A Sunday dinner staple, roasted whole chicken, paired with green beans, carrots, onions and potatoes, is comfort food at its best. Although there are many ways to roast a chicken (slow cooker, air fryer, pressure cooker and more), we think the best way to cook a whole chicken is the old-fashioned way: in the oven. Planning your menu and searching for an easy how-to? Here, we share five roasting techniques designed for a variety of home cooks and preferences. Choose the option that’s right for you!

General Cooking Suggestions:

• Remove chicken giblets. Place the whole roaster on a plastic or dishwasher-safe cutting board to season.
• When ready to cook, place chicken on a rack in a large roasting pan.
• Baste chicken with pan juices.

Classic Whole Chicken

This recipe is the closest to grandma’s original recipe and the best option if you choose to stuff your bird.

• Oven temperature: 350 F
• Seasoning: Season cavity with 3 teaspoons salt and 1 teaspoon black pepper. Stuff cavity with 1 bunch of fresh thyme and 1 head of garlic, cut in half crosswise. Rub chicken with 2 tablespoons softened butter. Squeeze juice of 1 lemon over chicken, then place lemon halves inside cavity.
• Cook time: 25 minutes per pound. Ex. 4-lb. whole chicken will cook in two hours. Note: If you stuff the chicken, add an additional 20 minutes to the cooking time.
• Baste: Every 30 to 40 minutes

Spatchcock Whole Chicken

Short on time? Butterflying a whole chicken cuts cooking time in half!

• Oven temperature: 450 F
• Seasoning: In a glass baking dish, whisk together 4 tablespoons olive oil, 3 tablespoons fresh oregano leaves, 1 tablespoon chopped garlic, plus the zest and juice of 1 lemon. Add the butterflied chicken and turn to coat. Cover and let marinate in the refrigerator for 2 to 8 hours.
• Cook time: 12 minutes per pound. Ex. 4-lb. whole chicken will cook in 48 minutes.
• Baste: After chicken has cooked for 15 minutes and at the end of cook time

Crispy Whole Chicken

If you prefer darker, crispier skin on your chicken, this recipe is for you!

• Oven temperature: 450 F for first 15 minutes. Reduce temperature to 350 F for the remainder of cooking time.
• Seasoning: Brush chicken with 2 tablespoons olive oil, then sprinkle 1 tablespoon thyme leaves and 1/2 teaspoon each of salt and pepper all over skin. Cut 1 orange into thin slices, discarding ends; stuff slices into cavity, along with 8 to 10 thyme sprigs.
• Cook time: 20 minutes per pound. Ex. 4-lb. whole chicken will cook in 80 minutes.
• Baste: Every 30 minutes

Rotisserie Whole Chicken

For juicy, fall-off-the-bone results, give this low and slow recipe a try.

• Oven temperature: 250 F
• Seasoning: Combine 2 tablespoons melted butter, 1 1/2 tablespoons minced fresh thyme, 1 tablespoon minced fresh rosemary, 1 teaspoon salt and 1/2 teaspoon black pepper. Brush butter mixture under skin and on outside of chicken. Sprinkle 1 teaspoon paprika evenly over chicken.
• Cook time: 75 minutes per pound. Ex. 4-lb. whole chicken will cook in five hours.
• Baste: Every 45 minutes

Oven Bag Whole Chicken

• Oven temperature: Preheat to 400 F. Lower to 350 F before adding chicken.
• Seasoning: Not necessary! PERDUE® Oven Ready Whole Seasoned Roaster comes ready to cook.
• Cook time: If fresh, 2 hours and 10 minutes. If frozen, 4 hours.
• Baste: Not necessary!

Note: Whole chicken is done when a meat thermometer, inserted in the thickest portion of the breast, measures 180 F.