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This easy Roast Chicken Recipe makes a juicy, flavorful whole chicken with golden, crispy skin and just 15 minutes of hands-on prep. Lemon, garlic, thyme, olive oil, salt, and pepper keep the flavor simple but seriously delicious.
Roast the chicken at 425°F until the thickest part of the thigh reaches 165°F, then let it rest before carving. It is easy enough for a weeknight, special enough for Sunday dinner, and perfect for turning into lunches later in the week.
Table of Contents
- Kellie’s Note Roast Chicken Made Easy
- Why You’ll Love My Roast Chicken
- Ingredients for Roast Chicken
- How To Roast a Chicken
- How Long To Roast a Whole Chicken
- Tips for the Best Roast Chicken
- Roast Chicken Variations
- Roasted Chicken vs. Baked Chicken
- Best Sides for Roast Chicken
- How to Store, Freeze, and Reheat Roast Chicken
- More Easy Chicken Recipes
- Roast Chicken Recipe
- Roast Chicken Recipe FAQs
Kellie’s Note
Roast Chicken Made Easy
This is, by far, the Best Roast Chicken recipe you’ll ever make.
I love the simple things in life. Mostly because in my life, laziness prevails. But because of my lazy ways I’ve learned to appreciate simplicity especially when it comes to my food. Think juicy, ripe summer tomatoes still warm from the sun, sprinkled generously with sea salt. Is your mouth watering yet?
How about a slice of watermelon, slightly chilled and dripping with juice? Refreshing. Or a whole roasted chicken with just a few herbs, some salt and lemon? Drool. And for some reason these are the things that impress me the most.
A simple chicken dinner just screams Sunday family meal to me. I’m not sure why but for some reason I only roast a whole chicken on Sundays. It’s like a thing for me. Even though it’s not something that requires a lot of time or energy and it certainly doesn’t need to cook for hours.
And yet, I have friends that are terrified of roasting a whole chicken. It’s baffling. My entire roast chicken recipe costs less than $9 to make. NINE DOLLARS!!! And it feeds us dinner, and lunch for days. The perfect way to keep your sanity during the school year, especially.
Why You’ll Love My Roast Chicken
- Crispy, golden skin with juicy, tender chicken
- Fresh lemon, garlic, and thyme add easy flavor
- Just 15 minutes of hands-on prep
- Roasts at 425°F for beautifully browned skin
- Budget-friendly enough for a family dinner
- Special enough for Sunday dinner or entertaining
- Makes incredible leftovers for easy lunches all week
Ingredients for Roast Chicken
- Whole chicken: Use a 5-pound whole chicken with the giblets and neck removed. If your chicken is smaller or larger, use the cooking guide below as a starting point and rely on a thermometer for doneness.
- Kosher salt: Salt seasons the chicken inside and out. Be sure to use the kosher salt brand listed in the recipe card because salt crystal size varies by brand.
- Freshly ground black pepper: Adds a little warmth and balances the bright lemon flavor.
- Olive oil: Helps the skin brown and crisp in the oven.
- Lemon zest and lemon: Zest the lemon before cutting it into quarters for the chicken cavity.
- Fresh thyme: Adds a simple, classic herb flavor. Rosemary or sage are great substitutes.
- Garlic: Roasts gently inside the cavity and gives the chicken a wonderful aroma.
How To Roast a Chicken
- Preheat the oven to 425°F. Position an oven rack in the center of the oven.
- Remove the giblets and neck from the chicken cavity, if included. Pat the chicken completely dry inside and out with paper towels.
- In a small bowl, stir together the kosher salt, black pepper, lemon zest, and thyme.
- Carefully loosen the skin over the chicken breasts without tearing it. Rub most of the seasoning mixture directly onto the meat under the skin.
- Stuff the chicken cavity with the lemon quarters and halved garlic head.
- Tuck the wing tips underneath the chicken. Tie the legs together with kitchen twine, if desired.
- Place the chicken breast-side up in a roasting pan. Drizzle with olive oil and rub it over the skin.
- Sprinkle the remaining seasoning mixture evenly over the outside of the chicken.
- Roast until an instant-read thermometer inserted into the thickest part of the thigh, without touching bone, registers 165°F.
- If the skin is deeply golden before the chicken is cooked through, loosely tent only the breast with foil.
The key to making sure those flavors are actually in the meat and not on the bottom of the pan is by rubbing it all under the skin. I use this same technique in my roasted turkey at Thanksgiving every year and it ensures that I have the juiciest turkey in all the land.
How Long To Roast a Whole Chicken
A 5-pound chicken typically takes about 1 hour and 10 minutes at 425°F. Ovens and chickens vary, so use the timing below as a guide and let an instant-read thermometer determine when your chicken is done.
| Chicken Weight | Begin Checking At | Approximate Roasting Time |
|---|---|---|
| 3 to 4 pounds | 45 minutes | 45 to 60 minutes |
| 4 to 5 pounds | 55 minutes | 55 to 70 minutes |
| 5 to 6 pounds | 65 minutes | 65 to 80 minutes |
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reaches 165°F without touching bone. Clear juices are a helpful sign, but temperature is the most reliable doneness cue.
Tips for the Best Roast Chicken
- Pat the chicken dry. Dry skin is essential for a crispy, golden finish.
- Season under the skin. This simple step gives the breast meat more flavor and helps keep it juicy.
- Use an instant-read thermometer. Cooking times are helpful, but temperature is the most dependable way to avoid dry chicken.
- Roast uncovered. An uncovered chicken gets the best crisp, golden skin.
- Tent only if needed. If the skin browns too quickly, loosely cover the breast with foil while the chicken finishes cooking.
- Rest uncovered. Foil traps steam and can soften the crispy skin.
- Save the pan juices. Spoon them over the carved chicken, mashed potatoes, or roasted vegetables.
- Save the bones. Freeze the carcass and use it later to make homemade Chicken Stock.
Roast Chicken Variations
- Garlic Herb Chicken: Add 1 teaspoon garlic powder to the seasoning mixture for extra garlic flavor without changing the method.
- Garlic Rosemary Roast Chicken: Replace the thyme with chopped fresh rosemary.
- Lemon Herb Roast Chicken: Use a combination of thyme, parsley, and rosemary.
- Butter Roast Chicken: Replace the olive oil with 2 to 3 tablespoons melted butter for a richer finish.
- Dried Herb Option: Use 1 teaspoon dried thyme in place of 1 tablespoon fresh thyme.
Roasted Chicken vs. Baked Chicken
Roasting uses higher oven heat, usually 400°F or above, to create browned, crispy skin and tender, juicy meat. Baking is generally done at a lower temperature and can produce a softer skin.
For this Roast Chicken Recipe, the 425°F oven temperature helps render the fat in the skin so it turns golden and crisp while the chicken stays juicy inside.
If you want a faster chicken dinner without roasting a whole bird, try my Oven Baked Chicken Breast.
Best Sides for Roast Chicken
This roast chicken is perfect with cozy potato sides, a simple green vegetable, and something to catch all those delicious pan juices.
- Bread basket addition: Serve warm Parker house rolls or crusty garlic bread to soak up the lemony chicken juices
- Potato sides: Funeral Potatoes, Country Mashed Potatoes, or Best Sweet Potato Casserole
- Vegetable sides: Green Beans Almondine, Easy Sautéed Zucchini or Cheesy Spinach Au Gratin
- Lighter sides: A crisp green house salad, roasted vegetables, or a simple seasonal salad
How to Store, Freeze, and Reheat Roast Chicken
Storage
Remove leftover chicken from the bones and transfer it to an airtight container within 2 hours of cooking. Store in the refrigerator for up to 4 days.
Freezing
Freeze cooled shredded or chopped chicken in a freezer-safe bag or container for up to 3 months. Press out as much air as possible before freezing.
Freeze the chicken carcass separately if you plan to make homemade chicken stock later.
Reheating
For the best texture, reheat leftover chicken gently with a splash of chicken broth or pan juices.
- Oven: Place chicken in a baking dish with a splash of broth. Cover and warm at 325°F until heated through.
- Microwave: Cover loosely and heat in short intervals, adding a splash of broth if needed.
- Skillet: Warm chicken over low heat with a little broth or pan juice until hot.
Use leftover roast chicken in Lemon Tarragon Chicken Salad, Chicken Tortellini Soup, Easy Chicken Soup, or Easy Chicken Noodle Soup.
More Easy Chicken Recipes
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Roast Chicken Recipe
Equipment
- roasting pan
- paper towels
- kitchen twine
- Instant Read Thermometer
Ingredients
- 5 pound Whole Chicken, giblets and neck removed
- 3 tablespoons kosher salt
- 1/4 cup Olive Oil
- 1 tablespoon freshly ground black pepper
- 1 tablespoon lemon zest
- 1 tablespoon chopped fresh thyme
- 1 lemon, cut in quarters
- 1 head of garlic cut in half horizontally
Instructions
- Preheat oven to 425˚F.
- In a small bowl, mix together the salt, pepper, lemon zest and thyme until well blended. Using your clean hands, carefully separate the skin from the meat on the chicken breast. Spread the salt mixture over the meat.
- Remove the giblets and neck from the chicken cavity, if included, and pat the chicken completely dry inside and out with paper towels. Stuff the lemon and garlic in the cavity of the chicken. Tuck the wings of the chicken under the breast and tie the legs together with kitchen twine.
- Drizzle the olive oil over the chicken and season with any remaining salt mixture.
- Place the chicken in a medium sized roasting pan and roast for approximately 1 hour and 10 minutes or until the juices run clear. The chicken is done cooking when it registers 165˚F on an instant read thermometer inserted into the thickest part of the thigh.
- Transfer the chicken to a cutting board and let it rest uncovered for 10 to 15 minutes before carving.
Notes
- If the chicken starts to brown too quickly, cover the breast with foil and continue cooking until the chicken registers 165˚F on an instant read thermometer inserted into the thickest part of the thigh.
- Be sure to allow the chicken to rest under foil for 10-15 minutes before carving to allow the juices to redistribute through the meat.
- Store leftover chicken in an airtight container in the refrigerator for up to 4 days. Freeze cooked chicken for up to 3 months. Save the bones to make homemade Chicken Stock.
- Save the bones to make this delicious Chicken Stock!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Roast Chicken Recipe FAQs
Should I roast a chicken covered or uncovered?
Roast chicken uncovered for crisp, golden skin. If the skin browns too quickly before the chicken reaches 165°F, loosely tent only the breast with foil.
Do I need to wash chicken before roasting?
No. Do not rinse raw chicken because splashing water can spread bacteria around your sink and kitchen. Remove the giblets, then pat the chicken dry with paper towels.
Do I need to bring chicken to room temperature before roasting?
It is not necessary. Let the chicken sit out while you prep and season it, then roast it as directed. The most important thing is to cook it to 165°F in the thickest part of the thigh.
How do I keep roast chicken from drying out?
The best way to avoid dry chicken is to use an instant-read thermometer. Remove the chicken from the oven when the thigh reaches 165°F, then let it rest before carving.
Can I use dried thyme instead of fresh thyme?
Yes. Use 1 teaspoon dried thyme in place of 1 tablespoon fresh thyme. Dried herbs are more concentrated, so you need less.
Can I make roast chicken ahead of time?
Roast chicken is best served freshly cooked, but it is great for meal prep. Cook it up to 4 days ahead, refrigerate the meat in an airtight container, and reheat gently with a splash of broth or pan juices.
Can I freeze cooked roast chicken?
Yes. Freeze cooled shredded or chopped chicken in an airtight freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
How do I know when roast chicken is done?
Insert an instant-read thermometer into the thickest part of the thigh without touching bone. The chicken is done when it reaches 165°F.
Can I roast two chickens at once?
Yes, as long as there is space around each chicken for hot air to circulate. Rotate the pans halfway through cooking and check each chicken individually for a 165°F internal temperature.
What can I serve with roast chicken?
Roast chicken is delicious with mashed potatoes, potato casseroles, green beans, roasted vegetables, fresh salads, and warm bread. Spoon the pan juices over the chicken and potatoes before serving.
The chicken was delicious but brushing it with oil then putting it in a very hot oven was a disaster! There was a coat of oil over my entire oven and it smoked so much it set off two smoke alarms in my house!
Waist of oil and time its doesn’t need oils to bake perfectly
Excellent
Thank you so much!
sounds really good and i will be cooking it
Thank you! You will love it!
The chicken was DELICIOUS!! It was very juicy. Each bite had flavor. I will definitely keep this recipe to make again!!
Thank you so much for your comment! I’m happy you enjoyed it!
I assume the. Hi Ken roasts uncovered ? Right.
Yes, uncovered unless it starts to brown too quickly then I’ll cover with a piece of foil.
The chicken looks wonderful!
Looking forward to making it and trying others on your site.
Is that 4843 mg of sodium per serving?
Thanks Kellie!
That is incorrect, I’ll try to recalculate it asap.
I have to share that based off your instructions I had the best whole chicken I’ve ever tasted/made. Thank you!
Thank you so much! I’m so happy you enjoyed it! It’s definitely our favorite and I’ve been making it this way for over 20 years.
What happens with the olive oil?
You use it to drizzle on the outside of the chicken. It’s in the recipe card instructions.
wow the sheen on that looks spectacular drool-worthy and finger-licking delicious love it! A must try soon and please visit us: https://www.beckandbulow.com