Name: Classic Roast Chicken
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Ingredients: 5½ lbs 1 whole chicken, approximately 5½ pounds; 1 onion; 4 garlic cloves; 1 cup chicken broth; 1/2 tsp salt; 1/2 tsp pepper; 1/4 cup olive oil; 1/2 tbsp smoked paprika; 1 tbsp Italian seasoning; 2 lemons

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This Easy Oven-Roasted Whole Chicken delivers crisp, seasoned skin and tender meat without requiring an entire afternoon of kitchen drama. Lemon, garlic, onion, and Italian seasoning give it plenty of flavor, while a little chicken broth helps keep everything moist as it roasts. Serve it as the centerpiece of dinner, then use the leftovers in soups, salads, sandwiches, and wraps. One chicken, several meals, and considerably less effort later in the week.

Prep Time: 20 minutes
Roast Time: 70–90 minutes
Rest Time: 15 minutes
Total Time: Approximately 1 hour 45 minutes to 2 hours 5 minutes
Servings: 6

Ingredients

1 whole chicken, approximately 5½ pounds
1 onion
4 garlic cloves
1 cup of chicken broth
½ tsp of salt and pepper
¼ cup of olive oil
½ Tbsp of smoked paprika
1 Tbsp of Italian seasoning
2 lemons

An uncooked chicken with lemons, seasoning, onion and oil on a plate on the counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Step-by-Step Directions

Step 1: Preheat the oven to 425°F. Roughly chop the onion and spread it across the bottom of a roasting pan, large cast-iron skillet or other oven-safe baking dish.

Step 2: Remove the chicken from its packaging and take out the giblets or any packet inside the cavity. Do not rinse the chicken. Pat it thoroughly dry with paper towels, then place it breast-side up over the chopped onion.

Raw whole chicken and onions in roasting pan

Step 3: Place the garlic cloves and lemon quarters inside the chicken cavity. Tie the legs together with kitchen twine, if desired.

Uncooked chicken in a roasting pan with quartered lemon pieces.

Step 3: Place the garlic cloves and lemon quarters inside the chicken cavity. If desired, tie the legs together with kitchen twine.

Whole chicken with oil and seasoning in a roasting pan

Step 4: Drizzle the olive oil over the chicken and rub it evenly across the skin. Season with salt, black pepper, smoked paprika and Italian seasoning.

Step 5: Roast the 5½-pound chicken for 70–90 minutes. Halfway through roasting, carefully pour the chicken broth into the bottom of the pan, avoiding the skin. Begin checking for doneness at 70 minutes.

Raw whole chicken in a roasting pan in the oven

Step 6: Check for doneness with an instant-read thermometer. Insert it into the thickest part of the breast and the innermost portions of the thigh and wing without touching the bone. The chicken is ready when each area reaches 165°F.

Step 7: Transfer the chicken to a cutting board and let it rest for 15 minutes before carving. Use caution when handling the roasting pan, chicken and hot pan juices.

🍋 Simply Made Suggestions and Swaps

Check the chicken’s weight. Roasting time depends on its size, so begin checking the temperature at 70 minutes.
Dry the skin thoroughly. Removing excess moisture helps the skin become crisp and golden.
Keep the broth off the skin. Pour it into the bottom of the pan so the chicken skin continues to brown.
Make your own herb blend. If you do not have Italian seasoning, use a combination of dried basil, oregano, thyme and rosemary.
Try different fruit. Substitute orange, apple or pear for the lemon inside the cavity.
Save the leftovers. Use leftover chicken in soup, salad, sandwiches, wraps or casseroles.
Make cleanup easier. Place a disposable aluminum roasting pan on a sturdy baking sheet before adding the chicken.

🍗 Before You Go…

Looking for more easy ways to get dinner on the table? Browse our collection of easy chicken dinner recipes for simple meals made for busy nights.

Classic Roast Chicken

A classic roast chicken dinner that everyone will love!

Tara

Prep Time 20

Cook Time 1 30

Total Time 1 50

Servings people

Equipment

1 roasting pan

Ingredients

5½ lbs 1 whole chicken, approximately 5½ pounds
1 onion
4 garlic cloves
1 cup chicken broth
1/2 tsp salt
1/2 tsp pepper
1/4 cup olive oil
1/2 tbsp smoked paprika
1 tbsp Italian seasoning
2 lemons

Instructions

Preheat the oven to 425°F. Roughly chop the onion and spread it across the bottom of a roasting pan, large cast-iron skillet or other oven-safe baking dish.
Remove the chicken from its packaging and take out the giblets or any packet inside the cavity. Do not rinse the chicken. Pat it thoroughly dry with paper towels, then place it breast-side up over the chopped onion.
Place the garlic cloves and lemon quarters inside the chicken cavity. Tie the legs together with kitchen twine, if desired.
Drizzle the olive oil over the chicken and rub it evenly across the skin. Season with salt, black pepper, smoked paprika and Italian seasoning.
Roast the 5½-pound chicken for 70–90 minutes. Halfway through roasting, carefully pour the chicken broth into the bottom of the pan, avoiding the skin. Begin checking for doneness at 70 minutes.
Check for doneness with an instant-read thermometer. Insert it into the thickest part of the breast and the innermost portions of the thigh and wing without touching the bone. The chicken is ready when each area reaches 165°F.
Transfer the chicken to a cutting board and let it rest for 15 minutes before carving. Use caution when handling the roasting pan, chicken and hot pan juices.

Notes

This recipe was tested with a 5½-pound chicken. Smaller or larger chickens will require an adjusted roasting time, so use an instant-read thermometer to confirm doneness.