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5 from 1 vote

Easy Oven Roasted Chicken

This is by far the easiest AND most delicious way to roast a chicken! Juicy and tender! This easy oven roasted chicken is going to be an instant favorite.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Dinner, Entree, Main Course
Cuisine: American, cajun/creole
Keyword: chicken, oven roasted
Servings: 4 people
Author: Lisa Brown


  • 1 Whole Chicken 5-6 lbs
  • 2 onions medium
  • 1 whole garlic bulb
  • Tony Chachere's or your favorite dry rub
  • Dried Thyme


  • Preheat oven to 375°F
  • Chop both onions into large chunks. Peel garlic cloves and cut in half.

Preparing the Chicken

  • Remove giblets from inside the chicken. Discard. (Or use them if you like. I don't).
  • Pat the chicken dry.
  • Coat the chicken inside and out, with Tony Chachere's. Get under the breast skin as well.
  • Do the same with the dried thyme. Be generous with both! It will look like a lot. This is the goal.
  • Stuff the chicken with garlic and onions. You should have some left over. We'll use those in a minute.
  • Cross the legs of the chicken and tie securely.
  • Put the remaining garlic and onions on the bottom of your heavy duty dutch oven.

Baking the Chicken

  • Place the chicken in the pot on top of the garlic and onions. You can also use whatever vegetables you like. Carrots, bell peppers, and celery are all great options.
  • Do not add water or broth. The chicken will make its own!
  • COVER and cook for approximately 2 hours or until internal temperature reaches 165°F. Generally speaking, 20 minutes per pound is a good place to start.
  • When the meat pulls away from the bone and begins to split between the breasts, it's done.
  • If desired, remove lid after the chicken is done and broil on high to crisp the top of the skin.
  • That's it! Enjoy!