This tried and true whole roasted chicken recipe is made with 4 simple ingredients plus optional fresh herbs or lemon. It’s a recipe we can fall back on time and time again!

Roasted Chicken on a platter with carving utensils to the side

Why this recipe works

A super easy whole roasted chicken recipe that’s been tested and perfected is a staple in any home cooks kitchen. With golden crispy skin and a juicy interior, roasted chicken doesn’t get much better than this!

Let’s nail down the basics on how to roast a chicken. Salt, pepper, and optional herbs or spices help elevate the flavor but beyond that all you’ll need is a bit of olive oil or even butter. You don’t need a lot of fancy ingredients here. Patience is key. If it’s not done roasting, give it a little more time – they sometimes take longer than a classic spatchcock chicken would to cook in the oven.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – You can use a whole fresh chicken or a frozen chicken for this recipe, just be sure to thaw it completely before beginning. Pat the skin dry with paper towels before adding the olive oil or butter, it makes a world of difference for achieving crispy skin.

ADDITIONS – Either olive oil or softened unsalted butter will work. Feel free to dress up the chicken however you want by adding spices, herbs, or lemon slices to the mix. We opted for rosemary, thyme, and garlic.

How to Make Roasted Chicken

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

Preheat the oven to 450 degrees F.
Remove the whole fresh chicken from its packaging. Using paper towels, pat the chicken completely dry. Place the chicken on the rack in the roasting pan.
Remove the bag containing the neck and giblets from the chicken cavity and either discard or save it for making gravy.
Tie the legs of the chicken together securely using butchers twine. This keeps the legs from overcooking.
Rub olive oil all over the skin of the chicken.
Tuck the wings behind the back of the chicken.
Sprinkle Kosher salt and fresh ground pepper all over the chicken. Make sure to salt the cavity of the chicken. Add any optional herbs or ingredients to the chicken cavity.
Roast the prepared chicken on the bottom rack. Once you close the door, turn the heat down to 400 degrees F. At the 1 hour mark, check the chicken using a meat thermometer inserted into the thickest part of the thigh and the thickest part of the breast. The temperature should be 165 degrees F before being considered done.

EXPERT TIP – If it needs more time, leave it roasting and check at 10-minute intervals. The total time should be no more than 1 1 /2 hours. The exact time when your chicken is done will depend on the size of the chicken. When it’s done roasting, allow it to rest for 15 minutes before carving. The juices should run clear.

Frequently Asked Questions & Expert Tips

What temperature is chicken done cooking at?

Chicken is considered done cooking once it reaches 165F on an instant read thermometer. Insert the thermometer into the thickest portion of the meat, I typically check in both the thigh and breast before removing from the oven. The juices should run clear when it’s ready.

How do you store leftovers?

Store leftover roasted chicken in an air-tight container kept in the refrigerator for up to 4 days. Or, you can freeze it for up to 3 months.

Serving Suggestions

Pair roasted chicken with garlic mashed potatoes or roast potatoes and some colorful veggies such as broccoli, slow cooker balsamic carrots, asparagus, or green beans for a classic meal.

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This recipe originally appeared here on Jan 27, 2019 and has since been updated with new photos and expert tips. Recipe courtesy of Life’s Little Sweets.