Classic Whole Roast Chicken (Printable Version)

Whole chicken roasted with herbs and vegetables delivering crispy skin and juicy meat.

# What You Need:

→ Poultry

01 - 1 whole chicken, approximately 3.3 pounds, giblets removed

→ Vegetables

02 - 1 large onion, quartered
03 - 2 carrots, cut into large chunks
04 - 2 celery stalks, cut into large chunks
05 - 1 lemon, halved
06 - 1 garlic bulb, halved horizontally

→ Herbs & Seasoning

07 - 3 tablespoons olive oil
08 - 2 teaspoons sea salt
09 - 1 teaspoon freshly ground black pepper
10 - 1 teaspoon paprika (optional)
11 - 4 sprigs fresh thyme
12 - 4 sprigs fresh rosemary

# How to Make It:

01 - Set the oven to 425°F to prepare for roasting.
02 - Pat the chicken dry with paper towels. Rub all over with olive oil, sea salt, black pepper, and paprika if using.
03 - Fill the chicken’s cavity with half the onion, both lemon halves, the halved garlic bulb, and half the thyme and rosemary sprigs.
04 - Place the remaining onion, carrots, and celery evenly in a roasting pan. Position the chicken breast side up on top. Tuck the remaining herbs among the vegetables.
05 - Optional: Secure the chicken legs together with kitchen twine to promote even cooking.
06 - Roast uncovered at 425°F for 20 minutes to crisp the skin.
07 - Lower oven temperature to 375°F and roast for an additional hour or until the internal temperature of the thickest thigh reads 165°F and juices run clear.
08 - Remove the chicken and let it rest for 10 to 15 minutes before carving. Serve alongside the roasted vegetables with pan juices.

# Expert Tips:

01 -
  • Crispy, golden skin that shatters when you bite into it—the kind of texture that makes you close your eyes in contentment
  • The whole bird becomes this incredible, aromatic centerpiece that feeds four people without much fuss
  • Your kitchen will smell so good that guests will arrive asking what you're cooking before they even walk in
  • It's naturally gluten-free and packed with protein, so you can serve it confidently to anyone at your table
02 -
  • The single most important thing is drying that skin completely before seasoning. I learned this the hard way when I rushed and ended up with rubbery skin. A few extra minutes with paper towels changes everything.
  • Temperature matters more than time. Every oven is different, and every chicken is slightly different. That meat thermometer is your best friend—don't skip it.
  • Resting the chicken isn't optional. Those 10–15 minutes make the difference between juicy meat and dry meat. I promise it's worth the wait.
03 -
  • For absolutely stunning crispy skin, put the chicken uncovered in the fridge for a few hours before roasting. The drying effect is transformative.
  • If you have any herbs in your garden—sage, parsley, oregano, tarragon—don't hesitate to substitute. This recipe celebrates herbs and plays beautifully with different combinations.
  • Save those roasted vegetables and that pan juice. Next morning, shred any leftover chicken, toss it with the vegetables, add a splash of stock, and you have the best chicken soup for lunch.

Go Back