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!
Table of Contents
- Best Whole Roasted Chicken
- Why This Recipe Works
- Roasted Chicken Ingredients
- Substitutions and Variations
- How to Roast a Chicken
- 5 star review
- Internal Temperature and Times
- Expert Tips
- Recipe FAQs
- Whole Roasted Chicken Serving Suggestions
- Meal Prep and Storage
- More Easy Chicken Recipes
- Whole Oven Roasted Chicken Printable Recipe
Best Whole Roasted Chicken
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!
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.
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.
- 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.
- Season. Pour melted butter over the whole chicken and season with salt and all-purpose steak seasoning. Salt and pepper inside the cavity.
- Bake. Working carefully, open the oven and slide the oven shelf out. Transfer the chicken to the hot skillet.
- 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.
- 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
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.
- 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.
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.
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!
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.
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
- Vegetables: Roasted Brussels sprouts or glazed carrots are classic sides.
- Potatoes: Mashed potatoes or roasted potatoes are great choices.
- Add to a salad or bowl: Add pieces to apple cranberry spinach salad for a protein boost or make a buddha bowl.
- Make a soup. Use the chicken in this chicken and rice soup or white chicken chili.
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.
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Whole Oven Roasted Chicken
- Instant-Read Meat Thermometer
- A large cast iron skillet or roasting pan
- 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 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!
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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