Classic Whole Roast Chicken Recipe

Name: Classic Whole Roast Chicken Recipe
Prep time: 15 min
Cook time: 90 min
Total time: 120 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 whole chicken (about 1.8 kg / 4 lbs); 1 tbsp kosher salt; 1 tsp black pepper (freshly ground); 4 tbsp unsalted butter (softened); 2 tsp fresh rosemary (chopped); 2 tsp fresh thyme (chopped); 2 cloves garlic (minced)

120 min 6 servings Medium

All Recipes

Perfect your Sunday with this classic whole roast chicken, dry-brined for flavour and roasted to juicy perfection.

Prep

15 min

Cook

90 min

Total

120 min

Servings

Difficulty

Medium

There's something timeless about a perfectly roasted chicken. It's a dish that brings comfort, warmth, and a sense of home. This classic whole roast chicken recipe is designed to be the benchmark of your Sunday roast, with succulent, flavourful meat and irresistibly crispy skin. By dry-brining the chicken overnight, we allow the flavours to penetrate deeply, ensuring every bite is as savoury as the last. The process is simple but transformative, enhancing the natural taste of the chicken while keeping the meat moist and tender.

Instructions

Prepare the chicken

Pat the chicken dry with paper towels. Sprinkle salt evenly over the skin and inside the cavity. Place the chicken on a rack set over a baking sheet and refrigerate uncovered overnight.

Pro tip: This step enhances the flavour and helps achieve crispy skin.

Preheat oven

Preheat your oven to 450°F (232°C).

Pro tip: A hot oven helps to crisp the chicken skin.

Prepare the herb butter

In a small bowl, combine butter, rosemary, thyme, and garlic. Mix until well blended.

Season the chicken

Remove the chicken from the refrigerator. Spread the herb butter under the skin and over the exterior of the chicken. Season with black pepper.

Truss and place in roasting pan

Truss the chicken with kitchen twine. Place it breast-side up in a roasting pan.

Pro tip: Trussing the chicken helps it cook evenly.

Roast the chicken

Roast the chicken at 450°F (232°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and continue roasting for about 20 minutes per pound. Check for doneness by inserting a meat thermometer into the thickest part of the thigh, avoiding bone. It should read 165°F (74°C).

Pro tip: If the skin browns too quickly, cover the chicken loosely with foil.

Rest and carve

Remove the chicken from the oven and let it rest for 15 minutes before carving.

Pro tip: Resting allows juices to redistribute, keeping the meat moist.

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Tips & Tricks

Dry-brining enhances the chicken's natural flavour.
Trussing ensures even cooking.
High-heat roasting crisps the skin beautifully.
Use a meat thermometer to avoid overcooking.

Frequently Asked Questions

How long to roast a chicken?

Roast at 450°F (232°C) for 20 minutes, then 375°F (190°C) for about 20 minutes per pound.

What temperature should roast chicken be?

The internal temperature should reach 165°F (74°C) in the thickest part of the thigh.

Can I use dried herbs instead of fresh?

Yes, you can substitute with dried herbs, but use about half the amount as they are more potent.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to three days.

Can I freeze cooked roast chicken?

Yes, freeze in a tightly sealed container for up to three months.

Should I wash the chicken before cooking?

No, it is not recommended to wash chicken as it can spread bacteria. Pat it dry with paper towels instead.

Serving Suggestions

Serve this classic whole roast chicken with your favourite sides like roasted vegetables or a fresh garden salad. A light, crisp white wine makes an excellent pairing, complementing the chicken's savoury flavours. If you're planning ahead, you can dry-brine the chicken up to two days in advance. Leftovers can be stored in an airtight container in the refrigerator for up to three days, perfect for sandwiches or salads.