Classic Roasted Chicken
4 - 6 servings There's something incredibly satisfying about pulling a perfectly golden-brown roasted chicken from the oven. The aroma of herbs fills the kitchen, promising a meal that's both comforting and delicious. This classic recipe guides you step-by-step to achieve just that: incredibly juicy, tender meat enveloped in beautifully crisp, flavorful skin. Simple,... Read more ... straightforward, and always a crowd-pleaser, this is your go-to method for a perfect roast chicken, whether it's for a Sunday dinner or a special weeknight meal. Read less x saved Sarah Cool Cook April 30, 2025 2 h.2 h.2/5 2 h. 2 h. 2/5 Ingredients: Main Ingredients: 1 PC of whole chicken - whole (about 3.5 to 4.5 lbs / 1.6 to 2 kg)¼ cup of unsalted butter - melted (adjust if needed, melt in the microwave or use olive oil instead)1 TSP of salt (adjust if needed, kosher or coarse sea salt recommended)½ TSP of black pepper - ideally freshly ground (adjust if needed)1 TSP of herbs of your choice (adjust if needed, dried of fresh) 1 PC of whole chicken - whole (about 3.5 to 4.5 lbs / 1.6 to 2 kg) ¼ cup of unsalted butter - melted (adjust if needed, melt in the microwave or use olive oil instead) 1 TSP of salt (adjust if needed, kosher or coarse sea salt recommended) ½ TSP of black pepper - ideally freshly ground (adjust if needed) 1 TSP of herbs of your choice (adjust if needed, dried of fresh) Optional Aromatics for Cavity: Optionally: ½ half of lemon - quarteredOptionally: 3-4 cloves of garlic - smashed (adjust if needed)Optionally: ½ onion - quarteredOptionally: 2-3 sprigs of fresh herbs of your choice - fresh (adjust if needed, like thyme or rosemary) Optionally: ½ half of lemon - quartered Optionally: 3-4 cloves of garlic - smashed (adjust if needed) Optionally: ½ onion - quartered Optionally: 2-3 sprigs of fresh herbs of your choice - fresh (adjust if needed, like thyme or rosemary) Tools: 1x Measuring Spoons1x Measuring Cups1x Cutting Board1x Chef’s knife1x Small Mixing Bowl (about 1 QT) (microwavable to start with melting butter in it)1x Roast Pan (With or without a rack (a rack helps air circulate for crispier skin all around). Alternatively, a large oven-safe skillet (like cast iron) can be used.)1x Food Thermometer (probe)1x Oven Mitts or Pot Holder1x Aluminum Foil1x Kitchen Twine (Optional: If you choose to truss the chicken.)1x Cooking Fork1x Carving Knife 1x Measuring Spoons 1x Measuring Cups 1x Cutting Board 1x Chef’s knife 1x Small Mixing Bowl (about 1 QT) (microwavable to start with melting butter in it) 1x Roast Pan (With or without a rack (a rack helps air circulate for crispier skin all around). Alternatively, a large oven-safe skillet (like cast iron) can be used.) 1x Food Thermometer (probe) 1x Oven Mitts or Pot Holder 1x Aluminum Foil 1x Kitchen Twine (Optional: If you choose to truss the chicken.) 1x Cooking Fork 1x Carving Knife Directions: 1. Preheat Oven and Prep Chicken: Let’s start the preparation of Classic Roasted Chicken by preheating the oven. Preheat your oven to 400°F (200°C). Remove the chicken from its packaging. Remove any giblets or neck from the cavity (save them for stock or discard). Preheat your oven to 400°F (200°C). Remove the chicken from its packaging. Remove any giblets or neck from the cavity (save them for stock or discard). 2. Season the Cavity: Sprinkle about ¼ TSP salt and a pinch of pepper inside the cavity of the chicken. If using aromatics, stuff the lemon, garlic, onion, and fresh herb sprigs inside. Sprinkle about ¼ TSP salt and a pinch of pepper inside the cavity of the chicken. If using aromatics, stuff the lemon, garlic, onion, and fresh herb sprigs inside. 3. Prepare Herb Butter or Oil: Place butter into a small bowl and melt in the microwave ( use just olive oil). Add dried or fresh herbs, the remaining ¾ TSP of salt, and the ½ TSP of black pepper. Place butter into a small bowl and melt in the microwave ( use just olive oil). Add dried or fresh herbs, the remaining ¾ TSP of salt, and the ½ TSP of black pepper. 4. Season the Outside: Gently loosen the skin over the breast and thigh meat. Rub some of the herb butter/oil mixture directly onto the meat under the skin. Rub the remaining mixture all over the outside of the chicken, covering the breast, legs, and wings. Gently loosen the skin over the breast and thigh meat. Rub some of the herb butter/oil mixture directly onto the meat under the skin. Rub the remaining mixture all over the outside of the chicken, covering the breast, legs, and wings. 5. Optionally Truss: Note: Trussing helps the chicken cook more evenly and keeps the wings tucked in. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken. If you don’t have twine, you can skip this, but it helps maintain a nice shape. Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken. If you don’t have twine, you can skip this, but it helps maintain a nice shape. 6. Roast: Place the chicken, breast side up, on a rack in a roasting pan or directly into an oven-safe skillet. Place the pan in the preheated oven. Place the chicken, breast side up, on a rack in a roasting pan or directly into an oven-safe skillet. Place the pan in the preheated oven. 7. Cook: Roast for approximately 1 hour and 15 minutes to 1 hour and 45 minutes. The general guideline is about 15-20 minutes per pound, but cooking time varies based on the oven and the chicken itself. Basting is generally not necessary with this method if you started with properly dried skin and used butter/oil. If the skin starts to brown too quickly, you can loosely tent the breast area with aluminum foil. Roast for approximately 1 hour and 15 minutes to 1 hour and 45 minutes. The general guideline is about 15-20 minutes per pound, but cooking time varies based on the oven and the chicken itself. Basting is generally not necessary with this method if you started with properly dried skin and used butter/oil. If the skin starts to brown too quickly, you can loosely tent the breast area with aluminum foil. 8. Check for Doneness: The most reliable way to check for doneness is with an instant-read thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should register 165°F (74°C). * The juices should also run clear when the thigh is pierced with a fork or knife. The most reliable way to check for doneness is with an instant-read thermometer. Insert it into the thickest part of the thigh, avoiding the bone. The internal temperature should register 165°F (74°C). * The juices should also run clear when the thigh is pierced with a fork or knife. 9. Rest the Chicken: Once cooked, carefully remove the chicken from the oven. Transfer it to a clean cutting board and tent it loosely with aluminum foil. Let it rest for 10-15 minutes before carving. Once cooked, carefully remove the chicken from the oven. Transfer it to a clean cutting board and tent it loosely with aluminum foil. Let it rest for 10-15 minutes before carving. Important: Do not skip this step! Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender chicken. 10. Carve and Serve Classic Roasted Chicken: Carve the chicken and serve immediately. The pan drippings can be used to make a simple gravy if desired. Carve the chicken and serve immediately. The pan drippings can be used to make a simple gravy if desired. * Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F. Kitchen Guide Poultry The USDA minimum safe internal temperature is 165°F. The popular serving temperature is the same as the minimum serving temperature. About the Author: SarahCool Cook # 9 26 Followers Published Recipes: 11Av. Recipe Evaluation: Location: California, USAMember since: 2024-09-15 Published Recipes: 11 Av. Recipe Evaluation: Location: California, USA Member since: 2024-09-15 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. Authors and www.CookingHub.com (operated by CookingHub Foundation) are not responsible for any part of any possible outcome or its consequences, which include (but are not limited to): Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. 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Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. All readers (users and visitors of www.CookingHub.com) are responsible for evaluating the recipes and articles and making their own decisions about whether to follow the steps and recommendations. They must ensure that the ingredients and steps fit with their dietary restrictions and avoid preparation methods that could pose a health risk due to an unsuitable diet.