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Roasting chicken is a musthave in every kitchen! My recipe is extremely easy to prepare. You only need three ingredients, yes just three! There’s no need to stuff the chicken. Believe me, this recipe will quickly become your favorite for ovenroasted chicken.
As a child, my mother always insisted on roasting a whole chicken. It was convenient, budgetfriendly, comforting, and had a different taste compared to baked chicken breasts. Plus, I got to enjoy the dark meat and crispy skin!
My mother often paired this dish with roasted vegetables for dinners during the week, but I’ve discovered it can be used in many ways. You could elevate it for a marvelous Thanksgiving centerpiece (that isn’t a full turkey) or cut it into pieces for soups, protein bowls, or delicious breakfast hash.
The lesson here is to master roasting a chicken! Because it’s…
Adaptable:
you can cut it, chop it, or shred it.
Easy:
it requires just three ingredients (chicken, olive oil, spices).
Highly flavorful:
you can always change up the spices.
Roast Chicken Ingredients
While there are some fancy roast chicken recipes that involve stuffing the cavity with herbs and resting the chicken on vegetables, you don’t need to feel pressured to do it that way. I often say that keeping things simple is often the best approach!
Moreover, when you need to prepare a healthy meal quickly, this recipe is hard to beat. Here are the items you will need:
For the chicken:
choose a whole chicken weighing between 4 to 5 pounds.
Adjust the cooking time if it’s smaller or larger.
For flavor:
you just need olive oil, Italian seasoning, salt, and pepper. If you don’t have Italian seasoning, feel free to use your favorite dried herbs and spices.
Check below for the printable recipe with the amounts.
Handy tip:
Any ovensafe dish will work (I like using cast iron) or a large roasting pan (including disposable holiday pans) to roast your chicken.
How To Roast A Chicken
First, dry the chicken with a paper towel and tie the legs together (you don’t have to tie the wings). Tying the legs helps the chicken cook evenly and prevents the breast from drying out since the cavity will remain open.
Handy tip:
If you do not tie the legs, check the chicken 10 to 15 minutes sooner, as it usually cooks more quickly.
Next, rub the chicken uniformly with oil and apply the seasoning.
Don’t hesitate to add extra salt, as it helps make the skin crispy. For the oil, be sure to spread it underneath the chicken so that every part is coated properly.
Finally, it’s time to roast!
Roast the chicken at 425°F (220°C) for around 70 to 90 minutes, or until it is beautifully golden! To ensure your chicken is cooked just right, refer to my tips in the next section.
The Ideal Time and Temperature for Roasting Chicken
Through various trials, I have discovered that the optimal way to roast a whole chicken weighing 4 to 5 pounds is at a temperature of
425°F (220°C) for 70 to 90 minutes without covering it.
If the skin starts to char, simply place aluminum foil over it for the last 10 minutes to prevent burning.
It is important to remember that ovens can vary in how they heat.
Therefore, after 70 minutes, use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (74°C). For the most reliable reading, insert it into the center of the thigh.
Ways to Serve a Basic Roast Chicken
There are numerous methods to enjoy roast chicken. Serving it on a plate with a variety of vegetable sides is always a great choice. Here are a few additional suggestions for utilizing the entire chicken throughout the week.
With roasted or mashed vegetables:
These classic sides are popular for good reason. Consider options like roasted Brussels sprouts, glazed carrots, roasted potatoes, creamy mashed potatoes, sweet potato mash, or mashed cauliflower.
Transform it into a salad:
Cut it into slices and place on top of any salad for added protein, such as this kale salad with apples and chicken.
In a protein bowl:
Begin with a base of rice or greens, then add your preferred vegetables, diced roast chicken, pickled onions, or even a scoop of hummus!
Create a breakfast hash:
Cut it into cubes and sauté with seasonal vegetables in a skillet, then crack a few eggs on top for a finishing touch. My turkey cranberry hash can serve as a great guide!
Incorporate it into a soup:
You can make a traditional chicken soup or even my white chicken chili.
Storage and Meal Prep Insights
I want to underline again how useful roast chicken is as a meal prep ingredient! Here’s how to properly store it in both the fridge and freezer.
For storage:
Cut any leftover chicken into slices or cubes, and place them in airtight containers in the refrigerator for 4 to 5 days. This can serve as a base for the meal options mentioned earlier!
For freezing:
Separate the chicken into portions (such as breasts, legs, and wings) and keep them in a sealed container in the freezer for up to 3 months.
I assure you that this incredibly straightforward roast chicken recipe will become your goto method for preparing a whole bird.
Try it out and share your feedback and serving ideas in the comments section below!
Super Simple Roast Chicken
Preparation:
5 minutes
Cooking Time:
1 hour 30 minutes
Total Time:
1 hour 35 minutes
Servings:
6 servings
Description
Discover how to roast a chicken! It’s a fundamental kitchen dish. This simple roast chicken recipe requires just three ingredients!
Ingredients
1 whole chicken (4 to 5 pounds), giblets removed
1 tablespoon of extravirgin olive oil
½ teaspoon of Italian seasoning
Kosher salt and freshly ground black pepper, to taste
Instructions
- Set your oven temperature to 425°F (220°C) and position a baking rack in the bottom third of the oven. Allow the chicken to reach room temperature. Use paper towels to dry the chicken thoroughly.
- Put the chicken with the breast facing up in an ovensafe dish (cast iron is my favorite). Tie the legs together. Pour some oil over it and spread it evenly over the chicken using your hands.
- Add salt, pepper, and Italian seasoning to the chicken, pressing the seasoning into the skin with your hands.
- Roast the chicken for 70 to 90 minutes, or until the juices run clear. To check if it’s cooked, use an instantread thermometer in the thickest part of the thigh; it should read 165°F (74°C). Allow the chicken to rest for 15 minutes on a cutting board before cutting it and serving.
Tips
- I cooked a chicken weighing nearly 5 pounds, and it took 85 minutes. If your chicken is smaller, check its temperature sooner to avoid drying it out by overcooking.
- If you lack kitchen twine for tying the legs, don’t worry. You can still roast it, though the legs might open up. Just be sure to check on it 10 to 15 minutes earlier, as it usually cooks more quickly.
- In case you don’t have Italian seasoning, simply use a mix of individual herbs such as dried basil, oregano, thyme, and rosemary.
Nutrition
Calories:
294kcal |
Carbohydrates:
0. 1g |
Protein:
24g |
Fat:
21g |
Saturated Fat:
6g |
Polyunsaturated Fat:
4g |
Monounsaturated Fat:
10g |
Trans Fat:
0. 1g |
Cholesterol:
95mg |
Sodium:
89mg | Potassium: 242mg | Fiber: 0. 1g | Sugar: 0. 01g |
Vitamin A:
181IU |
Vitamin C:
2mg |
Calcium:
17mg |
Iron:
1mg.
