This easy whole roasted chicken is seasoned with lemon and herbs and cooked with onions, carrots and celery for a beautifully browned, crispy and classic oven roast chicken.
I can’t wait to share my great whole roasted chicken recipe along with ALL the tips and tricks I’ve picked up over the years of making it SO many times.
Especially if you are a first timer or feel at all intimidated by roasting a whole chicken. I know I did in the beginning. And I got you.
Your chicken is going to turn out browned and beautifully cooked, with super crispy skin on the outside and tender, juicy chicken on the inside.
It’s got a bit of herby flavor, is really well-seasoned plus gains tons of richness from the butter or oil that’s spread all over the skin.
Pro tip: Roast two chickens. It hardly takes more time when youre already doing one, and that way you can have the leftovers for meals later in the week. (Ive got tips further down on how to store leftovers. ).
(Oh and if you need a non-oven version thats hands off, check out this crock pot whole chicken.)
Now, I’ve got lots of notes and tips coming up below on how to make an oven roasted whole chicken. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll on down. (Theres a jump to button at the top as well. ) I have additional tips and tricks below the recipe card if you need them.
As always, I use and recommend using a digital thermometer to ensure your chicken is properly cooked through. It should get to 160 before you remove it from the oven and then it will continue to cook as it rests.
You can use a rack with an insert to roast your chicken, if you have one.
Or you can simply use a deep roasting pan or dish, like a 9x2x13 nonstick metal pan. (I have several like this one and its a great price. ).
You can use a spoon to baste with or a turkey baster, both work just fine.
You do need some kitchen twine or string to be able to tie the drumsticks together. (More on that below. ) You can buy a spool at the grocery store or online. Or even ask your butcher to just cut you a 12-inch or so piece.
Cooking a whole chicken can seem daunting, but it’s easier than you think! A 6 lb chicken is a great size for roasting and feeding a crowd. But exactly how long does it take to cook a chicken of this size? In this comprehensive guide, we’ll walk through everything you need to know to roast a perfect 6 lb bird.
Overview of Cooking Times
As a general rule of thumb, it takes about 15-20 minutes per pound to roast a whole chicken in the oven This means a 6 lb chicken would take roughly 1.5-2 hours at 350°F However, cooking time can vary based on several factors
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Temperature of the oven: Higher heat (425°F) cooks chicken faster and makes the skin crispier; lower heat (325°F) cooks meat more slowly but makes it more tender.
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Stuffing: A stuffed chicken will take longer to cook than an unstuffed one.
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Meat thickness: Chickens can vary in shape and fat content, affecting cooking time.
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Doneness preference: Roast longer for very tender meat or less time for firmer texture.
A meat thermometer is the most accurate way to tell if the meat is done. Once the chicken reaches 165°F on the inside, it is safe to eat.
Step-by-Step Guide
Follow these simple steps for perfectly cooked 6 lb chicken:
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Remove giblets/neck: Check inner cavity and remove bag of giblets and neck if present.
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Rinse and pat dry: Rinse chicken under cold water; pat extremely dry with paper towels.
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Season all over: Generously season inside cavity and outer skin with salt, pepper, and herbs/spices.
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Tie legs: Use kitchen twine to tie legs together to maintain shape (optional).
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Add aromatics (optional): Stuff cavity with lemon, garlic, onions, herbs for extra flavor.
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Preheat oven: Heat oven to 350°F. For crispy skin do 425°F.
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Place in roasting pan: Position chicken breast-side up on a rack in a roasting pan.
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Roast: Cook for approx. 2 hours, basting occasionally with pan drippings.
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Put the thermometer into the thickest part of the thigh, making sure it doesn’t touch any bone. It’s done at 165°F.
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Rest and carve: Let chicken rest 10-15 mins before slicing to allow juices to redistribute.
FAQs
Here are answers to some commonly asked questions about cooking a 6 lb chicken:
How do I know if the chicken is done? Use a meat thermometer to find out how hot the inside is. 165°F indicates safe doneness. The juices should run clear when pierced rather than pink.
Can I stuff a 6 lb chicken?
Yes, you can stuff the cavity, but extend cooking time about 30 minutes. The stuffing must reach 165°F.
Should I brine the chicken first?
Brining adds moisture and flavor. Submerge chicken in a saltwater solution for 2-4 hours before roasting. Rinse and pat dry before cooking.
What temperature should I cook a stuffed chicken?
For a stuffed 6 lb chicken, cook at 325°F for around 2.5-3 hours until it reaches 165°F. The lower temperature ensures stuffing is fully cooked.
Can I roast at higher heat to reduce time?
You can roast at up to 425°F to crisp the skin and reduce cooking time, but monitor closely to avoid burning. Lower heat is ideal for tender meat.
Should I baste the chicken while roasting?
Basting with pan drippings helps keep the chicken moist and adds flavor. Baste every 30 minutes during roasting.
How long does roasted chicken last in the fridge?
Leftover roasted chicken will last 3-4 days tightly wrapped in the refrigerator. Slice or shred meat from the bones before storing.
Tips for Juicy, Flavorful Chicken
Follow these tips for the most delicious and foolproof roasted 6 lb chicken:
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Truss legs and tuck wings to maintain shape.
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Roast on a rack to allow air circulation.
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Season generously under and on the skin.
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Use a meat thermometer for perfect doneness.
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Baste frequently with pan juices for added moisture and flavor.
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Let rest before carving so juices redistribute into the meat.
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Carve properly by slicing between leg/thigh joints.
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Save bones/drippings to make stock or gravy.
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Store leftovers in fridge within 2 hours of cooking.
The Perfect Roast Chicken
With this handy guide, you’ll be able to confidently roast a juicy, tender 6 lb chicken to share with family and friends. Just remember to allow about 20 minutes per pound, and rely on a meat thermometer for doneness. Before you know it, you’ll have mastered the perfect roast chicken!
Easy Whole Roasted Chicken
- 5 lb. whole chicken, giblets removed (see notes for 6 lb. size).
- 2 tablespoons extra-virgin olive oil, (or sub melted butter)
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- ½ teaspoon garlic powder
- 1 lemon, halved
- 1 small bunch fresh thyme (or parsley)
- 1 onion, cut in large chunks
- 2-3 carrots, cut in large chunks
- 2-3 stalks of celery, cut in large chunks
- ¼ to ½ cup water or chicken broth
- Preheat the oven to 425.
- Make sure to take the chicken’s giblets and any other insides out and pat it dry really well. If you start with a dry bird, it will cook up nice and crisp in the oven. Separate the chicken’s skin from its meat on the breast side using your fingers. Spread the olive oil or melted butter all over the chicken, even under the skin on the side with the breasts.
- In a small bowl, mix the garlic powder, salt, pepper, and Italian seasoning. Spread the seasoning mix all over the chicken, including inside the cavity and under the skin on the side with the breasts.
- Inside the chicken, put the halved lemon and fresh herbs.
- Slice the onion, carrots, and celery and put them in the bottom of a 9x2x13-inch baking dish or a rack with a hole in it. Add just enough chicken broth or water to make a thin layer. (This helps to prevent the veggies from burning. ).
- Put the chicken breast side up on top of the vegetables or in the rack insert. Tie the drumsticks together with kitchen string or twine. Tuck the wings of the chicken underneath the chicken.
- Put the chicken in the oven at 425 degrees for 1 hour and fifteen minutes, or until it reaches 160 degrees inside. In the last 30 minutes of cooking, baste the meat with the pan juices once or twice.
- After taking the chicken out of the oven, baste it again with the pan juices. Let the chicken rest for 10-15 minutes before carving. (You can cover it with aluminum foil to keep the heat in.) ).
- Cut the chicken into pieces. For step-by-step instructions, see the notes below this recipe card. Serve warm with vegetables and extra pan juices.
Feel free to slice up and pull apart your chicken however you like. If you want a more official carving how-to, here it is.
How to cut up a whole roasted chicken:
- Place the chicken on a cutting board. Get a fork and a chef’s or carving knife that is very sharp.
- Cut the chicken’s skin in half between the leg and the body.
- Now you can see the leg joint. Cut the drumstick and thigh off of the chicken all at once. Repeat on the other side.
- Find the joint between the drumstick and the thigh and cut along it to get to it. Then, pierce the joint to separate the two pieces. To find the joint, you can move the pieces around and flip them over. ) Repeat on the other side of the chicken.
- To get the chicken breasts out, put your knife on the side of the chicken just above the wing. Cut across the line where the breast used to meet the leg. Repeat on the other side. Next, make cuts on both sides of the chicken’s breastbone at the top. Once you’re past the breast bone, cut straight down. Then, cut at an angle to meet your horizontal cut. This will pull the breasts away from the rib cage. If you want, cut the chicken breasts in half or into thick slices.
- Finally, remove the wings. Pull each wing out and away from the body, and then cut through the joint.
Here’s a step-by-step tutorial of carving with photos if you need it.