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5 from 1 vote
A whole roasted chicken in a white dish
Simple Whole Roasted Chicken
Prep Time
10 mins
Cook Time
1 hr 10 mins
Resting time
10 mins
Total Time
1 hr 20 mins

A very basic recipe, I use this a lot for meal prep and add ingredients I have on hand. This is wonderful with sautéed green beans and mashed cauliflower or potatoes. Or you can roast root vegetables in the roasting dish along with the chicken for an easy side dish. Includes recipe for an easy homemade gravy.

Course: Main Course
Cuisine: American
Keyword: Simple Roast Chicken, Whole Roasted Chicken
Servings: 4 people
Calories: 539 kcal
Author: The Dizzy Cook
  • 4 lb whole chicken, patted dry
  • 1 tbsp butter or oil
  • 2 shallots, peeled and cut in half *Can substitute 4 garlic cloves
  • 1/2 bunch lemon thyme, rosemary, and/or parsley *Regular thyme is also ok...whatever you have
  • kosher salt and pepper
  • pan drippings accumulated from the chicken
  • 1 shallot, chopped
  • 1 tbsp butter
  • 1 cup MSG-free broth or stock of any kind
  • 1 tbsp all purpose flour can use gluten free
  • 1/2 tbsp fresh lemon thyme leaves regular thyme is also ok
  • 1/2 tbsp fresh rosemary, chopped
  1. Preheat oven to 425 degrees F. Pat chicken till dry and remove any giblets. Place chicken in a large roasting pan, breast side up with wings tucked. Stuff the cavity garlic, shallots, a handful of herbs. Tie legs together with a kitchen string. Carefully lift the skin, sliding your fingers under to loosen it. Rub softened butter or oil underneath then on top of the skin, all around the chicken. Season with freshly cracked black pepper and salt - I used about 1/2 teaspoon each. Cook on the middle rack for 1 hour and 5 minutes and then check. Chicken should be a temperature of 165 degrees when inserted in between the thigh and breast - not touching the bone. 

  2. Remove from oven and place chicken on a carving plate or cutting board. Cover with aluminum foil. 

  3. Scrap leftover pan drippings into a large pan and place on medium heat. Add butter and shallots and sauté for about 2 minutes. Toss in 1 tbsp of flour and add the 1 cup of broth. Bring to a simmer and reduce till thickened, about 3-5 minutes. Stir in the lemon thyme and rosemary. Serve next to the chicken or pour on top. 

Recipe Video

Recipe Notes
  • I prefer to use air-chilled, organic chicken. Air chilled chickens roast and taste better overall. 
  • Use whatever herbs you have on hand to stuff the cavity - rosemary, thyme, sage, oregano, parsley would all be good. 
  • Root vegetables like potatoes, radishes, and shallots are great in the roasting pan with the chicken for an easy side dish. Season them and roast for the same time. 
Nutrition Facts
Simple Whole Roasted Chicken
Amount Per Serving
Calories 539 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 13g81%
Cholesterol 178mg59%
Sodium 205mg9%
Potassium 465mg13%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 41g82%
Vitamin A 481IU10%
Vitamin C 5mg6%
Calcium 34mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.