We're big fans of roasted chicken in all its variations. While the classic salt and pepper version is always a hit, we enjoy mixing things up now and then. That's where this flavorful whole-roasted chicken recipe comes in.
We start by marinating the chicken in a slightly spicy garlic and butter mixture, then stuff it with fresh aromatics before roasting it alongside onions, potatoes, and carrots until it's beautifully golden brown. The result? A juicy, tender chicken bursting with rich, fragrant flavor.
It's perfect for weekend gatherings with friends and family, yet simple enough for any night of the week. For a complete meal, consider pairing it with our Easy Garden Salad with Lime Buttermilk Ranch Dressing or Easy Cilantro Lime Rice.
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What is Roasted chicken?
Roasted chicken is a dish made by cooking a whole chicken or its parts in an oven or over a fire, seasoned with herbs and spices. It's known for its crispy skin and tender meat and is a staple in various cuisines worldwide.
Roasted chicken ingredients
Note: The full ingredients list is provided in the recipe card below.
For the Roasted Chicken:
- Roasting Chicken: The main protein source and star of the dish.
- Goya Adobo all-purpose seasoning with pepper: Adds flavor and seasoning to the chicken skin.
- Olive oil: Helps create a crispy and flavorful skin on the chicken.
For the Compound Garlic and butter Mixture:
- Garlic: Provides a strong, aromatic flavor to the chicken and compound butter.
- Black pepper: Adds a kick of heat and enhances overall flavor.
- Chipotle powder: Adds smoky and spicy notes to the mixture.
- Allspice: Contribute warmth and complexity to the flavor profile.
- Coriander: Adds a citrusy and slightly spicy flavor.
- Cumin: Provides earthy and nutty undertones.
- Oregano: Enhances the herbaceous aspect of the mixture.
- Parsley and cilantro: Add fresh herbal flavors.
- Paprika: Infuse a smoky, sweet, and slightly spicy taste.
- Lime or lemon juice: Provides acidity and brightness to balance the richness.
- Butter: Adds creaminess and richness to the mixture.
To Stuff the Chicken:
- Fresh thyme: Imparts a fragrant herbal aroma to the chicken.
- Lemon juice: Adds a tangy and citrusy flavor to the cavity of the chicken.
- Onion: Contributes a sweet and savory note to the cavity.
- Garlic mixture: Infuses the chicken's interior with the flavors of garlic, spices, and herbs.
For the Vegetables:
- Onions: Roasted to add sweetness and a savory element to the dish.
- Thyme: Provides an herbal aroma and flavor to the roasted vegetables.
- Carrots: Offer sweetness and color to the vegetable medley.
- Russet potatoes: Add substance and starch to the vegetable side.
- Olive oil: Coats the vegetables for roasting, enhancing their texture and flavor.
- Garlic and butter mixture: Season the vegetables with the same rich, flavorful mixture used for the chicken.
Tools you'll need
How to Make Roasted Chicken
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. In a mortar and pestle, combine 3 garlic cloves and ¼ teaspoon of kosher salt and pound into a paste. Next, add the allspice berries, grind them down to a paste, and transfer them to a small bowl.
Add the oregano, lemon zest, light brown sugar, chipotle powder, butter, paprika, Adobo seasoning, parsley, cilantro, and ground black pepper to taste and mash well to combine with a fork—reserve 3 tablespoons to the mixture to season the vegetables later.
Using your fingers, gently release the skin from the breast on either side of the breast bone. Place 2 tablespoons of the garlic & butter mixture under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity and under the leg skin on each side.
Squeeze the remaining lemon into the chicken cavity, spread the cavity with the remaining garlic & butter mixture, and stuff with a bunch of thyme, both halves of juiced lemon, halved onion, and the head of garlic.
Rub olive oil over the chicken skin, including under the wings and legs. Then, sprinkle ½ tablespoon of the Adobo seasoning or kosher salt all over the chicken skin, including under the wings and legs, and try to distribute it evenly.
Tie the legs with the kitchen string and tuck the wing tips under the chicken's body. Place the onions, carrots, and potatoes in a roasting pan.
Add the vegetables, 5 sprigs of thyme, and drizzle the 4 tablespoons of olive oil and the reserved 3 tablespoons of the garlic mixture. Toss well to coat evenly, spread around the roasting pan's bottom, and place the chicken on top.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Remove the plastic wrap and bring it to room temperature for 30 minutes up to 1 hour before cooking—Preheat the oven to 425 degrees.
Roast for 1 ½ hours until the juices run clear when you cut between the leg and the thigh, and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. Next, separate the thigh and drumstick.
Remove the breast from the carcass by feeling the ridge of the breastbone in the center of the roasted chicken and slicing around the rib cage. Arrange the roasted chicken on a serving platter or individual plates with the roasted vegetables.
Substitutions
- Goya All Purpose Seasoning with Pepper: You can substitute this seasoning blend with kosher salt and black pepper.
- Chipotle powder: If you don't have chipotle powder, you can use chipotle sauce.
- Allspice berries: If you don't have allspice berries, you could use ground allspice.
- Fresh herbs: If you don't have fresh herbs, you could use dried herbs instead, but use about ⅓ of the amount called for in the recipe. Alternatively, you could use a different type of fresh herb you have on hand, such as thyme, rosemary, or sage.
- Potatoes and carrots: You could use different types of root vegetables in this recipe, such as sweet potatoes, parsnips, or turnips. Just make sure to cut them into similar-sized pieces so they cook evenly.
- Butter: If you don't have butter, use margarine or vegetable oil.
- Lemon or lime juice: If you don't have fresh citrus, you could use bottled lemon or lime juice instead.
Variations
- Lemon and Herb Roasted Chicken: Swap out the spicy seasoning for a more traditional herb and lemon flavor. Rub the chicken with minced garlic, chopped fresh herbs like rosemary, thyme, and sage, and the juice and zest of one or two lemons. Roast the chicken with the carrots and potatoes as directed.
- Balsamic Roasted Chicken: For a tangy twist, make a balsamic glaze by simmering balsamic vinegar and honey until thickened. Rub the chicken with olive oil, salt, and pepper, and roast with the carrots and potatoes. Brush the glaze over the chicken during the last 20 minutes of cooking.
- Spicy Roasted Chicken with Sweet Potatoes: Swap the regular potatoes for sweet potatoes and add some heat to the seasoning mix with chili powder or cayenne pepper. Rub the chicken with the spicy mixture and roast with the sweet potatoes and carrots.
- One-Pan Roasted Chicken and Vegetables: For a simpler version of this recipe, skip the compound butter and use a pre-made seasoning blend like Italian seasoning or Cajun seasoning. Toss the vegetables in the seasoning mix and olive oil, and roast everything in one pan.
- Roasted Chicken with Root Vegetables: Swap potatoes and carrots for other root vegetables like parsnips, turnips, and rutabaga. Toss them with olive oil, salt, and pepper, and roast with the chicken until tender and caramelized.
How to Serve
Serve the roast chicken with vegetables either as is or alongside a side salad.
How to Store & Re-Heat
Once cooled, store the leftovers of the roasted chicken with carrots and potatoes in airtight containers in the refrigerator for up to 3 days.
When ready to eat, transfer portions to a microwave-safe dish, cover with a damp paper towel, and heat until warm. Alternatively, reheat in a preheated oven at 325°F (160°C) for 15-20 minutes or until heated through.
Make-Ahead & Freeze
To make this dish ahead of time, prepare the chicken, stuff it, and season it with the compound butter mixture. Cover with plastic wrap and refrigerate for at least 4 hours or overnight. When ready to cook, remove the plastic wrap and bring the chicken to room temperature before roasting.
To freeze the roasted chicken with carrots and potatoes, let it cool completely, divide it into portions, and place them in airtight, freezer-safe containers or bags. Label with the date and freeze for up to 3 months. To thaw, transfer to the refrigerator overnight. Reheat following the instructions provided above.
Tips for Making The Best Roasted Chicken
- Marinade: When making roasted chicken, it's a good idea to marinate the chicken beforehand so that the flavors penetrate the bone. Leave at least one hour for the marinated chicken to rest in the refrigerator, covered, before it's time to cook. Longer is even better, up to 24 hours.
- Pat dry the chicken: Before proceeding, pat dry the chicken with paper towels to remove any residual moisture. This ensures that the skin comes out crispy!
- Get under that skin: You want flavor on the outside and inside. Using your fingertips, carefully work your way under the skin of the chickens to separate the skin from the breast to create a pocket. Spread the garlic mixture under the skin of the chicken and try to distribute it evenly.
- Let it rest: When the roasted chicken is done cooking, remove it from the pan, cover it with aluminum foil, and set it aside for at least 20 minutes before slicing into it- this is critical: The resting period allows the chicken juices to settle and seal in moisture.
- Season: A pinch of seasoning isn't going to cut it here. So instead, make sure to season the chicken all over generously and inside the cavity with Goya Adobo all-purpose seasoning with pepper (this all-purpose seasoning contains salt, pepper, seasoning, and herbs), or use kosher salt and pepper. You want the flavor to penetrate the chicken as much as possible!
- Doneness: When checking the Roasted Chicken for doneness, the safest and easiest way to check for doneness is to use an instant-read thermometer inserted into the thickest part of the thigh. (Avoid touching the bone with the thermometer.) The temperature should be 165 degrees. If you have a thermometer, use a paring knife to make a small cut in the thigh down to the bone. If the meat is red, put the chicken back in the oven. You can also pierce the thigh with a knife to see if the juices run clear, indicating it's cooked through. But this is usually less reliable than cutting to the bone.
- Spice Level: My family enjoyed spicy food and found this Roasted Chicken to be well balanced as written, but feel free to tweak it to suit your family's taste.
- Tie the chicken legs and tuck in the wings: Tying the chicken legs and tucking the wings will help the chicken cook evenly, prevent the wingtips and legs from burning during the roasting process, and keep the shape of the finished chicken.
- Even Cooking: Remove your chicken from the refrigerator 30 minutes before roasting to ensure even cooking.
- Crispy Skin: To make the skin crispier, drizzle olive oil after the roasted chicken has finished cooking and broil until the skin is crispy and golden brown.
FAQ
My chicken skin didn't turn out crispy. What could be the issue?
Achieving crispy chicken skin can depend on various factors, including the chicken skin's initial dryness, the oven's temperature, and the cooking time.
Make sure to pat the chicken skin dry before roasting, preheat the oven to the correct temperature (425°F in this case), and ensure that the chicken cooks for the specified time or until the skin is browned and crispy.
Can I use different vegetables for roasting if I don't have carrots and potatoes?
Yes, you can customize the roasted vegetables based on your preferences or what you have on hand. Vegetables like bell peppers, Brussels sprouts, or butternut squash can be great alternatives or additions to the dish.
My chicken didn't reach the desired internal temperature of 165°F. What should I do?
If your chicken doesn't reach 165°F after the suggested cooking time, you can continue roasting it while monitoring the temperature with a meat thermometer. Be cautious not to overcook it, which can lead to dry chicken. Cover it with aluminum foil to prevent excessive browning if needed.
Can I prepare the chicken without the garlic and butter mixture?
While the garlic and butter mixture adds flavor and richness to the chicken, you can omit it if you prefer a simpler preparation. You can season the chicken with herbs and spices or a different marinade.
How can I prevent the chicken from sticking to the roasting pan?
You can line the roasting pan with parchment paper or use a non-stick roasting rack to prevent sticking. Additionally, make sure the chicken is well-coated with olive oil before roasting.
What should I do if the chicken skin is browning too quickly during roasting?
If the skin is browning too quickly, you can cover it loosely with aluminum foil to slow down the browning process while allowing the chicken to continue cooking until it reaches the desired internal temperature.
Related Recipes:
- Sichuan Mala Chicken
- Chipotle Chicken Tenders
- Honey Chicken
- Portuguese Chicken
- Chicken Curry
- Sweet Hawaiian Chicken
- Chicken Marsala
Recipe
Easy Roasted Chicken
Ingredients
- 1 (5 to 6 pounds) roasting chicken, rinsed and patted dry (giblets and neck removed)
- ½ tablespoons Goya Adobo all-purpose seasoning with pepper or kosher salt
- ¼ cup olive oil
For the Compound Garlic & Butter Mixture:
- 5 garlic cloves , peeled and pounded into a paste.You can use granulated garlic if desire but I highly recommend using fresh ones.
- 1-½ tablespoons Goya Adobo all-purpose seasoning with pepper or 4 teaspoons kosher salt
- 1 tablespoon brown or granulated sugar
- ½ tablespoon Whole or ground black pepper , adjust to your liking
- ½ tablespoon chipotle powder or sauce from a canned chipotle , adjust to your liking
- 1 teaspoon of allspice berries or ground
- 1 teaspoon whole or ground coriander
- 1 teaspoon whole or ground Cumin
- 1 tablespoon fresh or dried oregano
- 1 tablespoon dried parsley flakes or fresh , finely chopped
- 1 tablespoon dried cilantro or fresh cilantro , finely chopped
- 1 tablespoon Spanish paprika
- 1 tablespoon smoked Paprika or Spanish Paprika
- Juice and zest from 1 large juicy lime or lemon juice , 4 tablespoons (or apple cider vinegar)
- ½ cup (1 stick) butter, softened
To Stuff the chicken:
- 1 large bunch of fresh thyme
- juice from 1 lemon , (4 tablespoons) do not discard
- 1 large red or yellow onion , peeled and cut in half
- ¼ cup of the garlic mixture
- 1 head garlic , halved
For the Vegetables:
- 3 large red or yellow onions , cut into quarters
- 5 sprigs , fresh thyme
- 4 large carrots , cut into quarters
- 1 kg (4 to 5 large) Russet potatoes, cut into quarters
- 4 tablespoons olive oil
- 4 tablespoons of the garlic and butter mixture
Instructions
- Preheat the oven to 425 degrees F. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry.
- In a mortar and pestle, combine 3 garlic cloves and ¼ teaspoon of kosher salt and pound into a paste. Next, add the allspice berries, grind them down to a paste, and transfer them to a small bowl.
- Add the oregano, lemon zest, light brown sugar, chipotle powder, butter, paprika, Adobo seasoning, parsley, cilantro, and ground black pepper to taste and mash well to combine with a fork—reserve 3 tablespoons to the mixture to season the vegetables later.
- Using your fingers, gently release the skin from the breast on either side of the breast bone. Place 2 tablespoons of the garlic & butter mixture under the skin on each side and smooth down to coat each breast. Do the same at the other end, where the thigh joins the open cavity and under the leg skin on each side.
- Squeeze the remaining lemon into the chicken cavity, spread the cavity with the remaining garlic & butter mixture, and stuff with a bunch of thyme, both halves of juiced lemon, halved onion, and the head of garlic.
- Rub olive oil over the chicken skin, including under the wings and legs. Then, sprinkle ½ tablespoon of the Adobo seasoning or kosher salt all over the chicken skin, including under the wings and legs, and try to distribute it evenly.
- Tie the legs with the kitchen string and tuck the wing tips under the chicken's body. Place the onions, carrots, and potatoes in a roasting pan.
- Add the vegetables, 5 sprigs of thyme, and drizzle the 4 tablespoons of olive oil and the reserved 3 tablespoons of the garlic mixture. Toss well to coat evenly, spread around the roasting pan's bottom, and place the chicken on top.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight. Remove the plastic wrap and bring it to room temperature for 30 minutes up to 1 hour before cooking—Preheat the oven to 425 degrees.
- Roast for 1 ½ hours until the juices run clear when you cut between the leg and the thigh, and the internal temperature should be 165 degrees F on an instant-read thermometer. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes.
- Cut off the twine. Pull the thigh and leg away from the breast of the chicken until the thigh bone "pops" out of the socket. Next, separate the thigh and drumstick.
- Remove the breast from the carcass by feeling the ridge of the breastbone in the center of the roasted chicken and slicing around the rib cage. Arrange the roasted chicken on a serving platter or individual plates with the roasted vegetables.
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.