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.
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Whole Roasted Chicken in the 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 the 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.
Ingredients for Easy Oven Roasted Chicken
You don’t need many ingredients or supplies when cooking a whole chicken. I like to keep it simple…it’s easier and lets 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 the turkey to impart so much flavor and moisture!
It is best to 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. Using a large cast iron skillet or roasting pan can also help when making this delicious chicken-in-the-oven recipe.
Find the full printable recipe with specific measurements below.
- Chicken: A fresh whole chicken that is around 5 to 5.5 pounds is the perfect type for cooking in the skillet in the oven.
- 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.
How to Roast a Chicken
This chicken is roasted in the oven with seasonings and a buttery sauce to crisp the chicken on the outside and gives it tender meat on the inside. Slice the chicken with a sharp knife once the chicken has rested. This oven-roasted chicken is the best!
- Prepare. Place the cast iron pan inside the oven and preheat to 450°F. Remove the giblets and the neck from the inside of the 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.
- Season. Pour melted butter over the meat and season with salt and all-purpose steak seasoning. Salt and pepper inside the cavity as well.
- 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. If the temperature is not high enough keep checking about every 5 minutes.
- Resting. Remove from oven and let rest for 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!
You’ll need to use a meat instant-read 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 in the baking dish for 10-20 minutes before carving. The pan juices will soak up in the chicken. If you cut 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!
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.
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
Storing Whole Baked Chicken
Take the leftover cooled-off chicken and place it in an airtight container for five to seven days. When ready to enjoy, either eat it cold or place it in the microwave or oven to reheat. This is great for sandwiches or salads!
More Easy Chicken Recipes
Whole 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.
Did you make this recipe? Don’t forget to give it a star rating below!