Super Simple Whole Roasted Chicken Recipe

If you think you don’t know how to roast a whole chicken in the oven, or the thought intimidates you, this recipe is for you.  This simple whole roasted chicken recipe can be made with pantry staples and requires very little prep in exchange for tons of flavor!

Years ago, as a new wife, I used to only buy whole roasted chicken in the deli at the grocery store.

I figured it was roughly the same price and less work than doing it myself.

Little did I know that I’d be hooked after roasting my own chicken at home just once!

Graphic with text "super simple oven roasted chicken" with image of finished roasted chicken below text.

The wonderful smell, ability to choose the size and quality of chicken and having control over the spices are just a few reasons I now LOVE to roast chicken in the oven.

What to look for when buying whole chicken

I buy a whole chicken about once a month when there’s a good sale on quality chicken at our local grocery store.

When I can find a good price on free-range organic chicken, I go for it.

I’m not 100% all organic, all the time.  Trust me, I know there’s a price difference on organic chicken and it’s not that subtle.

But I could NOT believe the difference I noticed in the flavor and juiciness of the organic/free range chicken.

Whole free range chicken rubbed with spices and ready to roast, in a white pampered chef stoneware baking dish.

So anytime you can work it into the budget or find a great deal, roasted organic chicken is definitely worthwhile.

Less veins and gristle, more tender chicken = deliciousness.

This post likely contains affiliate links. Please see our disclosure for more info.

*My absolute favorite organic chicken comes from Butcher Box.  You can read my full review of ButcherBox here.

What size chicken should you use?

You can use any size chicken for this recipe. Mine are usually in the 3.5 to 5-pound range.

You will simply need to keep an eye on the temperature and adjust the time according to the weight (see recipe). We like this thermometer a lot.

You’ll get more bang for your buck – and save time later – by buying a larger chicken and saving the leftovers for other meals.

Don’t pass up the chicken stock!

And don’t forget to save the carcass (appealing word to use in a recipe, right?) for making homemade stock later on.

Four quart jars of home-canned chicken stock cooling off on a kitchen towel on the counter.

Just throw it in a gallon ziplock bag and freeze it if you don’t have time to make stock right away.  You’ll be glad you did.

There is no comparison to stock made from chicken in your own kitchen, trust me!  (And it’s practically free.)

>>Get more meal planning help here.

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How to make Simple Whole Roasted Chicken

Below are the ingredients list and step-by-step instructions for making this whole roasted chicken recipe in the oven.

Recipe card is included at the bottom of the post.

Ingredients

  • 1 2.5 to 3 lb chicken
  • 2.5 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp oregano
  • 1 tsp rosemary leaves
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 3 tbsp melted butter OR olive oil

Instructions: Whole Roasted Chicken Recipe

#1.  Rinse and pat chicken dry and place in baking pan.

I love my Pampered chef stoneware baking dish for this, but you could also use a cast iron skillet or a dutch oven.

  Don’t forget to remove the package of giblets, if included.

whole chicken in a baking dish, displaying step one- rinse and dry whole chicken
#2.  Gather your spices:

Paprika, onion powder, rosemary, oregano, garlic powder, cayenne pepper (optional), salt and black pepper.

You can totally experiment with your favorite spices!

Paprika, onion powder, oregano, garlic powder, salt, and rosemary- image of spices needed for whole roasted chicken recipe.
#3.  Mix spices together in a small bowl:

Approximately: 2.5 teaspoons paprika, 1 tsp onion powder, 1/2 tsp oregano, 1 tsp rosemary leaves; 1/2 tsp garlic powder; 1/4 teaspoon cayenne pepper (optional); 1/2 tsp black pepper; 1 teaspoon salt.

#4.  Baste chicken:

Using 3 tablespoons of melted butter OR 3 tablespoons of olive oil. (I prefer butter.)

Note: you may want to leave your chicken on the counter for approximately 30 minutes before prepping.

If the chicken is TOO cold, your melted butter will congeal which makes it harder to rub the spices around evenly.

(You won’t have this issue with olive oil, though.)

Demonstration of Using a basting brush to spread melted butter over whole chicken.
#5.  Sprinkle/rub spices all over chicken.

Start with the back side, then turn chicken over and coat entire bird, leaving breast side up.

Try to distribute spices evenly, but you especially want a good coating over the breast.

spice rubbed whole roasted chicken in a baking dish on kitchen table, just before baking.
#6.  Place in oven preheated to 375 degrees.

Bake until chicken reaches 165 internal temperature, or about 1.25 to 1.5 hours for a 2.5-3.5 lb chicken.

Whole chicken with spices, ready to go into oven.

You can baste chicken in the pan juices towards the end of the cooking (about 45 minutes in).

Just wait until the spices have mostly baked onto the chicken so that you’re not effectively rinsing them all off!

I usually baste the chicken with the pan juices again before carving it.

#7.  Let rest for 5 minutes; carve and enjoy!

Freeze any leftover shredded chicken for up to 6 months.

finished whole roasted chicken recipe- just out of oven and ready to eat.
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Simple Whole Roasted Chicken

Simple Whole Roasted Chicken

Blend these spices, or try your own favorites!

Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes

Ingredients

  • 1 2.5 to 3 lb chicken
  • 2.5 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp oregano
  • 1 tsp rosemary leaves
  • 1/4 tsp cayenne pepper (optional)
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 3 tbsp melted butter OR olive oil

Instructions

  1. Preheat oven to 375 degrees.
  2. Wash and pat chicken dry. Remove giblets; place in stoneware baking dish, cast iron skillet or dutch oven. (Semi-shallow dishes work best.)
  3. Rub chicken down with 3 tablespoons melted butter or olive oil.
  4. Mix together spices in a small bowl.
  5. Sprinkle spices over all sides of chicken and lightly rub to distribute.
  6. Bake at 375 for approximately 1 to 1-1/4 hours or until internal temperature reaches 165 F. (Baste chicken in pan juices about 45 mins into cooking, if desired.)
  7. Let rest for 5 minutes; carve and enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 288Total Fat: 19gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 114mgSodium: 298mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 27g

You might also like:

• ButcherBox Review 2020: Organic chicken (and much more), delivered!

• Turkey and Rice Soup (perfect “get well” soup)

• Instant Pot Green Beans with Bacon

• Favorite Slow Cooker Meals (that you can freeze ahead)

• Quick and Easy Dinners you won’t need a recipe to make

Completed whole roasted chicken recipe on a pretty platter.
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Graphic with text "easy irresistible whole roasted chicken" with image of roasted whole chicken on a platter just below the text.

28 thoughts on “Super Simple Whole Roasted Chicken Recipe”

  1. 5 stars
    You are brave to cook the entire chicken. I go the easy way out and buy boneless chicken tenderloins or boneless chicken breasts. I cooked an entire turkey a couple years ago and decided then and there that it wasn’t the job for me. 🙂 Maybe your post will inspire me to try again one day! 😉

    1. Kristin, I’ve never went back after trying this easy recipe several years ago! But, I say do what method works best for you. Cooking shouldn’t be stressful – and I am in agreement on the turkey, that’s just a lot of bird to deal with. 😉

      1. This sounds good, but I/we live roasted chicken with just salt and pepper and a little butter melted over the skin about halfway thru. I also add a couple of cups of water then. I set the chicken on 3-4 ribs of celery and chop celery to place in the cavity, along with 1/2 onion cut in large chunks. Most chickens are around
        5 lbs lately, so 2 hrs @ 375F does it up perfect. So easy, so good!

        1. I have avoided the convection setting on my oven for far too long 😉 but my quick research says to reduce the cooking temp by 25 degrees F. Let me know how it goes! Thanks!

  2. This was by far the easiest and best recipe I’ve tried. I tweeted it a little, added a onion inside to help keep it juicy. Thank you for helping make my life easier !!!

  3. I made this and forgot to take a pic, but it was delicious! I substituted rosemary with thyme (my hisband hates rosemary and I love thyme soooo), and I also added the same rub mixture to softened butter and put that up under the skin and rubbed some in the cavity first, then did the outside as the recipe instructed. Cooked two birds in a cast iron pan each, 3.5lbs for about one hr and 20 min (basted them after 45 minutes). Everyone loved it.

  4. That was the juiciest whole chicken I ever cooked and so simple and perfect. I just had to cook it for about 1-1/2 hours. Thank you for the recipe.

  5. HI I made this tonight..I used my pampered chef deep roaster..potatoes and carrots in the bottom and set the bird on top..I cooked it open for 45 min and covered hte balance.it was super most and good for the sides on the bottom to sit in the juices..thanks..I didn’t alter the seasoning and was wonderful.

    1. You could double the spices if you want better coverage/ more flavor, it’s totally up to you! Yes, you will need to cook it longer to get to the recommended temp of 165 degrees.

  6. I made this dish for our New Year’s Day dinner and was pleasantly surprised at how well seasoned, moist, and tender the chicken tasted! My spin on the recipe is that I injected the Tony Chachere Creole Style Butter Marinade in the chicken and placed an onion in its cavity. It reminded me of a rotisserie chicken from my local grocer! I used a cast iron skillet and it roasted perfectly. This recipe is very simple and user friendly. I will definitely make again!

  7. i am going to try this! i get tired of the overcooked dried out chickens in the store.i realize they have to be assured the chickens all reach a safety code but there must be a better way than turning them to leather. i like to cook a big chicken-6 or more lbs. i eat this for supper the first day then for my lunches. i also share with my 4yo great granddaughter. she loves chicken as much as i do! thanks for sharing and keep them coming!

  8. Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

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