Some recipes feel like home the moment they hit the oven—and this full roasted chicken is one of them. There’s something timeless and grounding about a golden, crispy-skinned whole chicken roasting low and slow, the scent of butter, onion, and pepper curling through the kitchen like a warm hug.
Whether you’re feeding family, meal-prepping for the week, or looking to impress guests without breaking a sweat, this recipe delivers comfort with flavor in every juicy slice.
What makes this roast chicken shine is its simplicity: a buttery herb rub, a touch of onion powder, and a single stalk of celery tucked gently inside for aromatic depth. It’s the kind of recipe you master once and return to again and again.
And the best part? One whole chicken gives you high-protein meals for days, making it a smart go-to for anyone trying to eat well without spending hours in the kitchen. (A 3-ounce serving of roasted chicken packs around 25 grams of protein, making it one of the best choices for clean, satisfying eating.)
I usually serve it with a crisp, classic Caesar Salad and a chilled glass of Sparkling White Sangria for an elegant but effortless spread.
There’s something deeply rewarding about taking a whole bird, seasoning it simply, and watching it transform into something absolutely showstopping. It’s not just food—it’s a tradition, a moment, a memory in the making.
Let me tell you why this is one of the few recipes that never leaves my dinner rotation.
Why I Love This Recipe (And You Will Too!)
- I started making this chicken when I moved into my first apartment — it felt fancy but was surprisingly foolproof, which helped me build confidence in the kitchen.
- It’s perfect for Sunday meal prep — I can use leftovers in wraps, soups, or salads all week long without getting bored.
- I’ve swapped in different herbs and seasonings over the years — garlic, rosemary, even smoked paprika — and it’s always delicious. Totally flexible.
- It helps me eat more protein without trying too hard — when it’s already roasted and ready, I reach for it instead of something processed.
- That buttery, crispy skin? Worth every second of oven time. It’s comfort food that still fits into my healthy-ish routine.
Full Roasted Chicken Recipe
Equipment
- Large roasting pan
- Oven-safe meat thermometer (optional but helpful)
- Basting Brush
- Aluminum foil
- Cutting Board
- Sharp carving knife
- Mixing bowl (for butter and seasoning mix)
Ingredients
- 1 3 pound whole chicken, giblets removed
- salt and black pepper to taste
- 1 tablespoon onion powder or to taste
- ½ cup butter
- 1 stalk celery leaves removed
Instructions
- Preheat oven to 350°F (175°C) and Prep Chicken.
- Remove giblets from the chicken and pat it dry with paper towels.
- Rub the chicken inside and out with salt, pepper, and onion powder.
- Place a stalk of celery inside the cavity for added aroma.
- Spread softened butter evenly over the entire surface of the chicken.
- Set the chicken breast-side up in a roasting pan.
- Roast uncovered for about 1 hour and 15 minutes or until internal temp reaches 165°F.
- Let rest for 10 minutes before carving and serving.
Nutrition Info:
| Nutrition | Value |
| Calories | 423kcal |
| Carbohydrates | 1g |
| Protein | 31g |
| Fat | 32g |
| Sugar | 1g |
| Sodium | 662mg |
Helpful Tips From The Kitchen!
- Butter layering trick: For extra juicy meat, gently loosen the skin over the chicken breast and rub some of the butter directly underneath. It melts into the meat as it cooks and keeps the breast incredibly moist.
- Dry overnight in the fridge: If you’ve got time, season the chicken and let it sit uncovered in the fridge overnight. This air-dries the skin slightly, which gives you that golden, crisp texture that feels almost rotisserie-level.
- Use a bed of veggies (optional): Elevate the chicken on thick-cut carrots, onions, and potatoes instead of a rack. It helps with airflow, adds flavor to the drippings, and gives you a built-in side dish.
- Baste sparingly: While it’s tempting to baste every 15 minutes, too much basting can actually soften the skin. Once or twice toward the end is enough for shine without sacrificing crispness.
- Let it rest properly: Don’t rush the resting time! Those 10–15 minutes let the juices redistribute, so every slice stays tender instead of drying out the second you cut into it.
Quick Questions?
1. Can I roast the chicken without butter?
Ans: Yes! You can use olive oil or even ghee as a substitute, though butter gives a richer flavor and helps with browning.
2. How do I know when my roast chicken is fully cooked?
Ans: Use a meat thermometer — the thickest part of the thigh should read 165°F (74°C). If you don’t have one, the juices should run clear when pierced.
3. Can I add herbs or garlic for extra flavor?
Ans: Absolutely. Tuck fresh rosemary, thyme, or garlic cloves inside the cavity or under the skin to add more depth.
4. How do I keep the breast from drying out?
Ans: Roast the bird breast-side down for the first 30 minutes, then flip it. Or, butter under the skin works wonders for moisture.
5. Can I make this ahead of time?
Ans: Roasted chicken tastes amazing fresh, but you can cook it in advance and gently reheat in the oven at 325°F (165°C) covered in foil.
6. What should I do with leftovers?
Ans: Shred it for sandwiches, toss it in a salad, or stir it into soup — it’s a versatile base for quick meals all week.
