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There’s nothing quite like a perfectly roasted chicken — golden, juicy, and full of flavor. This recipe is simple enough for a weeknight dinner but impressive enough for Sunday supper or special occasions. With crispy skin, tender meat, and plenty of savory herbs, it’s a timeless meal that never goes out of style.
Why You’ll Love This Recipe!
Juicy on the inside, perfectly crispy on the outside. This roasted chicken turns out golden and flavorful every single time — no dry meat here!
Simple ingredients, big flavor. You only need a few pantry staples and fresh herbs to create a meal that tastes like it came from a restaurant.
Perfect for any occasion. Whether it’s Sunday dinner, a cozy family meal, or a holiday centerpiece, this roast chicken always impresses.
Easy to customize. Change up the herbs, add lemon or garlic, or roast veggies alongside for a complete one-pan meal.
Leftovers you’ll love. The leftover chicken is perfect for sandwiches, soups, salads, or casseroles — making it just as delicious the next day.
Ingredients Needed
- Whole Chicken, about 3 lbs
- Olive Oil
- Butter
- Salt, Kosher or sea salt
- Pepper, freshly ground
- Parsley
- Lemon
- Garlic
- Fresh Herbs, thyme, rosemary, or your other favorite fresh herbs
How to Roast a Chicken
- Rinse the chicken, both the inside and the outside of the chicken. Remove anything that may be in the inside of the chicken.
- Pat the chicken dry with paper towels.
- Place the chicken in a roasting pan or a aluminum foil covered baking sheet.
- Combine butter, olive oil, garlic, lemon juice and parsley.
- Rub butter mixture under skin and over the entire surface of the chicken.
- Place remaining lemon halves and springs of fresh herbs into the inside cavity of the chicken, including any leftover garlic or garlic gloves.
- Truss the chicken by tucking the wings in under the chicken and tying the legs together with kitchen twine.
- Salt and pepper chicken liberally.
- Bake in a 450 degree oven for 50-60 minutes or until chicken reaches about 155 degrees F. Use an instant read thermometer to check temperature.
- Remove chicken from the oven and then baste it with the juices that have formed in the bottom of the pan.
- Allow the chicken to rest for 10-15 minutes and allow it to come up to 165 degrees F. Use a meat thermometer to check temperture.
Tips from leigh Anne
- I like to use a coarse Kosher or sea salt for this recipe. This will give you a nice salty, crisp and yummy skin.
- The chicken is fully cooked when the chicken reaches an internal temperature of 165 degrees F.
- Start with a dry bird. Pat your chicken completely dry with paper towels before seasoning — this helps the skin crisp up beautifully instead of steaming in the oven.
- Season inside and out. Don’t just sprinkle salt on top! Rub seasoning under the skin, inside the cavity, and all over the outside for maximum flavor in every bite.
- Roast at a higher temperature. Cooking at 450 F (220°C) gives you that irresistible golden skin while keeping the meat juicy and tender.
- Save those drippings. Don’t pour them out! Use the flavorful pan drippings to make a quick homemade gravy or drizzle over the chicken for extra richness.
Pair This With:
Frequently Asked Questions
Do I have to stuff the chicken?
You can, but it’s not necessary. Stuffing the cavity with aromatics like garlic, lemon, and herbs adds wonderful flavor without affecting cook time.
How do I know when my roasted chicken is done?
Press a knife into the chicken and the juices should run clear.
Put a meat thermometer into the thickest part of the chicken and the internal temperature should read 165 degrees. I pull the chicken out at 155-160 degrees F and let it sit for 10-15 minutes to come up to 165 degrees F.
What can I do with leftovers roasted chicken?
So many things! Shred it for chicken salad, toss it into soups or casseroles, or use it for sandwiches the next day. Don’t forget to save the chicken carcass for homemade chicken stock!
How long is leftover cooked chicken safe to eat?
Cooked chicken will last 3-4 days in the refrigerator. For longer than that I recommend putting the chicken in an airtight container or bag and freezing it. Cooked chicken can be frozen for up to six months.
There’s something so timeless and comforting about a perfectly roasted chicken — simple ingredients, incredible flavor, and a meal that always feels special. Whether you’re cooking for Sunday dinner, hosting friends, or just want an easy weeknight meal that feels a little extra cozy, this is the best roast chicken and never disappoints. Pair it with mashed potatoes, roasted veggies, or a crisp salad, and you’ve got a meal that’s as beautiful as it is delicious — the kind that brings everyone to the table.
Check out some of my favorite chicken recipes:
- Chicken Enchiladas
- Rosemary Chicken Pizza
- Asian Chicken Wraps
- Chicken Pot Pie
- Crunchy Asian Chicken Salad
Be sure and follow me over on YouTube for weekly cooking demos.
Whole Roasted Chicken Recipe
Ingredients
- 2-3 lb. whole chicken
- kosher or sea salt freshly ground pepper
- fresh parsley chopped
- 1 lemon juiced
- 2 tsp garlic minced
- 1/4 cup butter melted
- 1/4 cup olive oil
- fresh herb springs thyme, rosemary etc.
Instructions
- Preheat oven to 450 degrees.
- Rinse chicken with water and then pat dry with paper towels, inside and outside.
- Place in roasting pan or on a foil lined baking sheet.
- Combine butter, olive oil, garlic, parsley and lemon juice .
- Brush mixture under the skin of the chicken as well as over the outer skin.
- Shower with salt and pepper inside the chicken and out
- Stuff the chicken with the herb springs, the leftover lemon and any leftover garlic you might have.
- Truss the chicken by tying the drumsticks together with string.
- Roast for 50-60 minutes or until cooked and golden brown
- Remove from oven and baste with juice formed in bottom of pan
- Let rest 15 minutes before carving
Tips & Notes:
- I like to use a coarse Kosher or sea salt for this recipe. This will give you a nice salty, crisp and yummy skin.
- The chicken is fully cooked when the chicken reaches 165 degrees F.
- Start with a dry bird. Pat your chicken completely dry with paper towels before seasoning — this helps the skin crisp up beautifully instead of steaming in the oven.
- Season inside and out. Don’t just sprinkle salt on top! Rub seasoning under the skin, inside the cavity, and all over the outside for maximum flavor in every bite.
- Roast at a higher temperature.Cooking at 450 F (220°C) gives you that irresistible golden skin while keeping the meat juicy and tender.
- Save those drippings. Don’t pour them out! Use the flavorful pan drippings to make a quick homemade gravy or drizzle over the chicken for extra richness.
Nutrition Facts:
Rachel Jensen says
Is there supposed to be a link for the printable recipe?
kelly says
i have got to do this, it’s just so easy and cheap to get a costco rotissere chicken that i never bother but it looks delicious!
Cheryl S. says
If you roll two washed lemons on the counter and place them inside the chicken before you roast it it is *so* good…Thought I would mention that to you who loves all things lemon 🙂