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oven roasted whole chicken

Oven Roasted Whole Chicken

  • Author: Amanda | Jasper and Willow
  • Total Time: 1 hr 45 minutes
  • Yield: 4 servings 1x


This oven roasted whole chicken is incredibly juicy, has abundant delicious flavors, and the ever so magical perfectly crispy skin!


  • 56lb whole chicken – neck and giblets removed
  • kosher salt
  • ground black pepper
  • 1 small yellow onion, quartered
  • 1 med carrot cut into sticks
  • 2 celery stalks halved
  • 1 head garlic peeled
  • 1 bunch fresh thyme
  • 1 bunch fresh sage
  • 1 bunch fresh rosemary
  • 2 tbsp or 1/4 stick unsalted butter melted


  1. Preheat oven to 425
  2. Remove giblets and neck from chicken
  3. Rinse the inside and outside of whole chicken.
  4. Remove any excess fat and pat dry.
  5. Liberally salt and pepper inside of the chicken.
  6. Stuff the chicken cavity with onion, carrots, garlic, celery, thyme, sage, and rosemary.
  7. Brush the outside of the chicken with the melted butter.
  8. Sprinkle outside of the chicken with salt and pepper.
  9. Place chicken on roasting pan, or baking sheet with rack placed inside of sheet.
  10. Roast chicken in oven for 1 1/2 hours. Or, until juices run clear and chicken reaches internal temperature of 165.
  11. Remove chicken from oven and cover with foil.
  12. Allow whole chicken to rest for 20 minutes.


This oven roasted whole chicken is a meal prep powerhouse! Shred your chicken meat and use it in salads, soups, and even tacos for the entire week.

  • Prep Time: 15 minutes
  • Cook Time: 1 1/2 hours
  • Category: Dinner
  • Method: Baking/Roasting
  • Cuisine: American


  • Serving Size: 4
  • Calories: 580
  • Fat: 15g
  • Carbohydrates: 38g
  • Fiber: 8g
  • Protein: 47g

Keywords: oven roasted whole chicken, oven roasted chicken, how to bake a whole chicken, how to roast a whole chicken

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