A whole roast chicken is a classic family favourite. Oven-roasted chicken offers timeless flavour, whole chicken in the air fryers deliver speed, and BBQ roast chook adds a smoky twist—whichever method you choose, I've got you covered with the best way to prepare and cook a whole chicken with crispy skin!
The first time I was asked to "keep an eye on the roast chook" while my mum was out, I forgot about it and burnt it. I was 13 so you can't really blame me.
But since then, I have learnt (through a lot of trial and error) the best way to cook a whole chicken (with no burnt bit, promise!) It's actually easier than 13 year old me thought and it's something I cook, either on the bbq, in the oven or airfryer, almost every weekend for meal prep.
Whether you want to cook a whole chicken on the bbq, roast chicken in the air fryer, or the classic oven-roasted Sunday night roast chook, this post should be your one-stop shop!
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Why you'll love this recipe
- Simple and adaptable. Perfect for beginners and seasoned cooked, my recipe offers a straightforward approach to roasting a whole chicken.
- Flavourful and versatile. While I have my classic seasonings and rubs I like to add to my roast chicken, there are lots of options out there. Let me know your favourites in the comments.
- Crispy skin. The crispy skin on a roast chicken is my absolute FAVOURITE! And I have a few tips and tricks up my sleeve to help your chicken have crispy skin too!
- Method options. Whether you prefer the classic oven-roasted chicken, the speed of it in the airfryer, or the smokiness on the BBQ, I have provided guidance for each and every one!
Ingredients
Please check the recipe card for full list of ingredients and quantity.
Whole chicken. Choose a high-quality bird for the best flavour and texture. You can adjust the size according to how many people you're feeding and what you're using the roast chicken for. Butchers will normally have larger whole chickens than supermarkets.
Seasoning & crispy skin ingredients
Butter. This is used under the skin. It helps elevate the skin and allows it to get crispier, while sinking into the chicken flesh and it becoming really tender.
Olive oil. This acts as the base for seasoning.
Seasoning. You can mix-and-match your seasonings to suit your preferences. My go-to options for roast chicken seasoning is dried thyme and oregano, and a splash of paprika as this helps give the golden colour on the skin. Of course, you also need salt and pepper for additional depth of flavour, plus the salt also helps crisp up the skin.
Stuffing
Bread. You can use breadcrumbs, or cubed bread. It helps provide a textual contrast to the roast chicken and will be the base of the chicken stuffing.
Aromatics (onion, celery, carrot, garlic). This base of vegetables adds the bottom line of flavouring to your chicken stuffing (notice it's also the base of a lot of soup recipes).
Herbs. Like the roast chicken seasoning, you can mix-and-match to suit your preferences. My go-to options are thyme, oregano and rosemary. You can use fresh for this and stuff it straight into the cavity giving a greater depth of flavour.
Citrus. I like to include ½ a lemon or lime to close the cavity of the chicken. This helps keep the chicken stuffing inside, while marinating the whole chicken with a delicious citrus flavour.
Preparing your whole chicken
Prepare the whole chicken by patting it dry with paper towels. This ensures the crispy skin on the roast chicken. Remove any giblets (usually found in a small bag inside the cavity).
With a knife, gently make space between the skin and the flesh.
With a knife, or your fingers, slide butter underneath the skin in the space just created. This will help make the skin really crispy, while keeping the flesh of the chicken moist.
Using your fingers on the outside of the skin, further spread the butter out.
In a bowl, add either melted butter or olive oil with the herbs and spices of your choosing and mix well. Baste the roast chicken with the seasoning rub.
Leave the chicken to rest and marinade for at least 10 minutes (or up to 24 hours in the fridge)
Roast chicken stuffing (optional)
There's not really any rules when it comes to roast chicken stuffing, other than that it will take the chicken longer to cook as the stuffing has to reach the safe temperature (74C).
I like to use leftover vegetables that I have at the bottom of my crisper drawer with some fats (e.g. butter or oil), herbs and breadcrumbs.
Stuffed vs Unstuffed Chicken
Stuffed Chicken:
- Flavour Boost: Stuffing adds extra flavour and moisture to the chicken cavity.
- More Time: Stuffed chickens take longer to cook through due to the additional filling.
- Potential for Dryness: Overstuffing can prevent even cooking and lead to a dry bird.
- Cleaning Consideration: Stuffing requires additional cleaning of the cavity before and after cooking.
Unstuffed Chicken:
- Faster Cooking: Unstuffed chicken cooks more quickly and evenly.
- Simpler Prep: Requires less prep time and eliminates the need for preparing stuffing.
- Crispy Skin Potential: Easier to achieve crispy skin all around the chicken.
- Less Flavour Variation: Relies on the seasoning of the chicken itself for flavour.
Ultimately, the choice between stuffed and unstuffed chicken depends on your preference for flavour, time commitment, and desired texture. Stuffed offers a flavourful twist, while unstuffed prioritizes speed and crispy skin.
Cooking your roast chicken
Breast side up
To cook a whole chicken, place it breast-side up in either a roasting pan, dutch oven or straight into the air fryer (I've run through specific points depending on whether you're using an Airfryer, Oven or BBQ below).
There are two reasons to place breast side up:
- Crispy skin. The breast meat is the leanest part of the chicken. Placing it breast-side up allows for direct heat exposure to the skin. This promotes even browning and crisping, resulting in that delicious golden brown texture we love.
- Moisture retention. While the breast meat is lean, the dark meat (legs and thighs) contains more fat. When positioned breast-side up, the juices and fat from the dark meat naturally baste the white breast meat as it cooks. This helps prevent the breast from drying out and keeps it more moist and flavourful.
Cooking temperature and time
Cooking temperature will vary between 160-200C depending on where you are cooking it, and how quickly you want the chicken cooked. A whole chicken cook time will vary based on how hot you have your appliance and how much the chicken weighs. A general rule of thumb is approx. 20 minutes per 500g. This will be slightly less for an air fryer chicken and slightly more for a whole chicken on the BBQ.
See the table below in top tips for general guidance.
| Chicken Weight (kg) | Oven (minutes) | Air Fryer (minutes) | BBQ (minutes) |
| 1 | 70-80 | 40-45 | 80-90 |
| 1.5 | 80-90 | 45-50 | 90-100 |
| 2 | 90-105 | 50-55 | 100-110 |
| 2.5 | 105-120 | 55-60 | 110-120 |
| 3 | 120-135 | 60-65 | 120-130 |
If you're a little short on time but still want the benefits of a roast chicken, try my Butterflied Roast Chicken which cooks in about half the time.
Chicken cooked temperature
Times may vary depending on your specific appliance, oven temperature, and the chicken itself.
Always use a meat thermometer to check for doneness. The internal temperature of the thickest part of the chicken (place it in the breast, about 1inch in) should reach 74C (165F) for safe consumption.
Rest
Regardless of your chosen method, let the chicken rest for 15-20 minutes after cooking before carving. There are two key reasons for this:
- Redistribution of juices: When chicken cooks, the muscle fibres contract, forcing juices towards the centre of the meat. Resting the chicken allows those juices to relax and redistribute resulting in a more evenly moist and flavourful bird.
- Improved texture: Resting allows the internal temperature to continue rising, helping the collagen in the meat set, leading to a more tender and succulent chicken. Cutting into hot chicken can result in a tougher texture.
Top Tip
To ensure you chicken is safe to eat and avoid any potential foodborne illnesses, the internal temperature of the thickest part (not touching bone) must reach 74C (165F).
Using a meat thermometer is the most reliable way to determine doneness.
Chicken can harbour harmful bacteria that can be eliminated by proper cooking. Reaching the safe internal temperature makes chicken safe for consumption.
Roast chicken from frozen
Chicken should be thawed properly before cooking to ensure even cooking and prevent the growth of bacteria.
Refrigerator thawing
This is the safest method for thawing chicken.
Place the frozen chicken (in its unopened package) on a rimmed plate or tray on the lowest shelf in the fridge.
Allow 12 hours per 1kg to thaw completely.
Coldwater thawing
This is a faster method for thawing chicken.
But, it requires more attention.
Place the frozen chicken (in its leak proof packaging) in a large bowl filled with cold tap water. Change water every 30 minutes and allow 30 minutes per 500g to thaw completely.
Cook immediately after thawing.
Microwave thawing
This is the fastest method but requires close supervision to prevent uneven thawing or partial cooking. I wouldn't recommend this method.
If you do choose it, consult your microwave's manual for specific defrost times and continually turn the chicken during the process.
Cook immediately after thawing.
Roast chicken gravy
Roast chicken gravy can be made from the drippings of the roasted chicken and is absolutely delicious!
You can make this in a pan by first making a roux with butter and flour, then adding in the fat drippings from the roast chicken (at the bottom of the pan) and either stock or water. This is cooked down to form a thick gravy.
Recommended equipment
- Basting brush
- Large Knife
- Meat Thermometer
- BBQ Saucepan or Cast Iron Skillet (for BBQ Roast Chicken)
- Dutch oven or Roasting pan (for Oven Roast Chicken)
- Air Fryer
- BBQ
Meal prep and leftovers
Roast chicken is a fantastic meal prep option as you can cook a lot of protein in one swoop (and add in any vegetables you wish to the same pot or pan). It's a one-touch option, and is extremely versatile. Here are some ideas on what you can do with the leftovers:
- Salad. Choose your favourite salad greens, vegetables, fruits and a fat (like nuts, cheese or oil) and your favourite dressing.
- Wraps. Toss chopped roast chicken in a tortilla wrap with some veggies and leftover gravy.
- Soup. Shred the chicken and add it to your favourite soup for an extra protein boost.
- Pot pie. Use leftover chicken, chopped vegetables and gravy. Add to individual ramekins and top with some puffed pastry.
- Pasta. Add it to your favourite pasta dish for some extra protein and deliciousness!
Storing
Let the cooked roast chicken cool completely at room temperature for no more than 2 hours.
Once cool, transfer to an airtight container or wrap it tightly in plastic wrap or aluminium foil to prevent the roast chicken from drying out.
Leftover roast chicken can be stored in the refrigerator for up to 3-4 days.
Reheating
You can reheat your leftovers in a couple of different ways:
Oven. Reheat in a preheated oven at 175C (350F) by placing it on a baking sheet or oven-safe dish with a splash of water or broth (this prevents it from drying out). Reheat for 15-20minutes or until heated through.
Microwave. This can be done in your meal prep container (if it's glass) or on a bowl or plate. Cover with a damp paper towel (this helps it remain moist). Reheat on 1 minute intervals, shifting it slightly each time until it is heated throughout.
Freezing
Wrap each portion tightly in plastic wrap, or in a vacuum seal bag, or freezer-safe container. Try and have the least amount of air possible as this can cause freezer burn and dry the chicken out giving an unpleasant texture.
Frozen roast chicken can be stored for up to 4 months.
Defrost in the refrigerator overnight and then reheat according to the above.
Don't re-freeze thawed chicken. Discard any chicken that has developed an off odour or slimy texture.
If you want more meal prep information, check out my Meal Prep for Beginners post and my Meal Prep Basics E-Book.
FAQs
74C (165F).
Your roast chicken is done when the internal temperature of the thickest part of the thigh reaches 165°F (74°C), not touching bone. Use a meat thermometer for accuracy!
You can definitely freeze cooked roast chicken. Let it cool completely first, then store it in an airtight container for up to 3-4 days in the fridge or up to 4 months in the freezer.
Roasting a chicken from frozen is possible, but it takes significantly longer (1.5-2.5 times longer). Ensure even cooking by checking the internal temperature frequently.
Other roasts you may like
I hope you enjoy this as much as I do - Love & Pasta, Lauren x
I'd love to hear from you! Sign up for my email list and follow along on Instagram, Facebook, Youtube or Pinterest. If you loved my recipe, please consider leaving a star rating and comment down below.
Recipe
Whole Roast Chicken (Oven, Airfryer, BBQ)
Ingredients
Chicken
- 1.5 kg whole chicken cleaned and pat dry (approx. weight)
- 2 tablespoon butter
- ½ lime or lemon
Marinade/Seasoning (suggested)
- 2 tablespoon olive oil
- 1 tablespoon dried thyme
- 1 tablespoon dried rosemary
- 1 tablespoon dried oregano
- 1 tablespoon paprika
- Salt and pepper to taste
Stuffing (optional)
- 1 tablespoon olive oil
- 1 cup breadcrumbs
- ½ brown onion diced
- ½ carrot diced
- ¼ capsicum diced
- ½ lime juice and rind (or lemon)
- 1 bunch fresh thyme optional
- Salt and pepper to taste
Gravy (optional)
- 2 tablespoon drippings from roast chicken
- 2 tablespoon butter
- 2 tablespoon flour
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
Preparing
- Using a sharp knife, carefully separate the skin from the meat near the cavity of the chicken (there should be a small break in the skin).
- Slide the knife under the skin and continue until you've reached the far side of the chicken to create a pocket between the skin and the meat (See photos in post).
- Slide butter between the skin and meat with the knife, then, using your fingers on the outside of the skin, spread the butter around as evenly as possible (see photos in post).
Marinading
- In a small bowl, add all the chicken marinade ingredients and mix well.
- Using a basting brush, paint the outside of the chicken (all sides) then top with salt (this helps the skin become super crispy).
- Let the chicken rest for at least 10 minutes (or up to a day in the fridge) before stuffing and cooking. If not stuffing, add ½ a lime into the cavity now.
Stuffing (optional)
- At this point, you want to preheat your oven or BBQ if this is what you're using to 180C. Some airfryers may also need preheating to 160C.
- Add ½ the olive oil to a pan with the brown onion. Cook until aromatic (approx. 2 minutes) then add the carrot and capsicum. Cook for a further 3 minutes or until softened.
- Add the rest of the olive oil, breadcrumbs, lime, thyme, salt and pepper. Mix, then remove from the heat.
- Let the stuffing cool slightly then using your hands (this is the easiest method), stuff the chicken. Add the other ½ lime to block the cavity.
Cooking
- Oven roasted chicken. Add chicken to a large baking dish with sides (as the juices will run), a dutch-oven, or a roasting tray. No need to put the lid on as air will help the skin dry out further and become crispy. Cook approx. 20 minutes per 500g (not stuffed), 25 minutes per 500g (stuffed) @180C or until the chicken reaches 74C using a meat thermometer.
- Weber or BBQ roasted chicken. Add chicken to a large BBQ-safe dish with sides (as the juices will run). Add to the weber and cook for approx. 30 minutes per 500g (not stuffed), 35 minutes per 500g (stuffed) keeping the Weber or BBQ between 160-200C or until the chicken reaches 74C using a meat thermometer.
- Air fryer roasted chicken. Add chicken straight into the air fryer (you could also line it with aluminium foil first if you wish). Cook for approx. 15 minutes per 500g (not stuffed), 20 minutes per 500g (stuffed) @160C or until the chicken reaches 74C using a meat thermometer.
- Rest the chicken for 15 minutes.
Gravy (optional)
- While the chicken is resting, you can make the gravy. Spoon approx. 2 tablespoon of pan drippings (fat and juices) into a saucepan or gravy separator. You can skim off some excess fat if desired.
- Roux. Melt the butter over medium heat in the saucepan. Once melted, whisk in flour for about a minute until it forms a golden paste.
- Broth. Gradually whisk in the chicken broth (preferably pre-heated). Bring to a simmer and cook for approx. 5-10 minutes, or until thickened.
Serve
- Serve chicken and gravy with your choice of vegetables. See post for how to use and store leftovers and meal prep a roast chicken.
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