Whole Roast Chicken Recipe
Make Whole Roast Chicken Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Vegetables (optional)
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 425°F (220°C). This ensures the chicken cooks evenly and gets a nice crispy skin.
- 2
Prepare the Chicken
Remove the chicken from its packaging and pat it dry with paper towels. This helps achieve a crispy skin.
- 3
Season the Chicken
Rub the olive oil all over the chicken, ensuring it’s evenly coated. Then, season generously with salt and black pepper, both inside and out.
- 4
Add Flavorings
Chop the garlic cloves and fresh rosemary, then sprinkle them inside the cavity of the chicken. Squeeze the lemon juice inside and place the lemon halves in the cavity as well.
Cooking
- 5
- 6
Roast the Chicken
Place the chicken breast-side up on a rack in the roasting pan (or directly on the vegetables if using). Roast in the preheated oven for approximately 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C).
- 7
Rest the Chicken
Once cooked, remove the chicken from the oven and let it rest for at least 15 minutes before carving. This allows the juices to redistribute within the meat.