Best marinated roast chicken recipe. This whole roast marinated chicken is juicy and tender inside and has crispy skin. It's packed full of flavor and makes a perfect roast chicken dinner served with carrots, potatoes, and gravy. Let me show you how to roast marinated whole chicken in easy steps.
Marinated Roast Chicken Recipe (Marinated Whole Chicken)
This marinated roast chicken recipe is simple but it is packed full of flavor.
The marinated whole chicken is tender, juicy, and the skin is crispy and nicely caramelized.
Marinated whole roast chicken is perfect for gatherings and special occasions such as Thanksgiving, Christmas, Easter, New year, etc.
The chicken is marinated with simple ingredients that are inexpensive and won't break the bank. You probably already have the ingredients in your kitchen cupboard.
This recipe requires minimal prep...Just make the whole chicken marinade, apply it on the chicken, put it in the fridge to marinate for a few hours before roasting it to perfection.
You will love this recipe because it is easy, quick, and super tasty. Be prepared for your guests to ask you for seconds. It's that good!
Related: Christmas chicken, Whole chicken
Roast Chicken Marinade (Whole Chicken Marinade)
For this roast whole chicken marinade, I used simple ingredients consisting of paprika, parsley, garlic powder, onion granules, black pepper, lemon juice, soy sauce, sugar.
This marinade is trusted and my chicken comes out amazing all of the time. You can use a different marinade but make it a good one.
The sugar can be substituted for honey or you can leave out the sugar if you are on a no-sugar diet.
Marinades that can also be used are: Yoghurt marinade, Honey soy marinade, honey mustard marinade.
Ingredients
The detailed ingredient list, measurement, and directions are in the printable recipe card at the bottom of this post.
Whole chicken
Paprika
Black pepper
Parsley
Rosemary
Oregano
Garlic powder
Onion granules
Salt
Lemon juice
Soy sauce
Sugar
Olive oil
How To Roast Marinated Chicken
In a bowl, add paprika, garlic powder, parsley, oregano, black pepper, rosemary, onion powder, sugar, soy sauce, olive oil, and lemon juice. Mix till well combined.
Remove giblets from the chicken cavity, clean it and pat the whole chicken dry with paper towels.
Apply the marinade all over the chicken including the insides.
Cut onion into 4 parts then stuff them into the chicken cavity.
Put the chicken in the fridge to marinate for 3 to 12 hours.
Bring out the whole chicken from the fridge, and place it on a baking tray.
Put the tray in the oven and bake at a temperature of 200C/400F for 90 minutes or until cooked.
*Check the doneness by inserting a meat thermometer into the thickest part. If it reads at least 165F/75C, then it's cooked.
When the chicken is cooked, bring it out of the oven and let it cool for 10-15 minutes before carving and serving it.
How Long To Roast Marinated Chicken
It takes 40-45 minutes per kg to roast a chicken. Hence roasting a 2kg chicken, will take between 80-90 minutes.
Cooking a whole chicken in the oven at a temperature of 200C will take 40 - 45 minutes per kg (2lb).
If roasting it at a lower temperature then it will take longer to cook.
What To Serve With
Air fryer sliced potatoes (recipe on Air Fryer Vibes)
Parsnip, Broccoli, Asparagus
Yorkshire pudding
Gravy
Green peas
How To Store
To store leftover roasted marinated chicken, leave it to cool completely, then put it in an airtight container or Ziplocs before storing it in the fridge or freezer.
It will keep well in the fridge for up to 5 days, however, if you'd like to store it for a longer time, put it in the freezer where it will last for up to 6 months.
It can be reheated in the microwave, oven, or air fryer. You can reheat it from frozen or thaw it before reheating.
To reheat in the oven: Put the chicken on a baking tray and bake at a temperature of 200C for 4 minutes or until it's heated through.
Tips For Making Marinated Roast Chicken
- Remove the giblets from inside the chicken cavity before seasoning and marinating it.
- If cooking a large whole chicken, you can spatchcock it to flatten it so it cooks faster.
- Let the roast chicken rest for 10 -15 minutes after bringing it out of the oven before carving it.
- Adjust pepper quantity to suit your preference.
- Make sure that the chicken is well cooked before eating it. The chicken is cooked when checked with a meat thermometer, the internal temperature at the thickest part is at least 165F/75C. It is unsafe to eat if the temperature is below 165F.
FAQs
Can you roast chicken in its marinade?
Yes, chicken can be roasted or baked in its marinade.
How long does marinated chicken take to cook?
It takes about 45 minutes per kg to cook a marinated whole chicken. 1kg is equivalent to about 2lb.
What happens when you marinate chicken?
The acidic nature of the lemon tenderizes the chicken and infuses it with flavor. Marinating chicken prevents it from drying out during cooking.
How long do you marinate a whole chicken?
This depends on the size. A general guide is to marinate whole chicken for at least 45 minutes per kg. A whole chicken can be marinated for up to 24 hours if kept in the fridge.
Does marinating chicken make it dry?
No, it does not rather it makes chicken moist, and juicy when cooked. The lemon in the marinade is acidic and it tenderizes the chicken which makes it absorb the marinade flavors.
Can you bread chicken that has been marinated?
Yes, it is possible to bread marinated chicken with panko, or flour depending on the recipe you follow.
More Chicken Recipes
Boneless chicken thigh recipes
Boneless chicken breast recipes
I hope you like this marinated roast chicken recipe as much as we do. If you find this post helpful, please rate it 5 stars and leave me a comment below. I love reading from you.
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Marinated Roast Chicken Recipe
Ingredients
- 2 kg Whole chicken
- 1 teaspoon Paprika
- 1 teaspoon Rosemary
- 1 teaspoon Dried thyme
- 1.5 teaspoon Onion granules
- 1.5 teaspoon Garlic powder
- 1 teaspoon Parsley
- ½ teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 tablespoons Lemon juice
- 1 tablespoon Soy sauce
- 1 tablespoon Brown Sugar
- Salt to taste
- 1 Onion
Instructions
- In a bowl, add paprika, garlic powder, parsley, oregano, black pepper, rosemary, onion powder, sugar, soy sauce, olive oil, and lemon juice. Mix till well combined.
- Remove giblets from the chicken, clean it and pat the whole chicken dry with paper towels.
- Apply the marinade all over the chicken including the insides.Cut onion into 4 parts then stuff them into the chicken cavity.
- Put the chicken in the fridge to marinate for 3 to 12 hours. Bring out the whole chicken from the fridge, and place it on a baking tray.
- Put the tray in the oven and bake at a temperature of 200C/400F for 90 minutes or until cooked.*Check the doneness by inserting a meat thermometer into the thickest part. If it reads at least 165F/75C, then it's cooked.
- When the chicken is cooked, bring it out of the oven and let it cool for 10-15 minutes before carving and serving it.
Notes
- Remove the giblets from inside the chicken cavity before seasoning and marinating it.
- If cooking a large whole chicken, you can spatchcock it to flatten it so it cooks faster.
- Let the roast chicken rest for 10 -15 minutes after bringing it out of the oven before carving it.
- Adjust pepper quantity to suit your preference.
- Make sure that the chicken is well cooked before eating it. The chicken is cooked when checked with a meat thermometer, the internal temperature at the thickest part is at least 165F/75C. It is unsafe to eat if the temperature is below 165F.
This was so easy and so delicious. I only had time to marinate it for 1 hour but it still had all the flavor it needed.
This is good to know. Thanks for the feedback Kathy.
What are the exact amounts in the marinate
Do you remove the onion to cook it or do you leave it inside? Thank you!
You leave it inside to cook.
This is amazingly simple and delicious. I marinated it and had to leave town, so it marinated for 5 days in the refrigerator and the chicken was so tender and baked just perfectly. Just melted in the mouth with all the flavours. Will be doing this a LOT. Thank you for the recipie share.
Thank you for the feedback 🙂
Fabulous recipe! I used this with bone-in chicken breasts and baked them in the oven. Even the leftovers were tender and juicy, even reheated. The flavour is a perfect blend of salty and herby. I ditched the onion, but I suppose one could roast onion chunks around the chicken breasts. I will try this with chicken thighs next, and maybe BBQ them.
Thank you Kathy. I appreciate the feedback.