Dinner

Whole Roasted Chicken with Spicy Herb Seasoning Recipe

BySimon Carel February 1, 2026February 1, 2026

Introduction

Whole roasted chicken is a comforting and flavorful dish perfect for any occasion. Slow roasting at a low temperature yields tender meat and beautifully crisp skin. This simple recipe uses a blend of spices and butter to enhance the natural flavors of the chicken.

A whole roasted chicken with a crisp, golden-brown skin sits centered on a white round plate, surrounded by green rosemary sprigs placed evenly around the base. In the background, a bunch of fresh orange carrots with green tops lie on a beige cloth, next to a wooden board piled with leafy parsley. In the foreground, a cluster of bright red cherry tomatoes still on the vine rests on the white marbled textured surface, along with a silver knife with a black handle and a small bunch of fresh herbs near the blade. The lighting highlights the chicken’s textured, seasoned skin and the freshness of the vegetables. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 whole small chicken (about 4-5 lbs, cleaned of giblets)
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
½ teaspoon cayenne pepper
½ teaspoon black pepper
½ teaspoon garlic powder
¼ cup room temperature butter

Instructions

Step 1: Preheat the oven to 250 degrees Fahrenheit. In a small bowl, mix together salt, paprika, onion powder, dried thyme, white pepper, cayenne pepper, black pepper, and garlic powder. Set aside.
Step 2: Rinse the chicken thoroughly and pat it dry with paper towels. Place the chicken in a roasting pan. Optionally, stuff the chicken if desired.
Step 3: Rub the room temperature butter all over the chicken, making sure to cover every surface. Then, evenly sprinkle the mixed dry seasonings all over the chicken.
Step 4: Place the chicken in the oven and roast for approximately 5 hours. Use a meat thermometer to check that the internal temperature reaches at least 160°F.
Step 5: About every hour, turn the roasting pan to ensure even cooking. After 2 hours, begin basting the chicken with the pan juices and gently brush the bird to encourage even browning of the skin.

Tips & Variations

For extra flavor, stuff the chicken cavity with aromatics like lemon, garlic, and fresh herbs before roasting.
If you prefer a higher roasting temperature, you can start at 425°F for 20 minutes, then reduce to 350°F to finish cooking.
Use a meat thermometer to avoid overcooking; poultry is safe at 165°F internal temperature.

Storage

Store leftover roasted chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F until heated through, or microwave in short intervals to prevent drying out.

How to Serve

A whole roasted chicken with golden brown, crispy skin with spices all over it is placed on a white plate. Fresh green rosemary sprigs are laid under and around the chicken. A woman's hand is holding a fork pressing down on the top of the chicken while another woman's hand is slicing into the chicken breast with a serrated knife. To the left, there is a bunch of bright red cherry tomatoes on the vine resting on the white marbled surface. In the background, some fresh carrots with green tops and herbs are slightly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a larger chicken for this recipe?

Yes, but you may need to increase the roasting time accordingly. Always rely on the internal temperature rather than time alone to determine doneness.