Basic Roasted Chicken

Basic Roasted Chicken


Classic roasted chicken, cooked perfectly in your oven with no frills and little hassle.


  • 5 pounds whole roasting chicken
  • 6 cloves garlic
  • 2 teaspoons salt
  • black pepper
  • 1 tablespoon butter (softened)
  • 1 tablespoon olive oil
  • 1/4 onions
  • 1 handful fresh parsley
  • 3 sprigs fresh thyme
  • 1/2 lemon


  1. 1Preheat the oven to 425° F.
  2. 2Line a roasting pan with aluminum foil and position a roasting rack inside of it.
  3. 3Remove the giblets from the cavity of the chicken and discard. Rinse the chicken under cold water and thoroughly pat dry with paper towels.
  4. 4Smash the garlic cloves with a back of the knife and discard the papery skins.
  5. 5Take one garlic clove and rub it firmly over the entire surface of the chicken. Place all the smashed garlic cloves in the cavity of the chicken.
  6. 6Liberally season the chicken with the salt and black pepper, to taste, taking care to season the outside as well as the internal cavity.
  7. 7In a small bowl, stir the softened butter and olive oil together until mostly combined. It is okay if some pieces of butter are still visible.
  8. 8With clean hands, rub the butter and olive oil all over the surface of the chicken, and under the breast skin.
  9. 9Transfer the chicken breast-side up onto the roasting rack.
  10. 10Tie the legs securely together with kitchen twine. Tuck the wing tips underneath the body of the chicken.
  11. 11Separate the onion into two parts and place into the cavity of the chicken, along with the fresh parsley, thyme, and lemon half.
  12. 12Transfer the roasting pan to the middle rack of the preheated oven.
  13. 13Roast the chicken for 80-90 minutes, or until the thickest part of the chicken breast reaches an internal temperature of 160° F.
  14. 14Remove the roasting pan from the oven.
  15. 15Allow the chicken to rest on the roasting rack for 10 minutes.
  16. 16Transfer the chicken to a cutting board. Carve as desired, and serve.
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