A Glug of Oil

Easy and delicious recipes including midweek dinner ideas, and world cuisine.

How to Roast a Whole Chicken

How long to roast a chicken - chicken is actually very easy to cook.

All you need is a non-stick baking dish and a little olive oil, salt and black pepper. Oh, and an oven!

Roast chicken - how to roast a whole chicken.

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I like to put a couple of slices of lemon inside the chicken along with a few sprigs of thyme. But of course, it isn't vital - it's just what I like to do.

As I said all you need is a chicken, a little olive oil, sea salt pepper and of course an oven would be good!

Half a lemon - sliced and a few sprigs of thyme are optional but the lemon helps to keep the chicken moist while cooking. The thyme is just a fancy thing, although it does smell lovely.

How long to roast a whole chicken

Preheat your oven to 190°C/375°F or Gas 5 

Roast for 20 minutes per lb (450g) plus 10-20 minutes extra.

For example, a 2.25kg bird will take 1 hour and 50 minutes to 2 hours in total.

Chicken ready for the oven

You might like my Butter Basted Orange and Black Pepper Chicken recipe. 

Or how about Bag Roasted Chicken - to keep your oven clean!

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

how to roast chicken, how to roast a whole chicken, how long to roast chicken
main, chicken, dinner
Yield: 1 whole chicken
Author: Jan Bennett
How to Roast a Whole Chicken

How to Roast a Whole Chicken

Delicious, tender and juicy chicken!
Prep time: 5 MinCook time: 2 HourInactive time: 30 MinTotal time: 2 H & 35 M


  • Remove your chicken from its packaging and remove the giblets from the cavity if it came with them.
  • Unless you're going to get all fancy and make the gravy with them you can discard them as I do.
  • Rub the skin with a little olive oil, sea salt and black pepper. Put the slices of lemon inside along with the thyme.
  • Leave it to come to room temperature for 30 minutes before cooking.


Preheat your oven to 190°C/375°F or Gas 5
  1. Baste a couple of times during the cooking time and pour off any excess fat.
  2. For the final 10 minutes of cooking, increase the heat to 220°C/425°F or Gas 7 just to get the skin nice and golden and crispy.
  3. Pierce the bird in the thigh with a skewer and if it's fully cooked the juices will run clear.
  4. Then you can remove it from the oven onto a large plate and cover it with kitchen foil.
  5. It is important to leave to rest for about 30 minutes before serving. Just cover with foil and it will stay nice and hot.
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