How to Roast a Whole Chicken

A cooked whole roasted chicken placed in a white baking pan with thyme and lemin wedges.

5 from 1 vote

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!

Prep Time10

Cook Time1 30

Total Time1 40

Course: Main Course

Cuisine: American

Servings: people

Calories: 301kcal

Author: Veronika's Kitchen

Ingredients

3 ½ pounds whole chicken
2 tablespoons extra-virgin olive oil
½ tablespoon salt
½ teaspoon dried oregano
½ teaspoon dried thyme
1 teaspoon smoked paprika
⅓ teaspoon cayenne pepper
1 lemon cut in 4 pieces

Instructions

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 for about 90 minutes.

Nutrition