Easy Juicy Whole Roasted Chicken

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

5 from 15 votes

Easy Juicy Whole Roasted Chicken

This is the best Whole Roasted Chicken that is baked in the oven until crispy outside while tender and juicy inside. The recipe is super easy and comes out perfect every single time!

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

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 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.

Notes

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 make this recipe, 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.

Nutrition