Roast your way to a succulent and flavorful whole baked chicken in the oven. Explore how to make a mouthwatering whole chicken full of great flavor for your next meal.
When it comes to creating a show-stopping meal that’s both comforting and impressive, few dishes can rival a whole baked chicken.
Roasted to perfection in the oven, this recipe combines simplicity with exceptional flavor.
We’re sharing how to achieve a mouthwatering whole baked chicken that’s tender on the inside with crispy, golden skin on the outside.
This classic comfort food is perfect for any occasion, from family Sunday dinners to special gatherings.
Roast chicken is incredibly versatile. You can enjoy it as a simple and satisfying meal on its own, or you can use the leftover chicken in various dishes like chicken salad, sandwiches, soups, and casseroles.
How to Bake Chicken in the Oven
Ingredients:
- 3 lb chicken*
- 2 Tbsp fresh thyme
- 1 lemon
- 1 head of garlic
- 4 Tbsp butter (room temp)
- ½ large yellow onion
- 3 large carrots
- 1.5 lb bag small potatoes
- 2 Tbsp olive oil
- Salt
- Black Pepper
Directions
Preheat oven to 425 degrees fahrenheit
Start by removing any giblets from the cavity if they are included.
Rinse the chicken inside and out under cold running water and pat it dry with paper towels.
Take your time during this step as it will result in a crispier skin.
Salt and pepper the chicken.
Cut lemon and garlic cloves in half and place in the cavity of the bird.
Add thyme to butter and mix to combine.
Lift the skin of the chicken above the breast and insert roughly half the thyme and butter mixture. Spread the mixture as much as possible under the skin.
Heat the remaining butter in the microwave and baste the entire outside of the chicken with melted butter.
Chop potatoes in half (or quarters depending on size), carrots into ½ inch pieces and onion into chunks.*
Place veggies on the bottom of the pan. Add olive oil, salt and pepper to taste. Mix to combine.
Place chicken on top of veggies, breast side up.
To ensure an even bake on the chicken, tie chicken legs together with kitchen twine and tuck the wings under the bird so they don’t burn.
Bake at 425 degree F for a cooking time of 10 mins. Then, lower temperature to 350 degree F and cook for 1 hour 10 minutes or until an instant read thermometer inserted into the thickest part of the breast reaches 165 degree F.*
Let chicken rest for 15 minutes before carving.
To make your whole baked chicken a true centerpiece, place it on a large platter or cutting board. Garnish the platter with additional fresh herbs and citrus slices for an appealing visual effect.
Relevant Recipes
- Slow Cooker Chicken and Gravy
- Chicken Dinner Recipes
- Recipes for Weeknight Dinners
- How to Turn a Chicken Carcass Into Soup
Tips for the Best Roasted Chicken
- The key to a flavorful whole baked chicken is seasoning. Generously season the chicken with a mix of salt, pepper, and your choice of herbs and spices. Common seasonings include paprika, thyme, fresh rosemary sprigs, garlic powder, and onion powder. You can also add a drizzle of olive oil for a crispy skin. These not only add a pop of color but also infuse a delightful aroma.
- Grate some orange or lemon zest over the chicken just before serving to brighten up the flavors.
- Arrange a colorful assortment of roasted vegetables around the chicken. Options include carrots, root veggies, Brussels sprouts, potatoes, and bell peppers. Drizzle them with olive oil, sprinkle with salt and pepper, and roast them alongside the chicken for a complete one-pan meal.
- Serve your whole baked chicken with a rich and flavorful gravy made from the pan drippings. Gravy adds moisture and enhances the savory taste of the chicken.
- Consider preparing a stuffing to serve alongside the chicken. Classic options like
sage and onion stuffing or wild rice stuffing complement the flavors beautifully. - A dollop of homemade cranberry sauce or relish adds a delightful contrast of sweet and tangy flavors.
- Serve fresh-baked bread or rolls on the side. Warm, crusty bread is perfect for sopping up the delicious pan juices.
- Creamy mashed potatoes are a classic side dish that pairs wonderfully with roasted chicken. Top them with a pat of butter or a sprinkle of chives for extra flavor.
Baked Chicken in the Oven FAQs
The baking time for chicken in the oven depends on factors like the size and type of cut, as well as the oven temperature. For a whole, unstuffed chicken, you can estimate approximately 20 minutes per pound at 350°F. Using a meat thermometer to ensure the chicken reaches an internal temperature of 165°F is crucial for safety.
Ultimately, the choice between 350°F and 450°F depends on your preferences and the specific dish you’re preparing. If you prioritize crispy chicken skin and quicker cooking, go for higher temperatures. If you prefer slower, more even cooking that results in a tender, juicy chicken, 350°F is a better option. Always use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F for consumption, regardless of the oven temperature you choose.
Best Whole Baked Chicken Recipe
Ingredients
- 3 lb chicken*
- 2 Tbsp fresh thyme
- 1 lemon
- 1 head of garlic
- 4 Tbsp butter (room temp)
- ½ large yellow onion
- 3 large carrots
- 1.5 lb bag small potatoes
- 2 Tbsp olive oil
- Salt
- Black Pepper
Instructions
Preheat oven to 425 degrees fahrenheit
Start by removing any giblets from the cavity if they are included.
Rinse the chicken inside and out under cold running water and pat it dry with paper towels.
Take your time during this step as it will result in a crispier skin.
Salt and pepper the chicken.
Cut lemon and garlic cloves in half and place in the cavity of the bird.
Add thyme to butter and mix to combine.
Lift the skin of the chicken above the breast and insert roughly half the thyme and butter mixture. Spread the mixture as much as possible under the skin.
Heat the remaining butter in the microwave and baste the entire outside of the chicken with melted butter.
Chop potatoes in half (or quarters depending on size), carrots into ½ inch pieces and onion into chunks.*
Place veggies on the bottom of the pan. Add olive oil, salt and pepper to taste. Mix to combine.
Place chicken on top of veggies, breast side up.
To ensure an even bake on the chicken, tie chicken legs together with kitchen twine and tuck the wings under the bird so they don’t burn.
Bake at 425 degree F for a cooking time of 10 mins. Then, lower temperature to 350 degree F and cook for 1 hour 10 minutes or until an instant read thermometer inserted into the thickest part of the breast reaches 165 degree F.*
Let chicken rest for 15 minutes before carving.
To make your whole baked chicken a true centerpiece, place it on a large platter or cutting board. Garnish the platter with additional fresh herbs and citrus slices for an appealing visual effect.