Whole Roasted Chicken

Learn how to make the perfect whole roasted chicken with a few classic ingredients. This recipe is super flavorful on it's own, or can be customized with your favorite dry spice rub, marinade or roasted veggies. 

  • Author: Salima Benkhalti
  • Prep Time: 15 minutes
  • Cook Time: 90 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 8 servings 1x
  • Category: Entree, Dinner, Lunch, Main Dish
  • Method: Roasted
  • Cuisine: American, Moroccan
  • Diet: Gluten Free


  • whole chicken
  • salt
  • 2 tbsp olive oil
  • 3 tbsp butter, softened to room temperature
  • 1 tsp pepper
  • 1 lemon, sliced into quarters
  • 1 bunch of herbs (rosemary, sage, cilantro, oregano, etc.)
  • 1 head garlic, cut in half


  1. Prep the chicken. Preheat the oven to 400 degrees. Pat the chicken dry with paper towels. Place in a dutch oven or cast iron pan and rub generously with salt before coating well with butter and then olive oil. Make sure to cover the chicken completely with both salt and oil, including under the skin above the breast area and inside the cavity.
  2. Stuff & bake. Season with pepper and squeeze one of the lemon quarters over the chicken. Stuff the cavity with lemon quarters, herbs and garlic before wrapping the legs with twine to help them cook evenly. Bake in the center of a dutch oven for 60-90 minutes or until the chicken reaches 165 degrees F / 74 degrees C.
  3. Rest. Let the chicken rest for at least 10 minutes before slicing and serving with lemon wedges, fresh herbs and lots of flaky salt.

Keywords: Whole Roasted Chicken, Roasted Chicken