Whole Roasted Chicken

A tasty weeknight dish, this Whole Roasted Chicken is bursting with flavors. A crispy outside skin, moist on the inside, this is the perfect dinnertime meal.

Course Main Course

Cuisine American

Keyword Roasted Chicken, Whole Roasted Chicken

Prep Time 15

Cook Time 1 40

Total Time 1 55

Servings

Calories 697kcal

Author Dana DeVolk

Ingredients

5 pound whole chicken
2 teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon dried Italian seasoning
½ teaspoon smoked paprika
½ teaspoon ground fenugreek optional
½ teaspoon ground coriander optional
6 garlic cloves minced
4 tablespoons unsalted butter melted

Instructions

Preheat the oven to 375°F. Pat the chicken dry with paper towels and place it into a large baking dish.
In a small bowl stir together the salt, pepper, Italian seasoning, paprika, fenugreek, and coriander. Stir to combine.
Add the minced garlic to the herbs, and stir to combine.
Add the melted butter and stir until it forms a paste. Rub this all over the chicken. Place in the fridge to marinate for up to 6 hours or bake immediately.
Using kitchen twine, tie the legs together if desired. Tent with foil and bake for 1 hour.
Lower the heat to 350°F, remove the foil and continue to bake until the internal temperature reaches 165°F in the thickest part of the thigh without touching the bone. Up to 40 more minutes.
Take it out of the oven and tent it with foil. Let it rest for 15-20 minutes. Slice and serve.

Notes

We like to use a 5 pound chicken for this recipe.
Marinating is a great option as it will let the flavors marry and be more flavorful but you can cook it right away.
Other herbs can be used, see above for suggestions.
Tying the legs together helps the chicken cook evenly, but you do not have to do that and can skip that step.
The chicken is done when the thickest part reaches 165 degrees F.
This can be frozen, see above on how to do that.
You can stuff this chicken, see above on some ideas on what to stuff it with.

Nutrition