The Best Oven-Roasted Whole Chicken


This Rustic Roast Chicken recipe is loved at our house. We have tried cooking whole chickens before with a very little success. My husband has tried on the grill, and I have tried it in the crock-pot. I decided to switch things up and try  it butterflied in the oven. Butterflying the chicken helps it to cook more evenly. Roasting it helps the skin to be crispy while leaving the meat juicy and tender.


1 whole chicken

2 cloves garlic

1 whole lemon

1/3 cup dry white wine

1/3 cup olive oil

2 tablespoons fresh oregano



Open chicken and remove insides. Butterfly the chicken. I used kitchen sheers and simply cut along the back of the chicken. I placed mine flat on a cutting board and used a meat gavel to make sure the chicken was laying flat.

For the marinade:

In a blender combine the peeled garlic, juice of one lemon, white wine, olive oil, 1 teaspoon salt, 1 teaspoon pepper, and fresh oregano. Puree until all ingredients are combined (garlic should be finely minced).

Lay chicken in a dish flat to marinade. Pour the marinade over chicken and cover. Allow chicken to marinade for 3 hours. From time to time I would spoon the liquid over the chicken to make sure it was covered in the glorious marinade. You can also do this overnight!


Preheat oven to 450 degrees. Place mardinated chicken on a commercial baking sheet with a rack. I lined my baking sheet with tinfoil to make for easy clean up.


Bake at 450 degrees on the middle rack for 45 mins. After 45 minutes remove from the oven and cover in tinfoil. Allow to rest for 10 minutes.




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