You might have just found your new best friend. Okay, yeah, being friends with a recipe sounds a little weird, but you’re going to love this Foolproof Whole Roasted Chicken so deeply that you might consider it. Perfect for meal prepping, serving for dinner, and anything in between, this relatively low-maintenance, really reliable, juicy slab of chicky chick will be your bestie for the “restie.” You and Foolproof Whole Roasted Chicken… yeah, those are some friendship goals we’re aspiring to be!


  • 1 (4-pound) whole chicken
  • kosher salt, to taste
  • freshly ground black pepper, to taste
  • 1 lemon, halved crosswise and deseeded
  • 1 head garlic, halved crosswise
  • 1/2 stick unsalted butter, melted


Step 1 –Arrange a rack in the center of the oven and preheat the oven to 425 degrees F.

Step 2 –Place the chicken on a cutting board and pat it dry with paper towels.

Step 3 –With the chicken breast facing up and the legs pointing down, slice through the loose area of the skin that connects the leg and the breast, making about a 3-inch-long incision. Cut downward until you hit the joint that connects the thigh to the body. Repeat on the other side.

Step 4 –Season every surface of the chicken, including the skin along the backbone, inside the cavity, under the wings, and the inside part of the exposed leg, very generously with the salt and the pepper.

Step 5 –Place the chicken, breast-side up, in a large oven-safe skillet and arrange the lemon halves and the garlic halves, cut-sides down, around it.

Also Read:  Skillet Chicken Stew

Step 6 –Drizzle the chicken all over with the melted butter.

Step 7 –Roast the chicken until the breast reaches an internal temperature of 180 degrees and is nicely browned, about 45 minutes.

Step 8 –Transfer the skillet from the oven and let the chicken rest, about 15 minutes.

Step 9 –Pour the pan juice over the top of the chicken.

Step 10 –Slice and serve the chicken garnished with the roasted lemon halves and the roasted garlic halves.