Oven Roasted Whole Chicken
This oven roasted whole chicken is the easiest way I know to get a golden, juicy chicken dinner on the table in no time at all. My boys ask for it just as much as any takeout night, and it barely takes any hands-on effort. Once you roast a whole chicken this way, you may stop buying it rotisserie style!
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Oven Roasted Whole Chicken Recipe
Roasted chicken recipe reminds me of Sunday dinners growing up, when a whole bird on the table meant everyone was showing up and staying a while. Now it's what I make when my own family is all home for the evening and I want dinner to be a little special without spending an entire afternoon in the kitchen.
It's also the meal I make when I know we'll need leftovers for the week. One chicken in the oven on a Sunday sets us up for the week. I use the leftovers to make chicken pesto sandwiches for lunch and easy dinners like chicken and rice casserole.
Why You'll Love this Recipe
Here are just a few of the reasons why this recipe is worth making:
This recipe doesn't ask much of you, but it gives back a lot. With just seven ingredients, most of which are already in your spice cabinet, you get crispy, well-seasoned skin and meat that stays tender all the way through.
It only takes about 10 minutes to prep, then the oven does all the work for you. Once it's out, you've got a meal on its own tonight and a head start on other dinners later in the week - it works perfectly as a meal prep option for other recipes like my shredded chicken enchiladas!
Ingredients
You don't need anything fancy for this roasted chicken recipe, just the bird and a handful of pantry seasonings: olive oil, sea salt, black pepper, garlic powder, paprika, and onion powder. Together they give the skin great color and incredible flavor.
Want to change up the flavor a bit? Feel free to swap in other fresh or dry herbs and spices you already love. Fresh rosemary, a little lemon zest, and fresh garlic or onion all work nicely with this roasted chicken recipe.
No olive oil on hand? Avocado oil (or any other high-heat oil) and melted butter both work well in its place.
How to Roast a Whole Chicken
Scroll down to the recipe card for the full step by step instructions! ⬇️
Jump to RecipeI know cooking a big meal like this can seem intimidating, but I promise this is one of the most forgiving recipes you'll make. There are just a few simple steps between you and a really good dinner.
- Prep the bird and mix the seasoning. Remove anything from the cavity of the chicken, then pat the bird dry with paper towels and set it in a cast iron skillet or roasting pan. Measure the seasonings into a small bowl.
2. Season under the skin. Gently lift the skin above the breast and pour a spoonful of the seasoning mixture right underneath. This gets flavor into the meat itself, not just the surface.
3. Rub the outside. Spread the remaining seasoning mixture evenly over the rest of the chicken, pressing it into the skin with your hands.
4. Roast the chicken. Place the skillet on the center rack and let the chicken cook, checking the skin partway through so it doesn't get too dark.
5. Take it out. Once the skin is deeply golden and the chicken is fully cooked through to 165°F., pull it out of the oven.
6. Baste and rest. Once it's done, spoon some of those pan juices back over the top.
Madison's Tips for Success:
I've tested this recipe and have successfully made it many times. Use my tips to ensure that it turns out perfectly for you, too!
- Allow the chicken to come to room temperature for about 30 minutes before you season it and put it into the oven. This helps it cook more evenly, so you're less likely to end up with dry spots.
- A meat thermometer is the most reliable way to know your chicken is ready. Look for 165°F (74°C) in the thickest part of the breast, since oven and chicken size can both affect how long it actually takes. Be careful not to let the thermometer probe touch any of the bones.
- Let the meat rest for at least 15-20 minutes before slicing into it. This will allow the juices to redistribute throughout the meat and not end up all over the cutting board.
- Don't throw away the bones! They make a great homemade chicken stock. I keep mine in an airtight container in the freezer until I'm ready to use them.
Serving Suggestions
This meal pairs easily with just about any hot or cold side dishes. A simple option is creamy coleslaw, which comes together in about 5 minutes, or some warm bread with garlic herb butter.
Roasted Chicken Recipe FAQs
I recommend leaving the chicken uncovered to start, which lets the skin turn golden brown and crispy. If it starts browning too quickly, you can tent it with foil.
Trussing isn't required for this recipe. It can help the chicken cook more evenly, but it also adds 10-15 minutes of cook time. This recipe doesn't call for tying the legs, but you're welcome to if you'd like - just use kitchen twine to tie them snug against the bottom of the breasts.
Let the chicken cool completely, then remove the meat from the bones before storing. Keep it in an airtight container or zip-top bag in the fridge for up to 4 days, or in the freezer for up to 4 months. Thaw in the fridge before reheating it in a 350°F. oven with a splash of chicken broth or water to keep it moist.
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Oven Roasted Whole Chicken
Ingredients
- 4-5 lb whole chicken
- 2 tablespoon olive oil
- ¼ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- ½ teaspoon onion powder
Instructions
- Preheat the oven to 375°F (190°C).
- Remove anything from the core of the 4-5 lb whole chicken.
- Pat the chicken dry with paper towels and add to a cast iron skillet or roasting pan.
- Combine the 2 Tbsp olive oil, ¼ tsp sea salt, ¼ tsp black pepper, ½ tsp garlic powder, ¼ tsp paprika and ½ tsp onion powder in a small bowl and mix well.
- Using a spoon, lift the skin on the chicken breast to separate from the meat. Add a spoonful of the seasoning mixture under the skin.
- Spread the remaining seasoning mixture evenly over the chicken, gently pressing the seasonings into the skin with your hands.
- Place the skillet on the center rack and cook for approximately 70-90 minutes. Check internal temperature after an hour and to make sure the skin is not getting too dark.
- Remove from heat and spoon the juices from the pan over the chicken.
- Allow to sit for at least 15-20 minutes before slicing.
Notes
- A meat thermometer is the best way to know it's done - look for 165°F (74°C) in the thickest part of the breast.
- Let the chicken rest for 15-20 minutes before carving so the juices stay in the meat.
- Store leftovers in an airtight container in the fridge for 3-4 days, or in the freezer for up to 4 months.
Nutrition
Other Chicken Recipes
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