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A roasted whole chicken with golden crispy skin sits in a white baking dish on a bed of assorted potatoes. Fresh herbs are on top, and lemon halves, butter, and a striped towel are beside the dish—perfect before learning how to clean a roasting pan.

How to Make a Whole Chicken in the Oven

This oven roasted whole chicken is juicy inside, crispy outside, and cooked with carrots, potatoes, and onions for a hearty one-pan meal. Seasoned with lemon, garlic, and thyme, it’s simple enough for weeknights yet perfect for Sunday dinner.

Course Dinner
Cuisine American
Keyword How long to bake a whole chicken at 350?, Whole Chicken in Oven
Prep Time 15 minutes
Cook Time 1 hour 25 minutes
Additional Time 15 minutes
Total Time 1 hour 55 minutes
Servings 4
Author momma lew

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 ½ lb bag small potatoes
  • 2 Tbsp olive oil
  • Salt
  • Black Pepper

Instructions

  1. Preheat oven to 425 degrees fahrenheit
  2. Start by removing any giblets from the cavity if they are included. 
  3. Rinse the chicken inside and out under cold running water and pat it dry with paper towels.
  4. Take your time during this step as it will result in a crispier skin. 
  5. Salt and pepper the chicken.
  6. Cut lemon and garlic cloves in half and place in the cavity of the bird. 
  7. Add thyme to butter and mix to combine.
  8. 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. 
  9. Heat the remaining butter in the microwave and baste the entire outside of the chicken with melted butter.
  10. Chop potatoes in half (or quarters depending on size), carrots into ½ inch pieces and onion into chunks.*
  11. Place veggies on the bottom of the pan. Add olive oil, salt and pepper to taste. Mix to combine. 
  12. Place chicken on top of veggies, breast side up.
  13. 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. 
  14. 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.*
  15. Let chicken rest for 15 minutes before carving. 
  16. 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.

Recipe Notes

Refrigerate carved chicken in an airtight container for up to 4 days, or freeze for up to 3 months.