This post may contain affiliate links. Please read our disclosure policy.

A perfectly moist Roasted Chicken with a hint of lemon and herbs! 

How to Roast Whole Chicken Roasted

What to serve with perfectly roasted chicken?

I love roasted chicken with an array of healthy roasted vegetables like the Roasted Spiced Butternut Squash pictured below or even my Roasted Acorn Squash Slices. For a dash more decadence, serve it with Baked Acorn Squash Halves that have a little butter and brown sugar. Or dial it all the way up and serve this moist chicken with maple mashed sweet potatoes and buttermilk biscuits! In the Summer I like to lighten it up with this marinated tomato and stone fruit salad or even a classic heirloom tomato and mozzarella salad.

How to Roast Whole Chicken Sideview
cheesy chicken being served from pot.
12 Easy Weeknight Meals
Quick, easy & healthy meals from a professional chef delivered right to your inbox!

Once we have eaten all (or most) the meat off the bird, I freeze the chicken carcass with the leg bones to make chicken broth at a later date. This makes more of a dark stock than a lighter one from raw chicken.

I add the leftovers to this Roasted Honey Brussels Sprout Salad, this Warm Lemon Rosemary Roasted Vegetable Salad, any of these easy chicken casserole recipes, or even this Quinoa Roasted Vegetable Chopped Salad. It makes for easy lunches all week!

How to Roast Whole Chicken Plated
How to Roast Whole Chicken Perfect Golden
5 from 1 ratings

Roasted Chicken

A perfectly moist Roasted Chicken with a hint of lemon and herbs! 
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour 15 minutes
Servings: 6 people


  • 1 4 lb roasting chicken
  • ½ lemon
  • salt & pepper to taste
  • 1 small onion
  • ½ teaspoon thyme or sever sprigs of thyme
  • 1 sprig tarragon
  • 4 tablespoons butter softened (No love will be lost if you use olive oil here)


  • Preheat the oven to 350°. Clean the inside of the chicken and rub with lemon juice, and sprinkle with salt and pepper. Add onion and herbs to the cavity. Truss chicken and place in roasting pan. A quick search will show you that trussing the chicken simply means tying the legs together on top of the bird. This step is by no means necessary but it does add to the elegance of the finished presentation.
  • Rub softened butter over the skin and sprinkle with salt and pepper to finish.
  • Bake 20 minutes per pound or until a meat-thermometer reads 180° when inserted into the fleshiest part of the thigh (not touching bone). Mrs. Fillmore says that the chicken is done when the leg moves up and down easily.
  • Let the chicken rest 10 minutes to allow the juices to redistribute.


Adapted from Abigail Fillmore’s Roasted Chicken.
*I added 2 more sprigs of tarragon and 3-4 sprigs of thyme. I also threw two lemon halves inside the cavity as well. Yum. More is more!


Calories: 78kcal | Carbohydrates: 3g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 61mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 6mg | Calcium: 11mg | Iron: 1mg
Course: Dinner, Main Course
Cuisine: American, Germany
Calories: 78
Like this? Leave a comment below!

Hi, I’m Chef Lindsey!

I am the baker, recipe developer, writer, and photographer behind Chef Lindsey Farr. I believe in delicious homemade food and the power of dessert!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating