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.
This post may contain affiliate links. See my disclosure policy.
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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
When I went to untruss the roasted chicken, I noticed a plastic bag peeking out of its tush. :)) Anyway, aside from that, the chicken was delicious and oh so tender. The pan gravy was easy to make in the cast iron skillet. As an old single person, not looking for complicated, this is an excellent and easy way to roast a scrumptious chicken.
Oh, no! Yes, don’t forget to remove those giblets. But I’m so glad this roast chicken recipe worked out perfectly for you, Vince. Enjoy!
First time roasting a whole chicken. I was very intimidated but this recipe and video made the walk through simple, clear, and concise. The chicken turned out better than I imagined. Very pleased, THANK YOU!!! ❤️
I’m so glad your first roast chicken was successful with this recipe, Sarah. Enjoy!
This is my now “go to” favourite Sunday chicken dinner recipe! Its so easy and I love it. I also pare it with Lisa’s Sweet Potato Casserole, and the Honey Glazed carrots! It makes the coziest, perfect fall Sunday dinner!
Love that meal combo, Carolyn! It really is the perfect fall dinner. :)
I have made this recipe once a week for about a year. My whole family love the way it comes out. So delicious and juicy. The cast iron pan is a necessary for it to come out perfect.
I’m glad this has become a family dinner staple, Emilie! Can’t ever go wrong with a perfectly roast chicken for dinner.
So simple and delicious every single time.
Thrilled to hear you’re loving this roast chicken so much, Stephanie!
This is now my go to roast chicken recipe! I love it, have made it multiple times and the family love it, simple and great 😊
Happy to hear the whole family loved this one, Angela!
I cooked easter dinner for my daughter and myself. we had a 2 bone prime rib. icooked your receipe as printed along with your potatoes and green beans with schallots. I waited till we wer done and my daughter said, ” I don’t know where you got these receipes but make sure you keep them in a safe place. This dinner was wonderful. Make sure you don’t lose them”.
So the next day we also had you your roasted chicken. I was asked if this receipe came fom the same place and I told her yes. She said I should check and get a few more and also any time I want to cook she will gladly eat what ever it is, I am glad I came across your web site and found your site when I was looking for a prime rib receipe. Thanks so much, everything was great.
Hi Joan – Thrilled to hear all the recipes you’ve tried so far have been such a hit!
Had a 3 and 1/2 pound yard buzzard Put some lemon, onion and garlic in the body cavity Used my fab olive oil and added some onion powder and garlic powder to the seasoning Im roasting in my enamel cast iron brassier My house smells wonderful
Glad this is working out perfectly, Elizabeth!
I just want to.clarify that you put the oven rack lower than the middle setting is that right? Is this so the breast doesn’t dry out?
I have a larger chicken (8 lb) I know I need to cook it longer, but should I roast it still at 425 F? Looking forward to making this!
Yes, the temperature is still good. As you mentioned, it will just need more time. But if you do see it browning too quickly, you can always cover it with foil. Enjoy!
This roast chicken recipe is not only easy but most delicious!!! I added some garlic slices under the skin otherwise followed the instructions perfectly. Best roast chicken I’ve made!
So happy you loved it, Christina! And love that you added that extra garlic as well, yum!
This was fantastic!! I also cooked it in my large 12″ cast iron pan. Spooned the juices over jasmine rice. I’ll use all the bones and scraps for soup. Thank you so much!
Happy to hear you loved this roast chicken recipe, Michael!
Best – and easiest – recipe I’ve ever used! Thank you thank you!
I’m so glad you’re loving this roast chicken recipe, Karin!
Are you kidding me with this recipe?! This is, hands down, the best chicken I’ve ever roasted! I am so grateful I stumbled across it. I used a 4.5 lb bird, so it needed about 80 extra minutes at 425°, but it was absolutely worth the wait. I also swapped in bacon grease instead of olive oil—highly recommend—but otherwise followed the recipe exactly.
Truly AMAZING. Thank you so much for sharing this!
Hi Mara – I’m so happy you loved it! And yum on that bacon grease swap. Enjoy!
Do you preheat the skillet in the oven too?
Hi Katie – no, I don’t preheat the skillet.
Best chicken ever…super, super easy!!!
I can’t thank you enough for this super easy, quick, super moist and flavorful recipe!!!
I forgot to leave you FIVE STARS in my post!
Thank you, again!
Thanks for leaving a review, Jennifer! Happy to hear you loved this roast chicken.
Perfect! I knew it would be a winner because I used your no failed turkey two years in a row and it was a winner.
Wonderful! Glad you loved this roast chicken, Stacey.
This is a no fail recipe. I took my chicken out an hour and a half or so from the fridge to come up to room temp. I used a roaster pan to cook my chicken as my cast iron pans are shallow and I didnt want the oil to be splashing out of the pan. I did dry the chicken as per the recipe and that really seemed to help. I used a mixture of basil, oregano, thyme and rosemary, plus pepper. I had already dry brine the chicken with salt. I had just over a 3lb chicken so I cooked it for 60 minutes, checked the temp and it was good to go. I wanted the skin a little more crispy so I broiled for a couple minutes and it worked out well. I am bookmarking this recipe for future reference. I may try some other spice combinations but the base recipe is so easy and the chicken comes out juicy.
You’re on it, Caitlyn! I’m so glad your roast chicken was a success with this recipe.
Hi! If I put the chicken on a rack in a roasting pan and put potatoes and carrots in the bottom will that affect this recipe?
Hi Judy – no, it won’t affect the recipe at all. Enjoy!
This was so, so easy and delicious! I have never successfully roasted a chicken…until I made this recipe. It turned out so moist and flavorful. It really is foolproof!
Glad you finally were able to roast the perfect chicken, Coby!
This is the best chicken recipe I have ever cooked. It was moist and delicious and oh so easy.
I have made a lot of your recipes and I have not come across one that I did not like.
Excellent recipes.
Thank you.
I’m so glad you found the perfect roast chicken recipe, Tish!
By far the best recipe ever 😀🙂😀
I’m so happy you think so, Shantae!
Tried this last night – wonderful! I appreciate how easy this was and how tasty it turned out. I look forward to trying different herbs for different flavors. My teen even gave it the thumbs up, so you know it was good.
Hi Amy – Thrilled that this roast chicken turned out beautifully!
So delicious and easy! Thank you!
Glad you loved this roast chicken, Alyssa!
Lisa,
I made your roast chicken recipe for Thanksgiving. I had a five pound chicken which is sufficient for a bachelor. I had to lower the temperature to 415° because the smoke alarm went off when I had the oven on at 425°. The chicken came out truly moist! Thank you for your recipe & the photos! Very clear and understandable.
Amazing! I’m so glad your chicken turned out perfectly, Alphonse!
This turned out so flavorful and moist. I was able to cook 2 chickens at the same time and it only took about 70 minutes.
Amazing! Glad the results were perfect, Shannon.
The chicken tasted great! It’ll be especially good for soups and casseroles. The mess, however, was not great. I can’t imagine making this, and then cleaning my oven, weekly. I did all the things suggested and it still spattered everywhere. I believe I’ll stick to grilling the chicken from now on. It’s still messy, but the mess is outside.
How long should a six pound chicken take to cook? I’m guessing a larger chicken takes a bit. more oil and spices?
Hi Lori – yes, a slightly larger chicken will take longer to cook and require a bit more spices. Always go by internal temperature to determine if it’s fully cooked through. Enjoy!
I tried this recipe since I can get a whole chicken and then make several meals from it. I appreciated your directions and suggestions and photos. The seasoned chicken came out perfectly cooked and I was able to get four separate meals from that one chicken. Thank you!
Hi Tay – I’m glad you found the step-by-step photos helpful in making this roast chicken recipe. I hope you enjoy it in your meals throughout the week!
This came out so good! I had a mess in my oven tho. I did have it at room temp and patted dry. Would this turn out well if I covered loosely with foil? Or a roasting pan with cover??
Hi Theresa – so happy you loved it! You can cover it, but just know that the skin will likely not get quite as golden and crispy.
This is foolproof! I’m an experienced cook who has made, I think, just about every version of whole roasted chicken, LOL! But your recipe is the one I make most often. I produces the perfect base for gravy as well, just the right amount of fat. After removing the bird, I simmer pan drippings over medium high heat, whisk in flour and then add chicken broth and a shake of poultry seasoning, cooking to desired thickness and perfect gravy every time. Thank you for this delicious easy roast chicken recipe, especially wonderful to help newer cooks feel like pros!
You’re so very welcome, Lisa! And great job making a gravy with the drippings as well. I do think you’re a pro cook now! ;)
Sooo easy and soooo delicious. I was really nervous about making my 1st roast chicken ever. I will be making this often. If I knew it was this easy, I am no longer buying store made versions. Thank you so much for posting this with a video. You have changed my life.
You’re more than welcome, Ros! I’m so happy you found the video tutorial helpful. Enjoy many homemade roast chickens in the future! :)
Yum yum delicious!!!
I can’t figure out how you got 294 calories per serving for this, if there are six servings total and the chicken is 4-5 pounds. Wouldn’t it be closer to 800 calories per serving?
Hi Germaine – Thanks for catching that! I just adjusted the nutritional information.
Will be using a stainless steel roasting pan rather than a cast iron pan to make this. Question: should I put the chicken on the rack that comes with the pan or set the bird on the floor of the pan?
Hi Diane – either method will work just fine, so it’s really up to you. :)
I’ve been receiving your recipes for sometime now and love them all. Not too complicated, easy to make & such a great variety. Well done & keep ‘em coming. Cheers from Western Australia.
Thanks for the feedback, Sue! Great to hear all the recipes you’ve been trying are great.
Best chicken ever!! This is my go-to recipe for roast chicken! So simple and always turns out perfectly!
Yay, so thrilled to hear it’s your go-to roast chicken recipe. Thanks, Tracey!
This is my absolute favorite chicken recipe! It comes out perfect every time. I have to replace roasting pans more often than I like to admit because we use this recipe so often. It’s great because you can use any seasonings you’d like and it’s always delicious!
Thrilled you’ve found a new favorite roast chicken recipe, Lisa!
I just did this recipe for lunch. It was delicious and super juicy. And saved the bones to make the chicken bone broth next. I added paprika, cumin, garlic powder and onion powder too. As well as put some whole garlic cloves and half a lime inside the chicken. Will become one of my regular recipes.
That’s the best way to utilize the leftover chicken bones! Glad you enjoyed this recipe, Maricarmen.
I love making this recipe! It’s so juicy and flavorful, and I use the bones after to make bone broth. Such an amazing way to use the whole chicken! Thanks!
Happy to hear you’ve found the perfect roast chicken recipe, Carmen!
It’s so easy to make and it’s very tender I agree. This is the only recipe I use to roast the whole chicken!
Hi Olya – I’m happy to hear this is your go-to roast chicken recipe!
Lisa, Fabulous recipe and the chicken sooo tender. Let’s be honest we get the best part after we carve it up, the crispiest skin fragments and the secret Buttons (bigger on turkeys) um, um, good. Thank-you for all the testing you do. Have a fun summer! H.
Hi there – Great to hear your roast chicken turned out perfectly!
I have tried baking whole chickens before, only for them to turn out dry and unsatisfying. This recipe was so easy, I couldn’t imagine it would be any different. I tried it anyway, and I am a believer! The chicken is so moist and flavorful! I will never buy another rotisserie chicken again! Someone mentioned the only thing they didn’t like about making this was cleaning the cast iron. My Nana taught me to put it on the stove top and heat it up with a little water. All the bits come off no proble. Easy peasy! Thanks for the recipe!
So happy this recipe pleasantly surprised you, Kim! And that’s a great tip on cleaning the cast iron pan, thanks for sharing. And enjoy your perfectly roasted chicken!
Looks and sounds great,I’m doing this today
This recipe worked great. This is the first chicken I’ve ever made that turned out decent. I’m 60 years old..Good job
Amazing! I’m so glad your roast chicken was a success, Tom.