“Juicy whole oven roasted chicken that’s seasoned to the bone with a crisp skin. Easy, simple recipe that I make every week!”

I’m a firm believer that you can never have too many whole roasted chicken recipes. I roast a whole chicken at least once week. They’re just so darn easy and beautiful! I’m always experimenting with different seasonings for whole roasted chicken.

whole oven roasted chicken

As much as I love “themed” whole oven roasted chicken like rosemary-garlic, citrus-onion, and cajun spice, sometimes I just want a classic recipe that will be a crowd pleaser and produce great results every time.

Ladies and gentlemen, this is that recipe.

oven roasted chicken

I adore this recipe so much. It creates some of the juiciest, tender whole oven roasted chicken I’ve ever had in my life! Spatchcocking the chicken allows it to cook evenly and creates a crisp skin all the way around!

Oh yeah the phrase of the day is “DON’T BE SCARE OF THE SALT” . Sorry, didn’t mean to yell at you I just wanted to make sure you saw it.

oven roasted whole chicken recipe

If you want your chicken to be seasoned all the way through then salting that little sucker is the key! Smack it, flip it, rub it down with a salt mixture. I’ve included the seasonings I use below but this recipe is so adaptable that any of your favorite seasonings will probably work just fine.

oven roasted chicken recipe

Just don’t skip the salt. Ok? Did you hear me? If you email me and say this chicken was bland then I’ll know you skimped on the salt. I got my eye on you!! Make mama proud!

Watch me make this Seasoned, Juicy Whole Oven Roasted Chicken from start to finish!


I’m rerecording this video in a different light and new microphone. A few people thought the chicken looked “unflattering” and “pink” and that the audio wasn’t that great on mobile.

 I want you guys to be well-pleased so I’m bringing back my old mic (for now) and recording the video in better lighting .

HOWEVER  I’m leaving the cooking times and method AS IT since this has consistently produced the most AMAZING chicken ever for me!  If you aren’t a fan of super juicy chicken then this recipe may not be for you. The salt retains so much juice and makes the chicken really tender! I LOVE LOVE LOVE it this way but I know some folks don’t.   Stay tuned for the updated video! I gotcha covered baby!!!

whole oven roasted chicken

Get the Recipe: Flavorful Whole Roasted Chicken

4.50 from 2 ratings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 people


  • 3.5 lb organic whole chicken, spatched-cocked (spine removed)


  • 2 teaspoons adobo seasoning, or your favorite salt-based seasoning
  • 2 teaspoons sea salt
  • 1 teaspoon smoked salt, I use applewood
  • 1 teaspoon garlic
  • 1/2 teaspoon black pepper
  • olive oil
  • Montreal seasoning, or any other salt-free herb seasoning blend with larger pieces
  • 3 tablespoons butter, chopped
  • 3 cloves garlic, dirced
  • AROMATICS :celery, apples, lemons, onion. Bell peppers are great too!)


  • Dry chicken completely with paper towels.
  • Mix together adobo, sea salt, smoked salt, garlic powder and black pepper.
  • Rub salt mixture all over chicken including under the skin and inside the cavity. (I sometimes sprinkle additional salt and pepper inside the cavity if I'm running low on salt rub)
  • Place chicken in a large ziplock bag and refrigerate overnight to allow the salt to tenderize and flavor the meat.
  • Preheat oven to 350 F.
  • Remove chicken from bag.
  • Brush lightly with olive oil.
  • Sprinkle generously with Montreal seasoning on both sides or any other salt-free herb seasoning blend. (I also add a bit more seasoning salt as well, but that's optional)
  • Place chopped butter and diced garlic under the skin. (You can place any leftover garlic on top if desired)
  • Line a grill pan with the aromatics.
  • Place chicken on top of grill.
  • Use a sharp knife to poke several shallow holes in the chicken.
  • Roast for 40-50 minutes. (check the thigh at about 40 minutes. You may need to add 10 more minutes or so. Tempt should be between 175-180) degrees F. Juices should run clear.) Do not overcook. If not spatchcoking, you'll need to increase the cooking time (20 minutes per pound)
  • Remove from oven.
  • Cover loosely with foil and let rest 20 minutes (this is a must)! Sometimes I'll baste the chicken with the pan drippings or butter before I cover it and let it rest. Yum!
  • Enjoy!


You'll need to adjust the spices and cooking time is using a larger chicken or if roasting without spatch-cocking.
Cuisine: American, southern
Course: chicken, Dinner
Author: Divas Can Cook
Tried this recipe?Mention @divascancook on Instagram or tag #divascancook.

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