30 Irresistible Roasted Chicken Recipes in Oven

Kitchen magic happens when you roast a chicken—it’s the ultimate comfort food that fills your home with irresistible aromas. Whether you’re craving a quick weeknight dinner or a cozy weekend feast, we’ve gathered 30 oven-roasted chicken recipes that promise juicy, flavorful results every time. Get ready to find your new favorite dish and make dinner something to look forward to!

Classic Herb Roasted Chicken

Oh, you know that feeling when you want something comforting but impressive? This herb roasted chicken delivers both with minimal effort. It’s juicy, fragrant, and perfect for a cozy dinner.

Ingredients

Whole chicken – 4 lbs
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Fresh rosemary – 2 sprigs
Fresh thyme – 4 sprigs
Garlic – 4 cloves

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken dry with paper towels inside and out.
3. Rub the chicken all over with olive oil.
4. Sprinkle salt and black pepper evenly over the entire surface.
5. Stuff the cavity with rosemary, thyme, and whole garlic cloves.
6. Truss the legs together with kitchen twine to help it cook evenly.
7. Place the chicken breast-side up in a roasting pan.
8. Roast for 20 minutes at 425°F to crisp the skin.
9. Reduce oven temperature to 375°F.
10. Continue roasting for 60 minutes, or until a meat thermometer reads 165°F when inserted into the thickest part of the thigh.
11. Let the chicken rest on a cutting board for 15 minutes before carving.

And that golden, crackly skin gives way to incredibly moist meat infused with garlic and herbs. Try shredding the leftovers into a creamy chicken salad or serving it over a bed of wild rice for a next-day meal that’s just as satisfying.

Lemon Garlic Oven-Roasted Chicken

You know those nights when you want something impressive but don’t want to stand over the stove? Lemon garlic oven-roasted chicken is your answer—it’s juicy, flavorful, and basically makes itself while you relax.

Ingredients

Chicken – 1 whole (4-5 lbs)
Olive oil – 2 tbsp
Lemon – 1
Garlic – 4 cloves
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken completely dry with paper towels. (Tip: A dry skin ensures crispiness.)
3. Rub olive oil evenly over the entire chicken.
4. Squeeze the juice from the lemon all over the chicken.
5. Mince the garlic and rub it onto the chicken skin and inside the cavity.
6. Sprinkle salt and black pepper over the chicken, covering all sides.
7. Place the chicken breast-side up in a roasting pan.
8. Roast for 20 minutes at 425°F.
9. Reduce the oven temperature to 375°F.
10. Continue roasting for 60-75 minutes, or until a meat thermometer reads 165°F in the thickest part of the thigh. (Tip: Check temperature early to avoid drying out.)
11. Remove the chicken from the oven and let it rest for 10 minutes before carving. (Tip: Resting keeps the juices inside.)

Buttery, golden skin gives way to tender meat infused with zesty lemon and aromatic garlic. Break it down for tacos, shred it over a salad, or serve it whole with roasted veggies for a showstopper meal.

Honey Mustard Glazed Roasted Chicken

Biting into this honey mustard glazed roasted chicken feels like coming home after a long day. You get that perfect balance of sweet and tangy with every juicy piece. It’s one of those simple recipes that always impresses without much effort.

Ingredients

Whole chicken – 1 (4-5 lbs)
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp
Dijon mustard – ¼ cup
Honey – 3 tbsp

Instructions

1. Preheat your oven to 425°F.
2. Pat the whole chicken completely dry with paper towels.
3. Rub the olive oil evenly over the entire surface of the chicken.
4. Sprinkle the salt and black pepper over the chicken, making sure to season inside the cavity too.
5. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
6. Roast the chicken for 45 minutes at 425°F.
7. While the chicken roasts, whisk together the Dijon mustard and honey in a small bowl until smooth.
8. After 45 minutes, remove the chicken from the oven and brush half of the honey mustard mixture over the entire surface.
9. Return the chicken to the oven and roast for another 15 minutes.
10. Remove the chicken again and brush with the remaining honey mustard glaze.
11. Roast for a final 15-20 minutes, or until the internal temperature reaches 165°F when measured in the thickest part of the thigh.
12. Transfer the chicken to a cutting board and let it rest for 10 minutes before carving.
13. Carve the chicken and serve immediately.
What makes this chicken special is that crispy, caramelized skin that gives way to incredibly moist meat underneath. The honey mustard glaze creates this beautiful glossy finish that’s both sweet and pleasantly sharp. Try serving it over a bed of garlic mashed potatoes to soak up all those delicious pan juices.

Spicy Cajun Roasted Chicken

Brace yourself for a flavor explosion that’ll make your taste buds dance! This spicy Cajun roasted chicken is the perfect weeknight dinner when you’re craving something bold and satisfying. You’ll love how the crispy skin and juicy meat come together with just a handful of ingredients.

Ingredients

Whole chicken – 4 lb
Olive oil – 2 tbsp
Cajun seasoning – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F and place a rack in the middle position.
2. Pat the whole chicken completely dry with paper towels—this helps the skin get extra crispy.
3. Rub the olive oil evenly all over the chicken, including inside the cavity.
4. Sprinkle the Cajun seasoning, salt, and black pepper over the entire surface, making sure to coat it thoroughly.
5. Truss the chicken by tying the legs together with kitchen twine to help it cook evenly.
6. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
7. Roast for 60–70 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F.
8. Let the chicken rest for 10 minutes before carving to allow the juices to redistribute.
9. Carve the chicken and serve immediately. You’ll get that perfect crispy skin with tender, juicy meat inside. The Cajun seasoning creates a beautiful crust with just the right amount of heat. Try serving it over creamy grits or with a simple green salad to balance the spice.

Italian Style Herb Roasted Chicken

Haven’t we all had those nights where we crave something comforting but impressive? This Italian-style herb roasted chicken delivers exactly that—juicy, flavorful, and perfect for a cozy dinner. You’ll love how simple it is to make something that tastes so special.

Ingredients

Whole chicken – 4 lbs
Olive oil – 2 tbsp
Garlic powder – 1 tsp
Dried oregano – 1 tsp
Dried basil – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp
Lemon – 1

Instructions

1. Preheat your oven to 425°F.
2. Pat the whole chicken completely dry with paper towels. (Tip: A dry chicken ensures crispy skin.)
3. Place the chicken breast-side up in a roasting pan.
4. Rub 2 tbsp olive oil evenly over the entire chicken.
5. Sprinkle 1 tsp garlic powder, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, and ½ tsp black pepper over the chicken.
6. Cut 1 lemon in half and place both halves inside the chicken cavity. (Tip: This adds moisture and a subtle citrus flavor.)
7. Tie the chicken legs together with kitchen twine.
8. Roast the chicken at 425°F for 15 minutes.
9. Reduce the oven temperature to 375°F.
10. Continue roasting for 60 minutes.
11. Check if the chicken is done by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F.
12. Remove the chicken from the oven.
13. Let the chicken rest for 10 minutes before carving. (Tip: Resting allows juices to redistribute for maximum tenderness.)
Carve this beauty up and watch the golden, herb-crusted skin give way to incredibly juicy meat. The lemon-infused aroma pairs wonderfully with the savory herbs, making it a standout centerpiece. Try serving it over a bed of roasted vegetables or shredding the leftovers for next-day sandwiches.

Butter and Herb Roasted Chicken

Finally, there’s nothing quite like the comforting aroma of butter and herbs filling your kitchen. You’ll love how this simple roasted chicken turns out juicy inside with that perfect crispy skin. It’s the kind of meal that feels fancy but is actually super easy to pull off.

Ingredients

Whole chicken – 4 lb
Unsalted butter – ½ cup
Fresh rosemary – 2 tbsp
Fresh thyme – 2 tbsp
Garlic – 4 cloves
Salt – 1 tbsp
Black pepper – 1 tsp

Instructions

1. Preheat your oven to 425°F and position the rack in the middle.
2. Pat the whole chicken completely dry inside and out with paper towels.
3. Let the butter sit at room temperature for 20 minutes until soft.
4. Finely chop the rosemary, thyme, and garlic together.
5. Mix the softened butter with the chopped herbs and garlic in a small bowl.
6. Carefully loosen the skin over the chicken breast and thighs using your fingers.
7. Spread half of the herb butter evenly under the loosened skin.
8. Rub the remaining herb butter all over the outside of the chicken.
9. Season the entire chicken inside and out with salt and black pepper.
10. Truss the chicken legs together with kitchen twine to help it cook evenly.
11. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
12. Roast at 425°F for 15 minutes to crisp the skin.
13. Reduce the oven temperature to 375°F and continue roasting for 60 minutes.
14. Check if the chicken is done by inserting a thermometer into the thickest part of the thigh – it should read 165°F.
15. Let the chicken rest on a cutting board for 15 minutes before carving.

That golden, crackly skin gives way to incredibly moist meat infused with all those herbal notes. The butter creates this rich pan sauce that’s perfect for drizzling over mashed potatoes or sopping up with crusty bread. Try shredding the leftovers into a creamy chicken salad – it’s fantastic the next day too.

Maple Glazed Roasted Chicken

Remember those cozy fall evenings when you just want something warm and comforting? Roasting a chicken with maple syrup creates the most incredible caramelized glaze that fills your kitchen with the best autumn aroma. You’ll love how simple this recipe is while tasting totally impressive.

Ingredients

Whole chicken – 4 lb
Maple syrup – ½ cup
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 375°F.
2. Pat the chicken completely dry with paper towels. (Tip: A dry chicken creates crispier skin!)
3. Rub the olive oil evenly over the entire chicken surface.
4. Sprinkle salt and pepper evenly over the chicken, inside the cavity too.
5. Place the chicken breast-side up in a roasting pan.
6. Roast for 45 minutes at 375°F.
7. Brush half of the maple syrup evenly over the chicken.
8. Continue roasting for another 15 minutes.
9. Brush the remaining maple syrup over the chicken.
10. Roast for final 15-20 minutes until the internal temperature reaches 165°F when measured at the thickest part of the thigh. (Tip: Use a meat thermometer for perfect doneness every time!)
11. Remove from oven and let rest for 15 minutes before carving. (Tip: Resting allows juices to redistribute throughout the meat.)

For the juiciest results, that resting period is crucial. The maple glaze creates this beautiful sticky-sweet crust that contrasts perfectly with the savory, tender chicken underneath. Try serving it over creamy polenta to soak up all those amazing pan juices, or shred the leftovers for the most incredible chicken salad sandwiches the next day.

Balsamic Roasted Chicken with Vegetables

Oh, you know those nights when you want something delicious but don’t want to fuss? This balsamic roasted chicken with vegetables is your answer—it’s hearty, flavorful, and practically makes itself while you relax.

Ingredients

Chicken thighs – 1.5 lbs
Baby potatoes – 1 lb
Carrots – 2 cups, chopped
Red onion – 1 large, sliced
Balsamic vinegar – ¼ cup
Olive oil – 3 tbsp
Garlic – 4 cloves, minced
Dried thyme – 1 tsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs dry with paper towels to help the skin crisp up.
3. In a large bowl, whisk together balsamic vinegar, olive oil, minced garlic, dried thyme, salt, and black pepper.
4. Add chicken thighs, baby potatoes, chopped carrots, and sliced red onion to the bowl.
5. Toss everything until evenly coated with the marinade.
6. Arrange the chicken and vegetables in a single layer on a large baking sheet.
7. Roast in the preheated oven for 35 minutes.
8. Flip the chicken and stir the vegetables for even browning.
9. Continue roasting for another 15-20 minutes until the chicken reaches 165°F internally and the potatoes are fork-tender.
10. Let the chicken rest for 5 minutes before serving to keep the juices locked in.
Very tender chicken with crispy skin pairs perfectly with the sweet, caramelized vegetables. The balsamic adds a tangy depth that makes this feel fancy without the effort—try serving it over creamy polenta or with crusty bread to soak up the juices.

Paprika and Lemon Roasted Chicken

Kind of craving that perfect cozy dinner that feels fancy but is actually super simple? You’ve come to the right place. This paprika and lemon roasted chicken is juicy, flavorful, and comes together with minimal effort—just what you need on a busy weeknight.

Ingredients

Whole chicken – 1 (about 4 lbs)

Olive oil – 2 tbsp

Paprika – 1 tbsp

Lemon – 1

Salt – 1 tsp

Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Pat the whole chicken dry inside and out with paper towels. (Tip: A dry chicken skin helps it get extra crispy.)
3. Rub the chicken all over with 2 tbsp olive oil.
4. Sprinkle 1 tbsp paprika, 1 tsp salt, and ½ tsp black pepper evenly over the chicken.
5. Cut 1 lemon in half and squeeze the juice of one half over the chicken.
6. Place both lemon halves inside the chicken cavity.
7. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
8. Roast at 425°F for 15 minutes.
9. Reduce the oven temperature to 375°F and continue roasting for about 60 minutes. (Tip: Use a meat thermometer—the chicken is done when the thickest part of the thigh reads 165°F.)
10. Check for doneness; the skin should be golden brown and crisp.
11. Remove the chicken from the oven and let it rest for 10 minutes before carving. (Tip: Resting allows the juices to redistribute, keeping the meat moist.)

For the final touch, that golden, crispy skin gives way to tender, lemon-infused meat that’s subtly smoky from the paprika. Feel free to serve it sliced over a bed of garlicky roasted potatoes or shred it into tacos for a fun twist—it’s seriously versatile.

Garlic and Rosemary Roasted Chicken

Sometimes you just need a meal that feels like a warm hug after a long day. This garlic and rosemary roasted chicken delivers exactly that with minimal effort and maximum flavor. You’ll love how the crispy skin gives way to incredibly juicy meat.

Ingredients

Whole chicken – 4 lbs
Olive oil – 2 tbsp
Fresh rosemary – 3 sprigs
Garlic – 6 cloves
Salt – 1 tbsp
Black pepper – 1 tsp

Instructions

1. Preheat your oven to 425°F and position the rack in the middle.
2. Pat the whole chicken completely dry with paper towels inside and out.
3. Rub 2 tbsp of olive oil evenly over the entire surface of the chicken.
4. Sprinkle 1 tbsp of salt and 1 tsp of black pepper all over the chicken, including inside the cavity.
5. Stuff the cavity with 3 sprigs of fresh rosemary and 6 cloves of garlic.
6. Truss the chicken legs together with kitchen twine to help it cook evenly.
7. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
8. Roast at 425°F for 15 minutes to crisp the skin.
9. Reduce oven temperature to 375°F and continue roasting for 60 minutes.
10. Check for doneness by inserting a meat thermometer into the thickest part of the thigh – it should read 165°F.
11. Remove the chicken from the oven and let it rest for 15 minutes before carving.

Here’s what makes this chicken so special: the skin turns out shatteringly crisp while the meat stays incredibly moist. The garlic mellows into sweet, roasted perfection that pairs beautifully with the earthy rosemary. Try serving it over a bed of roasted potatoes that catch all the delicious pan juices.

Mediterranean Style Roasted Chicken

Picture this: you’re craving something cozy but fresh, and your oven is calling your name. This Mediterranean-style roasted chicken is your answer—it’s juicy, herby, and so simple you’ll make it on repeat.

Ingredients

• Whole chicken – 4 lbs
• Olive oil – ¼ cup
• Lemon – 1
• Garlic cloves – 4
• Dried oregano – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Pat the whole chicken dry with paper towels inside and out.
3. Rub the chicken all over with olive oil.
4. Cut the lemon in half and squeeze the juice over the chicken.
5. Place the squeezed lemon halves and garlic cloves inside the chicken cavity.
6. Sprinkle dried oregano, salt, and black pepper evenly over the chicken skin.
7. Tie the chicken legs together with kitchen twine to help it cook evenly.
8. Place the chicken breast-side up in a roasting pan.
9. Roast for 20 minutes at 425°F.
10. Reduce the oven temperature to 375°F.
11. Continue roasting for 50–60 minutes, until a meat thermometer inserted into the thigh reads 165°F.
12. Let the chicken rest for 10 minutes before carving.

You’ll love the crispy, golden skin and tender, herb-infused meat. Try shredding leftovers into grain bowls or piling it onto crusty bread with a drizzle of pan juices—it’s a weeknight hero that feels fancy without the fuss.

Teriyaki Glazed Roasted Chicken

You know those nights when you want something delicious but don’t want to spend hours in the kitchen? Yeah, this teriyaki glazed roasted chicken is your answer. It’s sweet, savory, and comes together with minimal effort.

Ingredients

Chicken thighs – 2 lbs
Soy sauce – ½ cup
Brown sugar – ¼ cup
Garlic – 2 cloves, minced
Ginger – 1 tbsp, grated
Cornstarch – 1 tbsp
Water – 2 tbsp

Instructions

1. Preheat your oven to 400°F.
2. Pat the chicken thighs completely dry with paper towels.
3. Place the chicken thighs skin-side up in a 9×13 inch baking dish.
4. Whisk together the soy sauce, brown sugar, minced garlic, and grated ginger in a small bowl.
5. Pour half of the teriyaki sauce over the chicken thighs, reserving the other half.
6. Roast the chicken in the preheated oven for 30 minutes.
7. While the chicken roasts, mix the cornstarch and water in a small saucepan until smooth.
8. Add the reserved teriyaki sauce to the saucepan and bring to a simmer over medium heat.
9. Cook the sauce, stirring constantly, until it thickens enough to coat the back of a spoon, about 3-4 minutes.
10. Remove the chicken from the oven and brush with the thickened teriyaki glaze.
11. Return the chicken to the oven and roast until the internal temperature reaches 165°F, about 10-15 more minutes.
12. Let the chicken rest for 5 minutes before serving to allow juices to redistribute.

That glossy, sticky glaze gives the chicken skin an incredible caramelized texture while keeping the meat underneath juicy and tender. Try serving it over steamed rice to soak up every last drop of that amazing sauce, or shred it for the most flavorful chicken sandwiches you’ve ever tasted.

Crispy Skin Roasted Chicken

Just imagine that perfect roast chicken with skin so crispy it crackles when you cut into it. You’re about to make that dream a reality with this simple method that delivers incredible results every single time. It’s easier than you think to achieve that golden, shatteringly crisp skin we all crave.

Ingredients

Whole chicken – 4-5 lb

Kosher salt – 1 tbsp

Black pepper – 1 tsp

Olive oil – 2 tbsp

Instructions

1. Pat the chicken completely dry inside and out with paper towels.

2. Rub olive oil evenly over the entire surface of the chicken.

3. Sprinkle kosher salt and black pepper generously over all sides of the chicken, including inside the cavity.

4. Place the chicken breast-side up on a wire rack set inside a rimmed baking sheet.

5. Refrigerate the uncovered chicken for 8-12 hours to dry out the skin thoroughly.

6. Preheat your oven to 450°F.

7. Roast the chicken for 50-60 minutes until the skin is deep golden brown and crispy.

8. Check for doneness by inserting an instant-read thermometer into the thickest part of the thigh – it should read 165°F.

9. Transfer the chicken to a cutting board and let it rest for 15 minutes before carving.

10. Carve the chicken and serve immediately.

Really, that crispy skin is everything – shattering with each bite while the meat stays incredibly juicy underneath. The simple seasoning lets the pure chicken flavor shine through beautifully. Try serving it over a bed of arugula with the pan drippings drizzled over everything for an easy, impressive meal.

Orange and Thyme Roasted Chicken

Unbelievably simple yet packed with flavor, this orange and thyme roasted chicken will become your new go-to weeknight dinner. You’ll love how the citrus brightens up the savory herbs, and the whole thing comes together with minimal effort. Seriously, it’s one of those recipes that feels fancy but is actually super approachable.

Ingredients

• Whole chicken – 4 lbs
• Oranges – 2
• Fresh thyme – 3 sprigs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Pat the 4 lb whole chicken completely dry with paper towels. (Tip: A dry chicken equals crispy skin!)
3. Rub 2 tbsp olive oil all over the chicken skin.
4. Sprinkle 1 tsp salt and ½ tsp black pepper evenly over the entire chicken.
5. Cut 2 oranges into quarters.
6. Stuff the chicken cavity with the orange quarters and 3 sprigs of fresh thyme.
7. Place the chicken breast-side up in a roasting pan. (Tip: Using a rack helps air circulate for even cooking.)
8. Roast at 425°F for 15 minutes.
9. Reduce oven temperature to 375°F.
10. Continue roasting for 60 minutes.
11. Check if the chicken is done by inserting a meat thermometer into the thickest part of the thigh—it should read 165°F.
12. Remove the chicken from the oven and let it rest for 15 minutes before carving. (Tip: Resting allows juices to redistribute throughout the meat.)

The skin comes out incredibly crispy and golden, while the meat stays wonderfully juicy and infused with bright citrus notes. Try serving it over a bed of quinoa with the pan drippings drizzled on top, or shred the leftovers for amazing next-day tacos.

Miso Ginger Roasted Chicken

Just imagine coming home to the most incredible aroma filling your kitchen. This miso ginger roasted chicken is one of those magical dishes that feels fancy but is actually super simple to make. You’re going to love how the flavors come together.

Ingredients

Chicken – 1 whole (3-4 lbs)
White miso paste – ¼ cup
Fresh ginger – 2 tbsp grated
Garlic – 3 cloves minced
Soy sauce – 2 tbsp
Honey – 1 tbsp
Olive oil – 1 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F and position the rack in the middle.
2. Pat the chicken completely dry with paper towels inside and out.
3. Mix white miso paste, grated ginger, minced garlic, soy sauce, honey, and olive oil in a small bowl until smooth.
4. Rub the miso mixture evenly over the entire surface of the chicken, including under the skin.
5. Sprinkle salt and black pepper evenly over the chicken.
6. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
7. Roast at 425°F for 15 minutes to help crisp the skin.
8. Reduce oven temperature to 375°F and continue roasting for 45-60 minutes.
9. Check for doneness when the internal temperature reaches 165°F in the thickest part of the thigh.
10. Let the chicken rest for 15 minutes before carving to keep it juicy.
11. Carve the chicken and serve immediately.

What makes this chicken so special is the crispy, golden skin that gives way to incredibly moist, flavorful meat. The miso and ginger create this amazing savory-sweet balance that’s just addictive. Try serving it over rice to soak up all those delicious pan juices, or shred the leftovers for amazing sandwiches the next day.

Southern Style Spiced Roasted Chicken

Picture this: a golden-brown chicken, crispy-skinned and juicy, filling your kitchen with the warm scent of paprika and garlic. You’re about to make Southern-style spiced roasted chicken that’s perfect for weeknights or Sunday supper. It’s simple, flavorful, and sure to become a favorite.

Ingredients

• Whole chicken – 4 lbs
• Olive oil – 2 tbsp
• Paprika – 1 tbsp
• Garlic powder – 1 tsp
• Onion powder – 1 tsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Pat the whole chicken dry with paper towels. Tip: Dry skin helps it get extra crispy.
3. Rub the olive oil all over the chicken.
4. In a small bowl, mix the paprika, garlic powder, onion powder, salt, and black pepper.
5. Sprinkle the spice mix evenly over the chicken, inside and out.
6. Place the chicken breast-side up in a roasting pan.
7. Roast for 20 minutes at 425°F.
8. Reduce the oven temperature to 375°F.
9. Continue roasting for 50–60 minutes, until a meat thermometer reads 165°F in the thickest part of the thigh. Tip: Letting the chicken rest keeps it juicy.
10. Remove the chicken from the oven.
11. Let it rest for 10 minutes before carving. Tip: Use sharp shears for easy cutting.

Zesty and tender, this chicken has a smoky crust and moist interior that pairs beautifully with mashed potatoes or a fresh salad. Try shredding the leftovers for tacos or tossing it into a grain bowl—it’s versatile enough for any meal.

Chili Lime Roasted Chicken

Brace yourself for a flavor explosion that’ll make your taste buds dance. This chili lime roasted chicken is the perfect weeknight dinner that feels fancy without the fuss. You’ll love how the zesty lime and spicy chili come together in every juicy bite.

Ingredients

Chicken – 1 whole (4-5 lbs)
Lime juice – ¼ cup
Chili powder – 2 tbsp
Olive oil – 2 tbsp
Salt – 1 tsp
Black pepper – ½ tsp

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken completely dry with paper towels. (Tip: Dry skin ensures a crispy, golden finish.)
3. In a small bowl, whisk together lime juice, chili powder, olive oil, salt, and black pepper.
4. Rub the mixture evenly over the entire chicken, including under the skin.
5. Place the chicken breast-side up in a roasting pan.
6. Roast for 20 minutes at 425°F.
7. Reduce oven temperature to 375°F.
8. Continue roasting for 50-60 minutes. (Tip: The chicken is done when a meat thermometer reads 165°F in the thickest part of the thigh.)
9. Remove the chicken from the oven.
10. Let it rest for 15 minutes before carving. (Tip: Resting allows juices to redistribute throughout the meat.)
11. Carve and serve immediately. A final squeeze of fresh lime juice over the carved chicken really makes the flavors pop. And don’t forget—those pan drippings are liquid gold for drizzling over rice or roasted veggies.

Herb Butter Roasted Chicken

Wondering what to make for dinner tonight that feels fancy but is actually super simple? This herb butter roasted chicken is your answer. It’s juicy, flavorful, and fills your kitchen with the most amazing smell.

Ingredients

Whole chicken – 1 (4-5 lb)
Unsalted butter – ½ cup
Fresh rosemary – 2 tbsp
Fresh thyme – 2 tbsp
Garlic – 4 cloves
Salt – 1 tbsp
Black pepper – 1 tsp

Instructions

1. Preheat your oven to 425°F.
2. Pat the chicken completely dry with paper towels—this helps the skin get crispy.
3. In a small bowl, mix the softened butter, chopped rosemary, thyme, minced garlic, salt, and pepper until combined.
4. Carefully loosen the skin over the chicken breast and thighs by sliding your fingers underneath.
5. Spread half of the herb butter evenly under the skin, directly onto the meat.
6. Rub the remaining herb butter all over the outside of the chicken.
7. Truss the chicken by tying the legs together with kitchen twine—this helps it cook evenly.
8. Place the chicken breast-side up in a roasting pan or oven-safe skillet.
9. Roast for 15 minutes at 425°F to crisp the skin.
10. Reduce the oven temperature to 375°F and continue roasting for about 1 hour 15 minutes.
11. Check for doneness—the internal temperature should reach 165°F in the thickest part of the thigh.
12. Let the chicken rest on a cutting board for 15 minutes before carving to keep it juicy.

Keep that crispy, golden skin intact when you carve—it’s the best part. The herb butter melts into the meat, making every bite incredibly tender and aromatic. Try serving it over a bed of roasted vegetables or shred the leftovers for the most amazing chicken salad tomorrow.

Conclusion

Hearty and delicious, these 30 roasted chicken recipes offer endless inspiration for your oven. From simple weeknight dinners to impressive weekend feasts, there’s something here for every home cook. We’d love to hear which recipes become your family favorites—drop a comment below and don’t forget to pin your top picks to share the inspiration!