FREE 5-Ingredient Recipe EBook

• Say Hello To My Tried-And-True Oven Roasted Chicken Recipe
• Ingredients & Substitutions
• How To Roast A Chicken In The Oven
• How Long To Roast A Chicken?
• My Roasting Tips & Tricks
• Oven Roasted Chicken (Foolproof Recipe) Recipe card
• Serving Ideas
• More Roasted Chicken Recipes
• Recipe Reviews

Say Hello To My Tried-And-True Oven Roasted Chicken Recipe

I’ve lost count of how many times I’ve made this oven roasted chicken . While some people may reach for the pre-cooked bird at the store on busy nights (and I get it), this is my I-have-no-idea-what-we’re-having, easy solution that I make over and over (and over again). It’s also the one I make for holidays, for guests, and so many other situations in between. Here’s why:

• Tender, juicy chicken with crispy skin – This roasted chicken seriously looks and tastes like it came off a rotisserie! The inside is super juicy (yes, even the chicken breast), while the skin gets nice and crispy. My foolproof method will help you get these consistent results every time, and leaves everyone at your table happy.
• So much flavor – While many roast chicken recipes simply use oil and a few spices, I think my tried-and-true combination of butter, garlic, and fresh herbs under the skin tastes even better. And you can easily customize it with any herbs you like!
• Easy to make – My favorite fast way to roast chicken in the oven is this spatchcock chicken , but when I want less work, this recipe is much simpler. And it’s just as delicious.
• Meal prep friendly – You can save the meat for all kinds of recipes later! But also, I often prep and season the bird the day before cooking it, for a fresh meal with zero effort the day-of.

While a whole roasted chicken recipe might not sound incredibly exciting, I think it makes up for it with its versatility… and its juiciness. Once you make it with me, I think you’ll see why it’s one of my go-to chicken recipes for any occasion!

“We can’t get enough of this oven roasted chicken recipe! It’s bursting with flavors, tender and super juicy. The garlic herb butter is a winner!” –Sha

⭐⭐⭐⭐⭐

Ingredients & Substitutions

Here I explain the best ingredients for my roast chicken recipe, what each one does, and substitution options. For measurements, see the recipe card .

• Whole Chicken – My chicken weighed 5 pounds, but this oven roasted chicken recipe is flexible and works with any weight, you’ll just need to adjust the cooking time. This method even works for roasted Cornish hens !
• Compound Butter Under The Skin – This is my secret for making the best roast chicken recipe that’s super juicy and flavorful! The main ingredients are unsalted butter , garlic , fresh herbs , lemon zest , sea salt , and black pepper . I used fresh rosemary and fresh thyme this time, but have also made this with fresh sage, tarragon, and parsley. Any variation of my compound butter recipe will work beautifully here.
• Seasoning Over The Skin – Butter, garlic, and fresh herbs will burn if you place them over the skin, so on top I just use olive oil , paprika , salt , and pepper . Feel free to use another heat-safe oil (like avocado oil), or other spices, like onion powder or even poultry seasoning . Dried herbs withstand the heat on top better then fresh.
• Chicken Broth – This goes in the bottom of the roasting pan and helps keep the chicken juicy while roasting. I use the reduced-sodium kind or sometimes my homemade chicken broth .

How To Roast A Chicken In The Oven

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card .

1. Prep the compound butter. In a small bowl, mash together the butter, garlic, fresh herbs, lemon zest, salt, and pepper.
2. Season under the chicken skin. Pat the chicken dry with paper towels. Run your hands under the skin to separate it from the meat underneath. Spread some of the butter underneath the skin, then the rest in the chicken cavity. Make sure to get it under the skin of the legs and wings, too!

1. Season over the skin. In a small bowl, whisk together the olive oil, paprika, salt, and pepper. Brush the oil mixture all over the skin. (Alternatively, you can just season the chicken skin directly and skip the bowl.)
2. Prepare the pan. Place the chicken, breast side up, on a roasting rack inside a roasting pan ( I use this set ) or a large Dutch oven with a trivet in it. Pour the chicken broth into the bottom of the pan. Tie the legs with kitchen twine.
3. Roast chicken in the oven. It’s ready when the internal temperature at the thickest part of the thigh or breast reaches 165 degrees F, but see my notes on roasting time to get the juiciest result.
4. Let it rest. Tent the oven roasted chicken with foil, and let rest for about 10 minutes before carving. This leaves it a lot more juicy!

How Long To Roast A Chicken?

My rule of thumb for roasting a whole chicken is 16-20 minutes per pound . For example, a 5-pound chicken will take between 1 hour 20 minutes to 1 hour 40 minutes. I made a handy time chart for you below.

For the juiciest result, though, I always go by internal temperature. I use this probe thermometer , which beeps when ready, or you can use a regular meat thermometer like this . My priority is to not dry out the chicken breast, so I remove the chicken from the oven when it reaches 162-163 degrees F , then let it come above 165 while it rests.

My Roasting Tips & Tricks

• Make sure your butter is softened at room temperature. When I forget, my easy trick is to run a glass or stainless bowl under hot water to heat it up, then place it upside down over a stick of butter. The residual heat softens it in just a few minutes!
• Try to avoid leaving any butter on top of the skin. It will burn easily there, so I place it under the skin only. The easiest way to do this is to place a dollop on a long spoon and stuff it underneath the skin, then push on top of the skin with your hand to slide it off the spoon and make it spread under the skin. You can use the same method with your hands as well, it’s just more messy.
• Can you roast chicken without a roasting pan and rack? While I recommend a roasting pan ( I have this set , but used an older one for these pictures), you can still make my roast chicken recipe in a regular sheet pan or baking dish! Just line the bottom with chunks of onions (or other hearty vegetables, like carrots or butternut squash) and place the chicken on top. The veggies will act kind of like a rack.
• Pour broth in the pan, but not over the chicken. While the broth keeps the oven roasted chicken moist and juicy, it’ll wash off the seasonings if you pour it on the chicken!
• Tie the legs before roasting. This is called trussing a chicken. I use to skip this step, but it has made such a big difference since I started doing it. The roasted chicken cooks a lot more evenly this way.
• Tent the chicken with foil if it gets too dark. When I have a larger chicken, sometimes the skin turns golden brown before the inside is done. If this happens, I tent the top with aluminum foil to prevent burning, and continue roasting. Just don’t wrap it tightly, or it can prevent the skin from crisping up.
• If you have time, baste with the pan drippings every 30 minutes. I’ll be honest, I often skip this step, but the chicken does turn out more juicy when I do it.
• What to do with the chicken carcass? You can certainly toss it, but I recommend using it to make chicken bone broth !
• Want a gravy to go with your oven roasted chicken? Just simmer the pan drippings with cornstarch or your favorite substitute . I use tapioca flour, and am planning to post the recipe soon!

Recipe Video

Ingredients

Tap underlined ingredients to see the ones I use.

Chicken:

• 1 5-lb Whole chicken ▢
• 2 cups Chicken broth, reduced sodium ▢

Compound Butter:

• 1/3 cup Unsalted butter (softened to room temperature) ▢
• 3 cloves Garlic (minced) ▢
• 1 tbsp Fresh rosemary (finely chopped) ▢
• 1 tbsp Fresh thyme (finely chopped) ▢
• 1/2 tbsp Lemon zest ▢
• 1/4 tsp Sea salt ▢
• 1/4 tsp Black pepper (to taste) ▢

Outer Seasoning:

• 3 tbsp Olive oil ▢
• 1/2 tbsp Paprika (optional) ▢
• 2 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Preheat the oven to 375 degrees F (191 degrees C). Pat the chicken dry with paper towels.
2. In a small bowl, mash together the softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper.
3. Run your hands under the skin of the chicken to separate the skin from the meat underneath. (Be careful not to tear the skin.) Spread 2/3 of the butter all over the chicken underneath the skin. Add the rest to the cavity of the chicken.
4. In a small bowl, whisk together the olive oil, paprika, salt, and pepper. Brush the oil mixture all over the exterior of the chicken, over the skin.
5. Place the chicken, breast side up, on a roasting rack inside a roasting pan ( I use this set ) or a large Dutch oven . Tie the legs with kitchen twine .
6. Pour the chicken broth into the bottom of the pan (not over the chicken). This will keep the chicken moist during roasting.
7. Roast the chicken for 1 hour 20 minutes to 1 hour 40 minutes . Check the chicken after 1 hour . If the skin is already golden brown, tent the chicken with aluminum foil to prevent burning, and continue cooking until the internal temperature at the thickest part of the thigh or breast reaches 165 degrees F (74 degrees C). Optional: Baste with the juices from the bottom of the pan every 30 minutes .
8. Remove the chicken from the oven, tent the top with foil, and let it rest for 10-15 minutes before carving.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

Maya’s Recipe Notes

Serving size: 6 ounces of chicken (without bones)

• Roasting time: Check out my roasting time chart above and notes on internal temperature to help you get the juiciest oven roasted chicken every time.
• Tips: Check out my recipe tips above for my shortcuts, tips, and tricks.
• Storage & meal prep: There’s nothing quite like a roasted whole chicken to make your weekly meal prep easy! You can carve it and keep in an airtight container in the refrigerator for up to 4-5 days. I use the leftovers to make chicken salad , easy chicken meal prep bowls, throw shredded chicken into healthy soups , and my all-time favorite, chicken bacon ranch casserole !
• Reheat: Warm up the chicken in a 350 degree F oven for 10-15 minutes if it’s carved, or 20-25 minutes whole.
• Freeze: Carve the oven roasted chicken, place the pieces in zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

Add Your NotesYour Notes

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.

Oven Roasted Chicken

Serving Ideas

Oven roasted chicken goes with almost anything! Here are some of my favorite side dishes with it:

• Roasted Veggies – I roast vegetables alongside the chicken all the time, but the roasted chicken will take longer, so I add the pan of veggies in the last 25-30 minutes. You can do this with my roasted cauliflower , brussels sprouts with bacon or mixed root veggies .
• Starches – Lately I like to bake potatoes in the Instant Pot while I’m roasting chicken in the oven, or make rice for my kids. For lighter alternatives, try my cauliflower mashed potatoes , mashed sweet potatoes , or cauliflower rice .
• Salads – Make my colorful beet salad for fall or winter, fresh tomato cucumber salad for spring or summer, or simple arugula salad anytime of year.

More Roasted Chicken Recipes

I’ve roasted every cut of chicken there is, and they show up on my dinner rotation almost every week! Here are some ways to do it with other cuts:

Free Printable: Low Carb & Keto Food List

• Want The Keto Cheat Sheet Printable PDF System?
• The Basic Keto Meal Formula
• Understanding Macros
• Keto Food Swaps
• Keto Food List
• Electrolyte Basics
• Keto Diet Types
• Want The Keto Cheat Sheet Printable PDF System?
• Recipe Reviews

Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.

You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System + EBooks (Only $37)

The Basic Keto Meal Formula

Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.

Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.

Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.

Understanding Macros

Macros are macronutrients for short. They include fat, protein, and carbohydrates.

You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.

Carbs Are A Limit.

Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.

A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.

“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.

A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.

Protein Is A Goal.

Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].

“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.

Fat Is A Lever.

Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.

A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).

Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.

Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.

“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.

Keto Food Swaps

One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.

So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .

Keto Swaps For Breakfast

Keto Swaps For Bread

Keto Swaps For Meals & Side Dishes

Keto Swaps For Snacks & Sauces

Keto Swaps For Cooking & Baking

Keto Swaps For Drinks

If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .

Keto Food List

When looking for a keto cheat sheet printable, the most-requested information is a keto food list.

The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!

Foods To Eat On Keto

• Leafy greens – Such as spinach, chard, and lettuce.
• Above-ground veggies – Such as peppers, zucchini, and cauliflower.
• Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
• Natural meats – Such as beef, lamb, and pork.
• Berries – Such as raspberries, blackberries, and strawberries.
• Avocados
• Unsweetened nut milks – Such as almond milk and coconut milk.
• Almond flour and coconut flour
• Eggs
• Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.

Foods To Avoid On Keto

• White flour & sugar
• Rice & grains – Such as barley, wheat, and corn.
• Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
• Cereal
• Processed food – Such as granola bars, candy
• Most fruit – Such as apples, bananas, and grapes
• Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
• Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
• Starchy veggies – Such as peas, carrots, and beets.
• Potatoes – Such as sweet potatoes and white potatoes.

That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:

Get The Keto Cheat Sheet System PDF (Only $37)

Electrolyte Basics

Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.

For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .

The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.

Here’s your keto diet cheat sheet for getting electrolytes from food:

Keto Diet Types

People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.

Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.

Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!

• Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
• Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
• Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
• Low Carb – Up to 50-100g net carbs daily, less strict.

For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!

Want The Keto Cheat Sheet Printable PDF System?

Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:

1. Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
2. Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
3. Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
4. Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
5. Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
6. Keto flu guide – Understand what it is and exactly how to avoid it.
7. Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
8. Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
9. FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.

Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)

Oven Roasted Chicken (Foolproof Recipe)

This oven roasted chicken recipe is so juicy, crispy, and seasoned with garlic herb butter. It’s my foolproof way to roast a whole chicken!

Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/oven-roasted-chicken/

Ingredients

Chicken:

• 1 5-lb Whole chicken
• 2 cups Chicken broth, reduced sodium

Compound Butter:

• 1/3 cup Unsalted butter (softened to room temperature)
• 3 cloves Garlic (minced)
• 1 tbsp Fresh rosemary (finely chopped)
• 1 tbsp Fresh thyme (finely chopped)
• 1/2 tbsp Lemon zest
• 1/4 tsp Sea salt
• 1/4 tsp Black pepper (to taste)

Outer Seasoning:

• 3 tbsp Olive oil
• 1/2 tbsp Paprika (optional)
• 2 tsp Sea salt
• 1/2 tsp Black pepper

Instructions

1. Preheat the oven to 375 degrees F (191 degrees C). Pat the chicken dry with paper towels.
2. In a small bowl, mash together the softened butter, minced garlic, chopped rosemary, chopped thyme, lemon zest, salt, and pepper.
3. Run your hands under the skin of the chicken to separate the skin from the meat underneath. (Be careful not to tear the skin.) Spread 2/3 of the butter all over the chicken underneath the skin. Add the rest to the cavity of the chicken.
4. In a small bowl, whisk together the olive oil, paprika, salt, and pepper. Brush the oil mixture all over the exterior of the chicken, over the skin.
5. Place the chicken, breast side up, on a roasting rack inside a roasting pan ( I use this set ) or a large Dutch oven . Tie the legs with kitchen twine .
6. Pour the chicken broth into the bottom of the pan (not over the chicken). This will keep the chicken moist during roasting.
7. Roast the chicken for 1 hour 20 minutes to 1 hour 40 minutes . Check the chicken after 1 hour . If the skin is already golden brown, tent the chicken with aluminum foil to prevent burning, and continue cooking until the internal temperature at the thickest part of the thigh or breast reaches 165 degrees F (74 degrees C). Optional: Baste with the juices from the bottom of the pan every 30 minutes .
8. Remove the chicken from the oven, tent the top with foil, and let it rest for 10-15 minutes before carving.

Maya’s Recipe Notes

Serving size: 6 ounces of chicken (without bones)

• Roasting time: Check out my roasting time chart above and notes on internal temperature to help you get the juiciest oven roasted chicken every time.
• Tips: Check out my recipe tips above for my shortcuts, tips, and tricks.
• Storage & meal prep: There’s nothing quite like a roasted whole chicken to make your weekly meal prep easy! You can carve it and keep in an airtight container in the refrigerator for up to 4-5 days. I use the leftovers to make chicken salad , easy chicken meal prep bowls, throw shredded chicken into healthy soups , and my all-time favorite, chicken bacon ranch casserole !
• Reheat: Warm up the chicken in a 350 degree F oven for 10-15 minutes if it’s carved, or 20-25 minutes whole.
• Freeze: Carve the oven roasted chicken, place the pieces in zip lock bags, and freeze for up to 3 months. Thaw in the fridge overnight before reheating.

📖 Want more recipes like this? Find this one and many more in my Fall Ebook Bundle !

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy .

© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead. :)