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 spiral ham or 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 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.
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.
Supplies
- Meat thermometer
- Large cast iron skillet (or roasting pan)
Ingredients
- Fresh whole chicken (5 to 5.5 pounds)
- Butter
- 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.
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!
How to roast a chicken in oven
Step 1: Preheat your pan
Place cast iron pan inside the oven and preheat to 450°F. Preheating the pan helps the chicken cook faster.
Step 2: Clean the chicken
Remove giblets and neck. Then rinse 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.
Step 3: Season the meat
Pour melted butter on top of meat and season with salt and all-purpose steak seasoning.
Step 4: Roast in oven
Working carefully, open the oven and slide oven shelf out. Then transfer chicken to the hot skillet. Roast uncovered at 450°F for about 45 minutes, or until temperature in thickest part of thigh reads 160-165°F.
Step 5: Let rest, then carve
Remove from oven and let rest for about 15-20 minutes before carving. Then carve and enjoy!
More easy chicken recipes:
- Crockpot Barbecue Chicken
- Grilled Chicken Breast
- Shredded Chicken (Instant Pot or Crockpot)
- Baked Chicken Tenders
- Baked Chicken Wings
Roast Chicken Recipe
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 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!
This is soo simple and soo delicious! Thanks for sharing!
so delicious!
Easy and delicious! Great for a busy family!
Don’t have a cast iron skillet as they are heavy and have a bad back for putting it in & out of the oven. Can I just use a roasting pan?
That should be fine! :)
Thank you for this recipe! We’ve been making this recipe for a couple years now and it is my go to!
So glad your family has enjoyed it!
Best roasted Chicken EVER!! Thank you!
Sorry, my laptop keys are sticking. This is pretty much the recipe I always use. It does make the best roasted chicken. I do not use melted butter but take butter and rub it all over the skin and even UNDER the skin. I season with seasoned salt.
This looks delicious Melissa! Thanks for sharing! Can’t wait to make it!
This looks amazing Melissa! And perfect for me, because I’m regularly wondering what to feed the fam at 4pm!