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whole roasted chicken in pan
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5 from 8 votes

Herby Whole Roasted Chicken

A perfect roasted whole chicken recipe that's buttery, herby, and oh-so-tender. Here is a tutorial for how to roast a whole chicken.
Prep Time20 minutes
Cook Time1 hour 15 minutes
Total Time1 hour 35 minutes
Course: Dinner
Cuisine: American
Keyword: roast chicken, whole roasted chicken
Servings: 6
Author: Lee Funke

Ingredients

  • 2-3 lb. whole chicken innards removed
  • 1/2 cup unsalted butter softened
  • 3 tablespoons minced garlic
  • 1 teaspoon chili powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 medium white onion chopped
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 medium lemon sliced into three pieces
  • 1 whole head of garlic one end sliced off
  • 1/4 cup dry white wine
  • 1/2 cup chicken broth

Instructions

  • First, preheat the oven to 400ºF and oil a large dutch oven with olive oil or cooking spray. Set aside. 
  • Remove moisture from the chicken by patting the chicken down with a paper towel. Set the chicken aside.
  • Next, place the softened butter, minced garlic, chili powder, Italian seasoning, salt and pepper into a bowl. Use a spoon to mix the butter and seasonings together. 
    A glass bowl with a scoop of ice cream and spices resembling a whole roasted chicken.
  • Place the chicken in the oiled casserole dish and carefully slather the seasoned butter under the skin and all over the chicken. It is ok if some of the butter falls into the bottom of the dutch oven. Then, place the onion, fresh rosemary, and fresh thyme into the cavity of the chicken. 
    roasted whole chicken with lemons and herbs in a pan.
  • Add the lemon and head of garlic (sliced end down) into the bottom of the dutch oven. 
  • Finally, pour the white wine and chicken broth over the chicken and place the Dutch oven into the oven on the center rack, uncovered. Roast the whole chicken for around 90 minutes, basting every 30 minutes. Make sure to check the internal temperature of the thickest part of the chicken every so often. Cook until the temperature is 160ºF to 165ºF.
    A person is roasting a whole chicken in a pan with lemons and rosemary.
  • Remove from the oven and let the chicken rest for 10 minutes. 
  • Carve the chicken and enjoy. 

Video

Notes

  • Nutrition is for a 2 lb. bird.
  • This recipe was updated on November 1, 2020.
  • Middle of oven: Make sure to place your pan on the center rack of your oven so that it cooks evenly.
  • Basting is key: Make sure to base your roast chicken recipe every 30 minutes. Suck the juices from the bottom of the pan and pour it over your bird. This will add flavor and tenderness to the chicken.
  • Don't skimp on salt: Salt is an important part of cooking poultry. It helps break down the meat to make it ultra-tender, but also adds flavor!
  • 165ºF: In order to safely eat your chicken, make sure that the thickest part of the bird reaches 165ºF. 

Nutrition

Calories: 434kcal | Carbohydrates: 3g | Protein: 28g | Fat: 33g | Fiber: 1g | Sugar: 1g