Cooking a whole roasted chicken in the oven for a fast, easy + healthy family dinner that everyone will love has never been easier. Impress your family or guests with this delicious whole roasted chicken.
1 whole chicken (approx. 4–5 lbs)
2 onions, quartered
8–10 cloves of garlic
2 lemons, quartered
6 TBSP unsalted butter
1 bundle fresh rosemary
1/4 tsp cayenne powder
Preheat your oven to 425 degrees and position your oven rack in the lower third of the oven.
Remove the package of giblets from the cavity of your whole chicken and set until at room temperature. Pat the chicken dry and rub half of the softened butter and 4 minced garlic cloves all over over the chicken. Season with minced rosemary, cayenne powder, salt and pepper.
Generously season cavity of chicken with salt and pepper and stuff with lemon quarters, several cloves of whole, smashed garlic, 2-3 quarters of onion and 2 whole rosemary sprigs. Truss legs with cooking twine and tuck wings under bird.
Place chicken in a roasting pan breast-side-up with the remaining onion, garlic, lemons and rosemary. Roast for 25 minutes and then baste with juices. Roast another 25-30 minutes longer, until the skin is lightly browned. Roast for about 15-20 minutes longer or until your thermometer reaches 155°- 160° as measured on the thickest part of the thigh, until juices are running clear.
Allow the bird to rest for 15 minutes and carve to serve. Enjoy!
Keywords: whole roasted chicken in the oven, chicken recipes, family dinner recipes, dinner, chicken, entree