Roast chicken is the ultimate kitchen staple! And my version is super easy to make. There are just three ingredients, yes, three! And there’s no stuffing of the bird required.
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Why You’ll Love My Roast Chicken
- There’s hardly any prep work. Just rub the chicken with olive oil and a few seasonings, then pop it in the oven. There’s no need to stuff the cavity with lemons, onions or herbs like roast turkey.
- The skin gets beautifully crispy. Roasting it at 425°F gives the chicken that gorgeous golden skin, while the meat stays tender and juicy. It’s perfection on the inside AND outside.
- It’s a dinner you can enjoy many ways. Serve it up with your favorites sides or use leftover meat for soups, salads, and protein bowls. I have more ideas below!
An easy roast chicken is one of those recipes I think everyone should know how to make. Growing up, my mom was always so adamant about making a whole roasted chicken. It was was an easy, economical, and comforting dinner that could feed the whole family, usually with a side of roasted or steamed vegetables.
Today, so many people buy whole roasted chickens at their local supermarket or Costco, but those often have lengthy and questionable ingredients lists. So I’m here today to gently nudge you to make it at home!
My recipe honestly couldn’t be any easier, and after you’ve made it, everyone can pick their favorite parts (I always choose the dark meat and extra crispy skin!). I’m confident you’ll make this roast chicken so often, you won’t even need to look at the recipe again in the future. You’ll have it memorized!
Roast Chicken Ingredients
You really don’t need much to make a delicious roast chicken. Simple is often best, and I’ve intentionally kept kept this recipe to three main ingredients:
- Whole chicken: Grab a 4 to 5-pound whole chicken and make sure the giblets are removed. This size fits perfectly in my cast iron skillet and transfers in and out of the oven easily. If your chicken is smaller or larger, you’ll need to adjust the cooking time.
- Olive oil: Just a tablespoon helps the seasonings stick to the outside of the chicken. You could also use avocado oil, if you have that on hand.
- Seasoning: All you need is Italian seasoning, kosher salt, and black pepper. If you don’t have an Italian seasoning blend, feel free to sprinkle on your favorite dried spices and herbs like rosemary, thyme, oregano, or basil.
Find the printable recipe with measurements below.
How To Roast A Chicken
First, pat the chicken dry and truss the legs with twine (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.
Lisa’s cooking tip: If you choose not to truss the legs, check on the chicken 10 to 15 minutes earlier, as it typically cooks faster.
Next, oil and season the chicken. Drizzle the olive oil over the chicken and rub it all over, including underneath. Sprinkle the seasonings on top and rub those in. Don’t be afraid to add a bit more salt, as this will help crisp up the skin!
Lastly, 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.
My Tips for the Best Roast Chicken
I’ve made this recipe many, many times. So I have a few extra tips for you:
- Dry the chicken really well. This is one of my most important tips! Any extra moisture on the skin creates steam, which makes it harder to get that golden and crispy exterior. Extra moisture (even from inside the cavity of the bird) can also cause splatter in your oven.
- Use a large enough pan. I love using my cast iron skillet because it retains the heat so well, but you can also use a large roasting pan. Just make sure there’s enough room around the chicken to catch the drippings. If your pan is too small, fat can splatter into the oven and create smoke.
- Don’t rely on cooking time alone. 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!
- Keep an eye on the skin: If you notice the chicken skin is getting too dark before it’s fully cooked, you can loosely tent the top of the chicken with aluminum foil for the remainder of cooking.
- Don’t skip the resting time. I know you want to dig into it, especially when it smells so good! But letting it rest for 15 minutes before carving really does help keep the meat juicy.
How to Serve a Simple Roast Chicken
You really can’t go wrong with a classic roast chicken dinner and a few simple sides. You can also use the meat to create entirely new meals. Here are a few of my favorite dinner ideas:
- For a classic Sunday dinner: Serve it with roasted Brussels sprouts, glazed carrots, roasted potatoes, creamy mashed potatoes, mashed sweet potatoes, or mashed cauliflower.
- For a heartier salad: Slice or dice up the meat and layer it on top of any salad for a protein boost. Some of my favorite salads are my arugula salad, Caesar salad, and cowboy caviar.
- For a heartier soup: I love adding shredded chicken to soups for a full meal. My favorites options are my vegetable soup and Tuscan white bean soup.
- For a protein bowl: Start with a base of rice or leafy greens, then pile on your favorite veggies, diced roast chicken, pickled onions, or even a dollop of hummus!
Storage and Meal Prep
One of my favorite things about roasting a whole chicken is having leftovers ready for easy meals throughout the week. If you have my Healthy Meal Prep cookbook, you’ve even seen me roast two chickens on a single sheet pan (see page 179)–it’s the best!
- To store: Remove any remaining chicken from the bones and store in an airtight container 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: Once cooled, carve the chicken into individual pieces (i.e., chicken breasts, legs, and wings), then place them in an airtight container in the freezer for up to 3 months.
- To reheat: Warm the chicken gently in the microwave or in a covered skillet with a splash of chicken broth to help keep it moist.
More Easy Chicken Recipes
- Chipotle Chicken
- Slow Cooker Whole Chicken
- Air Fryer Whole Chicken
- Crispy Baked Chicken Thighs
- Honey Mustard Chicken
- Or see my roundups of chicken breast recipes and chicken thigh recipes for more ideas!
If you make this roast chicken recipe, I’d love to hear how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
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
- Pat the chicken dry. 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.
- Oil the chicken. Place the chicken breast side up in an oven-safe pan (I prefer cast iron). Truss the legs, then drizzle with oil and use your hands to rub it all over the chicken.
- Season the chicken. Season the chicken with salt, pepper, and Italian seasoning, rubbing the seasoning in with your hands.
- Roast the chicken. 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!
- There have been a couple of comments about smoking out the oven when making this recipe. I think that might be due to two things:
- Not letting the chicken come to room temperature and fully patting it dry, which leaves water/moisture on the chicken. This moisture then combines with the oil and splatters.
- Not using a large enough pan. If the pan barely fits the chicken, any splatters are likely to go over the edge and onto the bottom of your oven, creating smoke.
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!