Everyone loves a traditional roast chicken dinner. It’s a great option for a casual get together, or even on a holiday when a turkey is just too large.
Don’t be intimidated by roasting a whole chicken, it’s easy and makes a beautiful presentation. In this post, I’ll show you how to prepare a bird that is golden brown on the outside, moist and juicy on the inside. Lemon, garlic and fresh herbs really bring out the flavor.
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Ingredients:
- 4-6 lb. roasting chicken
- 1 stick butter, softened
- 2 lemons, zested
- several sprigs of fresh rosemary and thyme
- 1 whole head of garlic
- 2 tbsp. olive oil
- salt and pepper to taste
- 1 large onion, peeled and quartered
- cooking spray
Preparation:
Wash and dry the lemons and herbs. Zest both lemons and cut in half (Need a zester?).
Peel the garlic cloves and slowly warm them in the olive oil over lowest possible heat. A simmer mat is great for this application. Turn the cloves every 10 minutes until softened.
Mince half of the rosemary and thyme and add to the butter along with the lemon zest. Mash it together with a fork.
-Preheat the oven to 425º. Remove the giblets packet from the chicken.
-Rinse the chicken, inside and out and pat dry. Mist a roasting pan or casserole with cooking spray and set the chicken breast side up.
-Fit as many pieces of lemon as you can into the cavity of the chicken, along with the garlic cloves and remaining rosemary and thyme sprigs.
-Rub the butter mixture all over the chicken, be sure to coat the wings and legs. Season with salt and pepper.
-Tie the legs together. Quarter the onion and tuck slices under the chicken, along with any extra pieces of lemon.
Roast uncovered for 1 to 1-1/2 hours, or until a thermometer inserted into the thigh registers 165º. (A 4 lb. chicken will cook in just over an hour but allow a full hour and a half for a 6 lb. bird.)
The skin should be nicely browned. Be sure to let it rest for 10 minutes before carving.
Notes ♪♫ I got a whole chicken (4 lb.) for just $4.00! From that little chicken I had a great dinner, with leftovers. The carcass and wings went into the stock pot for a big pot of soup that I shared with a neighbor, so nothing was wasted. With today’s prices I’d say that’s quite a value!
Originally posted 02/23/2020 Rephotographed 03/11/2025
Oh wow! That looks so moist and wonderful. I love the addition of the lemon zest. Chicken is just better cooked whole. Thanks for sharing at the What’s for Dinner party. Have a wonderful week!
Thanks Helen! I don’t often roast a whole chicken, but when I do it’s a real treat!
My mouth is watering looking at this delicious roast chicken, Leslie! I love the flavourful butter you are using for roasting. I like to put lemon and herbs in the cavity as well. It really makes a difference to the flavour!
Thanks April! It’s well worth the effort, even when cooking for two as you can enjoy the leftovers for several more meals!