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Home » Dinners & Main Course » Roast Chicken Recipe (How to Roast Chicken)

Roast Chicken Recipe (How to Roast Chicken)

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
October 23, 2019
4.80 from 43 votes


Last Updated December 18, 2019 | 14 Comments

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6.1K shares
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This Roast Chicken Recipe with garlic butter, fresh herbs, lemon, and tender vegetables is SO easy to make right at home! With a crispy outside and juicy, moist inside, Learn How to Roast the most flavorful Chicken perfect for all seasons and days of the week!

Garlic Herb Butter Roast chicken in a large round Dutch oven set atop a bed of vegetables.

Garlic Herb Butter Roast Chicken Recipe

There is nothing bland or boring about this beautiful roast chicken. Covered in garlic, herbs, and smeared in butter, everything about this chicken screams flavor!

Easy to prepare and cook, I often make this roast chicken recipe for family and friends when simple chicken breasts won’t cut it. Cooked among a mix of my favorite vegetables – onion, potatoes, carrots, and butternut squash – the whole family loves this flavorful, delicious meal.

Roast chicken in a large round Dutch oven set atop a bed of vegetables.

Oven Roasted Chicken Ingredients 

Easy to find pantry essentials are the only ingredients you’ll need to make this impressive roast chicken recipe.

  • Whole chicken – I always aim to purchase a 5-pound chicken. After all, I want some meat on there, right?
  • Garlic – This recipe calls for 15 cloves of garlic. Before you run away, let me explain. Only 5 of those cloves will actually be used to season the chicken. The remaining 10 cloves are smashed and cooked among the vegetables. If you don’t like all that garlic, leave it out.
  • Butter + olive oil – Butter is melted and mixed with olive oil. It is them smeared over the entire surface and inside of the chicken. I know…it sounds like a lot, just remember that much of the fat will end up dripping off the chicken into the vegetables.
  • Lemon – To tenderize, to add a little freshness. Lemon is always a good idea.
  • Fresh herbs – If you can get your hands on fresh herbs, do it! Yes, they’ll get a little crispy as they cook, but it’s all about flavor! Delicious herbs include rosemary, oregano, thyme, parsley, and basil. If you prefer to use dried herbs, substitute with 1 tablespoon of mixed Italian seasoning.
  • Vegetables – You can add as many or as few vegetables as you wish. Some of the most popular will always be potatoes, carrots, and onions. I added cubes of butternut squash which were delicious. Feel free to add any relatively firm root vegetables such as beets, celery, and parsnips.

Raw chicken on a large baking sheet covered seasoned with salt and pepper and covered with butter, garlic, and fresh minced herbs.

How to roast a chicken 

Roasting a whole chicken couldn’t be easier! You’ll need a large Dutch oven (at least 7.5 quarts), roasting pan, or large cast-iron skillet. If you choose to use a cast-iron skillet, please note that you will only have enough room for a couple of cups of chopped vegetables.

You will also need cooking twine and (for best results) a digital meat thermometer.

Follow these easy step-by-step instructions.

  1. Preheat oven to 475 degrees F.
    • In this recipe, I like to start at a high temperature for a short amount of time (just 10 minutes) before dropping the heat down to 375 degrees F. If you prefer to cook at just one oven temperature, set your oven temperature to 375 F, and skip the high to low heat cooking method.
  2. Season chicken with salt and pepper. Bring your chicken to room temperature and remove the neck and giblets. Transfer the chicken to a baking sheet lined with foil (or some other easy-to-clean workspace, since, you know, you’re going to be working with a raw chicken). Pat chicken dry with paper towels and liberally sprinkle all sides with salt and pepper.
  3. Prepare garlic herb butter – Melt 4 tablespoons of butter in a small bowl. Add the olive oil, juice from one lemon, 3 tablespoons fresh minced herbs, and 5 cloves of minced garlic. Mix well to combine.
    • I used a mix of fresh oregano, rosemary, thyme, and rosemary. Basil would also taste wonderful. 
  4. Rub the chicken with the garlic herb butter. Pour half of the prepared garlic herb butter over the surface of the chicken. Use your hands to rub the butter and herbs over the entire surface and inside of the chicken. Set aside.
    • The garlic herb butter will naturally solidify when poured over the chicken.  
  5. Prepare vegetables. Chop and prepare the yellow onions, carrots, butternut squash, and potatoes. Smash the remaining (10 cloves) of garlic with a large chef’s knife. Add the onions to a large Dutch oven (at least 7.5 quarts) first, followed but the carrots, potatoes, butternut squash, and garlic. Season with salt and pepper. 
    • The butternut squash was a last-minute addition but my absolute favorite. Unlike the carrots and potatoes, the butternut squash cubes turn soft and mushy from absorbing so much of the yummy pan juices from the chicken. 
  6. Stuff and truss chicken. Stuff your chicken with a few carrots and the quartered lemon. Gently separate the skin from the breast meat and carefully stick the remaining butter under the skin. Tie the legs together using kitchen twine (don’t worry, looks aren’t important).
  7. Transfer chicken to your Dutch oven. Transfer the seasoned chicken, breast-side-up, to the Dutch oven and place directly on top of the vegetables. Pour any remaining garlic herb butter over the vegetables and chicken.
    • Don’t worry if you can’t cover your Dutch oven with the lid. 
  8. Cook. Roast uncovered for 10 minutes at 475 degrees F. Reduce heat to 375 degrees F. and continue to cook (covered) for approximately 1 hour and 40 minutes (or approximately 20 minutes per pound), basting at least once or twice throughout cooking.
    • You will need to cover your chicken with foil for at least an hour or so of cooking. Knowing this, I usually keep the chicken uncovered for the first 10 minutes, cover, and them uncover again for the last 15-20 minutes of cooking. Remember that browning (not burning) is actually good.
  9. Rest. Once the chicken reaches an internal temperature of 165 degrees F as read with a digital meat thermometer remove from the oven and cover with foil. Allow chicken to rest 10 minutes before carving.
  10. Serve. Serve drizzled with pan juices and cooked vegetables and garnished with fresh minced parsley.

Raw chicken on a large baking sheet lined with foil and rubbed with a garlic, butter, and herb mixture.

How long to roast a chicken

The general rule when roasting a whole chicken is that each pound will take approximately 20 minutes. A pretty reliable rule to follow, yes, for the most part. However, time will vary depending on oven temperature and, of course, chicken size.

How long to roast a chicken at 375 degrees F?

  • 2-1/2 to 3 pounds: Roast at 375 degrees F for 1 to 1-1/4 hours.
  • 3 to 3-1/2 pounds: Roast at 375 degrees F for 1-1/4 to 1-1/2 hours.
  • 3-1/2 to 4 pounds: Roast at 375 degrees F for 1-1/4 to 1-3/4 hours.
  • 4-1/2 to 5 pounds: Roast at 375 degrees F for 1-1/2 to 2 hours.

How long to roast a chicken at 425 degrees F?

  • 2-1/2 to 3 pounds: Roast at 375 degrees F for 1/2 to 3/4 hour.
  • 3 to 3-1/2 pounds: Roast at 375 degrees F for 3/4 to 1 hour.
  • 3-1/2 to 4 pounds: Roast at 375 degrees F for 1 to 1-1/4 hours.
  • 4-1/2 to 5 pounds: Roast at 375 degrees F for 1-1/4 to 1-1/2 hours.

Please note: the following cooking times are just an approximate and the easiest way to judge if your chicken is done is by using a digital meat thermometer.

Large Dutch oven filled with chopped potatoes, carrots, and butternut squash.

Tips on checking the internal temperature of roast chicken

Investing in a digital meat thermometer was probably the smartest $9 I’ve ever spent. Here are a few of my top tips on getting the most out of your own digital meat thermometer and never get stuck with dry, overcooked meat again!

  • Roast chicken should be cooked to 165 F (73.9 C).
  • Insert the thermometer into the thickest part of the thigh. Take extra care not to touch the bone or gristle as these parts of the chicken tend to get hotter, faster.
  • Always check your chicken before the estimated cooking end-time. For this roast chicken recipe, I start to check the internal temperature approximately 20 minutes before I expect it to be finished.
  • If you choose to stuff your roast chicken, the stuffing needs to reach at least 165 F, too. Even if the roast chicken meat registers 165 F, but the stuffing registers 155 F, proper cooking methods recommend that you continue to cook the chicken until the stuffing reads 165 F.
  • Clean your digital food thermometer after each use with soapy water.

If you don’t have a digital meat thermometer?

If you find yourself without a digital meat thermometer, the easiest way to check the doneness of your chicken is by piercing the chicken thigh – do the juices run clear? If you answered yes, then your chicken is probably done. Of course, if you cut into your roast chicken and notice any uncooked sections, pop the whole thing back in the oven and give it more time.

Large Dutch oven filled with chopped potatoes, carrots, and butternut squash and drizzled with garlic herb and butter sauce.

What to serve with roast chicken

Roast chicken pairs well with just about everything! I always love to serve this oven-roasted chicken recipe with a vegetable (which, in the case here, is cooked directly with the chicken) and a starch.

  • Easy Mashed Potatoes
  • Baked Sweet Potato
  • Buttered dinner rolls or biscuits
  • One-Pot Mushroom Rice Pilaf Recipe

If you prefer to cook your vegetables separately here are a few of my favorite:

  • Oven Roasted Green Beans
  • Mashed Cauliflower Recipe (Cauliflower Mashed Potatoes)
  • Easy 5 Ingredient Herb Roasted Butternut Squash
  • Roasted Brussels Sprouts
  • Spaghetti Squash

Yep. Like I said, everything!

Overhead image of a large Dutch oven filled with chopped potatoes, carrots, and butternut squash topped with a whole raw chicken covered in a garlic herb and butter sauce.

What to do with leftover roast chicken?

Some of you may be wondering if this chicken is still good leftover the next day? Yes. Absolutely!

In fact, the leftover roast chicken will last in the refrigerator for up to 3-4 days. I do recommend reheating in the microwave, however, as the pan drippings will solidify due to its high fat content. Try not to microwave too long, however, as you run the risk of dry out the meat (especially true for breast meat). 

So what can you do with a leftover roast chicken? 

My favorite way to serve leftover roast chicken and vegetables is to make sandwiches. Yes, make sandwiches! Grab a fresh loaf of bread, toast a few thick slices, mash together the vegetables (and garlic…oh my, you guys, the garlic!) and spread it all over the toasted bread. Then I top each slice of bread with leftover chicken.

It’s so easy! And it feels like an entirely new meal.

Not your thing? Use leftover roast chicken in Homemade Chicken Noodle Soup or a Chinese Chicken Salad. 

But don’t toss out the carcass! I like to save up 2-3 chicken carcasses and use them to make homemade chicken stock. Simply store them in the freezer and once you’re ready to use them, add to a pot, cover with water, and simmer for 2 hours or so. Strain and season to taste.

Perfect Roast chicken in a large round Dutch oven set atop a bed of vegetables.

More chicken recipes,

  • Easy Chicken Stroganoff Recipe
  • Chicken Cacciatore Recipe
  • Easy Chicken Tetrazzini Recipe
  • Chicken Shish Kabob Recipe (Shish Kebabs)
  • Chicken Tikka Masala Recipe
  • The Best Buffalo Chicken Dip Recipe

 If you try making this Roast Chicken Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

Plate filled with sliced roast chicken breast served with tender roasted vegetables.

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Roast chicken in a large round Dutch oven set atop a bed of vegetables.

Garlic Herb Butter Roast Chicken Recipe

4.80 from 43 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
This Roast Chicken Recipe with garlic butter, fresh herbs, lemon, and tender vegetables is SO easy to make right at home!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 20 mins
Cook Time 1 hr 40 mins
Total Time 2 hrs
Course Main Course
Cuisine American
Servings 6 servings
Calories 879.7 kcal

Ingredients
 
 

  • 1 (5 lb) chicken - brought to room temperature with neck and giblets removed
  • salt + pepper - to season
  • ½ cup butter - divided (1 stick, 8 tbsp)
  • 3 tablespoon olive oil
  • 2 lemons - (1 juiced, 1 quartered)
  • 3 tablespoon fresh herbs -

    minced (I used a mix of oregano, rosemary, parsley, and thyme)

  • 15 cloves garlic - divided
  • red chili flakes - (optional)
  • 2 large yellow onions -

    peeled and quartered

  • 6 large carrots -

    peeled and chopped into 2-inch segments

  • 5 cups butternut squash -

    peeled seeded and chopped into approximately 1.5-inch cubes

  • 3 large red potatoes -

    chopped into 1-inch pieces

Prevent your screen from going dark

Instructions
 

  • Preheat oven to 475 degrees F.
  • Season chicken with salt and pepper. Remove the neck and giblets and transfer the chicken to a baking sheet lined with foil (or some other easy-to-clean workspace). Pat chicken dry with paper towels and liberally sprinkle all sides with salt and pepper.
  • Prepare garlic herb butter - Melt 4 tablespoons of butter in a small bowl. Add the olive oil, juice from one lemon, 3 tablespoons fresh minced herbs, and 5 cloves of minced garlic. Mix well to combine.
  • Rub the chicken with the garlic herb butter. Pour half of the prepared garlic herb butter over the surface of the chicken. Use your hands to rub the butter and herbs over the entire surface and inside of the chicken. Set aside.
  • Prepare vegetables. Chop and prepare the yellow onions, carrots, butternut squash, and potatoes. Smash the remaining (10 cloves) of garlic with a large chef's knife. Add the onions to a large Dutch oven (at least 7.5 quarts) first, followed but the carrots, potatoes, butternut squash, and garlic. Season with salt and pepper. 
  • Stuff and truss chicken. Stuff your chicken with a few carrots and the quartered lemon. Gently separate the skin from the breast meat and carefully stick the remaining butter under the skin. Tie the legs together using kitchen twine (don’t worry, looks aren’t important).
  • Transfer chicken to your Dutch oven. Transfer the seasoned chicken, breast-side-up, to the Dutch oven directly on top of the vegetables. Pour any remaining garlic herb butter over the vegetables and chicken.
  • Cook. Roast uncovered for 10 minutes at 475 degrees F. Reduce heat to 375 degrees F. and continue to cook for approximately 1 hour and 40 minutes (or approximately 20 minutes per pound), basting at least once or twice throughout cooking (see notes).
  • Rest. Once the chicken reaches an internal temperature of 165 degrees F as read with a digital meat thermometer remove from the oven and cover with foil. Allow chicken to rest 10 minutes before carving.
  • Serve. Serve drizzled with pan juices and cooked vegetables and garnished with fresh minced parsley.

Jessica's Notes

  1. Feel free to add any of your favorite vegetables including celery, parsnips, kohlrabi, etc. The butternut squash and onions do get very soft during the long cooking time, but taste phenominal.
  2. If your chicken starts to brown, simply tent with foil as it cooks and remove in the last 10 minutes of cooking.
  3. You may also cook your chicken in a roaster or large cast iron skillet.
  4. Recipe originally posted April 8, 2016.

Nutritional Information

Calories: 879.7kcal | Carbohydrates: 56.27g | Protein: 49.95g | Fat: 52.08g | Saturated Fat: 19.74g | Cholesterol: 210.77mg | Sodium: 348.11mg | Potassium: 1907.68mg | Fiber: 8.59g | Sugar: 9.14g | Vitamin A: 15273.32IU | Vitamin C: 69.89mg | Calcium: 157.8mg | Iron: 5.29mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword roast chicken, roast chicken recipe
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

6.1K shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Shay says

    November 10, 2021 at 11:18 am

    5 stars
    I made this for dinner last night. And it was bomb! I changed a couple of things though full of things though. Paprika is like the worst seasoning in the world in my humble opinion, so I replaced it with Italian seasoning. I also added sliced carrots and onion To my potatoes. It baked perfectly it ached perfectly and was juicy. I would make it again

    Reply
    • Shay says

      November 10, 2021 at 11:19 am

      5 stars
      I made this for dinner last night. And it was bomb! I changed a couple of things though. Paprika is like the worst seasoning in the world in my humble opinion, so I replaced it with Italian seasoning. I also added sliced carrots and onion to my potatoes. It baked perfectly and was juicy. I would make it again!

      My previous comment is a great example as to why speech to text is not my Forte haha

      Reply
      • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

        November 10, 2021 at 11:25 am

        Thanks for the bomb feedback Shay 🙂

  2. Grace Schoolman says

    July 17, 2020 at 1:30 pm

    Hi, thanks for the recipe! In one of your last steps is says to baste chicken a few times. What do I bast the chicken with?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      July 17, 2020 at 2:14 pm

      Great question Grace. An old fashion Baster is what I use for basting the liquid from the bottom of the dutch oven. If you don’t have a baster handy you can always use a ladle, just be careful not to burn your hands 🙂

      Reply
      • Shannon says

        December 23, 2020 at 1:58 pm

        Do you need to put the Dutch oven in the oven to preheat? Then add the veggies and chicken?

      • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

        December 23, 2020 at 2:52 pm

        Hi Shannon,

        Nope, you preheat the oven first per step 1 of the recipe card, then you work on steps 2 through 6 in the recipe card. In step 7 you transfer the chicken to the room temperature dutch oven uncovered, and continue from there 🙂

  3. Ashley says

    April 24, 2020 at 1:02 am

    Hi Jessica ☺️

    I’m hoping that you can help me. I’ve found your recipe and am planning on attempting my first ever roast chicken.

    I’m just going to be cooking the chicken in an iron skillet, will I need to cover the roast at any point in time?

    Thank you!
    Ashley

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      April 24, 2020 at 8:26 am

      Great question Ashley! You shouldn’t cover it with a lid, as the recipe calls for loosely tented foil. I have more detailed instructions in the body of the post under “How to roast a chicken”, of which I am copying steps 7-9 here:

      ”
      7. Transfer chicken to your Dutch oven. Transfer the seasoned chicken, breast-side-up, to the Dutch oven and place directly on top of the vegetables. Pour any remaining garlic herb butter over the vegetables and chicken.
      Don’t worry if you can’t cover your Dutch oven with the lid.

      8. Cook. Roast uncovered for 10 minutes at 475 degrees F. Reduce heat to 375 degrees F. and continue to cook (covered) for approximately 1 hour and 40 minutes (or approximately 20 minutes per pound), basting at least once or twice throughout cooking.

      You will need to cover your chicken with foil for at least an hour or so of cooking. Knowing this, I usually keep the chicken uncovered for the first 10 minutes, cover, and them uncover again for the last 15-20 minutes of cooking. Remember that browning (not burning) is actually good.

      9. Rest. Once the chicken reaches an internal temperature of 165 degrees F as read with a digital meat thermometer remove from the oven and cover with foil. Allow chicken to rest 10 minutes before carving.
      ”

      enjoy 🙂

      Reply
  4. Stephanie says

    January 27, 2020 at 1:22 pm

    5 stars
    I made this last night in my new dutch oven and it was soooo good!

    Reply
  5. Alexandra Larosa says

    January 14, 2020 at 1:17 pm

    This chicken is really not browning up on top like your photo. Would love any tips and tricks you have.

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      January 14, 2020 at 5:04 pm

      Hi Alexandra,

      You can set your oven to broil to brown it, but keep a very close eye on it as it will brown really fast 🙂

      Reply
  6. Pamela Orange says

    November 16, 2019 at 11:56 pm

    I’ve made Root Beer Can Chicken on the grill before, but this is one of those forehead-smack-why-didn’t-I-think-of-that ideas…I have a cast iron bundt pan that I may just use to try out this recipe tonight! It’s rainy and dreary out today so a roast chicken for supper was what I had in mind anyway.

    Reply
  7. Emily says

    May 20, 2016 at 8:19 pm

    5 stars

    Thanks for posting this! I’ve gotten in the habit of a faux-tisserie slow cooker chicken, which is great for busy weekdays, but I’ve been thinking I should up my game on Sundays.

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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