Whole Roasted Chicken baked in the oven is crispy outside while tender and juicy inside. The recipe is super easy and comes out perfect every single time! Plus, it’s Whole 30, Paleo, and Keto diets approved!
For a long time, I was afraid to roast a whole chicken, thinking that it’s quite complicated and it will come out dry. I never knew that it’s one of the easiest recipes you will ever find! All you need is to season the meat with your favorite spices and put in the oven.
But to get the best results, make sure you buy a good quality organic chicken!
Now, let me show you how to roast a whole chicken with no effort at all, that will come out perfect every time! The chicken skin will be crispy with a beautiful golden color while staying juicy and tender inside!
Roasted Chicken seasoning
I love when chicken has an aroma from different herbs and spices. I use my own blend that works the best for me, but feel free to play around with the flavors and add some of your favorite spices.
For this seasoning blend we will 6 ingredients:
- Dried oregano
- Dried thyme
- Smoked paprika
- Cayenne pepper
- Extra-Virgin Olive Oil
In a small mixing bowl, mix together salt, dried oregano, dried thyme, smoked paprika, cayenne pepper, and extra-virgin olive oil.
Set it aside and let’s work on the chicken.
How to cook a Whole Chicken in the oven
To prep the chicken, we need to rinse it and remove the giblet bag. Pad dry with paper towel and place on a plate.
Pour the seasoning mix over the chicken, and using your hands, rub it all over the skin.
Cut a lemon in four pieces and place it inside the cavity of the chicken. Then, using chicken twine, tie the legs together.
If you want, you can also add some onion, garlic, or thyme springs and put it in the chicken cavity together with the lemons.
How long to roast a Whole Chicken
The timing really depends on the oven temperature and the chicken weight. With my experience, I found that 375°F will give you the best results. Every time I cooked the chicken, it came out perfect; crispy outside while still being tender and juicy inside.
When the chicken is done, check its internal temperature using a meat thermometer. It should be at least 165°F. Though, I like mine to be at least 175-180°F to make sure it’s all cooked through.
If your chicken is 3 pounds, cook it for at least 1 ¼ hours, then check the temperature with the thermometer.
I usually use a chicken closer to 3 ½ pounds and cook it for 1 ½ hours. Perfect results EVERY SINGLE TIME!
If your chicken is 4 pounds or more, cook it for at least 1 ¾ hours, then check the temperature.
How to know if chicken is undercooked
It is crucial to make sure that your chicken is fully cooked before eating it.
Here are a few tips to make sure it’s safe to eat:
- Make sure that the internal temperature is higher than 165°F (I prefer to have at least 175°F).
- If you see that the meat on the bones have pinkish color, the chicken probably needs to be cooked longer.
- Make sure that the juices from the chicken run out clear without any pink color.
Did you make this recipe?!? I’d love to know how it turned out! leave a comment and a rating below👇 thank you!
How to Roast a Whole Chicken
- 3 1/2 pounds whole chicken
- 2 tablespoons extra-virgin olive oil
- 1/2 tablespoon salt
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/3 teaspoon cayenne pepper
- 1 lemon cut in 4 pieces
- Preheat the oven to 375°F.
- In a small mixing bowl, mix together salt, dried oregano, dried thyme, smoked paprika, cayenne pepper, and extra-virgin olive oil and set aside.
- Rinse the chicken and remove the giblet bag. Pad dry with paper towel and place on a plate.
- Pour the seasoning mix over the chicken, and using your hands, rub it all over the skin.
- Cut a lemon in four pieces and place it inside the cavity of the chicken. Then, using a chicken twine, tie the legs together.
- Place it in a baking dish or a cast iron skillet and bake uncovered at 375°F for about 90 minutes.