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Oven Roasted Whole Chicken

Oven roasted whole chicken cooked with potatoes, onions, lemon and garlic is a showstopper dinner recipe, and easy too!

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 6
Course: Main Course
Cuisine: American

Ingredients

  • 3 lb / 1.5kg whole chicken
  • ¼ cup olive oil + more for the potatoes
  • 3 tbsp lemon juice
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp fresh thyme
  • 1 tbsp salt
  • 1 tsp pepper
  • 4 medium potatoes
  • 1 onion
  • 1 lemon
  • 2 garlic bulbs tops cut off

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F/180°C.
  2. Spatchcock the chicken by cutting out the back bone with a sharp knife or kitchen shears. Turn the chicken over so the breast meat is on top then, using your hand, flatten out the chicken's breast bone.
  3. Combine the oil and seasonings together.
  4. Pat dry with paper towel then loosen the skin from the meat carefully then rub the seasoning and oil over the chicken breasts and all over the skin. Remember to season the bottom of the chicken too.
  5. Thinly slice potatoes, onions and lemons and place in a large roasting pan/rimmed sheet pan.
  6. Drizzle with olive oil then season with salt and pepper.
  7. Place the chicken, breast-side up, on top of the vegetables then place in the oven to roast for 45 minutes to 1 hour. 
  8. Remove from the oven and allow to rest for at least 10 minutes then carve and serve.

Notes

  • You'll know the chicken is done when the juices run clear when cut between the thigh and breast. The meat will be juicy on the inside but opaque all the way to the bone. If you prefer using a meat thermometer, the chicken is cooked when it reaches 165°F/74°C but remember that it will continue cooking as it rests so pull it out of the oven when it reads 160°F/70°C.