roast chicken in the oven recipe

Written ByJenny Smyth Posted on
roast chicken in the oven recipe
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The Best roast chicken in the oven recipe

I’ve been making roast chicken in the oven for years, and it’s a recipe that never fails to impress my family. There’s something about the way the chicken cooks evenly, with its crispy skin and juicy meat, that just can’t be beat.

I think it’s because this dish is so versatile – you can serve it with a variety of sides, from roasted vegetables to mashed potatoes, and it’s always a hit. Plus, it’s incredibly easy to make – just season the chicken, pop it in the oven, and let it cook.

It’s a perfect recipe for any occasion, whether you’re hosting a big family gathering or just need a quick weeknight dinner. And let’s not forget the health benefits – roast chicken is a lean protein that’s packed with nutrients, making it a great choice for anyone looking to eat healthy.

My kids love helping me in the kitchen, and they always get excited when they see the chicken come out of the oven – it’s like a little treat that we all get to enjoy together. Whether you’re a seasoned home cook or just starting out, this recipe is sure to become a staple in your household.

Perfect Oven Roast Chicken

Perfect Oven Roast Chicken

4.5 from 642 votes

A classic roast chicken with crispy skin and juicy meat, seasoned simply with salt, pepper, and herbs. This recipe yields a golden brown bird that is perfect for a Sunday dinner or any special occasion.

Prep Time20 mins
Cook Time1 hour 30 mins
Resting Time0 mins
Total Time1 hour 50 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Chicken

1 whole chicken (about 4-5 lbs)
2 tablespoons olive oil
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 lemon, halved
4 cloves garlic, smashed
1 onion, quartered

For the Pan

1 cup chicken broth or water

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2Remove the chicken from the refrigerator 30 minutes before cooking to bring it to room temperature, which ensures even cooking.
3Pat the chicken dry with paper towels, inside and out.
4In a small bowl, mix the olive oil, salt, pepper, thyme, and rosemary, then rub this mixture all over the chicken, including under the skin of the breasts and thighs.
5Stuff the cavity with the lemon halves, smashed garlic cloves, and quartered onion.
6Tie the legs together with kitchen twine and tuck the wing tips under the body to prevent burning.
7Place the chicken breast-side up on a rack in a roasting pan.
8Pour the chicken broth into the bottom of the pan, being careful not to wet the skin, as moisture prevents crisping.
9Roast the chicken for 15 minutes at 425°F, then reduce the oven temperature to 375°F (190°C) without opening the door.
10Continue roasting for about 1 hour, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the juices run clear when pierced.
11Remove the chicken from the oven and let it rest on a cutting board for 15 minutes before carving.
12This allows the juices to redistribute, ensuring moist meat.

🔧Equipment

Roasting pan with rack
Chef’s knife
Cutting board
Meat thermometer
Basting brush

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 8g❤️Cholesterol: 130mg🧂Sodium: 800mg🌾Total Carbs: 4g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 45g

📝Notes

For extra crispy skin, let the chicken air-dry in the refrigerator uncovered for 24 hours before roasting. You can also add vegetables like carrots and potatoes to the pan during the last 45 minutes for a complete meal.

Watch Video Of How Perfect Oven Roast Chicken Works

One of my favorite things about roast chicken is how well it stores – whether you’re making it ahead of time or reheating leftovers later in the week, this dish always comes out tasting fresh and delicious.

And let me tell you, there are endless ways to reheat leftover roast chicken – try tossing it with some pasta or rice for an easy lunch or dinner idea.

❓ Frequently Asked Questions About Oven Roast Chicken

Q: What kind of seasonings should I use for roast chicken?

For this recipe, I like to use a combination of herbs and spices to give the chicken some extra flavor. You can use whatever herbs you like best – thyme, rosemary, garlic powder – but I find that a mix of salt, pepper, and dried thyme gives the best results.

Q: Can I use frozen chicken for this recipe?

I don’t recommend using frozen chicken for this recipe. Fresh chicken is always best when it comes to roasting – it will yield better results and taste more flavorful.

Q: How long does it take to cook roast chicken?

The cooking time will depend on the size of your chicken and your oven temperature. As a general rule of thumb, you’ll want to cook your chicken at 425°F (220°C) for about 45-50 minutes per pound.

Q: Can I make roast chicken ahead of time?

This is actually one of my favorite things about this recipe – you can prepare everything ahead of time and then just pop the chicken in the oven when you’re ready to serve.

Q: How do I store leftover roast chicken?

Leftover roast chicken will keep in the fridge for up to three days or can be frozen for longer storage.

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