Perfectly Roasted Chicken
This is the roasted chicken recipe I’ve spent years perfecting, and it guarantees incredibly juicy, tender chicken with gorgeous golden-brown skin every single time. Say goodbye to dry, boring chicken! The secret to perfect roast chicken isn’t a secret at all. It’s a simple, foolproof method passed down from my Mom, who made this recipe almost every week while I was growing up. After years of making it my own, I’m confident this recipe guarantees the most incredibly juicy, tender chicken with glistening, golden-brown skin. Not to mention, the pan drippings make the most delicious gravy. My family loves serving this roast chicken with mashed potatoes, gravy, and roasted carrots, but the possibilities are endless. I’ve included more serving suggestions below, including my favorite chicken salad, which is perfect for using up any leftovers. No matter how you serve it, this will quickly become your new go-to roast chicken recipe. Key Ingredients Whole Chicken: I like roasting chickens that are around 5 pounds. If your chicken is smaller or larger, don’t worry. Just adjust the roasting time accordingly (less for smaller, a little longer for larger birds). Salt and Pepper: Don’t be shy! Generously season the chicken inside and out with salt and pepper. This is the secret to getting crispy skin and flavorful meat. Onion and Water or Broth: Roasting the chicken on a bed of sliced onion creates steam that keeps the meat incredibly juicy. The onions also caramelize and flavor the pan juices, which are the base for a delicious, savory gravy. Use water or a little chicken broth to keep the bottom of the pan from scorching. Optional Aromatics: For even more flavor, stuff the chicken cavity with aromatics like halved lemons, a head of garlic cut in half, and fresh herbs such as thyme or rosemary. These infuse the meat with a wonderful flavor as it roasts. Whole Chicken: I like roasting chickens that are around 5 pounds. If your chicken is smaller or larger, don’t worry. Just adjust the roasting time accordingly (less for smaller, a little longer for larger birds). Salt and Pepper: Don’t be shy! Generously season the chicken inside and out with salt and pepper. This is the secret to getting crispy skin and flavorful meat. Onion and Water or Broth: Roasting the chicken on a bed of sliced onion creates steam that keeps the meat incredibly juicy. The onions also caramelize and flavor the pan juices, which are the base for a delicious, savory gravy. Use water or a little chicken broth to keep the bottom of the pan from scorching. Optional Aromatics: For even more flavor, stuff the chicken cavity with aromatics like halved lemons, a head of garlic cut in half, and fresh herbs such as thyme or rosemary. These infuse the meat with a wonderful flavor as it roasts. Find the full recipe with measurements below. How to Make Roasted Chicken Like a Pro Roasted chicken is one of the best recipes to have in your back pocket. It’s easy, relatively hands-off, and can be used in a variety of ways. Here are some tips to help you get the best results from your roast chicken. Tip 1: You don’t need a special pan for this recipe. Any oven-safe pan will work, including a roasting pan (with or without a rack), a large cast iron pan, a rimmed baking sheet, or a large baking dish. Tip 2: Season generously and skip the butter and oil. For the most flavorful, juicy chicken with crispy skin, be generous with the salt and pepper. Pat the chicken dry all over with a paper towel, then season it inside the cavity and all over the skin. You don’t need to use butter or oil for this recipe. The chicken will render its own fat, which you can use to baste it as it roasts. We talk a lot about basting in our roasted turkey recipe, and it is the key to the golden-brown skin you see in our photos. Tip 3: Add aromatics. To infuse your chicken with even more flavor, stuff the cavity with aromatics like lemon wedges, garlic, and fresh herbs (thyme and rosemary are classic). As the chicken roasts, these ingredients will steam inside and help keep the meat incredibly juicy. You can also tie the legs together with a bit of butcher’s twine to keep the chicken tidy, though this isn’t required. Tip 4: Roast the chicken on a bed of onions. Place the chicken, breast-side up, on a bed of sliced onions. The onions will help keep the chicken elevated, while also steaming the meat from below and flavoring the pan juices. Pour a little water or chicken broth into the pan to keep the onions from scorching. This also creates a base for your gravy. Tip 5: Find the right temperature. The best oven temperature for roasting chicken depends on what you’re looking for: For crispy, golden-brown skin and firm, juicy meat, roast the chicken at 425°F (218°C) for 45 minutes to 1 ½ hours. For softer, fall-off-the-bone meat and soft skin, roast at a lower temperature of 325°F (162°C) for 1 ½ to 2 hours. For crispy, golden-brown skin and firm, juicy meat, roast the chicken at 425°F (218°C) for 45 minutes to 1 ½ hours. For softer, fall-off-the-bone meat and soft skin, roast at a lower temperature of 325°F (162°C) for 1 ½ to 2 hours. What to Serve with Roasted Chicken Oven-roasted chicken makes such a wonderful dinner. The classic sides are mashed potatoes and gravy, which if you use my gravy recipe, you’ll be able to use the onion broth left at the bottom of the roasting pan to make it Sometimes, we’ll swap the mashed potatoes for crispy roasted potatoes or even mashed sweet potatoes. Then, I always love adding a veggie (or two) and especially love roasted cabbage, roasted zucchini with feta, and roasted green beans (which all roast at or close to 425°F, the same as our chicken). If you don’t have space for roasting veggies, try sautéed green beans, sautéed cabbage, or this sautéed zucchini! You can also use the chicken for salads, 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 PREP 15 mins COOK 1 hr 30 mins TOTAL 1 hr 45 mins PREP 15 mins COOK 1 hr 30 mins TOTAL 1 hr 45 mins We’ve been making this roasted chicken in my family for years, so I’ve spent a lot of time tweaking the recipe to make it foolproof. It’s a method that works, and I can’t wait for you to try it. We use a preheated 425°F oven for crispy, golden-brown skin and firm, juicy meat. If you prefer roasted chicken with softer, fall-off-the-bone meat, roast at 325°F for a bit longer. The bed of onions soften and make an excellent base for gravy. Here’s the gravy recipe I recommend to use all those lovely pan juices. 4 to 6 Servings Watch Us Make the Recipe You Will Need 1 whole chicken, 5 to 6 pounds Salt and fresh ground pepper 1 onion, sliced 1/2 cup (120ml) water or chicken broth 1 lemon, quartered, optional 1 whole head garlic, halved crosswise, optional Small bunch fresh herbs, such as thyme, rosemary and sage, optional Directions 1Season the chicken: Pat the chicken completely dry with paper towels. Generously season the chicken inside the cavity and all over the skin with salt and pepper. For crispier skin, you can season the chicken a day in advance and store it uncovered on a plate in the refrigerator. 2Preheat the oven and prepare the pan: Preheat your oven to 425°F (218°C) for crispy skin, or 325°F (165°C) for softer, fall-off-the-bone meat. Scatter the sliced onions over the bottom of a large baking dish or oven-safe skillet. Pour a little water or chicken broth into the pan. 3Prepare the chicken: Place the chicken, breast-side up, on top of the onions. If using them, stuff the cavity with lemon wedges, halved garlic, and herbs. For a tidier presentation, you can use kitchen twine to tie the legs together, but this is optional. If you don’t have twine, leave the legs as they are. 4Roast the chicken: Roast the chicken for about 1 hour. Then, continue roasting for another 20 to 30 minutes, or until the chicken is done. During this time, open the oven occasionally to spoon some of the rendered fat from the bottom of the pan over the chicken. Basting with the fat, not the broth, is the key to getting that gorgeous golden-brown skin. (Note: If roasting at the lower temperature, the chicken will take longer, typically 1 ½ to 2 hours.) 5Your roast chicken is done when an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C). You’ll also know it’s ready when the juices run clear if you cut between a leg and a thigh. 1Season the chicken: Pat the chicken completely dry with paper towels. Generously season the chicken inside the cavity and all over the skin with salt and pepper. For crispier skin, you can season the chicken a day in advance and store it uncovered on a plate in the refrigerator. 2Preheat the oven and prepare the pan: Preheat your oven to 425°F (218°C) for crispy skin, or 325°F (165°C) for softer, fall-off-the-bone meat. Scatter the sliced onions over the bottom of a large baking dish or oven-safe skillet. Pour a little water or chicken broth into the pan. 3Prepare the chicken: Place the chicken, breast-side up, on top of the onions. If using them, stuff the cavity with lemon wedges, halved garlic, and herbs. For a tidier presentation, you can use kitchen twine to tie the legs together, but this is optional. If you don’t have twine, leave the legs as they are. 4Roast the chicken: Roast the chicken for about 1 hour. Then, continue roasting for another 20 to 30 minutes, or until the chicken is done. During this time, open the oven occasionally to spoon some of the rendered fat from the bottom of the pan over the chicken. Basting with the fat, not the broth, is the key to getting that gorgeous golden-brown skin. (Note: If roasting at the lower temperature, the chicken will take longer, typically 1 ½ to 2 hours.) 5Your roast chicken is done when an internal thermometer inserted into the thickest part of the thigh reads 165°F (74°C). You’ll also know it’s ready when the juices run clear if you cut between a leg and a thigh. Adam and Joanne's Tips Storing roasted chicken: Leftover roasted chicken lasts in airtight containers in the fridge for up to 5 days. You can also freeze the chicken, chopped or carved into pieces (breast, legs). Freeze them in freezer-friendly containers for up to 3 months. Make gravy: The pan juices left in the bottom of the dish after roasting are delicious when used to make gravy. Here’s our easy gravy recipe to walk you through it. Roasted chicken with crispy skin: Before roasting in the oven, refrigerate the seasoned chicken, uncovered, overnight in the fridge. The night in the fridge dries out the skin and helps it to crisp in the oven the next day. The nutrition facts provided below are estimates. Storing roasted chicken: Leftover roasted chicken lasts in airtight containers in the fridge for up to 5 days. You can also freeze the chicken, chopped or carved into pieces (breast, legs). Freeze them in freezer-friendly containers for up to 3 months. Make gravy: The pan juices left in the bottom of the dish after roasting are delicious when used to make gravy. Here’s our easy gravy recipe to walk you through it. Roasted chicken with crispy skin: Before roasting in the oven, refrigerate the seasoned chicken, uncovered, overnight in the fridge. The night in the fridge dries out the skin and helps it to crisp in the oven the next day. The nutrition facts provided below are estimates. 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: Joanne Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us