whole cooked chicken recipe

Written ByJenny Smyth Posted on
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The Best whole cooked chicken recipe

I’ve been making whole cooked chicken for my family for years, and it’s always a hit. The recipe is so simple, yet the results are always impressive.

I love how the chicken comes out tender and juicy, with a crispy exterior that’s just perfect. My kids always ask for seconds, and my husband requests it for special occasions.

I’ve even served it at potlucks and family gatherings, and everyone raves about it. As a busy mom, I appreciate how easy it is to prepare – just toss the chicken in the oven with some seasonings, and you’re good to go!

The best part? It’s incredibly healthy, too.

With no added fats or sugars, you can feel good about what you’re serving your family. Plus, the leftovers are a breeze to store and reheat for future meals.

Whether you’re feeding a crowd or just need a quick weeknight dinner, this whole cooked chicken recipe is a winner.

Whole Roasted Lemon Herb Chicken

4.8 from 1290 votes

A juicy, flavorful whole chicken roasted with lemon and herbs. This classic dish is perfect for a family dinner or special occasion.

Prep Time15 mins
Cook Time1 hr 30 mins
Resting Time0 mins
Total Time1 hr 45 mins
Servings: 4-6Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4 lbs)
1 lemon
1 head of garlic
1 bunch fresh thyme
1 bunch fresh rosemary
Olive oil
Salt
Black pepper

For the Stuffing

1 lemon
1 head of garlic
1 bunch fresh thyme
1 bunch fresh rosemary
2 tbsp olive oil
Salt
Black pepper

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2Remove the giblets from the chicken and pat the chicken dry with paper towels.
3This helps to achieve a crispy skin.
4Place the chicken breast-side up in a roasting pan.
5Drizzle 2 tablespoons of olive oil over the chicken, and rub it all over the skin.
6This will help the seasoning stick and promote even browning.
7Cut the lemon in half and squeeze the juice over the chicken.
8Cut the lemon halves in half again and place them inside the chicken cavity along with the garlic.
9This will infuse the chicken with a fresh, citrusy flavor.
10Sprinkle the chicken with salt and black pepper.
11Rub the thyme and rosemary leaves over the chicken, tucking some of the herbs under the skin for extra flavor.
12Tie the chicken legs together with kitchen twine.
13This helps the chicken cook more evenly and makes for a more attractive presentation.
14Roast the chicken in the preheated oven for 15 minutes.
15After 15 minutes, reduce the oven temperature to 375°F (190°C).
16Continue roasting the chicken for an additional 60-75 minutes, or until the juices run clear and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
17The skin should be golden brown and crispy.
18Remove the chicken from the oven and let it rest for 15-20 minutes before carving.
19This allows the juices to redistribute throughout the chicken, ensuring that each bite is moist and flavorful.

🔧Equipment

Roasting pan
Basting brush
Meat thermometer
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 9g❤️Cholesterol: 185mg🧂Sodium: 1000mg🌾Total Carbs: 5g🥦Dietary Fiber: 1g🍬Sugars: 1g🥩Protein: 50g

📝Notes

Tips: For extra crispy skin, place the chicken on a wire rack set over a baking sheet. This allows the heat to circulate around the chicken, promoting even browning.

Whole cooked chicken is always a good idea for any occasion and works well for family gatherings. It is a versatile dish that can be served with a variety of sides, and it’s a great way to feed a crowd. Plus, it’s a healthy option that’s packed with protein and can be easily customized to suit different dietary needs and preferences.

I love how you can make it ahead of time and then reheat it when you’re ready to serve. It reheats nicely in the oven or on the stovetop, and it’s just as delicious the next day. Plus, it’s a great way to have leftovers for lunches throughout the week.

Plus, it’s a dish that can be easily customized to suit different dietary needs and preferences. I love that it is a great way to get my kids to eat more protein and vegetables. Plus, it’s a dish that can be easily customized to suit different dietary needs and preferences.

❓ Frequently Asked Questions About Whole Roasted Lemon Herb Chicken

Q: What’s the best way to season the chicken?

I like to use a combination of salt, pepper, garlic powder, and paprika for a classic flavor. You can also experiment with different herbs and spices to find your favorite combination.

Q: Can I cook the chicken in a slow cooker?

Yes! Simply place the chicken in the slow cooker with your desired seasonings, and cook on low for 8-10 hours or high for 4-6 hours.

Q: How do I know if the chicken is cooked through?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). You can also check by cutting into the thickest part of the breast – if it’s opaque and white, it’s done.

Q: Can I make this recipe in advance?

Absolutely! Cook the chicken as directed, then refrigerate or freeze for up to 3 days. Reheat as needed.

Q: What if I don’t have an oven-safe dish?

No problem! Simply cook the chicken in a foil-lined baking sheet or transfer it to a Dutch oven for cooking.

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