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One-Hour Oven Roasted Chicken

This oven roasted chicken is perfectly seasoned with juicy meat, crispy skin and the best flavor. This easy roast chicken is a classic and my go-to recipe!

Whole roasted chicken in a cast iron pan.
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Best Whole Roasted Chicken

Cooking a whole chicken (along with a whole baked ham or roasted turkey) can be intimidating, but this easy roast chicken recipe is perfect for beginners. It’s simple and the results are impressive!

This oven roasted chicken is juicy and flavorful, with crispy skin that is a must for roast chicken. It’s just as easy to make as baked chicken breast but leaves you with dinner leftovers that you can use to make any of these leftover rotisserie chicken recipes!

It also has the benefit of being extremely economical. This 5.5-pound chicken was only ninety-nine cents per pound. Score! We love serving it with oven roasted vegetables or a whole baked potato.

Why This Recipe Works

  • Easy: Learning how to roast a chicken is simple with my foolproof tips that results in a flavorful, whole chicken.
  • Simple: You only need 4 ingredients for this oven roasted chicken, so it’s economical, too!
  • Any occasion: Whether you are hosting a dinner party complete with oven roasted vegetables and baked potato or meal prepping, you can’t go wrong!

Roasted Chicken Ingredients

You don’t need many ingredients or supplies when learning how to roast a whole chicken. I like to keep it simple to allow the natural flavors shine through.

Roasted chicken ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Chicken: A fresh whole chicken that is around 5 to 5.5 pounds is perfect making an oven roasted chicken.
  • Butter: Gives the chicken a tender, juicy inside with a crispy outside. You can use olive oil instead of butter too.
  • Kosher salt: Added just for seasoning the chicken before cooking.
  • All-purpose steak seasoning: The perfect blend of seasoning all packed in one container.

Substitutions and Variations

  • Stuff the chicken cavity: Stuff the cavity of the chicken with lemon, garlic, and thyme or parsley. It will impart additional flavor during the roasting process.
  • Brine: I like to use this simple brine for turkey as it imparts so much flavor and moisture!
  • Veggies: Add some large pieces of carrot, celery or even roasted root vegetables as the base for the bird and you will also have a delicious side!
  • Seasoning: Italian seasoning, salt and pepper are also a great combination.

How to Roast a Chicken

The whole chicken is roasted in the oven with seasonings and a buttery sauce to crisp the chicken on the outside and give it tender meat on the inside.

Showing how to roast a chicken.
  1. Prepare. Place cast iron pan inside oven and preheat to 450°F. Remove giblets, then rinse chicken with cold water and pat dry with paper towels. I don’t worry about tying the legs together, but I do tuck the wing tips under the wings.
  2. Season. Pour melted butter over the whole chicken and season with salt and all-purpose steak seasoning. Salt and pepper inside the cavity.
  3. Bake. Working carefully, open the oven and slide the oven shelf out. Transfer the chicken to the hot skillet.
  4. Roast. Set oven at 450°F for about 45-60 minutes, or until the temperature in the thickest part of the breast or thigh reads 160-165°F when using an instant read thermometer.
  5. Resting. Remove from oven and rest for 10-20 minutes before carving. Enjoy!

5 star review

“Super easy, and very tasty! Easier than doing it in instant pot, which is where I’ve been doing my whole chickens for a while, and doesn’t take much longer.”

– Sean
Sliced baked whole chicken.

Internal Temperature and Times

To roast a fresh 5 to 5.5 pound whole chicken, I recommended cooking it at 450°F for 45-60 minutes uncovered. Cover with aluminum foil if the chicken skin starts to burn during the last 10-15 minutes.

All ovens distribute heat differently! A meat thermometer is best to check if the oven roasted chicken is ready to remove. Simply stick the thermometer in the thickest part of the thigh to check if it’s done. The temperature should be between 160-165°F.

Expert Tips

  • Use an oven safe pan. I prefer cast iron but a large roasting pan will work as well.
  • Use a meat thermometer. Set yourself up for success by using a meat thermometer. This will help know exactly how your chicken is baking and getting to the proper temperature.
  • Don’t skip resting your chicken. If you cut the meat straight from the oven, the juices will run out and the meat dry. Resting the meat allows the juices to redistribute and the meat will be wonderful and juicy!
  • Use a sharp carving knife. Slice the chicken with a sharp knife once the chicken has rested.

Recipe FAQs

How long do you roast a chicken per pound?

The roasting time will vary depending on its size and the temperature you roast it. If cooking at 450°F, the general rule of thumb is to roast the chicken for about 11-12 minutes per pound.

How do you clean a whole chicken?

Before rinsing the chicken, be sure to remove the giblets and neck from the inside. If this part doesn’t appeal to you, there are brands that sell whole chickens with the giblets and the neck already removed. Go for one of those brands!

Then rinse it well with cold water and pat the skin dry with paper towels. Nothing complicated about it – simply rinse and pat dry!

Can you add more herbs and spices?

Yes! Add in onions, rosemary, and thyme for extra flavor. If you like a special spice blend or simply black pepper and salt will work too! For extra ingredients, you can add potatoes and carrots.

Is it best to roast a chicken covered or uncovered?

It’s to best to roast it uncovered to achieve that golden brown crispy skin. If the skin starts to brown too much near the end, cover loosely with foil.

Whole Roasted Chicken Serving Suggestions

My favorite way to serve roast chicken is with sheet pan veggies and dinner rolls. Here are some more ideas for using whole chicken!

Roasted chicken in an iron skillet.

Meal Prep and Storage

Roast chicken is perfect for meal prep! Store and then either eat it cold or place it in the microwave or oven to reheat. It’s great for sandwiches or salads!

  • Store: Cool chicken completely then place leftovers in an airtight container in the refrigerator for five to seven days.
  • Freeze: Shred chicken or carve it into slices or pieces and place in a sealed container or Ziploc bag and store frozen for up to 3 months.

Need more chicken recipes? Try oven baked BBQ chicken, baked chicken tenders or Parmesan ranch chicken next.

More Easy Chicken Recipes

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Whole roasted chicken in a cast iron pan.

Whole Oven Roasted Chicken

5 from 29 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
This oven roasted chicken is perfectly seasoned with juicy meat, crispy skin and the best flavor. This easy roast chicken is a classic and my go-to recipe!
Prep Time: 5 minutes
Cook Time: 45 minutes
Let Rest: 10 minutes
Total Time: 1 hour
Servings: 12

Equipment

  • Instant-Read Meat Thermometer
  • A large cast iron skillet or roasting pan

Ingredients 

  • 5 to 5.5 pounds fresh whole chicken
  • 4 Tablespoons butter , slightly melted
  • 1 teaspoon Kosher salt
  • 1-2 Tablespoons all-purpose steak seasoning (I like McCormick Grill Mates Montreal Steak Seasoning)

Instructions

  • Place cast iron pan inside oven and preheat to 450°F. Remove giblets and neck from inside of chicken if they weren't removed. Then rinse chicken well with cold water and pat dry with paper towels. I don’t worry about tying the legs together, but I do tuck the wing tips under the wings.
  • Pour melted butter over the meat and season with salt and all-purpose steak seasoning. Salt and pepper inside the cavity as well.
  • Working carefully, open the oven and slide the oven shelf out. Transfer the chicken to the hot skillet.
  • Roast at 450°F for about 45-60 minutes, or until temperature in thickest part of the breast or thigh reads 160-165°F. If the temperature is not high enough keep checking about every 5 minutes.
  • Remove from oven and let rest 10-20 minutes before carving. Resting the meat before carving is an important step, because it redistributes the juices and the meat will be wonderful and juicy. Enjoy!

Notes

For more flavor: Stuff the cavity with lemon, garlic and thyme.

Nutrition

Calories: 230kcal | Carbohydrates: 1g | Protein: 17g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 78mg | Sodium: 291mg | Potassium: 171mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Main Course
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

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