Easy Roast Chicken Recipes: From Classic to Creative
Roast chicken is the ultimate kitchen staple! And my version is so ridiculously easy to make. There are just three ingredients—yes, three! No need to stuff the bird. Trust me, this will become your go-to oven-roasted chicken recipe.
Growing up, my mom was always so adamant about making a whole roasted chicken. It was easy, economical, comforting, and delivered a completely different experience from baked chicken breasts. I mean, dark meat and crispy skin? Yes, please!
She loved serving this with a side of roasted vegetables for weeknight dinners, but I’ve realized it goes way beyond that. You can even zhuzh it up for a stunning Thanksgiving main (when you’re not in the mood for turkey) or carve it up for soups, protein bowls, or breakfast hashes.
So, learn how to roast a chicken, because it’s…
- Versatile: you can slice it, dice it, or shred it
- Simple: only three ingredients (chicken, olive oil, seasonings)
- Super flavorful: you can switch up the seasonings however you like
Roast Chicken Ingredients
While many roast chicken recipes are fancy, with aromatics stuffed inside or the bird sitting on a bed of vegetables, don’t feel obligated to make it that way. Simple is often best!
When you need a healthy dinner on the table without fuss, it’s hard to beat this recipe. Here’s what you’ll need:
- For the chicken: grab a 4 to 5-pound whole chicken. If it’s smaller or larger, just adjust the cooking time.
- For the flavor: olive oil, Italian seasoning, salt, and pepper. No Italian seasoning? Use your favorite herbs and spices.
Helpful tip: Any oven-safe pan will work (I prefer cast iron), or even a large disposable roasting pan.
How To Roast A Chicken
- Pat the chicken dry and truss the legs (no need to truss or tuck the wings). This helps cook the chicken evenly and prevents the breast from drying out.
Helpful tip: If you don’t truss the legs, check on the chicken 10 to 15 minutes earlier, as it might cook faster.
- Rub the chicken with oil and season generously. Don’t be shy with the salt—it helps crisp the skin. And make sure to coat all sides!
- Roast it at 425°F (220°C) for about 70 to 90 minutes until beautifully golden. To ensure it’s done, check the internal temperature (more on that below).
The Best Time and Temperature for Roasting Chicken
After testing, I’ve found that a 4 to 5-pound chicken cooks best at 425°F (220°C) for 70 to 90 minutes. If the skin gets too dark, just cover it with foil for the last 10 minutes.
Ovens vary, so use a meat thermometer to check for doneness around the 70-minute mark. Look for 165°F (74°C) at the thickest part of the thigh for the most accurate reading.
How to Serve a Simple Roast Chicken
So many ways to serve roast chicken! You can never go wrong with vegetable-heavy sides, but here are a few more ideas for using it up throughout the week:
- Roasted or mashed vegetables: Classics like Brussels sprouts, carrots, or potatoes.
- Salads: Layer slices over a salad for a protein boost.
- Protein bowls: Start with rice or greens, add diced roast chicken, veggies, and your favorite toppings.
- Breakfast hash: Dice it up, cook with veggies, and add eggs on top.
- Soups: Use it in classic chicken soup or try it in my white chicken chili.
Storage and Meal Prep Tips
Let me emphasize how great roast chicken is for meal prep!
- To store: Cut up any remaining chicken and store in sealed containers in the fridge for 4 to 5 days.
- To freeze: Carve the chicken into pieces and freeze for up to 3 months.
I’m confident this recipe will be in your regular rotation! It’s so easy and versatile.
Super Easy Roast Chicken
Ingredients
- 1 (4 to 5-pound) whole chicken packet of giblets removed
- 1 tablespoon Italian seasoning
- kosher salt and freshly ground black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), place a baking rack in the lower ⅓ of the oven, and bring the chicken to room temperature. Pat the chicken dry with paper towels.
- Place the chicken breast side up in an oven-safe pan (I prefer cast iron). Truss the legs. Drizzle with oil and use your hands to rub it all over the chicken.
- Season the chicken with salt, pepper, and Italian seasoning, patting the seasoning in with your hands.
- Roast the chicken for 70 to 90 minutes, or until the juices run clear. Double check doneness with an instant-read thermometer placed in the thickest part of the thigh. It should read 165°F (74°C). Let the chicken rest for 15 minutes on a cutting board before slicing and serving.
Notes
- I used an almost 5-pound chicken and it took 85 minutes to cook. If you’re using a smaller chicken, make sure to check the temperature early, so that you don’t accidentally overcook it and end up with a dry bird.
- If you don’t have kitchen twine to truss the legs, not to worry. You can still roast the chicken and just the legs fall open. But I’d recommend checking on the chicken 10 to 15 minutes earlier, as it typically cooks faster.
- If you don’t have Italian seasoning, just sprinkle of mix of individual spices such as dried basil, oregano, thyme, and rosemary.
- If you want a fancier roast chicken recipe, check out the one in my cookbook – it’s two whole roasted chickens (hello meal prep!) on a bed of fennel, pear, and onion. So delish!
Nutrition
Hi, I’m Emily Hart, a 32-year-old chef with a lifelong passion for cooking that goes far beyond just a career—it’s the heart and soul of who I am. From the moment I was old enough to hold a spoon, I’ve been enchanted by the way food brings people together, how flavors can tell stories, and how a simple dish can evoke powerful emotions. The kitchen is my sanctuary, where the sizzle of pans and the aroma of fresh ingredients inspire me to create something special every day.
For me, cooking isn’t just about following recipes; it’s about experimenting, pushing boundaries, and blending culinary traditions to create something new and exciting. Whether I’m preparing an elegant five-course dinner or a comforting bowl of homemade soup, I pour my heart into every detail. I believe that food has the power to connect us all—whether through shared meals or teaching others how to find joy in cooking.
Over the years, I’ve honed my skills not only in crafting delicious meals but also in understanding what makes people feel at home when they sit down at the table. I love sharing my passion with others through cooking classes, collaborations with fellow food enthusiasts, and simply bringing people together one plate at a time. Cooking is my art form, and every dish is an opportunity to share a piece of myself with the world.
