Roasted Whole Chicken

Jennifer H


I let the seasoning do all the work in this super easy, super tasty chicken! Keeping the breast side down during roasting makes sure that it doesn't dry out. The chicken is moist, flavorful and delicious!


☆☆☆☆☆ 0 votes

15 Min
1 Hr 15 Min


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4-6 lb whole chicken, rinsed and patted dry
2 Tbsp
softened butter
3 Tbsp
olive oil
1 tsp
garlic salt
1 tsp
onion powder
1/2 tsp
smoked paprika
1/2 tsp
dried thyme
1/2 tsp
sweet mesquite seasoning

How to Make Roasted Whole Chicken


  • 1Preheat oven to 400 degrees.
  • 2Rinse the chicken. Remove any innards and rinse the cavity well. Pat the skin very, very dry. Place on your roasting sheet or in a roasting pan.
  • 3Cut the lemon into quarters. Use one of the quarters to get the tablespoon of lemon juice.
  • 4Mix the butter, oil, garlic salt, onion powder, smoked paprika, thyme, mesquite seasoning and lemon juice.
  • 5Place the quartered lemon into the cavity of the bird.
  • 6Rub 1/3 of the butter mixture on the breast side of the chicken. Separate the skin from the breast and rub 1/3 of the butter mixture underneath, between meat and skin. Flip the bird over and rub on the remaining butter mixture.
  • 7Keep the breast side DOWN. Roast uncovered for 1 hour 10 minutes to 1 hour 20 minutes depending on your oven.
  • 8When done, baste with juices from the pan. Flip the bird over and baste again. Lift the skin on the breast and baste one more time.
  • 9Enjoy juicy, fabulous deliciousness!
  • 10NOTES: Sweet mesquite seasoning can be found at Costco. I like to use the convect roast setting for this, but regular roasting works great!

Printable Recipe Card

About Roasted Whole Chicken

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, For Kids

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