Succulent Roasted Whole Chicken Recipe: A Lemon Herb Baked Chicken Recipe That’s Tender & Juicy by Elisa Schmitz

Baking a whole chicken is a bit like baking a whole turkey, which may seem intimidating. After all, it’s a big enough project to bake a perfect turkey once or twice a year during Thanksgiving and Christmas! But the truth is, baking a whole chicken is really easy, and it gives you that holiday dinner feeling anytime of year.

I like to roast a whole chicken every now and then, whether we’re celebrating a special occasion, or just because. I usually choose a 5-pound chicken, and using this simple chicken recipe, it always turns out moist, juicy and delicious.

The prep is what counts. Once you have the chicken prepared, you just pop it in the oven, and the rest is smooth sailing. In less than two hours, you’ll have an amazing aroma wafting through your kitchen, and a perfect dinner that screams simple goodness!

Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 1/2 to 2 hours
Total Time: 2 hours (approximately) 
Servings: 4 to 5 

Ingredients

• 1 5-pound (or close enough to it) whole chicken, ready for baking
• 1/4 cup extra virgin olive oil
• juice of 1 medium lemon
• 2 tablespoons garlic herb seasoning (I use Weber Roasted Garlic & Herb Seasoning)
• 1 tablespoon fresh or dried rosemary

Here’s how to make it:

1. Preheat oven to 350 degrees F. Place chicken in a roasting pan (I line mine with tin foil to make cleanup easier). Combine olive oil, lemon juice, herb seasoning and rosemary in a bowl and stir to blend. Pour and rub olive oil mixture over chicken, ensuring that it’s coated. Season with salt and pepper, to taste.
   
2. Cover chicken with tin foil and place in preheated oven. Set timer for 1 hour. After 1 hour, remove chicken and baste it with the juices in the pan. Cover and bake another 30 minutes. Remove chicken and baste again. Put back in oven without foil. Let bake about 10 more minutes or until browned.
   
3. Check internal temperature. Chicken is done when it reaches 165 degrees F on a meat thermometer (inserted deep into a thigh). When chicken is done, allow to rest for 10 to 15 minutes before carving.
   
   

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