Learn how to roast a chicken in the oven using my easy-to-follow, step-by-step method. Including how to prep your chicken for roasting, seasoning suggestions, and the best way to achieve coveted, crispy chicken skin every time (without fail!). You’ll be making roasted chicken like a pro in no time!
Once you’ve mastered how to roast chicken, apply it to my easy garlic and herb roasted chicken recipe or this oven-roasted chicken with lemon and herb butter. For another easy way to cook a whole chicken, check out my Instant Pot rotisserie chicken.
I think everyone should know how to roast a chicken. So, today I’m sharing my go-to, never-fail method for oven-roasted chicken that’s crispy on top, tender everywhere else, and juicy on the inside. Not only is it a showstopper on a dinner platter, but you’ll find plenty of ways to use the leftovers. I’ve included all of my best roasting tips and tricks, plus my favorite spice rubs to slather all over this chicken to change up the flavor profile!
Benefits of Roasting a Whole Chicken
- It looks great on the dinner table. I always think a whole roasted chicken looks just as impressive as a Thanksgiving turkey, and it makes a good alternative at the holidays. This recipe produces the juiciest chicken that’s golden and caramelized, with perfectly seasoned, crispy skins.
- Roasting whole locks in the flavors. Roasting a whole, bone-in chicken is the best way to ensure the meat comes out moist and flavorful. I’ll show you how to prepare your bird for the oven to really maximise the results.
- Cook once, eat loads! I love roasting a whole chicken and shredding the leftovers to use in soup, tacos, chicken salad, casseroles, and chicken meal prep recipes throughout the week.
What You’ll Need
For this tutorial, I’ve kept the ingredients list simple! That’s the beauty of a perfectly roasted chicken. You don’t need any fancy ingredients for it to come out delicious. Refer to the recipe card below the post for the printable ingredients list and instructions.
- Whole Chicken – I look for a whole chicken that is about 3 to 5 lbs. You’ll need to remove the neck and giblets that are usually located inside a bag in the cavity of the chicken.
- Lemon – One of my best tricks for a moist and juicy chicken is stuffing the cavity with citrus. I use lemons, but you could also use oranges if you’d like.
- Olive Oil – Adding a ‘fat’, in this case, olive oil, helps crisp up the skin. You could also use butter if you’d prefer. I add 1 tablespoon in the beginning and then 1 tablespoon 20 minutes into roasting.
- Seasoning – At the very least, I recommend generously seasoning the chicken inside and out (yes, inside the cavity, too!) with salt and pepper. See below for seasoning ideas.
Chicken Seasoning Ideas
There are plenty of ways to change up the flavors of your roasted chicken in the spice, seasoning, or sauce department.
- Classic chicken rub (cumin, coriander, and smoked paprika)
- Chipotle seasoning
- Italian seasoning or Mediterranean herbs
- Lemon pepper
- Cajun seasoning
Looking for a sauce to brush over your roasted chicken? Try my glazed honey garlic sauce, spicy chipotle apricot sauce, or mango BBQ sauce for some sweet heat.
Preparing a Chicken for Roasting
If you’re using a frozen chicken, make sure it’s fully thawed before you start. I will say, this can take longer than you’d think. A 5-pound chicken can take anywhere from 24 hours to 2 days to thaw completely. Plan accordingly! Once you’re ready to prep your chicken:
- Remove the neck and giblets. Those are usually found inside a bag in the cavity of the bird (If you’d like, save the giblets! You can use these to make gravy or chicken stock.)
- Rinse and dry. Next, rinse your chicken and then pat it dry with a paper towel. Don’t skip this step. Dry skin will crisp up better in the oven.
Do I Need to Brine the Chicken?
Not unless you’d like to. Taking the extra steps to brine a whole chicken, i.e., soaking the chicken in a saltwater brine before roasting, is an easy way to add more flavor, but it isn’t necessary for this recipe. However, if you’d like the option, I also have an easy dry brine method that you can try, too.
How to Roast a Chicken (Step-By-Step)
Ready to roast? These are the simple steps:
- Stuff the chicken. While the oven preheats to 400ºF, transfer your prepped chicken to a roasting pan or oven-proof skillet, breast side up. Fill the cavity with lemon halves.
- Season the chicken. Next, drizzle the chicken with oil. Season with salt and pepper or your choice of seasoning rub, and rub the chicken all over.
- Tie the legs. Using cooking string, tie the chicken legs together.
- Roast. Roast the chicken at 400ºF for 20 minutes. At this point, drizzle the remaining oil over the chicken, then return it to the oven. Continue roasting for another 35-40 minutes until the internal temperature of the chicken reaches 165ºF at the thickest part of the thigh.
- Rest. Give your roasted chicken at least 15 minutes to rest before carving. This lets the juices redistribute inside the meat, keeping it tender and juicy.
How Long Do You Roast a Chicken?
Roasting a chicken at 400°F will take anywhere from 1-1 ½ hours. The exact roasting time depends on your oven and the size of your chicken. According to the FDA, chicken is cooked when the internal temperature reads 165ºF. Use an instant-read thermometer inserted into the thickest part of the thigh for the best read.
What to Serve With Whole Roasted Chicken
Serve this juicy whole chicken with easy side dishes like garlic parmesan potato wedges or crispy ranch potatoes, and veggie sides like grilled asparagus or roasted Brussels sprouts. I also love lightening up the meal with a creamy cucumber salad or quinoa tabbouleh salad, or this Caprese pasta salad with roasted tomatoes.
If it’s a special occasion or holiday dinner, go all out with fluffy mashed potatoes and gravy, homemade cranberry sauce, and stuffing!
Use Up Your Roast Chicken Leftovers
There are tons of ways to use up leftover roasted chicken, from chicken tacos to tortilla soup, chicken noodle soup, and chicken lettuce wraps. Or, add leftovers to a Cobb salad, rice bowls, or meal prep lunches!
How to Store and Reheat Leftovers
- Refrigerate. Store leftover roast chicken airtight in the fridge for 3-5 days. You can store it whole, cut it up, or shred the leftovers for easier storage.
- Reheat. Warm the chicken in the oven until it’s hot throughout.
- Freeze. I recommend shredding leftover chicken before freezing. Store it airtight in a freezer bag or freezer-safe container and freeze for up to 2 months. Thaw the chicken in the fridge before you use it.
More Easy Chicken Recipes
How to Roast a Chicken
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 1 Whole Chicken 1x
- Category: Chicken
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
Learn how to roast a chicken perfectly every time! This method produces juicy, flavorful whole-roasted chicken that you can serve for every occasion. Even the holidays!
Ingredients
- 1 Natural Whole Chicken (3.5 to 5 lbs.), neck and giblets removed
- 2 tablespoons olive oil
- 1 large lemon, halved
- 2 tablespoons seasoning of your choice (Here are 5 Spice Rubs for Chicken) – I used Lemon Pepper
Optional Roasted Vegetables:
- 3 carrots, sliced into 2” chunks
- 1 red onion, cut into cubes
- 4 large red potatoes, cut into cubes
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Preheat oven to 400°F and position your rack in the middle of the oven.
- Pat whole chicken dry with paper towel.
- Stuff the cavity of the chicken with lemon halves.
- Drizzle 1 tablespoon of olive oil all over the chicken and rub with your hands. Next, add your seasoning (I used lemon pepper) and rub all over the chicken, including inside the cavity.
- Transfer chicken breast side up to a roasting pan or skillet.
- Using cooking twine, tie the legs together.
- Place chicken in the oven, uncovered, and roast for 20 minutes. Remove from oven, drizzle remaining olive oilover of the chicken. Place the chicken back into the oven and continue roasting for 35-40 minutes.
- Remove chicken from oven when thermometer reads 165°F into the thickest part of the thigh (the bottom of the chicken.)
- Let the chicken rest for at least 15 minutes before carving.
Roasted Vegetable Option: (do this part before your transfer to baking dish)
- To a large bowl add carrots, red onion, red potato, olive oil, thyme, garlic powder, salt and ground pepper. Toss to coat.
- Add vegetables to a bottom of a skillet or baking dish. Top with prepared seasoned whole chicken.
- Resume with Step 7 above.
4 comments on “How to Make the Perfect Roasted Chicken”
These are perfect for game day celebrations. We have been searching for new recipe to make for game day! Can’t wait to share with my friends.
I love game day food! Sharing is caring!
Roasted chicken is my favorite,especially low in salt and less black pepper.
Roasting the perfect Chicken can be intimidating but easy to perfect after a time or two! Glad you enjoyed this recipe!