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A baked whole chicken in the oven sliced up on a plate with potatoes.
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Baked Whole Chicken in the Oven

A simple yet delicious dinner recipe you should always try is Baked Whole Chicken in the Oven. It roasts to perfection with minimal work, but maximum flavor.
Prep Time20 minutes
Cook Time1 hour 30 minutes
resting15 minutes
Total Time2 hours 5 minutes
Servings: 4
Author: Karin and Ken

Ingredients

  • 1 whole chicken giblets removed
  • ¼ cup yellow onion sliced
  • ½ lemon sliced
  • 1 garlic head halved
  • 1 bunch fresh parsley small bunch
  • 2 tablespoons fresh parsley chopped
  • 2 sprigs fresh rosemary chopped
  • 2 tablespoon fresh rosemary chopped
  • 6 leaves fresh sage leaves
  • 2 tablespoons fresh sage chopped
  • 1 tablespoon avocado oil
  • 1 teaspoon coarse kosher salt
  • ½ teaspoon black pepper
  • 1.5 pound small potatoes bag
  • 5 tablespoons unsalted butter
  • 5 sprigs fresh thyme sprigs

Instructions

  • Preheat the oven to 425° F.
  • To your 9x13 baking dish, transfer the chicken breast side up in the baking dish,
  • Dry the chicken well with paper towels, discard the giblets, and fold the wings under.
  • Add the onion, lemon, ½ garlic head, a small bunch of parsley, 2 sprigs of rosemary, and 6 sage leaves to the cavity.
  • Tie the legs together with kitchen twine.
  • Coat the whole chicken with avocado oil, salt, and pepper on top. Rub the chicken with clean hands until the chicken is fully coated all over.
  • Bake the chicken for 30 minutes.
  • Add the potatoes, butter, and chopped herbs around the chicken.
  • Place the chicken back into the oven.
  • After 5 minutes, toss the potatoes in the melted butter.
  • Bake for 30 minutes, then toss the potatoes again to coat them in the butter.
  • Bake for an additional 10-30 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
  • If it starts to get too brown, loosely cover it with aluminum foil on top.
  • If it is not brown enough, broil on high or at 500° F for 3-5 minutes.
  • Set the chicken on a cutting board to rest for 15 minutes.
  • Place the potatoes back into the oven for 15 minutes while the chicken is resting.
  • Top the turkey with fresh thyme. I like to add the other herbs to the potatoes before serving.

Notes

  • Pat your chicken dry thoroughly inside and out with paper towels. It gives you the best chance at crispy skin rather than rubbery skin.
  • Use a meat thermometer to check your chicken for doneness. It should be cooked to 165 degrees minimum in the thickest part of the thigh.
  • If you notice that the skin is browning faster than the meat is cooking, or the breasts are cooking faster, tent with foil for the remainder of the cooking time.