10+ Whole Chicken Recipes for Easy and Delicious Family Meals

Cooking a whole chicken is a great way to put together a simple, satisfying meal. You can do it so many ways, depending on what you have in your kitchen and what you’re craving.

Whole chicken recipes are versatile and can be both easy and delicious. There are plenty of options for any meal, honestly—it’s hard to go wrong.

Maybe you want a quick dinner, or maybe you’re in the mood for something slow-cooked and cozy. Using a whole chicken really lets you stretch your ingredients, and you get to pick: flavor-packed, crispy skin, super tender meat—something for everyone.

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Ingredients

• 1 whole chicken (about 3 to 4 pounds)
• Salt
• Pepper
• Butter or oil
• Optional: herbs like rosemary, thyme, or parsley
• Optional: lemon or garlic

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Pat the chicken dry with paper towels.
3. Rub the chicken with butter or oil, salt, and pepper. Add herbs or lemon inside the cavity if using.
4. Place the chicken in a roasting pan breast side up.
5. Roast for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
6. Let the chicken rest for 10 minutes before carving.

1) Juicy Roasted Chicken with Butter and Herbs

For juicy roasted chicken, start by rubbing the bird with softened butter. This gives the skin a crispy finish and brings in loads of flavor.

Mix the butter with fresh herbs like rosemary, thyme, and parsley. You can toss in garlic and lemon zest too if you’re feeling it.

Rub the mixture all over, even under the skin if you can. That keeps the meat moist as it roasts.

Roast the chicken at 425°F (220°C). The high heat makes the skin golden and crisp.

Check that the internal temp hits 165°F (74°C). That’s when you know it’s done.

Ingredients

• 1 whole chicken (about 4 pounds)
• 4 tbsp softened butter
• 2 tsp fresh rosemary, chopped
• 2 tsp fresh thyme, chopped
• 2 tsp fresh parsley, chopped
• 3 garlic cloves, minced
• Zest of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Mix butter, herbs, garlic, lemon zest, salt, and pepper.
3. Rub butter mixture all over the chicken, including under the skin.
4. Place chicken breast-side up in a roasting pan.
5. Roast for about 1 hour 15 minutes, or until internal temperature is 165°F (74°C).
6. Let rest 10 minutes before carving.

2) Best Damn Oven Roasted Whole Chicken with Crispy Skin

If you want that golden, crispy skin, start with a simple seasoning blend. Keep the flavors straightforward and fresh.

Blast the chicken at high heat first. That seals in the juices and gets the skin crunchy.

Then, lower the oven temperature. This way, the chicken cooks through but doesn’t dry out.

Let it rest when it comes out of the oven. That’s how you keep it moist.

Honestly, it’s a great flavor payoff for not much work.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika

Cooking Instructions

1. Preheat oven to 450°F (232°C).
2. Rub chicken with olive oil and season all over with salt, pepper, garlic powder, and paprika.
3. Place chicken on a rack in a roasting pan.
4. Roast at 450°F (232°C) for 10-15 minutes.
5. Lower oven to 350°F (177°C) and roast 20 minutes per pound.
6. Remove from oven and let rest 10 minutes before carving.

3) Garlic Herb Butter Roast Chicken with Lemon Stuffing

Here’s a juicy roast chicken loaded with garlic, herbs, and lemon. The lemon gives it a fresh, zesty vibe, and the butter keeps everything tender.

Rub garlic herb butter under the skin for an extra punch. Stuff the chicken with lemon halves and herbs to let their aroma soak in while it cooks.

The butter melts and crisps up the skin as the chicken roasts. Roast at 375°F (190°C) until the skin’s golden brown and the chicken’s cooked through.

Ingredients

• Whole chicken (giblets removed)
• Unsalted butter, melted
• Fresh garlic, minced
• Fresh parsley, oregano, and rosemary
• Olive oil
• Lemons (halved)
• Salt and pepper

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Mix butter, garlic, and herbs.
3. Loosen chicken skin and spread butter mixture under skin.
4. Stuff lemon halves and herbs inside the cavity.
5. Rub outside with olive oil, salt, and pepper.
6. Roast chicken for 1 to 1.5 hours until cooked.
7. Let rest before carving.

You can find more detail on how to prepare this dish at Bright Moment Co..

4) Salt-and-Pepper Roast Chicken with Crispy Skin

You don’t need much for a great roast chicken—just salt, pepper, and a little oil. Dry the chicken well before seasoning it so the skin crisps up.

Roast at 450°F (230°C) for golden, crunchy skin. Let the chicken rest after cooking so the juices settle.

Serve it with roasted veggies or a salad. Sometimes simple really is best.

Ingredients:

• 1 whole chicken (about 3-4 pounds)
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 tablespoon olive oil

Cooking Instructions:

1. Preheat oven to 450°F (230°C).
2. Pat the chicken dry with paper towels.
3. Rub olive oil all over the chicken.
4. Season generously with salt and pepper inside and out.
5. Place the chicken breast-side up in a roasting pan.
6. Roast for about 45-60 minutes until skin is crispy and juices run clear.
7. Let the chicken rest for 10-15 minutes before carving.

5) Slow Cooker Whole Chicken with Overnight Seasoning Rub

For a super tender meal, season the chicken the night before. Mix up your favorite spices and coat the chicken all over.

Let it hang out in the fridge overnight to soak up the flavors. When you’re ready, pop it in the slow cooker.

Cook on low for about 6-7 hours or high for 4-5 hours. The meat turns out juicy and packed with flavor.

Use herbs and spices like paprika, garlic powder, and Italian seasoning if you want a classic taste.

Ingredients

• 1 whole chicken (about 3-4 lbs)
• 2 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• 1½ tsp salt
• 1 tsp black pepper

Cooking Instructions

1. Mix all spices in a bowl to make the rub.
2. Rub the spice mix all over the chicken, inside and out.
3. Cover the chicken and refrigerate overnight.
4. Place chicken in the slow cooker the next day.
5. Cook on low for 6-7 hours or high for 4-5 hours.
6. Check that the internal temperature reaches 165°F (74°C) before serving.

6) Ina Garten’s Classic Roast Chicken with Vegetables

Ina Garten’s roast chicken is classic and simple. You roast the bird with fresh veggies that soak up all the juices.

Season the chicken with salt and pepper, inside and out. Stuff it with lemon halves and thyme for an extra burst of flavor.

Toss carrots, potatoes, onions, and garlic with olive oil. Spread them around the chicken in the pan and roast until everything’s golden and tender.

Ingredients

• 1 whole chicken (5 to 6 pounds)
• Kosher salt and freshly ground black pepper
• 1 lemon, halved
• 1 bunch fresh thyme
• Carrots, potatoes, onions, garlic
• Olive oil

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Season the chicken inside and out with salt and pepper.
3. Stuff lemon halves and thyme inside the chicken.
4. Toss vegetables with olive oil, salt, and pepper, then spread around the chicken in the roasting pan.
5. Roast for about 1 1/2 hours, until juices run clear and vegetables are tender.
6. Let the chicken rest before carving.

Learn more at Ina Garten’s Perfect Roast Chicken Recipe.

7) The Pioneer Woman’s Deep Golden Roast Chicken

Want a roast chicken that looks as good as it tastes? Go for deep golden skin and simple flavors.

This recipe uses butter, lemons, and fresh herbs. The skin turns out beautifully brown, and the inside stays juicy.

Fresh rosemary, sage, and thyme add an earthy aroma. Roast for about 1 hour and 15 minutes, and you’re set.

Ingredients

• 1 whole chicken (3-4 pounds), rinsed and patted dry
• 3/4 cup softened butter
• 3 whole lemons
• 4 sprigs fresh rosemary
• 1 tablespoon fresh sage
• 1 tablespoon fresh thyme
• Salt and pepper to taste

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken with softened butter all over.
3. Zest and juice 2 lemons, then mix with herbs, salt, and pepper.
4. Rub the herb mixture under and over the chicken skin.
5. Slice the remaining lemon and place inside the chicken cavity.
6. Roast the chicken for 1 hour 15 minutes until skin is golden and juices run clear.
7. Let chicken rest 10 minutes before carving.

8) Crock Pot Whole Chicken with Onion and Simple Seasonings

This crock pot whole chicken is the definition of easy. You need basic seasonings and a couple onions, and you’re good to go.

Sprinkle dry ranch seasoning and dry onion soup mix over the chicken. These bring a savory punch and keep the chicken moist.

Set the chicken on sliced onions in the slow cooker. Cook on high for about 6 hours, and the flavors will blend together like magic.

Ingredients

• 1 whole chicken
• 1 packet dry ranch seasoning
• 1 packet dry onion soup mix
• 1 to 2 onions, sliced

Cooking Instructions

1. Slice the onions and toss them into the bottom of your slow cooker.
2. Sprinkle ranch seasoning and onion soup mix over the chicken.
3. Place the chicken right on top of the onions.
4. Cover it up and cook on high for about 6 hours.
5. Double-check that the chicken hits 165°F (74°C) before you serve.

9) Whole Roasted Chicken with Pantry Staple Spices

You can whip up a solid roasted chicken with just the basics from your spice cabinet. Salt, pepper, garlic powder, paprika, and a little dried thyme or rosemary—nothing fancy, but it works.

Just season the chicken all over and pop it in the oven at 425°F (220°C). Let it roast for about 1 hour and 15 minutes. The skin gets crisp, and the meat stays juicy.

If you want to get a little extra, toss a couple of garlic cloves or a halved lemon inside the chicken. That’ll make the kitchen smell pretty amazing.

Let the chicken rest for 10 minutes before carving. Trust me, it makes a difference.

Ingredients

• 1 whole chicken (about 4-5 pounds)
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme or rosemary
• 2 cloves garlic (optional)
• 1 lemon, halved (optional)

Cooking Instructions

1. Preheat your oven to 425°F (220°C).
2. Pat the chicken dry with paper towels.
3. Mix all the spices and rub them all over the chicken.
4. If you’re using garlic or lemon, put them inside the chicken.
5. Set the chicken on a baking rack and roast for about 75 minutes, or until the juices run clear.
6. Let it rest for 10 minutes before you slice it up.

10) Whole Chicken Roast with Garlic and Fresh Herbs

If you’ve got garlic and fresh herbs, you can make a roast chicken that’s honestly pretty hard to mess up. Garlic gives it a deep flavor, and fresh rosemary, thyme, and parsley brighten everything up.

Season the chicken inside and out with salt, pepper, garlic, and those herbs. I like to rub some butter under the skin to keep things juicy.

A squeeze of lemon or a splash of white wine? Totally optional, but it adds a little something.

Roast at 400°F (200°C) until the skin turns golden and the juices run clear. For a 3 to 4-pound bird, you’re looking at about 1 to 1.5 hours.

Let the chicken sit for a bit before you carve. That way, all those good juices stay put.

Ingredients

• 1 whole chicken (3-4 lbs)
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh thyme leaves
• 2 tbsp fresh parsley, chopped
• 4 tbsp butter
• Salt and pepper
• 1 lemon (optional)
• 1/4 cup white wine or chicken broth (optional)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Pat the chicken dry. Loosen the skin gently.

3. Mix butter with garlic and your favorite herbs.

4. Spread that mixture under the skin and all over the outside.

5. Sprinkle salt and pepper on top.

6. Set the chicken in a roasting pan. Toss in some lemon and a splash of wine or broth if you feel like it.

7. Roast for about 1 to 1.5 hours. Check that it’s cooked through.

8. Let the chicken rest for 10 minutes before carving.