Make my family’s favorite roasted chicken recipe, and you will be rewarded with incredibly juicy, tender chicken with gorgeous golden brown skin. I love this whole roast chicken so much and can’t wait for you to try it!
I learned how to roast chicken from my Mom, who made a version of this roasted chicken recipe almost every week as I was growing up. Our method for roasting a whole chicken guarantees tender and juicy chicken, and I really can’t get enough of the glistening, golden-brown skin!
My family loves serving this chicken with mashed potatoes, homemade gravy, and roasted carrots, but I’ve shared more suggestions below, including my favorite chicken salad, which is perfect for using up any leftovers!
Key Ingredients
- Whole chicken: I like roasting chickens that are around 5 pounds. No worries if your chicken is smaller. Your roasting time will be less.
- Salt and pepper: I’m generous with the salt and pepper. For the best roast chicken, season inside the cavity and the outside of the chicken.
- Onion: For the juiciest meat, roast your chicken on a bed of sliced onion and a bit of liquid (water is fine, or use chicken broth). We can also turn the juices left at the bottom of the baking into a delicious gravy.
- Optional aromatics: For even more flavor, stuff the cavity of your chicken with lemon wedges, a head of garlic cut in half, and fresh herbs like thyme or rosemary.
How to Roast Chicken
Roasting a whole chicken is easy. You can use any oven-safe pan for this roast chicken recipe. I’ve used a large baking dish in the photos, but a roasting pan (with or without a rack), large cast iron pan, or even a rimmed baking sheet work.
To roast chicken, pat it dry all over and generously season it with salt and pepper. Sprinkle salt inside the cavity and all over the skin. I don’t use butter or oil for this recipe. I roast my chicken dry and spoon some of the fat that renders over the chicken throughout the cooking process.
If you’re using them, stuff a few aromatics into the chicken cavity. I love lemon, garlic, and herbs. As the chicken roasts, the aromatics steam inside, helping to keep the meat juicy and flavoring it. I also use a little butcher’s twine to tie the legs together (not required, but makes things a bit more tidy).
Place the chicken, breast-side facing up, on a bed of sliced onions. Pour a little water into the pan, and then roast.
The best temperature for roasting chicken depends on what you are looking for. Higher oven temperatures help with more crispy, golden-brown skin, while lower oven temperatures result in softer, fall-off-the-bone meat. We roasted the chicken in our photos in a baking dish at 425°F and love the golden brown skin.
- For tender, fall-off-the-bone meat and soft skin, roast whole chicken at 325°F (162°C) for 1 ½ to 2 hours, depending on the weight.
- For firm, juicy meat and crisp, golden-brown skin, roast whole chicken 425°F (218°C) oven for 45 minutes to 1 ½ hours, depending on size.
What to Serve with Roasted Chicken
Oven-roasted chicken makes such a wonderful dinner. The classic sides are mashed potatoes and gravy, which if you use my gravy recipe, you’ll be able to use the onion broth left at the bottom of the roasting pan to make it
Sometimes, we’ll swap the mashed potatoes for crispy roasted potatoes or even mashed sweet potatoes. Then, I always love adding a veggie (or two) and especially love roasted cabbage, roasted zucchini with feta, and roasted green beans (which all roast at or close to 425°F, the same as our chicken). If you don’t have space for roasting veggies, try sautéed green beans or sautéed cabbage, or this easy sautéed zucchini!
You can also use the chicken for salads. Shred it and serve it on top of your favorite salads. Or turn it into a salad, like this herb chicken salad. I also add leftover roasted chicken to soup. Try our chicken noodle soup, chicken and vegetable soup, or this creamy chicken soup.
Perfectly Roasted Chicken
- PREP
- COOK
- TOTAL
Our recipe for roasting a whole chicken is easy and adaptable to what you love. We use a preheated 425°F oven to guarantee crispy, golden-brown skin and firm, juicy meat. If you prefer roasted chicken with softer, fall-off-the-bone meat, roast at 325°F.
Watch Us Make the Recipe
You Will Need
1 whole chicken, 5 to 6 pounds, patted dry
Salt and fresh ground pepper
1 onion, sliced
1/2 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
1Generously season the chicken inside and out with salt and pepper.
2Preheat the oven to 425°F (218°C), or for softer meat use 325°F (165°C).
3Scatter the sliced onions over the bottom of a baking dish or oven-safe skillet. Pour in the water (or broth).
4Place the chicken, breast-side up, on top of the onions.
5If using them, stuff the cavity with lemon wedges, halved garlic, and herbs. Use kitchen twine to tie the legs together. If you don’t have twine, leave the legs as they are.
6Roast the chicken for 1 hour. Then, roast for another 20 to 30 minutes, occasionally opening the oven to spoon rendered fat at the bottom of the pan over the chicken (watch me do this in the video). If roasting at the lower oven temperature, expect the chicken to take 1 ½ to 2 hours.
7Roast chicken is done when an internal thermometer inserted into the thickest part of the thigh reads 165°F or when the chicken juices run clear when 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.
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!