Perfectly Roasted Chicken (2024)

This is my favorite oven roasted whole chicken recipe. We use a few simple tricks to guarantee our roast chicken is tender and juicy inside with beautiful golden brown skin.

This roasted chicken recipe comes from my Mom. It’s super easy and results in the most delicious, tender chicken.

My family usually serves this chicken with mashed potatoes, homemade gravy, and roasted carrots, but I’ve shared more serving suggestions below.

Key Ingredients

• Whole chicken:I like roasting chickens that are around 5 pounds. No worries if your chicken is smaller. Your roasting time will be less.
• Salt and pepper:I’m generous with the salt and pepper. For the best roast chicken, season inside the cavity and the outside of the chicken.
• Onion:For the juiciest meat, roast your chicken on a bed of sliced onion and a bit of liquid (water is fine, or use chicken broth). We can also turn the juices left at the bottom of the baking into a delicious gravy.
• Optional aromatics:For even more flavor, stuff the cavity of your chicken with lemon wedges, a head of garlic cut in half, and fresh herbs like thyme or rosemary.

How to Roast Chicken

Roasting a whole chicken is easy.You can use any oven-safe pan for this roast chicken recipe. I’ve used a large baking dish in the photos, but a roasting pan (with or without a rack), large cast iron pan, or even a rimmed baking sheet work.

To roast chicken, pat it dry all over and generously season it with salt and pepper. Sprinkle salt inside the cavity and all over the skin. I don’t use butter or oil for this recipe.I roast my chicken dry and spoon some of the fat that renders over the chicken throughout the cooking process.

If you’re using them, stuff a few aromatics into the chicken cavity. I love lemon, garlic, and herbs. As the chicken roasts, the aromatics steam inside, helping to keep the meat juicy and flavoring it. I also use a little butcher’s twine to tie the legs together (not required, but makes things a bit more tidy).

Place the chicken, breast-side facing up, on a bed of sliced onions. Pour a little water into the pan, and then roast (see tips below for the best oven temperature to use).

The Best Oven Temperature for Roast Chicken

The best temperature for roasting chicken depends on what you are looking for. Higher oven temperatures help with more crispy, golden-brown skin, while lower oven temperatures result in softer, fall-off-the-bone meat. We roasted the chicken in our photos in a baking dish at 425°F and love the golden brown skin.

• For tender, fall-off-the-bone meat and soft skin, roast whole chicken at 325°F (162°C) for 1 ½ to 2 hours, depending on the weight.
• For firm, juicy meat and crisp, golden-brown skin, roast whole chicken 425°F (218°C) oven for 45 minutes to 1 ½ hours, depending on size.

How to Serve Roasted Chicken

Roast chicken makes such a wonderful dinner. Here are some of my favorite sides to serve it with:

• Mashed Potatoes
• Roasted Potatoes
• Easy Gravy (using the onion broth at the bottom of the roasting pan)
• Sautéed Cabbage
• Sautéed Green Beans
• Garlic Butter Zucchini

You can also use the chicken for salads. Shred it and serve it on top of your favorite salads. Or turn it into a salad, like this herb chicken salad. I also add leftover roasted chicken to soup. Try our chicken noodle soup, chicken and vegetable soup, or this creamy chicken soup.

Perfectly Roasted Chicken

Our recipe for roasting a whole chicken is easy and adaptable to what you love. We use a preheated 425°F oven to guarantee crispy, golden-brown skin and firm, juicy meat. If you prefer roasted chicken with softer, fall-off-the-bone meat, roast at 325°F.

Makes approximately 4 servings

Nutrition Per Serving Calories 336 / Protein 46 g / Carbohydrate 5 g / Dietary Fiber 1 g / Total Sugars 1 g / Total Fat 14 g / Saturated Fat 4 g / Cholesterol 170 mg

AUTHOR: Adam and Joanne Gallagher