Learn how to make the Perfect Roast Chicken that is super juicy and loaded with flavor! Under 1 net carb per serving, it’ll become a family favorite quickly!

I really have a love for classic dishes. Don’t get me wrong, I also love spicy, new flavor combinations that leave you thinking, “Who came up with that?!” But there’s just something extra special about a classic meal done PERFECTLY.

Roast chicken has always been one of those classics that I’ll go the extra mile for! A traditional Southern Sunday supper must include a juicy bird, and that’s exactly what I’ve got for you today!

The juice, y’all… You’ve never had a whole roasted chicken this juicy! I have a secret ingredient I’ve been using, and it works every. single. time. I’m finally sharing it because the world needs more Perfect Roast Chicken!

Get ready to get your hands dirty–It’s so worth it for this heavenly (yes, I’m that serious, HEAVENLY) meal. This Roast Chicken will be the star of dinner, and every piece is sure to be loved by the family.

This is an easy dinner to meal prep, too! It will produce the most flavorful, tender, succulent shredded chicken for any recipe–An easy way to impress on a weeknight!

Ingredients for the Perfect Roast Chicken

As always, this is a quick overview and explanation of the ingredients you will need for this recipe. For the complete recipe and instructions just keep scrolling.

• Whole Chicken
• Butter: I use salted butter, but unsalted works too.
• Tomato Paste: the secret ingredient! We only use a tiny bit in this recipe, but it adds great flavor and keeps the chicken super juicy.
• Garlic: freshly minced garlic is best for this recipe.
• Olive oil: use a good quality olive oil for the best results. 
• Spices: salt, pepper, paprika, garlic powder and onion powder. 

How do you prep a roast chicken?

• Remove the chicken from the packaging as well as the innards. Run the chicken under water and rinse the outside as well as the cavity of the chicken. 
• Pat the chicken dry with a paper towel and lay on a clean surface.
• Add vegetables, herbs and citrus to the inside of the chicken. This helps add flavor and keeps the chicken moist. I used celery, onion and lemon wedges. However, you can use whatever you have on hand. This is a great way to use up vegetable leftovers, such as the ends of celery stalks, or onion peel. 

How do you make a juicy roast chicken?

There are two simple steps for the perfect juicy roast chicken. Once you try this method you will never go back to a plain old roast chicken!

• Make a seasoned butter mixture: for this recipe we combine butter, freshly minced garlic, tomato paste and spices to make a delicious seasoned butter mixture. Carefully press the butter mixture under the chicken skin. This is a little tricky, so be gentle and take your time. This is key for perfect, juicy chicken that does not dry out as it cooks.
• Oil and spices: Once you’ve applied the seasoned butter mixture under the skin of the chicken it is time to coat the outside of the chicken. Apply olive oil liberally to the outside of the bird, being careful to get all the areas including the wings and legs well. Coat the outside of the chicken generously with the seasoning mix. 

How do you know when a roast chicken is done?

Because every oven is different and every chicken is different, it’s difficult to rely on time. Instead, use a meat thermometer! Once the chicken reads between 155 and 160 degrees F, it’s safe to remove the chicken and let it sit. It’ll continue cooking just a bit after it leaves the oven, so this should allow your chicken to hit that safe-to-eat temperature of 165 degrees F!

How long do you roast a chicken?

To make sure the chicken stays juicy while also crisping up the skin, we’ll cook at two different temperatures. First we’ll cook it at 425 degrees F for 45 minutes, then at 400 degrees F for 20-30 minutes.

You don’t want the top of your chicken to brown too much, though! If it starts looking like it’s browning too quickly, tent a piece of aluminum foil over it. Don’t secure it tightly–That’ll cause the chicken to steam and become overcooked!

How can you meal prep a whole chicken?

While this recipe does require just over an hour of cooking, taking the right meal prepping steps can still make this possible on a weeknight! There are a few different ways based on your time and your needs. If you want to…

Cook completely day of meal — Prepare the Components

If you want to cook it fresh but eliminate prep time on the day of the meal, you can do the prepping beforehand. Make the butter mixture and spice rub. Cut up the veggies and herbs, store them in an air-tight container in the fridge. If you have time, go ahead and press the butter mix under the skin! The chicken and stuffing can chill in the fridge up to 3 days like this.

The day of the meal, coat it in oil and the spice rub, then bake away!

Cook a little day of meal — Undercook then Broil

If you want to get most of the work out of the way early but still serve fresh, juicy pieces of chicken, that’s possible too! Up to 1 day before, prepare the chicken but leave it slightly undercooked. You could shave off about 10 minutes of the final cooking time and let it cool.
Once cool, carve the chicken pieces, being careful to leave as much skin on each piece as possible. Store in a roasting pan, covered in the fridge up to one day.

When ready to eat, place uncovered roasting pan under the broiler for 3-5 minutes (rely on thermometer to get to 165 degrees F).

No cooking day of meal — Cook & Shred

This is how you make unbelievably juicy roast chicken for your casseroles, soups, and quick dinners! On your meal prep day, cook the chicken completely. Allow chicken to cool, then remove all the meat from the carcass. Remove the skin and shred or cube meat for another recipe.

The skin gets so perfectly crispy, but you don’t want it included in your shredded chicken. Throw it away if you must, but… I wrap little crispy bits around green beans or asparagus or cheese and make an easy, quick snack!

Tips for the Best Juicy Roast Chicken

• Adding the seasoned butter under the skin of the chicken adds major flavor and ensures the meat is tender and juicy. If you’ve ever had a dry roast chicken, it was missing the butter!
• Season the outside liberally. Make sure you cover every inch of the chicken really well. 
• Add vegetables, fruits, and herbs to the cavity of the chicken.
• If the chicken browns quicker than you would like simply tent foil over the chicken to prevent it from drying out. 

Recipes to serve with Roasted Chicken

• Roasted Veggies: You can’t go wrong with Parmesan Roasted Cauliflower or Air Fryer Broccoli! These Italian Baked Mushrooms or Cheesy Roasted Asparagus would be SUCH a flavorful side, too!
• Biscuits: These Perfect Gluten-Free Buttermilk Biscuits are quintessential for a classic Sunday supper! You’ll also love these Keto Three-Cheese Biscuits or these Rosemary Garlic Dinner Rolls!
• Potatoes: These Air Fryer Baked Potatoes are easy to meal prep, and these Instant Pot Mashed Potatoes are PERFECT with roast chicken! For a super impressive side, try Gouda & Jalapeno Stuffed Twice Baked Potatoes! For keto substitutions, try this Garlic Butter Mashed Cauliflower or Crispy Keto Fries!
• Sauce: While this chicken doesn’t NEED it, sauce never hurts! This Creamy Mushroom Sauce or Pesto Cream Sauce would be great to add to leftovers with pasta or in a wrap!

Continue to Content

Yield: 6

Perfect Roast Chicken

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Learn how to make the Perfect Roast Chicken that is super juicy and loaded with flavor! 

Prep Time 15 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Chicken

• Whole Chicken (4-5 pounds)
• + vegetables, herbs and citrus to stuff inside the cavity (see notes)

Seasoned Butter

• 2 tablespoons softened butter
• 2 teaspoons tomato paste
• 1 teaspoons spice rub mix (below)
• 2 garlic cloves, minced

Rotisserie Chicken Spice Rub

• 1 tablespoon paprika
• 2 teaspoons thyme
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

1. Preheat the oven to 425 degrees F.
2. Remove the chicken from the packaging as well as the innards. Run the chicken under water and rinse the outside as well as the cavity of the chicken.
3. Pat the chicken dry with a paper towel and lay on a clean surface.
4. Add vegetables, herbs and citrus to the inside of the chicken. (I use celery, onion and lemon wedges) This helps add flavor and keeps the chicken moist. I used celery, onion and lemon wedges. However, you can use whatever you have on hand.
5. Combine the butter, freshly minced garlic, tomato paste and spices to make a delicious seasoned butter mixture. Carefully press the butter mixture under the chicken skin. This is a little tricky, so be gentle and take your time. This is key for perfect, juicy chicken that does not dry out as it cooks.
6. Rub the entire outside of the chicken with extra virgin olive oil. Season generously with the spice rub.
7. Tie the legs and wings if desired and place the chicken breast side up in a cast iron skillet or roasting pan.
8. Bake the chicken 45 minutes at 425 degrees F. Reduce the heat to 400 and loosely tent foil over the chicken if it is browning faster than you would like. Bake an additional 20-30 minutes until the chicken reaches an internal temperature of 165 degrees F.

Nutrition Information:

Yield:

6 servings
Amount Per Serving: Calories: 253Total Fat: 12.4gCholesterol: 106.4mgSodium: 176.8mgCarbohydrates: 1.1gNet Carbohydrates: 0.8gFiber: 0.3gSugar: 0.3gProtein: 32.4g