Easy Roast Chicken
222 Comments
Updated May 23, 2024
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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.
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
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.
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.
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.
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!
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.
- With roasted or mashed vegetables: These veggies are classics for a reason. I’m talking about roasted Brussels sprouts, glazed carrots, roasted potatoes, creamy mashed potatoes, mashed sweet potatoes, or mashed cauliflower.
- Turn it into a salad: Slice pieces and layer on top of any salad for a protein boost – like this kale salad with apples and chicken.
- Add it to a protein bowl: Start with a rice or leafy greens base, then pile on your favorite veggies, diced roast chicken, pickled onions, or even a dollop of hummus!
- Make a breakfast hash: Dice it up into cubes and cook it with other seasonal veggies in a pan, then crack a few eggs on top for the final touch. You can use my turkey cranberry hash as inspiration!
- Add it to a soup: Make a classic chicken soup out of it, or even my white chicken chili.
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.
- Lemon Garlic Spatchcock Chicken
- Air Fryer Chicken Wings
- Crispy Baked Chicken Thighs
- Herbed Honey Mustard Chicken
- Slow Cooker Whole Chicken
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!
Super Easy Roast Chicken
Description
Video
Ingredients
- 1 (4 to 5-pound) whole chicken, packet of giblets removed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Italian seasoning
- kosher salt and freshly ground black pepper, to taste
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.
- 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.
- Season the chicken with salt, pepper, and Italian seasoning, patting the seasoning in with your hands.
- 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.
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
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Absolutely delicious and very easy to make!
Hi Regina – I’m so glad you enjoyed this roast chicken!
Amazing how good it tastes with so little work. I loved it.
Hi Patricia – Sometimes simple is best when it comes to roast chicken!
Thank you for sharing this recipe.the timing of the chicken.i had it wrong..
Question…if cooking at 220C, I believe Olive oil releases harmful toxins (above 200C). So wouldn’t this mean the recipe should call for a different oil?
I cut the leg skin open so the heat gets in and cooks them better. It’s easier than trussing as well.
Used melted butter instead of oil, and a smaller chicken (1 hr in oven) but still turned out delicious! Have done this recipe twice already in a month, whole fam loves it.
I posted before and changed the recipe using ingredients from the Garden. I actually cooked 2 chickens at once. They were outstanding. Tieing up the legs and the oil coat seamed to form a vapor barrior that kept the chicken moist and tender. Have lunch and dinner for a couple days. Good stuff.
Happy you love the roast chicken, Kurt! And two chickens sounds like a smart idea. ;)
I used fresh Rosemary, Basil, and Oregano frome my garden and dusted the chicken with Lemon Pepper Spice and a bit of Itallian Salt free spice. Substituted the oil to Avacado oil… Cooking Now. We will see soon.
What a wonderfully simple recipe!
I love simple. Simple is good.
I also like how you truss the legs. I never knew.
I also bought your cookbook.
Hi Lynn – Happy to hear you love this roast chicken recipe!
I love this method for roasting a chicken, but how do you keep the grease from splattering all over the oven?
I made this for my wife for Mother’s Day and it was a hit! I never thought of using Italian seasoning except for typical Italian dishes. Thank you!
Hi Robert – Happy to hear this roast chicken was a success for Mother’s Day!
Hi Lisa … OMG , you are same as me ,, after cooking chicken ,, i cut it up like you , then keep
the frame for me … wow you gota love ,, i also seoson mine to on inside … Thanks ,cheers
All the best ,, Len , ( AUSTRALIA )…
Why a cast iron pan? Thank you.
Because it’s suitable for the oven. But you can use any oven safe pan for this recipe.
First time I roasted chicken in my cast-iron it came out delicious. Thank you for this recipe. It was great.
Hi Bryan – Happy to hear your first ever roast chicken was a success!
This was absolutely quick, easy and delicious. Very moist chicken.
I roasted veggies in another pan and used the same seasonings. Winner winner chicken dinner!
Hi Pamela – Happy to hear you loved this roast chicken!
Looks beautiful! 9lb chicken in 80 mins! Waiting for it to cool so I can eat it, haha.
Easiest recipe ever and I just started checking the temp at 60 mins. Love!
Happy you loved this recipe!
You can truss a chicken by making “twine” out of thin strips of tin foil twisted together.
Hi Kristin – Thanks for sharing!
Thanks for this tip! I never have twine, this is such a great idea! 🥰
I made this today for our lunch, it was absolutely delicious.
So easy and so moist.
I cooked a 6lb chicken and it took about 1 1/2hrs.
Perfect recipe!!
We loved it!
Wonderful! Happy you loved it, Cathy!
I followed this recipe exactly. I did start checking chicken at 60 minutes because someone said theirs was done then. It actually took 75 minutes. Yes, the house got smoky but I just left doors and windows open a bit. So, so juicy and tasty. Served it with mashed potatoes. Green beans. And homemade chicken gravy. So good. Also, I wish I had taken picture! It was beautiful and crunchy on the outside.
Sounds like you nailed this roasted chicken, Sandra! And a perfect assortment of side dishes as well.
Thank you for helping me
Hi Linda – Glad you found this post helpful!
Thank you so much for this easy roast chicken recipe, Lisa. I never would have considered roasting it at that temperature, but it was perfect…and fast!!!
Nancy
Hi Nancy – Wonderful! I’m glad your roast chicken turned out perfectly with this recipe.
I followed the recipe exactly. Turned out great!
Happy you loved this roast chicken, Lynn!
Awesome,juicy,and super fast and easy! Keeper for sure 🥰 This is a dialysis friendly recipe which is hard to come by so thank you!!
I’m so glad you enjoyed it, Gretchen!
Delicious! I added olive oil/seasoned halved red potatoes in the last 30 minutes. The chicken was moist and crispy skin! Thank you so much!
Hi Patty – Happy to hear you love this roast chicken!
I have a 6 lb. Chicken. About how long should I roast it at 425 degrees;I don’t have a thermometer (at this time).
Turned out pretty well but 425 degrees F seemed way too high. Chicken was done in far fewer than 80 minutes. Thanks for the recipe, helped first time cook a lot.
Hi Maryanne – Glad your chicken turned out okay! It’s always good to keep in mind that every oven heats differently.
Great Recipe!
Really enjoyed it.
Thanks!
Hi Randy – Happy to hear you enjoyed this roast chicken!
Perfection ! I used Cavender’s Greek spice as it was all I had. Do use a meat thermometer, the bird was done in far less time than the suggested time. Thanks !!
Happy you loved the roasted chicken, Catherine!
how long should i cook at a confection roast mode?
Did you bake/roast the chicken at 425 degrees the whole time??
I have a just-under 5# chicken .
Thanks,
Barbara
Hi Barbara – Yes, it should be 425°F for the whole roasting time.
Super juicy chicken with a crispy skin. Delicious!
Thanks, Nicole! I’m happy you loved this roast chicken. :)
The chicken turned out juicy and delicious
Thanks, David! I’m happy you loved it.
I will be using this recipe over and over. Fast, easy, and my husband loved it
Hi Pam – Happy to hear this has become a favorite!
So moist and delicious. I’ll never bake a chicken at 350 degrees again!
Hi Brenda – I’m glad your roast chicken turned out perfectly!
Trying this recipe at the moment! How do you combat all of the smoke while roasting in a cast iron with olive oil?
We just had to switch to a roasting pan due to so much smoke!
It isn’t the recipe or the method. Do an internet search for how to prevent your cast iron from smoking. There you will find some great tips.
Lisa, I was wondering could I stuff the cavity with some onions or would that affect on how the chicken will cook?
Yes, you can go ahead and do that. Enjoy!
What if I don’t have olive oil can I use butter or vegetable oil?
Yes, no problem.
This chicken is very tasty, my son really liked. Even thought I have your cook book, I always keep your e-mail, some of your recipes are not in the book. Thank you. Have a wonderful Christmas and a Prosperous 2024.
So happy you and your son love this roast chicken, Concetta! And yes, I have hundreds more recipes on my website, and unique recipes in the cookbook as well. I hope you enjoy them all!
Great recipes for holiday ,thank you
Hi Tamela – Glad you love this roast chicken!
Would this recipe work in a roasting pan instead of a cast iron pan? I do not have one big enough unfortunately
Yes, no problem.
I made a chicken last night with this recipe and it came out so good. The Chicken was nice and juicy and really tasted great. I will definitely be cooking a whole chicken with this recipe again.
I’m glad this roast chicken was a success, Elaine!
Simple! Delicious!
With Pam juiced and simmered stock from the neck and innards I fine gravy is easy to whip up.
Thanks for sharing this!
Hi Warren – Happy to hear you enjoyed this roast chicken recipe!
Made this tonight and it was excellent! Thanks for such an easy recipe.
Wonderful! I’m glad you enjoyed this roast chicken, Susi.
Chicken was perfectly cooked however the splatter from the high heat and cast iron pan caused more than a significant amount of smoke. All the smoke detectors all went off and the house was extremely smokey. We ended up with all windows open in -5 Celsius and fans running! Now there is no way to use the oven without a very thorough clean. I think lower heat and slower cook would be way better.
Hi Heather – oh yikes, it sounds like your oven may cook a bit hotter. Have you double checked it’s temp with an oven thermometer? I don’t get any splatter or smoke, and I’ve made this recipe for years.
I have made many of Lisa’s recipes which have all been great but this roasted chicken is awesome! Don’t let it’s simplicity fool you – I almost didn’t make it because of that – but it is so good! I’ve made it twice and it will be my go to roasted chicken recipe from now on.
Sometimes the best recipes are the most simple ones. ;) I’m happy you enjoyed it, Kasey!
Very short comment: Oh….My…..God. Thank you so much.
Haha, that’s all that’s needed. ;) So happy you loved the roasted chicken, Cindy!
No fail roast chicken, the best! Thank you!
Thanks, Raquel! So happy you love it!
Used this recipe today OMG it was so good literally so juicy this will be a go to from now on the timing was perfect thanks for sharing!!
Yay, happy you loved this roast chicken, Morgan!
We ate this for Thanksgiving today. It is simple, and worked out perfectly. A turkey would have been too much for 2 people.
This is the perfect turkey alternative for Thanksgiving. Happy you loved it!
Excellent! I made gravy from the drippings and served with mashed potatoes and sautéed leeks. We also have leftover chicken that I’ll use to make chicken salad. Plus, we’ll use the remaining carcass to make stock.
You’re on it, Heather! Love that gameplan!
Made this chicken a couple weeks ago and it was a big hit! Especially the crispy skin!! Has anyone tried/mentioned cooking a chicken that is partially frozen?
Happy you loved it, Debbie! And I would not recommend cooking a chicken that’s partially frozen.
Hi Lisa,
If I don’t have twine can I leave the legs as is or is it imperative to tie them?
Hi Amy – You don’t have to tie them up if you don’t have twine.
turned out good! will be making this again! thank you for sharing this recipe!
Happy you loved it, Jackie!
I made this for tonight’s dinner. Very moist. Everyone enjoyed it! Thanks for sharing.
You’re more than welcome, Trudy! Happy to hear everyone loved it!