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One-Hour Oven Roasted Chicken

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.

Whole roasted chicken in a cast iron skillet.
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Whole Roasted Chicken in Oven

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. It’s basically just as easy to make as baked chicken breast, but will leave you with way more leftovers that you can use to make any of these leftover rotisserie chicken recipes to create a whole new dinner.

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

Seasoning a raw whole chicken on a cutting board.

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. You could also use this simple brine for turkey to impart so much flavor and moisture!


  • Meat thermometer
  • Large cast iron skillet (or roasting pan)


  • Fresh whole chicken (5 to 5.5 pounds)
  • Butter
  • Kosher salt
  • All-purpose steak seasoning
Roast chicken in a cast iron skillet with a meat thermometer in the breast.

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!

Carving a baked whole chicken.

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.

Internal Temperature

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!

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
Whole roasted chicken in a cast iron pan.

More Easy Chicken Recipes

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whole roasted chicken in a cast iron pan

Whole Roasted Chicken

5 from 12 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Learn how to roast a chicken in the oven in just one hour! This recipe is juicy and flavorful, with perfectly crispy skin. 
Prep Time: 5 minutes
Cook Time: 45 minutes
Let Rest: 10 minutes
Total Time: 1 hour
Servings: 12


  • 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!


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


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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