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    Home»Recipes»Breakfast»Oven Roasted Chicken – The Southern Lady Cooks
    Breakfast

    Oven Roasted Chicken – The Southern Lady Cooks

    adminBy adminNovember 21, 2025Updated:November 21, 2025No Comments3 Mins Read
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    Oven Roasted Chicken The Southern Lady Cooks
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    Baked chicken in the oven is easy but full of flavor! Add this to your Sunday dinner!

    oven roasted chickenoven roasted chicken

    ❤️Why I love this recipe

    We love making this roast chicken on Sunday and enjoying it throughout the week. This chicken is perfect for making chicken salad, enjoying chicken breasts with delicious meals, making chicken soup, chicken dumplings, and any other chicken dish you like. You can also change the spices, so there are many variations.

    swap

    This is a versatile recipe. You can change the spices and use it on the turkey as well. This recipe can also be used with turkey breast by simply adjusting the spices.

    oven roasted chickenoven roasted chicken

    ⭐Tips

    You want the internal temperature to reach 165 degrees. Also, let the chicken rest for about 20 minutes before slicing or serving. This will keep the chicken moist!

    Other delicious chicken recipes

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    oven roasted chicken

    Judy Yeager

    This oven baked chicken is so easy to make and so versatile! This chicken can be used in a variety of recipes and is perfect to make for Sunday dinner.

    Preparation time 15 minutes minutes

    cooking time 1 time time 30 minutes minutes

    total time 1 time time 45 minutes minutes

    course main course

    cooking american

    1 whole roasted chicken1 stick unsalted butter1 tablespoon Approximately 3 sprigs of dried or fresh rosemary1 tablespoon 3 tablespoons dried or fresh thyme2 teaspoon onion powder2 teaspoon salt1 1/2 teaspoon peppermelted butter for bastingenough water to cover the bottom of the frying pan

    Wash the whole chicken and cut the butter stick into small pieces with a knife. Lift up the skin on the front of the chicken and spread 3-4 layers of butter under the skin. Add butter to the crevices of each leg and each wing. Add butter to the neck area.

    Melt about 3 tablespoons of butter and brush it on the outside of the chicken. Sprinkle the rosemary, thyme, onion powder, salt, and pepper all over the chicken. You can use more or less of these spices depending on your preference.

    Add enough water to cover the bottom of the roasting pan, brush the chicken with melted butter and bake uncovered for 30 and 60 minutes.

    Bake in a preheated 425 degree oven for 90 minutes, until internal temperature registers 165 degrees on a meat thermometer. Let rest for about 20 minutes before serving.

    I double this recipe and make 2 servings each time. We love making chicken salad and using chicken in wraps and with meals. If you prefer, you can also add a whole onion to the cavity along with the celery. You can also add vegetables such as potatoes and carrots to the pot along with the chicken.

    keyword oven roasted chicken

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