This roast chicken is a real crowd-pleaser, crisp, golden skin with incredibly juicy meat, infused with a vibrant blend of herbs and spices.

Marinating the chicken ahead of time makes all the difference, allowing the flavors to penetrate deeply.

Gentle roasting and a rest period after baking guarantee moist results that outshine any store-bought rotisserie.

Whole roast chicken in the oven

There’s nothing more comforting than the aroma of homemade roast chicken filling the kitchen!

I like to get a head start by marinating my chicken for at least two hours in a fragrant blend of spices and herbs.

This resting time lets the flavors really infuse the meat, ensuring it turns out incredibly juicy, far better than anything you’ll find at the rotisserie.

Sometimes I use an oven bag for extra-moist results: after cooking, I save the juices for a quick pan sauce, then pop the chicken back in the oven for a few minutes to crisp up the skin.

I love roasting vegetables right in the pan alongside the chicken, they slowly soak up all those delicious juices.

But honestly, creamy mashed potatoes, crispy fries, or a rustic potato mash are all just as perfect on the side.

Give it a try, this one’s always a hit at the table!

Ingredients for the Perfect Juicy Roast Chicken

For the First Marinade

1 whole chicken (about 2 kg / 4.4 lbs): Use good-quality poultry for best flavor and tenderness.
1/2 tsp black pepper: Adds warmth and subtle heat.
1/2 tsp garlic powder: Boosts depth without overpowering.
1/2 tsp ground coriander: Brings a delicate citrusy note.
1/4 tsp salt: Just enough to enhance the natural flavors.

For the Flavored Butter

2 tbsp unsalted butter (room temperature): Essential for juicy, tender meat.
1/4 tsp black pepper: Intensifies the savory aroma.
1/4 tsp garlic powder: Pairs beautifully with the butter for flavor-rich results.
1/4 tsp ground coriander: Subtle, fragrant undertones.
1/8 tsp salt: Balances the butter mixture.

For Basting & Seasoning

2-3 tbsp extra virgin olive oil: Helps the skin crisp up beautifully.
1/2 tsp ground cumin: Warm, earthy notes.
1/2 tsp paprika: Adds color and mild sweetness.
1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp ground coriander, 1/8 tsp salt: Layers of balanced flavor.

For the Chicken Cavity

1 lemon (quartered, adjust to taste): Perfumes the chicken from the inside.
2 small sprigs rosemary & 2 sprigs thyme: Infuse fresh herbal aromas.
3 garlic cloves (whole): Softens and sweetens while roasting.
A few onion slices: Keep the chicken moist and flavorful.

For Roasting with Veggies

2 medium onions (quartered): Caramelize beautifully in the juices.
3-4 medium carrots (cut into 2-inch batons): Naturally sweet.
10 baby potatoes (quartered, adjust as needed): Perfect for soaking up flavor.
2 bay leaves, 2 garlic cloves: Subtle complexity.
Salt, black pepper, ground coriander: Season to taste.
1 cup (240 ml) chicken broth: Keeps everything moist and flavorful.
1 tsp olive oil: For coating the vegetables.

Step-by-Step Instructions for Juicy Oven-Roasted whole Chicken

1. Cleaning & Prepping the Chicken

Place the whole chicken in a large bowl filled with cold water.
Add a handful of salt and the juice of one lemon (rub the lemon pieces over the chicken skin if desired).
Soak for 10–15 minutes to remove any odors and gently cleanse the skin.
Drain and thoroughly pat the chicken dry with paper towels.

2. First Marinade

Mix all marinade spices and salt in a small bowl.
Rub this blend generously all over the chicken, inside the cavity, and (carefully) between the skin and the breast.
Place the chicken in a dish, cover with plastic wrap, and marinate in the fridge for at least 2 hours (overnight is even better).

3. Prepping for the Oven

Preheat your oven to 200°C/400°F (fan-forced) or 220°C/425°F (gas oven), gas mark 7-8.
Mix the room-temperature butter with the listed spices until well blended.
Gently slide the spiced butter under the skin of the breast, spreading it evenly for extra flavor and moisture.

4. Final Seasoning & Pan Setup

Mix the remaining seasoning spices and salt with the olive oil.
Using a pastry brush, coat the entire chicken (inside and out) with the seasoned oil.
Slice onions into rounds and create a bed in the roasting pan.
Drizzle with olive oil, add garlic cloves and bay leaves.
Stuff the chicken cavity with lemon quarters, rosemary, thyme, whole garlic, and onion rounds.
Tie the drumsticks together with kitchen string for even roasting, and place the chicken on the onion bed.

5. Prepping the Vegetables

Wash baby potatoes and cut into quarters.
Peel carrots, cut into 2-inch batons, then halve lengthwise.
Toss all veggies in a bowl with salt, pepper, coriander, and a drizzle of olive oil.
Arrange around the chicken in the roasting pan.

6. Roasting the Chicken & Veggies

Pour the chicken broth over the vegetables.
Roast for 1 hour 45 minutes to 2 hours, depending on chicken size.
After 30 minutes, rotate the pan for even cooking. Repeat every 15 minutes if your oven heats unevenly.
Baste the chicken frequently with pan juices. Add a splash of hot water if the pan dries out.

7. Checking Doneness & Resting

With a meat thermometer: Check the thickest part of the thigh (avoid touching the bone). The chicken is done at 74-75°C (165°F).
Without a thermometer: Pierce the thigh with a knife, the juices should run clear with no trace of pink, and the meat should pull away from the bone easily.
Remove the chicken from the oven and loosely cover with foil. Let it rest at least 30 minutes before carving to keep the juices inside.

Roast Chicken Cooking Times by Weight: Practical Guide

– Chicken 1.2 to 1.4 kg (2.6 to 3 lbs): 70 to 85 minutes : Perfect for about 4 people. Check the color of the skin and baste regularly for juicy meat.

– Chicken 1.5 to 1.7 kg (3.3 to 3.7 lbs): 85 to 100 minutes : Great for a family of 5 or 6. Rotate the pan halfway through cooking for even browning, especially if your oven heats unevenly.

– Chicken 1.8 to 2.0 kg (4 to 4.4 lbs): 100 to 115 minutes : Ideal for large gatherings! Start checking doneness in the last 15 minutes, especially if you like extra-crispy skin.

How to Check Doneness Without a Thermometer

Pierce the thickest part of the thigh with the tip of a knife: the juices should run clear with no pink. The meat should pull away easily from the bone.

Tip: These times are guidelines, as every oven is different. For best results, keep an eye on the color and always check the chicken is cooked through.

Pro Tips & Common Mistakes to Avoid for Perfect Roast Chicken

– Don’t pierce the skin unnecessarily: Keeping the skin intact seals in the juices, ensuring tender and flavorful meat.

– Don’t skip the resting time after cooking: Let the chicken rest for at least 30 minutes under a sheet of foil so the juices can redistribute throughout the meat.

– Don’t judge doneness by color alone: A golden skin doesn’t always mean it’s fully cooked, always check the internal temperature or make sure the juices run clear.

– If the skin browns too quickly: Cover the chicken loosely with foil during baking to prevent burning while allowing it to cook through.

– If the underside stays pale halfway through cooking: Gently remove the chicken from the pan and place it breast-side down on a parchment-lined dish so the skin doesn’t stick. put it back in the oven. Once it’s nicely golden, return it to the original pan with the vegetables, breast-side up, and finish roasting.

These tips will help you achieve a roast chicken that’s both beautifully golden and wonderfully juicy, with no unpleasant surprises!

Frequently Asked Questions (FAQ)

– Can I use an oven roasting bag?
Absolutely! This results in super-moist chicken. After roasting, remove the chicken from the bag, save the juices for sauce, and return to the oven for a few minutes to crisp the skin.

– What’s the safe internal temperature for roast chicken?
The thickest part should reach 74-75°C (165°F) for safe, juicy results.

– How long should I rest the chicken?
Rest for 20-30 minutes under foil, breast-side up. This makes slicing easier and keeps every bite succulent.

– Can I prep this recipe in advance?
Definitely! Marinate the day before, roast fresh on serving day, and gently reheat (covered) until the center is hot and safe.

– How do I roast with a rotisserie spit in a fan oven?

After marinating and seasoning the chicken, secure it tightly onto the rotisserie spit.
Place the spit in the center of the oven with a drip tray underneath to catch the juices, add a little water to the tray to keep the oven humid and provide juices for basting.
Set your oven to rotisserie and convection mode at 200°C (390°F).
Let the chicken rotate until the skin is golden and crispy, and the internal temperature is fully reached.
Periodically check and baste the chicken with the collected juices to keep it moist and flavorful throughout roasting.

Juicy Oven-Roasted Chicken (Family Recipe for Perfect Golden Skin Every Time)

Whole roast chicken in the oven