Perfect Roasted Chicken

Every single detail you need to make the Perfect Roasted Chicken every single time!
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4
Author Meme


  • 1 onion chopped
  • 1 whole chicken 3-4 lb.
  • 1 TBSP olive oil
  • 1 tsp salt


  • 3/4 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1 lemon quartered
  • thyme
  • rosemary
  • parsley


  • Start by preheating the oven to 450°F and lining a rimmed baking sheet with foil {this is for easier clean-up; this step is optional}. Make sure that the oven racks are in the bottom third of the oven.
  • Put about 2/3 {about 1 cup} onion in a pile in the center of the baking sheet. Set aside the remaining onion {to go inside the cavity of the chicken}.
  • Open your chicken from the package and take out the insides; discard. Don't bother washing the chicken. Pat the chicken really dry.
  • Rub the very dry chicken with oil, coating the entire chicken and under the skin.
  • Then rub with salt and the spices, if using.
  • Finish up the chicken by filling it with goodies: onion, garlic, lemon, herbs, whatever
  • Now transfer your well-seasoned and filled chicken to the baking sheet. Put in on top of the onion, breast side up.
  • Transfer your chicken to the oven. Turn the temperature down to 400°F, and set the timer for 60 minutes.
  • Check the chicken after it has cooked for one hour. Stick the thermometer in the thickest part of the muscle which is the thigh area of a chicken. Cook to a minimum of 165°F. If it's not ready, then stick back in the oven for 5-15 minutes until it has reached an internal temperature of 165°F