Learn how to roast a chicken in the oven in just one hour! This easy roast chicken recipe is juicy and flavorful, with perfectly crispy skin.
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 really simple and the results are so impressive! When my husband and I were first married, this was the recipe I always made for company.
Today I’m sharing one of my all-time favorite dinners. This one-hour oven roasted chicken is simple to make and so delicious! It’s super juicy and flavorful, with a crispy skin that is a must for a roast chicken.
Ingredients and supplies
You don’t need many ingredients or supplies when cooking a whole chicken. I like to keep it simple…it’s easier and let’s the natural flavors shine through.
Below is what you’ll need to get started. For more flavor, feel free to stuff the cavity with lemon, garlic and thyme.
- Meat thermometer
- Large cast iron skillet (or roasting pan)
- Fresh whole chicken (5 to 5.5 pounds)
- Kosher salt
- All-purpose steak seasoning
How do you clean a whole chicken?
Before rinsing the chicken, be sure to remove the giblets and neck from inside. If this part doesn’t appeal to you, there are brands that sell whole chickens with the giblets and 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!
How long do you roast a chicken per pound?
The roasting time will vary depending on it’s size and the temperature you roast it on. If cooking at 450°F, the general rule of thumb is to roast the chicken for about 11-12 minutes per pound.
You’ll need to use a meat thermometer to check if it’s ready to remove from the oven. 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.
Note: Once your chicken is done cooking, make sure to let it rest for 10-20 minutes before carving. If you cut into the meat straight from the oven, the juices will run out and the meat will be dry. If you let the meat rest, the juices will redistribute and the meat will be wonderful and juicy!
More easy chicken recipes:
- Crockpot Barbecue Chicken
- Grilled Chicken Breast
- Shredded Chicken (Instant Pot or Crockpot)
- Baked Chicken Tenders
- Baked Chicken Wings
Whole Roasted Chicken
- 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)
- Place cast iron pan inside oven and preheat to 450°F.
- Remove giblets and neck from inside of chicken. If this part makes you a little squeamish, try and find a brand that sells them with giblets and neck already removed.
- 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 45-55 minutes, or until temperature in thickest part of thigh reads 160-165°F.
- 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!