Roasted Chicken Recipe

There’s something undeniably comforting about a well-roasted chicken. It’s the kind of dish that fills your home with warmth and mouthwatering aromas, instantly drawing everyone to the dinner table. I still remember the first time I attempted a whole roasted chicken. It was on a chilly Sunday afternoon, and I was determined to recreate the flavors I grew up with—crispy skin, juicy meat, and savory herbs filling every bite. That first bird was far from perfect, but each time I made it, I learned something new: the right temperature, the perfect seasoning blend, and the magic of letting it rest before carving.

Over the years, roasted chicken has become one of my go-to meals, whether I’m hosting a holiday dinner or just craving a simple, satisfying weeknight meal. It’s surprisingly easy once you know a few chef-level tricks—and incredibly rewarding to master.

Why You’ll Love This Roasted Chicken Recipe

  • Great for family dinners, holidays, or leftovers
  • Juicy, flavorful meat every time with a crispy golden skin
  • No special tools needed, just a roasting pan and a few pantry staples
  • Budget-friendly and perfect for meal prep
  • Versatile and easily customizable with herbs and spices you have on hand

Ingredients You’ll Need

Here’s everything you need to make a delicious roasted chicken. I’ll also include tips and substitutions to help you adjust based on what you have.

Main Ingredients:

  • 1 whole chicken (4 to 5 pounds): Organic or free-range if possible, for better texture and flavor
  • 2 tablespoons olive oil or melted butter: Helps crisp the skin and lock in moisture
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 garlic cloves, smashed
  • 1 lemon, halved
  • Fresh herbs (like rosemary, thyme, parsley): Optional but highly recommended
  • 1 onion, quartered

Optional Additions:

  • Paprika or smoked paprika
  • Chili flakes or cayenne
  • Carrots, potatoes, or other root vegetables

Substitution Tips:
If you don’t have fresh herbs, dried herbs will work—use about 1/3 the amount. For olive oil, avocado oil or even duck fat are great alternatives.

How to Make Roasted Chicken (Step-by-Step Instructions)

Step 1: Prep the Chicken

  • Remove chicken from the fridge about 30 minutes before roasting
  • Pat dry with paper towels—this helps the skin get crispy
  • Remove giblets and trim any excess fat

Step 2: Season Generously

  • Rub the chicken with olive oil or butter
  • Season generously with salt and pepper inside and out
  • Stuff the cavity with garlic, lemon halves, and herbs

Step 3: Truss the Chicken (Optional but Helpful)

  • Tie the legs with kitchen twine for even cooking
  • Tuck the wings under to avoid burning

Step 4: Roast

  • Preheat oven to 425°F (220°C)
  • Place chicken breast-side up on a rack in a roasting pan
  • Roast for 1 hour to 1 hour 15 minutes, or until internal temp reaches 165°F in the thickest part of the thigh
  • Baste once or twice, if desired

Step 5: Rest and Carve

  • Let the chicken rest for at least 15 minutes before carving to retain juices

Expert Tips for the Best Results

  • Dry skin = crispy skin. Pat the bird thoroughly before roasting
  • Use a meat thermometer to prevent overcooking
  • Let it rest before carving to keep the meat juicy
  • Use aromatics (garlic, lemon, herbs) for added depth of flavor
  • Roast on high heat for golden, crispy skin

Variations & Substitutions

  • Spiced Moroccan Chicken: Rub with cumin, coriander, paprika, cinnamon, and garlic
  • Lemon Herb Chicken: Add lemon zest and rosemary
  • Butter-Basted Chicken: Baste with garlic-herb butter every 20 minutes
  • Low-Sodium Version: Reduce salt and use herbs or citrus instead
  • Vegetarian Alternative: Try seasoned roasted cauliflower or tofu

Serving Suggestions

  • Mashed potatoes or roasted root vegetables
  • Steamed green beans or sautéed spinach
  • Homemade gravy or pan sauce using drippings
  • Crusty bread to soak up juices
  • Pairs well with white wine or a light red like Pinot Noir
  • Makes a beautiful holiday centerpiece

Storage & Reheating Instructions

  • Storage: Store leftovers in an airtight container in the fridge up to 4 days
  • Freezing: Carve and freeze for up to 3 months in freezer-safe bags
  • Reheating: Warm in a 325°F oven, covered in foil, or in a skillet with broth

Recipe FAQs

Can I roast a frozen chicken?
No, always thaw fully to ensure even cooking and food safety.

Do I need to baste the chicken?
Not required. If you choose to, do it sparingly to keep the oven temperature steady.

Why is my chicken dry?
It was likely overcooked. Use a thermometer and remove it at 165°F.

Can I roast chicken pieces instead of a whole bird?
Yes! Bone-in pieces roast in 35–45 minutes at 425°F.

What can I do with leftovers?
Use in chicken salad, tacos, sandwiches, soups, or even chicken pot pie.

Nutrition Information (Per Serving – based on 6 servings)

  • Calories: 380
  • Protein: 36g
  • Fat: 24g
  • Carbohydrates: 2g
  • Fiber: 0g
  • Sugar: 0g
  • Sodium: 500mg
    Note: Nutritional values are estimates and may vary depending on specific ingredients.

Roasting a whole chicken at home might seem intimidating at first, but once you try it, you’ll realize how simple—and satisfying—it can be. It’s one of those recipes that gets better with every attempt, as you fine-tune your seasoning and technique. Whether you’re a seasoned home cook or just starting out, this roasted chicken recipe is a must-have in your kitchen rotation.

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