This is the perfect one hour whole roasted chicken recipe. Basted with butter and sprinkled with herbs. The skin is perfectly crisp and the chicken is juicy and tender. This roasted chicken recipe is beyond simple to make and doesn’t require any trussing!
This tender, juicy, flavor packed roasted chicken is baked to golden perfection with herbs, garlic, and BUTTA. We stuff the chicken full of chopped lemons, garlic cloves, sage, thyme, and any other herb you want. Brush on some butter, sprinkle it up with lemon pepper seasoning and a good bit of salt. Let it roast up in the oven for 20 minutes or so and then rebaste it for extra flavor and it’ll make you feel like you might be dining in the restaurant of your dreams. But no! It’s no dream! It came out of your kitchen. Let’s add some baby roasted potatoes and a heaping pile of salad on that plate with a dinner roll on the side. Honey, you’ve got yourself a full gourmet meal in ONE hour.
This is completely off topic but have you guys seen the ‘baby get’s his mind blown by twins‘ video? It is so gosh darn adorable. I could watch youtube videos about the cutest things kids do all. day. long. In fact, I spent a good hour ignoring this roasted chicken recipe post doing just that. Tsk Tsk. Okay back to roasting a bird.
There’s something about the words ‘roasting a whole chicken’, that are so daunting. It may be the trussing of the chicken for some. Because, that’s probably the worst part about the Thanksgiving turkey for me. Up until a few years back it would be my dad and I wrangled the turkey while Alton Browns ‘how to truss a turkey’ video was playing in the background on YouTube. Last year, the hubby and I go to do it. It’s somewhat of an ongoing Thanksgiving tradition. Every year that video has to play to get the turkey in the oven.
The best party about this chicken recipe is that you don’t have to truss it at all! Sure you see a little string with the legs tied together in the picture but I did that post roasting so the chicken looks better in pictures. So it’s completely up to you whether you want to tie the legs together or not, it is NOT REQUIRED.
Let’s talk ingredients: I stuffed the chicken with a lemon cut in half, along with a garlic head chopped in half. I added whatever herbs I had at home at the moment. Mine happen to be, thyme, sage, rosemary, and parsley. Use what you’ve got, there’s no hard and fast rule.
For the top of the chicken, I melted 3/4 stick of butter, added salt and brushed it on the chicken liberally with a pastry brush. I sprinkled it down with lemon pepper seasoning and sprinkled more fresh thyme on top. That’s it!
We’re going to roast the chicken for 45 minutes at 425 degrees F. There are a lot of recipes out there that start at 450 degrees then drop it down to 350, and it’s just too much baby sitting. I pop my chicken in, let it roast for 20 minutes and then baste it again with the left over butter and continue roasting for an additional 25 minutes. 45 minutes of roasting time is required for a 3.5 pound chicken. If you’ve got a chicken that’s slightly larger, adjust the cooking time accordingly. Make sure to keep a thermometer handy so you can check the chicken temperature before removing from the oven. You check the temperature in the thickest part of the thigh, make sure the juices are running clear.
Once the chicken is roasted, allow for it to rest for 15 minutes. Like any meat it needs to relax after cooking. The resting time allows the chicken to hold on to all the juices.
And there you have it, a perfectly roasted whole chicken in 1 hour. If you’re serving it with roasted potatoes, they can go in at the 425 degrees F with the chicken. It’s super easy to get out a nice dinner in 1 hour. The chicken roasts itself without the need to be checked on constantly. It’s the perfect meal to make when you’re expecting company, fancy sunday suppers, or just because it’s Friday!
A whole roasted chicken is just one of those tricks that every good cook needs to have up his/her sleeve. As long as you follow the directions, you’ll end up with a picture perfect roast chicken every single time!
- 3.5 – 4.5 pound whole chicken, neck + giblets removed
- 1 lemon, cut in half
- 1 head of garlic, cut in half
- Few sprigs of thyme, rosemary, parsley, sage (or whatever herbs you have on hand)
- 3/4 stick (6 tablespoons) butter
- 1 1/2 teaspoon salt
- 1 teaspoon fresh thyme
- 2 teaspoons lemon pepper seasoning, no salt added
- Position a rack in the lower third of the oven and preheat the oven to 425 degrees F.
- Place the chicken on a cutting board and pat it dry using paper towels. Season the inside of the cavity with 1/2 teaspoon of salt. Place the lemon halves, garlic head, and herbs inside the cavity. Place the chicken breast-side up in a large cast-iron skillet or a frying pan.
- Melt the butter in the microwave, add 1 teaspoon of salt and using a pastry brush, brush half the butter generously all over the chicken, save remaining butter do not discard. Sprinkle with the thyme leaves and lemon pepper seasoning.
- Roast the chicken for 20 minutes, remove from oven, brush on the remaining butter mixture. Place the chicken back into the oven and continue roasting for 25 minutes. Insert a thermometer into the thickest part of the thigh and check to make sure it registers at 165 degrees F. Continue to roast for an additional 10-15 minutes if necessary (see note). Remove roasted chicken from the oven and allow for it to rest for 15 minutes before carving.