This roasted whole chicken is simple, wholesome, and delicious. I love making this for my family in the spring — when the weather isn’t scorching hot yet and I don’t mind turning on the oven. It’s the perfect Sunday evening meal when you want something that feels special but doesn’t take a huge amount of effort.

With grocery prices higher than ever, this dish is also easy on the wallet. I can usually grab a whole chicken (around 5-6 lbs) for less than $10. Paired with a couple of sides, it’s enough to feed a family of four. I love pairing this with broiled asparagus, roasted potatoes, or any flavor of Vigo rice.

The trick to achieving a crispy, seasoned skin is to choose a smaller bird and roast it at a higher temp. A five-pound bird will easily feed a family of four — or two people with leftovers (yay for leftovers!). If you are cooking for more people, it’s quicker and easier to roast two small birds rather than one larger one.

For this recipe, a digital thermometer is your friend! If you don’t have one in your kitchen toolbox yet, I have linked one below that I absolutely love (affiliate link), but any brand will do!