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Golden, juicy Whole Roasted Chicken is seasoned with herbs, garlic, and lemon. Easy preparation, tender meat and crispy skin!A ROTISSERIE CHICKEN STYLE RECIPEThis Whole Roasted Chicken is the kind of simple, homemade dinner that tastes like it took all day, but actually just comes together with just a few ingredients and in one pan. We all know thats my kind of recipe! You can easily swap in dried herbs, serve with a variety of sides, or even try one of my alternate cooking methods like the air fryer or slow cooker so it can be made however you need!FREQUENTLY ASKED QUESTIONS:What if I dont have a roasting pan? If you dont have a roasting pan or braising dish, you can use an oven-proof Dutch oven or even a large casserole dish. What if I cant find a 5 pound chicken? The weight of the chicken doesnt need to be exactly 5 pounds. You dont have to get hung up on the weight. It can be a little over or a little below and it will still turn out nicely. The biggest thing is just be sure to use a meat thermometer to ensure that the internal temperature reaches 165F for food safety purposes. Dont JUST go by the cooking time. Can I change up the seasonings? This is very easy to customize. Use your favorite chicken seasonings instead of what I have listed. What do I do if the chicken is browning too fast? Quickly check the browning of the chicken at the 60 minute mark. If it is already perfectly browned, gently tent a piece of foil over the top for the remaining cook time. What sides go with a Whole Roasted Chicken? Literally just about any of your favorite sides. I already made these with some basic veggies. You could toss a bag of frozen vegetables in the microwave, make some Stovetop Mashed Potatoes, or Crock Pot Mashed Potatoes, Scalloped Potatoes, change things up by making some Sweet Potatoes or Air Fryer Baked Potatoes too. Go for a salad and some Garlic Bread, Breadsticks, or Dinner Rolls. Can I make this in the Air Fryer instead? Certainly. In fact, I already have an Air Fryer Whole Chicken recipe for you. How about a Slow Cooker version? Sure can and I already have that done for you. Grab that Slow Cooker Whole Roasted Chicken recipe. How should I store leftover chicken? Store leftover chicken in an airtight container for up to 4 days. I prefer to take all the meat off the bones before storing in the fridge.Freeze meat removed from the bones in freezer zip lock bags for up to 3 months. Make sure the meat is fully cooled before placing it in the freezer. What can I do with the pan drippings? Make a simple gravy with the pan drippings. Youll just need some more chicken stock, use this Homemade Roast Chicken Pan Gravy recipe to do that. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)whole 5-pound chicken if needed, this could be done with a turkey instead. Just adjust the cooking time and make sure your roasting pan is large enough to hold the turkey. Also, make sure you check inside the chicken cavity for any neck bones, etc. whole carrotscelery stalks onion skin and root removed, cut into wedges,bulb garlic sliced in half so the raw garlic is visible.fresh thyme you can use dried thyme if thats all you have. Approximately 1 fresh sprig of thyme is equal to to teaspoonof dried thyme.sprigs fresh oregano you can use dried oregano if needed. Approximately 1 fresh sprig of oregano is equal to to teaspoonof dried oregano.lemon cut in halfsalted butter softened to room temperature. If you need them, I have Tips for Softening Butter Quickly.kosher salt If you use table salt instead of kosher, make sure to only use half the amount.HOW TO MAKE WHOLE ROASTED CHICKEN:Preheat the oven to 425 F and set an oven rack in the middle. Remove the chicken from plastic wrap and remove any giblets that are in the cavity. Allow it to sit at room temperature while you prep the veggies.Place all the veggies in a braising dish or roasting pan along with 1 half of the garlic bulb, half the thyme and half the oregano. Squeeze a lemon over the top and drizzle half the olive oil over top. Toss to combine.Place the chicken on top, breast side up and gently loosen the skin on the chicken to separate it from the meat.Use most of the butter and spread evenly under the skin, working around the whole chicken under the skin as best as you can. Spread the leftover butter on top of the skin. Sprinkle the entire chicken with salt and pepper, including the inside cavity.Drizzle the rest of the olive oil over top and inside the cavity and rub around.Place the remaining herbs, half garlic bulb, and lemon half inside the cavity. Make sure the chicken is still breast side up, tie the legs together with kitchen twine and tuck the wings under the chicken.Note: If you arent comfortable tying up (trussing) the chicken, you can skip that step.Place in the oven for 60 minutes without opening the door. If the breast is getting nice and golden brown but still needs time to finish cooking, tent lightly with foil. If its still pale, dont cover it.Bake an additional 15 minutes before checking the temperature of the breast and if it is at least 165 F remove from the oven. If it isnt there yet let cook an additional 10-15 minutes or until the chicken reaches 165. Let rest for 10-15 minutes before slicing and serving with your favorite roasted chicken sides.Optional: garnish with a sprinkle of fresh parsley.CRAVING MORE RECIPES?Air Fryer Whole Roasted ChickenCrock Pot Rotisserie ChickenCrunchy Roasted PotatoesPerfect Roast ChickenChicken Salad PrintWhole Roasted ChickenGolden, juicy Whole Roasted Chicken is seasoned with herbs, garlic, and lemon. Easy preparation, tender meat and crispy skin!Course Dinner, Main CourseCuisine AmericanPrep Time 15 minutes minutesCook Time 1 hour hour 15 minutes minutesTotal Time 1 hour hour 30 minutes minutesServings 6Calories 613kcalAuthor Brandie SkibinskiIngredients1 whole 5-pound chicken5 whole carrots, cut into 2 inch pieces5 celery stalks, cut into 2 inch pieces1 large onion, skin and root removed, cut into 4-6 wedges1 whole garlic bulb, sliced in half so the raw garlic is visible (divided use)4-5 sprigs fresh thyme (divided use)4-5 sprigs fresh oregano (divided use)1 lemon, cut in half (divided use)4 Tablespoons olive oil (divided use)6 Tablespoons salted butter, softened1 Tablespoon kosher salt2 teaspoons coarse ground pepperfinely chopped parsley (for garnish, optional)InstructionsPreheat the oven to 425 F and set an oven rack in the middle.Remove 1 whole 5-pound chicken from plastic wrap and remove any giblets that are in the cavity. Allow it to sit at room temperature while you prep the veggies.Place 5 whole carrots, cut into 2 inch pieces, 5 celery stalks, cut into 2 inch pieces and 1 large onion, skin and root removed, cut into 4-6 wedges in a braising dish or roasting pan along with 1/2 of the garlic bulb and half the oregano sprigs. Squeeze a lemon over the top and drizzle 2 Tablespoons olive oil over top. Toss to combine.Place the chicken on top of the veggies, breast side up and gently loosen the skin on the chicken to separate it from the meat. Spread 4 Tablespoons salted butter, softened evenly under the skin, working around the whole chicken under the skin as best as you can. Spread the leftover 2 Tablespoons butter on top of the skin. Sprinkle the entire chicken with 1 Tablespoon kosher salt and 2 teaspoons coarse ground pepper, including the inside cavity. Drizzle the remaining 2 Tablespoons olive oil over top and inside the cavity and rub around.Place the remaining thyme, oregano, half garlic bulb, and other lemon half inside the cavity. Make sure the chicken is still breast side up, tie the legs together with kitchen twine and tuck the wings under the chicken. Note: If you arent comfortable tying up (trussing) the chicken, you can skip that step. Place in the oven for 60 minutes without opening the door. If the breast is getting nice and golden brown but still needs time to finish cooking, tent lightly with foil. If its still pale, dont cover it.Bake an additional 15 minutes before checking the temperature of the thickest part of the breast and if it is at least 165 F remove from the oven. If it isnt there yet let cook an additional 10-15 minutes or until the chicken reaches 165F degrees.Let rest for 10-15 minutes before slicing and serving with your favorite roasted chicken sides.Optional: garnish with a sprinkle of finely chopped parsley. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 613kcal | Carbohydrates: 10g | Protein: 35g | Fat: 48g | Sodium: 2001mg | Fiber: 3g | Sugar: 4g

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