Easy Roast Chicken is a classic, no-fuss recipe that delivers juicy meat, golden crispy skin, and rich flavor with minimal prep. It’s the kind of dish I turn to when I want something comforting and satisfying that makes the whole kitchen smell amazing. Whether it’s for a weeknight dinner or a special family meal, this roast chicken never fails.
Why You’ll Love This Recipe
I love how this roast chicken comes together with just a few basic ingredients, yet tastes like something special. It’s incredibly versatile—I can serve it with potatoes, veggies, or salad—and the leftovers are perfect for sandwiches, soups, or wraps. The skin turns perfectly crisp while the inside stays tender and moist. Best of all, it only takes a few minutes of hands-on time.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Whole chicken (about 3–4 pounds)
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Olive oil or melted butter
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Salt
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Black pepper
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Garlic powder
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Onion powder
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Paprika
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Lemon (halved)
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Fresh rosemary, thyme, or parsley (optional, for stuffing or garnish)
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Garlic cloves (optional, for stuffing)
Directions
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I preheat the oven to 425°F (220°C).
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I remove the chicken giblets if included, then pat the chicken dry with paper towels—this helps the skin crisp up.
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I rub the entire chicken with olive oil or melted butter, then season generously with salt, pepper, garlic powder, onion powder, and paprika.
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I stuff the cavity with lemon halves, a few garlic cloves, and fresh herbs if I’m using them.
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I place the chicken breast-side up in a roasting pan or cast-iron skillet.
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I roast the chicken for about 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.
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I let it rest for 10–15 minutes before carving so the juices can redistribute.
Servings and timing
This recipe serves about 4 people and takes approximately 1 hour 30 minutes, including prep, roasting, and resting time. It’s a simple main dish that feels like a comforting, homemade feast.
Variations
Sometimes I use butter instead of oil for a richer flavor or add smoked paprika or Italian seasoning for variety. I’ve also roasted the chicken on a bed of vegetables—like carrots, onions, and potatoes—which soak up the juices beautifully. For a citrus twist, I add orange or lime slices to the cavity.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in the oven at 300°F or microwave individual portions. I often use the leftover chicken for salads, tacos, or soups. The bones are great for homemade broth, too.
FAQs
How do I know when the chicken is done?
I check the internal temperature with a meat thermometer. It should read 165°F (74°C) in the thickest part of the thigh without touching the bone.
Can I roast a larger chicken?
Yes, I’ve roasted chickens up to 5–6 pounds. I just increase the cook time—generally about 20 minutes per pound—and keep an eye on the internal temperature.
Should I truss the chicken?
Trussing helps the bird cook more evenly, but I often skip it if I’m in a hurry. Tucking the wings and tying the legs with kitchen twine works just fine.
Can I use different seasonings?
Absolutely. I switch up the herbs and spices depending on what I have. Cajun, lemon pepper, or even curry powder work really well.
What’s the best pan to roast chicken in?
I usually use a cast-iron skillet or a roasting pan with a rack. Either one helps the heat circulate and crisp up the skin.
Conclusion
Easy Roast Chicken is one of those go-to recipes I never get tired of. It’s simple, satisfying, and full of flavor with just a handful of ingredients. Whether I serve it fresh out of the oven or use the leftovers in other meals, this roast chicken always delivers. It’s classic comfort food at its best, and once I started making it at home, I stopped buying store-bought rotisserie altogether.
