Classic Roasted Whole Chicken
August 24, 2026 • 0 comments
Discover how to roast a whole chicken to perfection. Featuring deeply seasoned, succulent meat that steals the show, this Chef Autumn-inspired recipe will impress your whole family. Add your favorite side dishes to complete this comforting, restaurant-quality meal.
- Prep Time:
- Cook Time:
- Servings: 4
Ingredients
- (1) Whole Chicken (Avg. 4 - 4.5 lbs)
- (2 tbsp) olive oil or melted butter
- (1 large bunch) fresh thyme (divided)
- (1 sprig) fresh rosemary, chopped
- (5–6 cloves) garlic, halved
- (1 whole) yellow or sweet onion, roughly chopped
- (to taste) Kosher salt and freshly ground black pepper
Directions
- Get Ready: Heat your oven to 425°F. Clear out the cavity, trim any stray feathers or excess fat, and pat the chicken thoroughly dry using paper towels. Set the bird inside your roasting pan.
- Flavor: Generously salt and pepper the interior, then stuff it with the garlic halves and half of the thyme sprigs. Coat the skin with olive oil or melted butter, then sprinkle liberally with salt, pepper, chopped rosemary, and the rest of the thyme. Distribute the chopped onions around the bottom of the pan.
- Cook: Roast for roughly 90 minutes until a meat thermometer inserted into the thickest part of the breast (avoiding the bone) reads 165°F and the juices run clear.
- Rest & Serve: Transfer the chicken to a cutting board and let it rest for 10 minutes before slicing. Serve alongside roasted seasonal vegetables or atop a fresh Cobb salad.
