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the completed roast chicken recipe on a white serving platter

Roast Chicken Recipe

Learn how to roast chicken that turns our perfectly tender and juicy every time.
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Course: Dinner, Main Course
Cuisine: American, Western
Diet: Gluten Free
Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 45 minutes
Servings: 8
Calories: 300kcal


  • 4 pound (1815g) whole chicken
  • 2 tablespoons butter melted
  • 2 tablespoons olive oil
  • 2 garlic cloves minced
  • 1 teaspoon Italian seasoning
  • 2 tablespoons chopped parsley
  • salt to taste
  • black pepper to taste
  • 2-3 lemons sliced
  • 6-8 sprigs fresh rosemary


How To Roast A Chicken In The Oven

  • Preheat the oven to 400F / 204C.
  • Pour the melted butter, olive oil, garlic, herbs and seasonings into a bowl. Stir to combine.
  • Place the chicken on a baking tray and brush the inside and outside of the chicken and under the skin with the seasoned butter mixture.
  • Stuff the cavity with lemon slices and fresh rosemary sprigs.
  • Roast in the oven for approximately 1 hour, or until the internal temperature reaches 165F / 74C.

How To Roast A Chicken In The Slow Cooker

  • Pour the melted butter, olive oil, garlic, herbs, and seasonings into a bowl. Stir to combine then brush onto the outside of the skin, under the skin, and inside the cavity.
  • Stuff the cavity with lemon slices sand fresh rosemary sprigs.
  • Place the chicken in the slow cooker, cover and cook on low for 6-8 hours.
  • To crisp up the skin, place the chicken under the broiler for a few minutes, but watch closely so you don’t burn or overcook the chicken.



  • Bring your chicken to room temperature before roasting. This will help with even cooking and give you the crispiest skin.
  • Thoroughly dry the outside of the chicken with paper towels, especially if you use a chicken brine recipe before cooking.
  • Be sure to remove the neck and giblets if they are included with your chicken.
  • Spread the seasoned melted butter outside and inside the chicken as well as under the skin.
  • For maximum flavor, spread most of the butter underneath the skin and use sparingly on the outside of the chicken.
  • Carefully loosen the skin over the breast and legs with your hand or an upside-down spoon, being careful not to tear any holes.
  • Place the chicken on a rack or a bed of onions, carrots, and celery for even cooking.
  • Stuff the cavity with citrus and rosemary for an incredible aroma while the chicken cooks.
  • Don’t discard the pan juices. Use the pan juiced to make a flavorful gravy.
  • Baste the chicken with the pan juices halfway through cooking.
  • Allow the chicken to rest for 15-20 minutes before carving and serving.
  • Pop the chicken under the broiler for a few minutes for extra crispy skin.
  • To make this recipe Whole30 and Paleo, use ghee or clarified butter.
  • Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
  • Storage - keep leftovers inside an airtight container in the fridge for 4 days.
  • There are 9 WW Blue Plan SmartPoints in one serving of this.


Calories: 300kcal | Carbohydrates: 3g | Protein: 21g | Fat: 23g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 103mg | Potassium: 256mg | Fiber: 1g | Sugar: 1g | Vitamin A: 337IU | Vitamin C: 18mg | Calcium: 27mg | Iron: 1mg