Oven Whole Roasted Chicken
Enjoy this simple Oven Whole Roasted Chicken Recipe, perfect for a weekend family dinner. Tender, juicy whole chicken with a crispy golden skin that can cover multiple meals such as our Bacon Chicken Caesar Salad Wrap, Buffalo Chicken Pizza or add it to our Vegetable Fried Rice!
- Prep Time: 20 minutes
- Cook Time: 1.25 hours
- Total Time: 1 hour 20 minutes
- Yield: 1 whole chicken 1x
- Category: Main Meals
- Method: Oven Roast
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 whole chicken
- 1 Tbsp salt
- 3 Tbsp butter, melted
- 1/2 tsp each: pepper, salt, paprika, garlic powder, Italian seasoning
- Roasting vegetables, i.e. carrots, onions, celery, potatoes (optional)
Instructions
- Preheat oven to 400F.
- Remove innards from chicken cavity and set aside for stock. Rinse and pat dry chicken.
- Rub and massage the entire chicken with salt. Sprinkle seasonings on top.
- In a 9×13 roasting pan, place the chicken on its side with one leg up. Surround the chicken with the roasting vegetables, if using, to help keep the chicken on its side. You can use crumpled up balls of aluminum foil if you are not using vegetables and need to prevent the chicken from falling over.
- Brush the skin with the melted butter and roast for 25 minutes.
- Using gloves or mitts, turn the chicken completely over so that it is on its other side with the other leg facing up. Again, use the roasting vegetables or the aluminum foil to prevent the chicken from falling over.
- Brush the skin with the melted butter and roast for 25 minutes.
- Using gloves or mitts, turn the chicken breast side up and roast or 15-30 minutes more, or until the chicken registers 170F on an instant read thermometer and the juices run clear.
- Remove to a platter and let stand for 10 to 15 minutes.
