the breasts away from the rib cage. Slice the chicken breasts in half or in thick slices, if desired.
6. Finally, remove the wings. Pull each wing out and away from the body then cut through the joint.

Ta da! And I promise, once you do it once or twice, you’ll get a better feel for it.

Here’s a step-by-step tutorial of carving with photos if you need it.

Also, you can save the chicken carcass to make homemade stock. And any extra meat you can pick off the carcass can be used for chicken salad, soups, casseroles, quesadillas, etc.

(Full disclosure: My dog gets the scraps in our house. She’s a 12-year-old chocolate lab and this is my favorite way to spoil her.)

OK, for us humans though, let’s talk about plating our beautiful chicken.

Serving Tips:

– Carve the chicken and lay the pieces on a large platter. Use a slotted spoon to also scoop out and add the onions, carrots and celery to the platter.

– Spoon up some of the cooking juices from your pan and drizzle over all of the chicken and vegetables.

– Garnish your platter with fresh herbs and lemon slices or halves, for presentation, if desired.

– Add a couple of serving forks so everyone can pick up the pieces they want to have.

– Feel free to serve with extra cooking juices at the table.

Ready to round out the meal?

Here’s a few ideas of what to serve as side dishes with a roasted chicken to complete your dinner.