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A simple roast chicken is one of the most useful things you can learn to cook. Ten minutes of prep, about an hour and a quarter in the oven, and you have golden, crisp skin, juicy meat and a kitchen that smells wonderful.
It’s also one of the best values at the meat counter. A whole chicken usually costs less per pound than cut-up parts, and one bird gives you dinner tonight, leftover meat for another meal and bones for homemade broth.
The only tool that really matters is an instant-read thermometer, which takes the guessing out of knowing when it’s done.
Ingredients and Swaps
- Chicken: A 3–4 pound whole chicken feeds four. Check the cavity for a bag of giblets and remove it before seasoning.
- Seasoning: Salt, pepper, garlic powder and paprika. Swap in a poultry seasoning blend or Italian seasoning if you like.
- Lemon, garlic and herbs: These go in the cavity to perfume the meat. Half an onion works in place of the lemon.
- Oil: Olive oil or softened butter. Butter browns a little faster.
Tips for Crispy Skin and Juicy Meat
- Dry the skin. Pat the chicken very dry with paper towels. If you have time, leave it uncovered in the fridge for a few hours or overnight.
- Season under the skin. Gently loosen the skin over the breast and rub some of the seasoning directly on the meat.
- Use a thermometer. The chicken is done at 165°F in the thickest part of the thigh, not touching bone. Start checking at 1 hour.
- Rest before carving. Ten to fifteen minutes lets the juices settle back into the meat.
Simple Roast Chicken
Ingredients
Method
- Preheat the oven to 425°F. Pat the chicken very dry with paper towels, inside and out.
- Mix the salt, pepper, garlic powder and paprika in a small bowl. Rub the chicken all over with the oil, then with the seasoning, working some under the skin over the breast.
- Tuck the lemon halves, garlic and herbs into the cavity. Tie the legs together with kitchen twine if you have it.
- Set the chicken breast side up in a roasting pan, baking dish or cast iron skillet.
- Roast for 1 hour 10 minutes to 1 hour 20 minutes, until a thermometer in the thickest part of the thigh reads 165°F and the juices run clear.
- Rest for 10–15 minutes before carving.
Notes
- Add chunks of potato, carrot and onion around the chicken for a full meal in one pan. Toss them in the drippings halfway through.
- If the skin is browning too quickly, tent the chicken loosely with foil for the last 20 minutes.
- For crispier skin, salt the chicken and refrigerate it uncovered overnight.
What to Serve with Roast Chicken
Round out the plate with Creamy Mashed Potatoes, Roasted Potatoes and Carrots or Roasted Cauliflower with Herbs, and use the pan drippings for Traditional Gravy.
Storage and Leftovers
- Refrigerate: Carve the meat off the bones and store it for 3–4 days.
- Freeze: Shredded or sliced chicken freezes for up to 3 months.
- Reheat: Warm in a covered dish at 325°F for 10–15 minutes with a splash of broth.
- Use the leftovers: Leftover meat is perfect for Chicken Rice Soup or Chicken Rice Bowls. Simmer the carcass with onion, carrot and celery for an easy broth.
Roast Chicken Questions
How long does it take to roast a whole chicken?
At 425°F, plan on about 20 minutes per pound. A 3½-pound chicken takes roughly 1 hour and 10 minutes. Always go by the thermometer and not the clock.
Do I need a roasting pan or a rack?
No. A cast iron skillet, a 9×13-inch baking dish or a rimmed sheet pan all work. Setting the chicken on a bed of thick onion slices or carrots lifts it off the pan like a rack would.
Should I rinse the chicken first?
No. Rinsing spreads bacteria around the sink and doesn’t make the chicken any cleaner. Patting it dry is all you need.
