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Roast Chicken

Amanda Cooks & Styles
Prep Time 30 mins
Cook Time 1 hr 30 mins
Course Main Course
Cuisine American


  • 1 Whole Chicken 5-6 pounds
  • 3-4 Fresh parsley sprigs
  • 1/2 Yellow onion cut into fours
  • 1 tbsp Dijon mustard
  • 4 Butter
  • 2 Lemon wedges
  • 2 Garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder


  • Pull chicken out of the fridge about 20 minutes before roasting.
  • Preheat oven to 400 degrees.
  • Remove giblets and pat chicken dry with a paper towel. In a small bowl, mix seasonings. Rub entire chicken with seasonings and mustard.
  • Cut onion into quarters. Stuff chicken with onion, garlic, lemon, parsley and 2 tbsp butter. Tie chicken legs together with cooking twine. Cut 1 tbsp butter into 6 small chunks. Gently slide butter chunks under the top skin layer.
  • Place chicken on a roasting pan, or on an oven safe rack on a baking sheet. Bake for 25 minutes at 400 degrees. Turn oven down to 350 degrees and bake for an additional 45-65 minutes until internal temperature reaches 165-170 degrees. **During the last 10 minutes baste outside with remaining 1 tbsp melted butter.
  • When chicken is finished, remove from oven and let rest for 20 minutes.


Notes: If the top of the chicken begins to burn before finishing, cover with a piece of foil and continue cooking.
Keyword roast chicken, whole chicken in the oven