Easy Roast Chicken

222 Comments

This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

Roast chicken is the ultimate kitchen staple! And my version is so ridiculously easy to make. There are just three ingredients, yes three! With no stuffing of the bird required. Trust me, this recipe will become your go-to oven roasted chicken recipe.

Whole roast chicken in a skillet
Photo credit: Gayle McLeod

Growing up, my mom was always so adamant about making a whole roasted chicken. It was easy, economical, comforting, and offered a different tasting experience from baked chicken breasts (namely, I got dark meat and crispy skin!).

My mom loved to serve this recipe with a side of roasted vegetables for weeknight dinners, but I’ve found it can go far beyond that. You can zhuzh it up for a stunning Thanksgiving main (that’s not a turkey) or carve it up to make soups, protein bowls, or even breakfast hashes.

Moral of the story – learn how to roast a chicken! Because it’s…

  • Versatile: you can slice it, dice it, or shred it
  • Simple: only three ingredients (chicken, olive oil, seasonings)
  • Super flavorful: you can always switch up the seasonings
Ingredients for roast chicken on a table

Roast Chicken Ingredients

While some roast chicken recipes are fancy, with aromatics stuffed inside the cavity and the chicken sitting on a bed of vegetables, don’t feel obligated to make it that way. As I always say, simple is often best!

Plus, when you want to get a healthy dinner on the table with no-fuss, it’s hard to beat this recipe. Here’s what you’ll need:

  • For the chicken: grab a 4 to 5-pound whole chicken. If it’s smaller or larger, you’ll need to adjust the cooking time.
  • For the flavor: all you need are olive oil, Italian seasoning, salt, and pepper. If you don’t have an Italian seasoning blend, feel free to sprinkle on your favorite dried spices and herbs.

Find the printable recipe with measurements below.

Helpful tip: You can use any oven-safe pan (I prefer cast iron) or a large roasting pan (including the disposable holiday ones) to roast your chicken.

How To Roast A Chicken

First, pat the chicken dry and truss the legs (you don’t need to truss or tuck the wings). Trussing helps to cook the chicken legs and thighs evenly and avoid drying out the breast since the cavity will be exposed.

Helpful tip: If you don’t truss the legs, check on the chicken 10 to 15 minutes earlier, as it typically cooks faster.

Patting a whole chicken dry before roasting

Second, evenly rub the chicken with oil and pat in the seasoning. Don’t be afraid to add a bit more salt, as this will help crisp up the skin. As for the oil, make sure to rub it underneath the chicken as well, so all sides are fully coated.

Seasoned whole roast chicken in a skillet

Third, let’s get to roasting! Roast the chicken at 425°F (220°C) for about 70 to 90 minutes, or until it’s beautifully golden! To make sure your chicken is cooked perfectly, check out my tips in the next section.

A cooked whole roasted chicken in a skillet

The Best Time and Temperature for Roasting Chicken

After a few tests, I’ve found that roasting a 4 to 5-pound whole chicken is best cooked at 425°F (220°C) for 70 to 90 minutes uncovered. If you find that the chicken skin is getting burnt, you can quickly top it with aluminum foil for the last 10 minutes.

Just keep in mind that all ovens heat differently. So use a meat thermometer to check your chicken at 70 minutes to see if it has reached 165°F (74°C). Poke it halfway into the middle of the thigh for the most accurate measurement!

A whole roast chicken on a plate

How to Serve a Simple Roast Chicken

There are countless ways to serve roast chicken. And you can never go wrong serving it up on a plate with vegetable-heavy sides. But here are a few more ideas to use up the whole chicken throughout the week.

Storage and Meal Prep Tips

Let me emphasize again how great of a meal prep ingredient roast chicken is! Here’s how to store it in the fridge and freezer.

  • To store: Cut up any remaining chicken (into slices or cubes), and store in sealed containers in the fridge for 4 to 5 days. You can use this as a meal prep base for all the serving options above!
  • To freeze: Carve the chicken into individual pieces (i.e. chicken breasts, legs, and wings), then place them in a sealed container in the freezer for up to 3 months. Watch how I carve the chicken on the video below!

Roast Chicken Recipe Video

I’m confident this recipe will be on regular rotation in your kitchen! It’s so darn easy (really). Click play to see how I make it!

More Easy Chicken Recipes

Want even more amazing chicken recipes? Here are a few of my favorites. You can also take a glimpse at my roundup of chicken breast recipes and chicken thigh recipes for more ideas.

Believe me when I say this super easy roast chicken will be your new favorite way to prep a whole bird. Give it a try, and let me know your thoughts and how you served it in a comment below!

A skillet with roast chicken and herbs

Super Easy Roast Chicken

4.97 from 127 votes
Prep: 5 minutes
Cook: 1 hour 30 minutes
Total: 1 hour 35 minutes
Servings: 6 servings
Author: Lisa Bryan

Description

Learn how to roast a chicken! It's the ultimate kitchen staple. And this easy roast chicken recipe only requires three ingredients! Watch how I make it in the video above.

Video

Ingredients 
 

Instructions 

  • Preheat the oven to 425°F (220°C), place a baking rack in the lower ⅓ of the oven, and bring the chicken to room temperature. Pat the chicken dry with paper towels.
    A raw whole chicken on a plate before roasting
  • Place the chicken breast side up in an oven-safe pan (I prefer cast iron). Truss the legs. Drizzle with oil and use your hands to rub it all over the chicken.
    Olive oil on roast chicken in a pan
  • Season the chicken with salt, pepper, and Italian seasoning, patting the seasoning in with your hands.
    Whole roasted chicken in a skillet next to spices
  • Roast the chicken for 70 to 90 minutes, or until the juices run clear. Double check doneness with an instant-read thermometer placed in the thickest part of the thigh. It should read 165°F (74°C). Let the chicken rest for 15 minutes on a cutting board before slicing and serving.
    A skillet with a cooked whole roast chicken

Lisa’s Tips

  • I used an almost 5-pound chicken and it took 85 minutes to cook. If you’re using a smaller chicken, make sure to check the temperature early, so that you don’t accidentally overcook it and end up with a dry bird.
  • If you don’t have kitchen twine to truss the legs, not to worry. You can still roast the chicken and just the legs fall open. But I’d recommend checking on the chicken 10 to 15 minutes earlier, as it typically cooks faster.
  • If you don’t have Italian seasoning, just sprinkle of mix of individual spices such as dried basil, oregano, thyme, and rosemary.
  • If you want a fancier roast chicken recipe, check out the one in my cookbook – it’s two whole roasted chickens (hello meal prep!) on a bed of fennel, pear, and onion. So delish!

Nutrition

Calories: 294kcal | Carbohydrates: 0.1g | Protein: 24g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 89mg | Potassium: 242mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 181IU | Vitamin C: 2mg | Calcium: 17mg | Iron: 1mg
Course: Dinner
Cuisine: American
Keyword: Roast Chicken, Roasted Chicken, Roasted Chicken Recipe
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

You May Also Like

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

4.97 from 127 votes (37 ratings without comment)

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating




222 Comments

  1. I made this last night and it was definitely the best roasted chicken I’ve had! My thermometer broke so I decided to cook it for 90 minutes. Perfect. Thank you.

  2. The only drawback to roasting it and not covering it with foil and such a high heat is that it’s batters all over my oven. Should I just tent it? Will I get the same juicy results? I also put pats of butter under the skin as my
    Mother always did.5 stars

  3. Excellent presentation, especially your explanations of ‘why’. It might help if more comments are made on ‘what the heck do I do with all giblets’. Bravo!!

  4. My husband and 3yo son loved this! I added chopped potatoes to the pan and roasted them all together. Used a cast iron pan and Italian seasoning. Didn’t truss and it still came out so juicy. My husband said ‘this is the best chicken you’ve ever made.’ So incredibly easy, however, it took much longer than I anticipated in the oven but that could just be my particular oven. This is a keeper – thank you!5 stars

    1. Incredible! I’m glad this roast chicken turned out beautifully, especially with chopped potatoes, Samira.

  5. I’ve been trying to up my whole chicken game for years with fancy recipes but they were just complicated, expensive and blah.
    When I stumbled on to this one I was short on time and ingredients so I tried it and now it’s in my weekly rotation. I’ve always put the chicken on the middle rack but never again. Thanks!5 stars

    1. Amazing! I’m glad you found a winning roast chicken recipe you can make again and again now, Rebecca.

      1. I also like using my cast iron frying pan. What size do you use? I only have the 10”.

  6. I just made this chicken Sunday, I wish I had taken a picture it, it was beautiful and it was so good.5 stars

  7. This chicken was just perfect, I have been cooking chicken for many many years, your recipe beat me. Just a chicken how “a roast chicken is mend to be.

    Thank you Lisa5 stars