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Ryan's Easy Roasted Chicken

Even though Ryan's Easy Roasted Chicken isn't complicated and doesn't use fancy spices, it's the juiciest and most delicious chicken you'll make at home!

Prep Time 10 minutes
Cook Time 50 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings 1 whole chicken


  • 1 Whole Chicken ~4 Lbs
  • ½ Lemon Cut in ½
  • ¼ Onion Cut in ½
  • 3-5 Garlic Cloves
  • 2-3 Rosemary Sprigs
  • 2 T Butter Cut into 4 Pats
  • 1 T Salt
  • ½ t Smoked Paprika
  • ¼ t Thyme dry
  • ¼ t Black Pepper Ground


  1. Preheat oven to 450℉.
  2. Place chicken on a tray with a wire rack, and evenly coat all sides with the salt.
  3. Stuff the inside with the onion, garlic, lemon, and rosemary. If there are parts inside (giblets, neck or liver) remove them before stuffing, they may be reserved for stock if you make it.
  4. Using your index finger separate the skin over each breast from the meat, then add 2 pats of the butter per side.
  5. Fold the wings under the breast, by tucking the tips under the front neck area.
  6. Top the chicken with the paprika, thyme, and pepper.
  7. Tie the legs together with a bit of butcher twine.
  8. Place in the oven and bake for 20 minutes before lowering the temperature to 350℉.
  9. Cook for an additional 25-30 minutes, or until the internal temperature has reached 165℉.
  10. Remove from oven and let rest for about 10 minutes before carving and serving.

Recipe Video

Recipe Notes

I like to do the salting a day ahead at least if I can, simply wrap the tray and refrigerate, or place the chicken in a container and cover refrigerated, this will help season the chicken throughout and help to give you a juicy bird.

Also, keep the pan juices after it’s done for stock if you want to get the most out of your chicken, we’ll show you what to do with it in our recipe for that.