This recipe for Whole Roasted Chicken uses a low, slow roast to make the meat tender and the skin even brown. The steps are easy and you need only one pan. If you want a quick chicken idea for another meal, try this air fryer chicken bites recipe for a fast side or snack.
Why make this recipe
This whole roasted chicken is simple and classic. It gives you juicy meat and brown, crisp skin. It feeds a family and fills the house with a good smell. It also needs little prep and uses common spices.
How to make Whole Roasted Chicken
- Preheat the oven to 250 degrees.
- Mix all the dry ingredients together in a small bowl and set aside.
- Rinse and pat dry your chicken and place it in a roasting pan. (Stuffing is optional.)
- Rub the room temperature butter all over the chicken and then sprinkle the dry seasoning evenly all over.
- Place the chicken in the oven and roast for about 5 hours. Check the internal temperature to ensure it reaches 160°F or higher.
- Every hour turn the pan. Two hours in, begin to baste the bird with the pan juices and brush it softly to get even brown skin.
- If you want a different meal idea to serve with the roast, consider a simple surf-and-turf style like a chicken and shrimp combo.
Ingredients :
1 whole small chicken (about 4-5lbs cleaned of giblets etc.), 4 teaspoons salt, 2 teaspoons paprika, 1 teaspoon onion powder, 1 teaspoon dried thyme, 1 teaspoon white pepper, ½ teaspoon cayenne pepper, ½ teaspoon black pepper, ½ teaspoon garlic powder, ¼ cup room temperature butter
Directions :
Preheat the oven to 250 degrees. Mix all the dry ingredients together in a small bowl and set aside.
Rinse and pay dry your chicken and place in a roasting pan. (I personally stuff my chicken with stuffing but that’s optional.)
Rub the room temperature butter all over the chicken and then sprinkle the dry seasoning evenly all over and place in oven. Roast for 5 hours checking internal temperature to ensure it’s at 160 or higher.
Tip: every hour I turn the pan and 2 hours in I begin to bast the bird with the juices in the pan, I brush the bird softly as well to give it the even brown skin throughout!
How to serve Whole Roasted Chicken
Let the chicken rest 10–15 minutes after you take it from the oven. Carve the breast, thighs, and legs. Serve with roast vegetables, mashed potatoes, rice, or a simple salad. Use pan juices as a light gravy.
How to store Whole Roasted Chicken
Cool the chicken to room temperature, then put pieces in an airtight container. Refrigerate up to 3–4 days. For longer storage, freeze in a sealed container or bag for up to 3 months. Reheat gently in the oven to keep the meat moist.
Tips to make Whole Roasted Chicken
- Pat the chicken dry so the butter and spices stick and the skin crisps.
- Use a meat thermometer to check the thickest part of the thigh for 160°F or higher.
- Baste gently and turn the pan each hour for even color.
- Let the chicken rest before cutting to keep juices inside.
- Use room temperature butter for easy rubbing.
Variation
- Add lemon halves and garlic inside the cavity for more flavor.
- Swap or add fresh herbs like rosemary or sage.
- Use olive oil instead of butter for a lighter skin finish.
- Increase heat at the last 15 minutes to 425°F if you want extra-crisp skin.
FAQs
Q: How long do I roast a 4–5 lb chicken at 250°F?
A: This recipe roasts about 5 hours at 250°F. Use a thermometer to check for 160°F or higher.
Q: Can I stuff the chicken?
A: Yes. Stuffing is optional. If you stuff it, check the stuffing temperature too.
Q: Do I need to baste the chicken?
A: Basting helps brown the skin evenly. It is not required but gives better color.
Q: What if the skin is too pale?
A: You can raise the oven to 400–425°F for the last 10–15 minutes to brown the skin more.
Q: Can I cook this faster at a higher temperature?
A: Yes, but the low and slow method gives very tender meat. If you cook faster, watch the internal temp so it does not dry out.
Conclusion
For another well-loved roast method, see this detailed version from Ina Garten’s Perfect Roast Chicken recipe which gives extra tips on trussing and seasoning. If you want a shorter roast method idea, read the Juicy Roasted Chicken recipe for a different time and temperature approach.
Whole Roasted Chicken
Ingredients
Main Ingredients
- 1 whole whole small chicken (about 4-5lbs cleaned of giblets)
- 4 teaspoons salt
- 2 teaspoons paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon white pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup room temperature butter for rubbing on the chicken
Instructions
Preparation
- Preheat the oven to 250 degrees.
- Mix all the dry ingredients together in a small bowl and set aside.
- Rinse and pat dry your chicken and place it in a roasting pan. Stuffing is optional.
- Rub the room temperature butter all over the chicken and then sprinkle the dry seasoning evenly all over.
Cooking
- Place the chicken in the oven and roast for about 5 hours.
- Check the internal temperature to ensure it reaches 160°F or higher.
- Every hour turn the pan; two hours in, begin to baste the bird with the pan juices.
- Brush the chicken softly to achieve even brown skin.
Serving
- Let the chicken rest for 10–15 minutes after taking it from the oven.
- Carve the breast, thighs, and legs. Serve with roasted vegetables, mashed potatoes, rice, or a simple salad.
- Use pan juices as a light gravy.