This Classic Oven Roasted Chicken is everything a Sunday dinner should be! Golden on the outside, incredibly tender and juicy on the inside. It’s seasoned with a maple herbed butter that makes the whole kitchen smell amazing!
The secret is a 2-stage roast: a quick blast at 425°F to brown the skin, then a lower 375°F for the remainder of the time. Plus double seasoning to make it extra delicious, with herbed butter under the skin and a savory spice rub on the outside.
Quick Look at the Recipe
- Prep Time: 30 minutes, Cook Time: 1 hour 35 minutes
- Total Time: 2 hours 5 minutes
- Method: Oven roasted
- Main Ingredients: Whole chicken, butter, maple syrup, garlic, fresh herbs
- Flavor Profile: Savory, herby, and subtly sweet. Tender and juicy!
- Ideal for: Family dinners, comfort food, weekend cooking
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Ingredient Notes
- Whole chicken: A 4½ to 5-pound bird is ideal for this classic roast chicken (mine was 4.69 pounds). Make sure it’s fully thawed and the giblets are removed.
- For the maple herbed butter: Unsalted butter, softened so it spreads easily, with pure maple syrup (not pancake syrup), garlic, rosemary, thyme, and lemon zest.
- Onions, lemon, plus fresh rosemary and thyme sprigs to stuff inside the cavity. This will keep moisture circulating inside better.
- For the outside spice rub: Olive oil, smoked paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper.
- Chicken broth: A thin layer in the pan keeps the drippings from scorching and gives you pan juices for serving.
As always, ingredient quantities are located in the recipe card down below.
Substitutions and Variations
- Herbs: Sage or parsley work too. If using dried herbs in the butter, start with about one-third of the fresh amount.
- Maple syrup: Use honey or leave it out for a more traditional savory garlic herb butter.
- You can cook two chickens at the same time in one large roasting pan. No need to adjust the cooking times.
More Whole Chicken Recipes: Slow Cooker Whole Chicken, Dutch Oven Whole Roasted Chicken, BBQ Spatchcock Chicken.
How to Roast a Whole Chicken in the Oven
- Prep: Remove the giblets, pat the chicken completely dry, and let it sit on the counter for 1 hour so it isn’t ice cold. Preheat the oven to 425°F while it rests. In a bowl, combine the butter ingredients.
- Make the butter. Mix the softened butter, maple syrup, garlic, herbs, lemon zest, salt, and pepper until well combined.
- Butter under the skin. Gently loosen the skin over the breasts and legs with a spoon, then spread all of the butter underneath, as evenly as you can without tearing.
- Stuff the cavity. Fill the cavity with the onion, lemon, and herb sprigs, and tie the legs with kitchen twine.
- Season the outside. Whisk the olive oil with the spices and rub it all over the outside, especially the breasts, wings, legs, and thighs.
- Roast hot. Roast at 425°F for 20 minutes. Then, reduce to 375°F and roast another 1 hour 15 minutes approx, or longer. It’s ready when the thickest part of the breast registers 165°F.Tip: It will rise 5 to 10 degrees as it rests, so you can pull it at 160°F.
- Rest. The chicken will rise 5 to 10 degrees as it rests, so you can pull it out of the oven at 160°F and keep warm tented with foil. Let it rest for 15-20 minutes for the juices to redistribute.
- Serve: Carve the chicken and serve with all the juices and all your favorite sides.
How Long to Roast
Getting the cooking time right is important as a gauge, but really, the best way is determine when the chicken is ready is with a thermometer. Plan on about 20 minutes per pound, including the first 20 minutes at 425°F. My 4.69-lb chicken took 1 hour and 35 minutes total.
- 3 pounds: 1 hour
- 4 pounds: 1 hour 20 minutes
- 5 pounds: 1 hour 40 minutes
- 6 pounds: 2 hours
Ovens vary, so start checking early. The thickest part of the breast should register 165°F on an instant-read thermometer, while I prefer the thighs and legs closer to 185°F for extra tender dark meat. Note: It will rise 5 to 10 degrees as it rests, so you can pull it at 160°F.
Tips for Success
- Replenish the broth as needed. If the pan starts to dry out, add another splash so the drippings don’t burn.
- Rotate the pan and tent with foil. Ovens have hot spots, so rotate the pan occasionally. If any spots brown too fast, loosely tent just those areas with foil.
- Add vegetables. Tuck large chunks of potatoes, carrots, or onions around the chicken for an easy one-pan dinner. Big pieces hold up through the long roast.
- Use a roomy pan. Leave space around the chicken so the heat can circulate.
Recipe FAQs
Less so with this recipe, since the 375°F roast favors super tender meat. For crispier skin, broil for a minute or two at the end, watching closely so the maple butter doesn’t burn.
No, roast it uncovered so the skin can brown. Only use foil on spots that darken too quickly.
Nope! The butter under the skin keeps the meat moist, and skipping the basting means less heat lost from opening the oven.
Prep Ahead, Storing, Freezing
Prep ahead: Make the maple herbed butter up to 2 days ahead and refrigerate it in an airtight container. Soften it before using.
Storing: Refrigerate leftover oven roasted chicken in an airtight container for up to 4 days. Remove the meat from the bones for easier storage.
Freezing: Freeze sliced or shredded chicken for up to 3 months, with a spoonful of pan juices to retain moisture.
Thawing: Thaw frozen chicken overnight in the fridge.
Reheating: Reheat covered at 325°F with a splash of broth until it reaches 165°F.
Best Roast Chicken Sides
This gorgeous whole roast chicken pairs with just about any comforting side, especially ones that soak up the buttery pan juices!
- Potatoes: My Red Skin Mashed Potatoes or Fluffy Mashed Potatoes are the quintessential side dish!
- Veggies: Brown Sugar Glazed Carrots, Sautéed Brussels Sprouts, or this Maple Roasted Acorn Squash are perfect for an autumn spread.
- Salad: Try this roast chicken with my Apple Kale Salad or Italian Chopped Salad.
- Bread: My warm Honey Butter Rolls or crusty bread are a must!
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Classic Roast Chicken
Equipment
Ingredients
- 4-½ to 5 pound chicken - mine was 4.69 lbs
- 2 tablespoons olive oil
- ½ teaspoon Kosher salt
- Ground black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried Italian seasoning
- 1-2 cups chicken broth - as needed to replenish the pan
Maple herbed butter:
- 8 tablespoons unsalted butter - softened
- 2 tablespoons maple syrup
- 5 cloves garlic, finely minced
- 1 teaspoon fresh rosemary, minced
- 2 teaspoons thyme leaves
- Zest of 1 lemon
- 2 teaspoons Kosher salt
- ½ teaspoon ground black pepper
For the cavity:
- 1 small onion - quartered
- Lemon - quartered
- 4 sprigs fresh rosemary and thyme
Instructions
- Prep chicken: Remove the giblets from the chicken, if included, and pat the chicken completely dry with paper towels. Let it sit on the counter for 1 hour so it’s not so cold.
- Preheat oven to 425°F.
- Prepare the maple herbed butter: In a bowl, combine the softened butter, maple syrup, minced garlic, rosemary, thyme, lemon zest, salt, and black pepper. Mix until well combined. Set aside.
- Season chicken with butter: Using a spoon, gently loosen the skin over the chicken breasts and legs. Spread ALL of the herbed butter underneath the skin, distributing it as evenly as possible.
- Stuff the cavity with the onion, lemon, and fresh sprigs of rosemary and thyme. Tie the legs together with kitchen twine.
- Season the outside skin: In a bowl, whisk the olive oil, ½ tsp salt, pepper, smoked paprika, garlic powder, onion powder, and Italian seasoning. Then rub the outside of the chicken with it evenly, especially around the breasts, wings, legs, and thighs. Place the chicken on a large baking pan.
- Initial roasting: Roast at 425°F for 20 minutes to help the skin get a head start with browning.
- Lower temp and continue cooking: Reduce the oven temperature to 375°F. At this point, you can replenish the pan with more broth. Continue roasting for another 1 hour 15 minutes, or longer as needed. Note: If the skin starts browning too quickly, loosely tent those spots with foil.
- Check for doneness: The chicken is done when an instant-read thermometer inserted into the thickest part of the breast registers 165°F. The thighs and legs should be closer to 185°F. Note: It will rise by another 5-ish degrees as it rests, so you can pull it out just a little earlier.
- Rest before carving. Remove the chicken from the oven and let it rest for 15-20 minutes before carving. This gives the juices time to redistribute, keeping the meat juicy. Serve with the pan juices spooned over the top.
Notes
- Timing: Plan on about 20 minutes per pound total, including the first high-heat initial roasting time. Ovens vary, so always use an instant read thermometer.
- My 4.69-pound chicken took 1 hour 35 minutes.
- Doneness: The thickest part of the breast should reach 165°F, and the thighs about 185°F. The chicken will rise by another 5-ish degrees, so feel free to pull it out a little early.
- Crispier skin: Broil for 1 to 2 minutes at the end, watching closely so the maple butter doesn’t burn.
- Substitutions: If using dried herbs in the butter, use about one-third of the fresh amount. For a savory garlic herb butter, leave out the maple syrup.
- Make ahead: Make the maple herbed butter up to 2 days ahead and refrigerate. Soften before using.
- Storing: Refrigerate leftovers for 3 to 4 days, or freeze for up to 3 months. Reheat covered at 325°F with a splash of broth.
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