This roast chicken recipe guarantees incredibly juicy, tender chicken with gorgeous golden-brown skin every single time.
Everyone should have a recipe for whole roast chicken in their back pocket, and this is mine. It’s really easy, quick to prep, and results in the most incredibly juicy, tender chicken with glistening, golden-brown skin. Not to mention, the pan drippings make the most delicious homemade gravy.
My family loves serving this roasted chicken with mashed potatoes, gravy, and roasted carrots, but I’ve included more serving suggestions below. No matter how you serve it, this will quickly become your new go-to method for roasting a whole chicken.
Key Ingredients
- Whole Chicken: I like roasting chickens that are around 5 pounds. If your chicken is smaller or larger, don’t worry. Just adjust the time accordingly (less for smaller, a little longer for larger birds).
- Salt and Pepper: Don’t be shy! Generously season the chicken, both inside and out, with salt and pepper. This is the secret to getting crispy skin and flavorful meat.
- Onion and Water or Broth: I highly recommend roasting your chicken on a bed of sliced onions and a splash of broth. This creates steam that keeps the meat incredibly juicy. The onions also caramelize and flavor the pan juices, which are the base for an easy gravy. Use water or a bit of chicken broth to prevent the bottom of the pan from scorching.
- Optional Aromatics: For even more flavor, stuff the chicken cavity with aromatics like halved lemons, a head of garlic cut in half, and fresh herbs such as thyme or rosemary.
Find the full recipe with measurements below.
How to Roast a Chicken Like a Pro
Tip 1: You don’t need a special pan. Any oven-safe pan will work, including a roasting pan (with or without a rack), a large cast iron pan, a rimmed baking sheet, or a large baking dish.
Tip 2: Skip the butter and oil. Before roasting, pat the chicken dry all over with a paper towel, then season it inside the cavity and all over the skin. You don’t need to use butter or oil for this recipe (really!). The chicken will render its own fat, which you can use to baste it as it roasts. We discuss basting extensively in our roasted turkey recipe, and it is the key to achieving that golden-brown skin you see in our photos.
Tip 3: Add aromatics. I always add a few aromatics to the cavity. Use what you have, but classic choices include lemon wedges, garlic, and fresh herbs like thyme and rosemary. As your chicken bakes in the oven, the steam inside the cavity keeps the meat incredibly juicy and flavorful. You can also tie the legs together with a bit of butcher’s twine to keep the chicken tidy, though this isn’t required.
Tip 4: Roast on a bed of onions. Place the chicken, breast-side up, on a bed of sliced onions with a splash of broth or water. The onions will help keep the chicken elevated, while also steaming the meat from below and flavoring the pan juices. These pan juices will also become the base of your gravy (if you plan to make one).
Tip 5: Find the right temperature and time. Knowing how long to cook a whole chicken in the oven depends on your oven’s temperature and the size of your chicken. The best oven temperature depends on what you’re looking for:
- For crispy, golden-brown skin and firm, juicy meat, roast the chicken at 425°F (218°C) for 45 minutes to 1 ½ hours.
- For softer, fall-off-the-bone meat and soft skin, use a lower temperature of 325°F (162°C) for 1 ½ to 2 hours.
Roasted chicken is ready to come out of the oven when an internal thermometer inserted into the thickest part of the thigh reads at least 160°F. Once left to rest, the temperature will rise to the USDA’s safe minimum temperature of 165°F (74°C).
Serving Suggestions
The classic sides for roasted chicken are mashed potatoes and gravy. If you use my gravy recipe, you can make it right in the roasting pan using the leftover onion broth.
For sides, try swapping mashed for crispy roasted potatoes, mashed sweet potatoes, or scalloped potatoes. I love adding a vegetable like roasted cabbage, roasted zucchini with feta, or roasted green beans (all of which cook well at the same high temperature as the chicken). For non-roasted options, try sautéed green beans, sautéed broccoli, or sautéed cabbage.
If you have leftovers, use the cooked chicken for a quick chicken salad or stir it into your favorite soup, such as our chicken noodle soup. It’s also perfect for homemade chicken pot pie.
More Roasted Chicken Recipes
Easy Roast Chicken
- PREP
- COOK
- TOTAL
We’ve been making this roasted chicken in my family for years, so I’ve spent a lot of time tweaking the method to make it foolproof. We use a preheated 425°F oven for crispy, golden-brown skin and firm, juicy meat. If you prefer chicken with softer, fall-off-the-bone meat, bake at 325°F for a bit longer.
The bed of onions soften and make an excellent base for gravy. Here’s the gravy recipe I recommend to use all those lovely pan juices.
Watch Us Make the Recipe
You Will Need
1 whole chicken, 5 to 6 pounds
Salt and fresh ground pepper
1 onion, sliced
½ cup (120ml) water or chicken broth
1 lemon, quartered, optional
1 whole head garlic, halved crosswise, optional
Small bunch fresh herbs, such as thyme, rosemary and sage, optional
Directions
1Season the chicken: Pat the chicken completely dry with paper towels. Generously season the chicken inside the cavity and all over the skin with salt and pepper. For crispier skin, you can season the chicken a day in advance and store it uncovered on a plate in the refrigerator.
2Preheat the oven and prepare the pan: Preheat your oven to 425°F (218°C) for crispy skin, or 325°F (165°C) for softer, fall-off-the-bone meat. Scatter the sliced onions over the bottom of a large baking dish or oven-safe skillet. Pour a little water or chicken broth into the pan.
3Prepare the chicken: Place the chicken, breast-side up, on top of the onions. If using them, stuff the cavity with lemon wedges, halved garlic, and herbs. For a tidier presentation, you can use kitchen twine to tie the legs together, but this is optional. If you don’t have twine, leave the legs as they are.
4Roast: Roast for about 1 hour. Then, continue roasting for another 20 to 30 minutes, or until the chicken is done. During this time, open the oven occasionally to spoon some of the rendered fat from the bottom of the pan over the chicken. Basting with the fat, not the broth, is the key to getting that gorgeous golden-brown skin. (Note: If roasting at the lower temperature, the chicken will take longer, typically 1 ½ to 2 hours.)
5Your chicken is done when an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C). You’ll also know it’s ready when the juices run clear if you cut between a leg and a thigh.
Adam and Joanne's Tips
- Storing roasted chicken: Leftover roasted chicken lasts in airtight containers in the fridge for up to 5 days. You can also freeze the chicken, chopped or carved into pieces (breast, legs). Freeze them in freezer-friendly containers for up to 3 months.
- Make gravy: The pan juices left in the bottom of the dish after roasting are delicious when used to make gravy. Here’s our easy gravy recipe to walk you through it.
- Roasted chicken with crispy skin: Before roasting in the oven, refrigerate the seasoned chicken, uncovered, overnight in the fridge. The night in the fridge dries out the skin and helps it to crisp in the oven the next day.
- The nutrition facts provided below are estimates.
This recipe is amazing! I’ve made a whole chicken a few different ways and never got these delicious results. Simple and healthy and always turns out great every time. This has been our Sunday meal served with mashed potatoes and a vegetable for a few months now. My family never gets tired of it and I usually have leftovers for a soup. I cook a 4 to 5 lb chicken at 375 for roughly 2 hours and always check with a thermometer. I cook mine until it reaches 170/175 degrees and let it rest for 15 minutes before carving. it’s always juicy and tender. Remember to baste it a few times as they say … it makes a difference.
So happy you enjoy the recipe this much! You are totally right, the basting is key!
I’m trying this recipe tonight but was unsure to cover with foil the first hour or so.
We do not cover the chicken with foil in this recipe.
Easy, moist and delicious. The hubby loved the crispy skin. I roasted at 415 degrees for one hour and twenty minutes. Deboned well after cool period. A “keeper” of a recipe.
I put butter under the skin and cook the chicken breast side down for the first 40 minutes then flip it over to brown the on top and cook the remainder of the way. All of the juices cook into the breast and makes it so juicy.
How long would you bake a 3.6 lb chicken – and at what temperature?? I’ve roasted bigger chickens following your (this) recipe and they’ve come out perfect…Obviously got a smaller one this time… and don’t want to overcook it. THANK YOU!
Hi Barbara, I would still use a preheated 425°F oven for crispy, golden-brown skin and firm, juicy meat, but check doneness a bit earlier (I like using an internal thermometer skewered into the thigh meat). Check around 40 minutes to see how it is progressing.
Tried this over the weekend and it came out Perfect! Thanks so much for the tips. Mine was not an overall golden but it was gorgeous, delicious and moist and tender. Everybody loved it! Thank you 🙂
Amazing! So happy you all enjoyed it, Chris!
I am making this recipe tonight. I already know that’s it’s going to be delicious. Thank you for sharing your recipe.
I never buy whole chickens because I could never roast them to my satisfaction. I tried this recipe since it looked simple and the reviews were good! I can HONESTLY TELL YOU, I am blown away by how tender, juicy, and delicious my chicken was. I will always follow this recipe from this day on! I will also try out other recipes you post! Thank you!
Cooking right now, looking forward to trying your version. Much love from Aotearoimataroa (NZ) I’ll add an extra star after dinner tonight
OMG this was absolutely delicious 😋! I FINALLY made a perfect chicken. I used the 425 degree method. The meat was so flavorful and tender. The skin was burnished and perfectly crisp. I also made your gravy recipe. I cannot thank you enough for teaching me the correct way to cook a whole chicken. 🙂
Can you cook 2 chickens at the same time with same directions?
Yes!
I’m going to try this but my only question is what if you don’t have fresh herbs can you use dry herbs instead?
Of course. When substituting dried herbs for fresh, use 1/3. So if the recipe calls for 1 tablespoon, use 1 teaspoon.
Can this be made in a dutch oven?
Yes, but I’d leave the lid off.
I tried this recipe for the simplicity and honestly….Thank you so much! It’s fail proof and the chicken stock makes an incredible gravy!
Aww, this is wonderful to read. I am so happy you found us!
This is very similar to what we are use to. I add a lot of garlic in the cavity along with using my own broth:perfect
So glad you enjoyed it!
What if I wanted to add potatoes and carrots? How or when would be the best time to add them to the dish and how long do I cook them for ?
I’d add them 30-40 minutes before the chicken is done.
ThIs has become my favorite go to recipe for roasted chicken! Everything about it is just right. The chicken is moist and flavorful. Thank you for your great recipes!
GOOD VIDEO. Nice people, simple good recipe. Absolutely enjoyed it. Two hours from now is DINNER!
Thanks!
I try a lot of your receipe and theyy all delicious
Thank you so muchh.
Wonderful! So happy you found us!
This roast chicken is the best I have ever made. It is so tender and juicy and the flavor is so good. I used the slower method at 325 degrees. I will be making this again and again.
We are so happy you love the recipe as much as we do 🙂
Really good receipe! super easy to prepare.The chicken was moist and so yummy! The gravy I made with the drippings was amazing!
I like to know how to cook chicken
Oh my gosh, thanks for this recipe and the helpful directions and tips!! It was my first time cooking a whole chicken. I like the option to cook at 2 different temperatures and you mentioning why. I especially enjoyed the onions and thyme I placed at the bottom of the pan. Next time I think more onions plus vegis would be great.
I’m so happy we helped out! Thanks so much for coming back and letting us know how well the recipe worked for you!
I am writing to compliment you on your suggested roasting technique. I have always used 400° to roast a chicken. This time I used 325° and it was wonderful. I cook my chickens upside down on a vertical roasting rack in a cast iron skillet. When done I just lift the chicken out and I have a pan for making the gravy. Your 325° method yielded a lot more chicken fat and juice than the hotter temperature. Another added benefit is that after we had our two pieces of chicken for dinner this was more “falling off the bone” which made it easier to strip the carcass for other chicken recipes. P.S. If the chicken has giblets I simmer them and use that as broth for the gravy. Thank you for posting!
I have started spatchcocking my chickens. Even did my turkey like that once. It’s a great method that causes the bird to cook faster. I don’t think it’s better than roasting though as there’s a of “hands on” with a cold chicken to get it cut in half and so on. So I’m pretty much sticking with YOUR method and better for me as your chicken came out simply wonderful. I cook suppers in our house and my wife loved this chicken. Thanks ! Mike
I made a chicken using this recipe, and against my better judgement I did not butter/oil the outside the bird. I followed the recipe exactly. I don’t know why or how, but this chicken was by far the best I’ve ever made in my 70 years. I’ll be using this recipe from now on. Thank you!
Could you roast carrots and potatoes with chicken
Hi Melissa, You can!
When would you add the potatoes?
I’d add them 30-40 minutes before the chicken is done.
I never leave comments but I just felt like I had to for this recipe. It was absolutely delicious.
That’s wonderful, Earl. Thank you very much for coming back.
I have tried this recipe twice and it has turned out outstanding both times. For folks who have complained that their chicken was too raw or overcooked, get yourself a meat thermometer. Cooking any meat without a meat thermometer is like trying to navigate a canoe without a paddle.
We couldn’t agree more. We’ve roasted chicken more times that I can count and always use a thermometer.
Hello you two, my husband and I just finished eating our roast chicken using your recipe. It was delicious! Thank you so much! I roasted it in my Dutch oven which has a pretty high side. So basting was a challenge but doable. I promised myself that if this was a good recipe I would buy a shallow roasting pan big enough for a 5-6 pound chicken! Now I get to buy one! Thanks again!
I’ve never seen a roast chicken recipe that didn’t have you cover the bird with oil or butter, but as this recipe demonstrates, you really don’t need to! I did it with lemon, garlic, rosemary, oregano and parsley. It was moist, flavorful and perfect. I will always make this.
We are so happy we were able to help! You can always add some oil or butter (I’d do butter over oil for browning), but you are right, it isn’t required.
Okay I had never made a whole chicken before so I wanted easy instructions. Well I followed everything I could but I didn’t use onions or garlic and I used broth for the bottom of the pan. I cooked a 5lb chicken and in 1 hour and 20 minutes it was done. The meat came out tender and juicy not going to lie. The skin was very tasty and crispy, and the pan drippings tasted delicious. I just want to learn how to flavor the inside of the meat a bit more but aside from that the instructions worked and this chicken was a success.
So happy to hear it, Matt! Thanks for coming back!
I will make this tonight. I find that roasting poultry with chopped onion, or celery or carrots or all of above will give a very moist meat.
Hi Kate, We are sorry to hear that. 170 should have done it, I’m really not sure why the chicken would have been undercooked after a reading of that temperature. It is important to check the thickest part of the thigh.
So sorry the recipe didn’t work out for you!