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oven roasted chicken in baking pan
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Simple Oven Roasted Chicken

Simple recipe for moist and tender whole roasted chicken.
Prep Time10 mins
Cook Time1 hr 15 mins
Total Time1 hr 25 mins
Course: Dinner
Cuisine: American
Keyword: Simple
Servings: 6 people
Calories: 382kcal
Author: Janna/Fit As A Fiddle Life


  • 4 pound whole chicken
  • 3 tbsp olive oil extra virgin
  • 1/2 onion cut into wedges
  • 1/2 lemon cut into slices
  • 1 tsp paprika
  • 1 tsp rosemary
  • 1/2 tsp salt
  • 1/2 tsp pepper


  • Preheat oven to 350°F
  • Remove giblets from the chicken cavity. Discard or cook in a small amount of water to use in gravy.
  • Rinse the chicken with water and pat outside dry with a paper towel.
  • Spray baking pan with cooking spray.
  • Place the chicken in the baking pan.
  • Gently lift the skin of the chicken. Add olive oil to skin pocket and rub on the outside of chicken and leg.s
  • Sprinke salt, pepper and spices evenly over the chicken. Tie legs together with twine.
  • Place baking dish on the bottom rack of oven.
  • Bake for 15-20 minutes per pound. For a 4 pound whole chicken, check internal temperature at 1 hour. The internal thigh temperature should be 165°F. Add additional cooking time to allow the chicken to reach doneness.
  • When done, remove the chicken from the oven and let rest for 5-10 minutes prior to slicing.


Calories: 382kcal | Carbohydrates: 2g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 296mg | Potassium: 312mg | Fiber: 1g | Sugar: 1g | Vitamin A: 377IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 2mg