Oven Roasted Whole Chicken

This oven roasted whole chicken turns out perfectly juicy with golden, crispy skin and tender roasted vegetables flavored with garlic, herbs, and lemon.

Course Main

Cuisine American

Diet Gluten Free

Keyword baked chicken, crispy roast chicken, dutch oven whole chicken, juicy roasted chicken, oven roasted whole chicken, roast chicken, roasted whole chicken recipe, whole roasted chicken

Prep Time 20

Cook Time 1 45

Total Time 2 5

Servings

Calories 337kcal

Author Erin Dooner

Ingredients

1 whole chicken 3 1/2-4 1/2 pounds (1.6-2 kg), giblets removed
1 1/2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 teaspoon dried thyme or Italian seasoning
2 tablespoons olive oil or melted butter for a rich version
1 lemon halved
1 head of garlic cut in half crosswise
1 small onion quartered
3-4 carrots cut into chunks
2-3 celery stalks cut into chunks

Instructions

Pat the chicken completely dry with paper towels; this is key for crispy skin. If you want a more polished look, tie the legs together with kitchen twine and tuck the wings underneath.
1 whole chicken
In a small bowl, mix the salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
1 1/2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme
Rub the chicken all over with olive oil (or melted butter), then coat it evenly with the seasoning mixture. Don’t forget under the wings and around the legs.
2 tablespoons olive oil
Place the lemon halves, garlic, and a few onion pieces inside the cavity. This adds moisture and a subtle, aromatic flavor from the inside out.
1 lemon, 1 head of garlic, 1 small onion
Add the carrots, celery, and remaining onion to the bottom of your Dutch oven. This creates a natural roasting rack and infuses the drippings with flavor. Place the chicken breast-side up on top of the veggies.
3-4 carrots, 2-3 celery stalks
Cover with the lid and roast at 375 °F (190 °C) for about 60 minutes. This step locks in moisture and gently cooks the chicken.
Remove the lid and continue roasting for another 30-45 minutes, or until the skin is golden and crispy and the internal temperature reaches 165 °F (74 °C) in the thickest part of the thigh. If you want extra crispiness, you can broil for 2-3 minutes at the end - just keep a close eye on it.
Let the chicken rest for 10-15 minutes before slicing. This keeps all those juices right where you want them.
Store leftover chicken in an airtight container in the refrigerator for up to 4 days. To reheat, place the chicken in a baking dish with a splash of broth and warm at 300 °F (150 °C) until heated through.

Notes

Dry skin = crispy skin. Don’t skip patting it dry.
Butter gives a deeper flavor while oil gives slightly crispier skin - both work beautifully. Use a thermometer to avoid overcooking.
Let the chicken rest before carving so the juices stay in the meat.
The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator.

Nutrition