This roasted chicken is seasoned simply with salt and pepper and roasted at 375°F after a short blast of high heat to get it started. We add fresh herbs and lemon to flavor the pan drippings. It comes out with crispy skin and juicy, tender meat. It's a terrific family meal.
What's great about this recipe
- It's budget-friendly. A whole chicken is often less expensive than buying individual chicken pieces.
- It's easy to put together. The chicken is seasoned with just salt and pepper, then fresh herbs and lemon are tucked around it. The cooking time is mostly hands-off.
- It's versatile. Serve it as a roast for dinner, then use the leftover meat to make different dishes. It's also great for meal prep.
Jump to:
Budget Check
- The full recipe is about $12.00
- Per serving (6 servings): about $2.00
Uses conventional ingredients. Based on recent U.S. national averages. Actual prices will vary by store and region.
Roasting time
How long does it take to roast a whole chicken? Well, that depends on the oven temperature and the weight of the bird.
As a general rule, plan on about 20 minutes per pound, plus an additional 15 minutes when roasting a whole chicken at 350°F or 375°F. The recommended cooking time is an estimate, so always check the internal temperature with a meat thermometer to determine if the chicken is done (at least 165°F).
For example, our chicken weighs about 4½ pounds and the total cooking time was about 20 minutes per pound. We started it in a really hot oven, then lowered the temperature.
- 15 minutes at 425°F
- 1 hour and 15 minutes at 375°F
- The internal temperature was just over 165°F.
💌 Save this recipe
We’ll email it to you so you can find it later!
By submitting this form, you agree to receive this recipe plus occasional emails from Cook2eatwell.
Ingredients you'll need
- Whole chicken: Keep the chicken around 4-5 pounds. This recipe makes about 6 servings.
- Oil: We use extra virgin olive oil because it's what we have on hand, but regular olive oil or a light-tasting oil will work too.
- Seasonings: Salt and black pepper are all you need to season the chicken. We use kosher salt and freshly ground black pepper.
- Fresh herbs: Thyme, rosemary, and parsley are an easy way to add flavor to the pan drippings.
- Lemon: Fresh lemon slices add another layer of flavor to the pan drippings.
📖 See the recipe card for quantities and preparation.
How to roast a whole chicken
Adjust the oven rack to the lower third position so the chicken breast is not too close to the top heating element. Preheat the oven to 425°F.
Remove the chicken from the packaging. Check the cavity for the giblets and remove them. Save them for another use or discard. Pat the chicken dry with paper towels, including the inside of the cavity, and trim off any loose pieces of fat.
Rub the chicken all over with the olive oil, including inside the cavity. Season with the salt and black pepper, making sure to season the cavity too.
Tie the drumsticks together with cooking twine and trim off the excess. If the wing tips are intact, stretch them out, bend them back, and tuck them behind and under the chicken.
Place the chicken breast side up in a small roasting pan, casserole dish, or other rimmed, oven-safe dish. Use a dish that will collect the drippings and isn't too large. It should be just a little larger than the chicken. We use an 11x7-inch casserole dish.
Arrange the herbs and lemon slices around the chicken, tucking them into the open spaces.
Roast for 15 minutes at 425°F.
Lower the heat to 375°F without opening the oven. Continue roasting for 75-100 minutes, or until the internal temperature reaches at least 165°F. Start checking the temperature after about 75 minutes. Check with an instant-read thermometer in the innermost part of the thigh and wing and the thickest part of the breast.
If the chicken has not reached 165°F, continue roasting and check the temperature again after about 10 minutes.
Remove the chicken from the oven and let it rest uncovered for 10-15 minutes before carving. This allows the juices to redistribute without trapping steam that can soften the crispy skin.
Carve the chicken and serve with the pan juices.
Cook's note: The cooking time will depend on the size of the chicken. As a reference, our 4½-pound chicken took 75 minutes at 375°F, plus the initial 15 minutes at 425°F.
Recipe tips and notes
- Trussing: Tie the drumsticks together to help close the cavity. If the wing tips are intact, tuck them behind the chicken to keep them close to the body and prevent them from getting too dark.
- Choose the right size roasting dish. Use a roasting pan, casserole dish, or other rimmed, oven-safe dish that's just a little larger than the chicken. This keeps the pan juices from spreading out too much.
- Keep the oven door closed. Try not to open the oven during cooking so the temperature stays consistent.
Serving suggestions
Roasted chicken goes well with all kinds of simple sides. Serve it with mashed potatoes and vegetables for a classic meal. For something a little fancier, these twice baked potatoes are perfect. For the vegetables, try our roasted broccoli or bacon green beans.
For quick and easy sides, serve the chicken with a green salad topped with Parmesan peppercorn dressing and add dinner rolls to complete the meal.
Storing and reheating
Let the chicken cool, then store leftovers in an airtight container in the refrigerator for 3-4 days.
To freeze, place the cooled chicken in a freezer-safe container or bag, label, date, and freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
Reheat individual portions in the microwave until hot, or place the chicken in a covered oven-safe dish and warm it in the oven. Reheat leftovers to an internal temperature of at least 165°F.
For food safety, refrigerate leftovers within 2 hours, or within 1 hour if the temperature is above 90°F.
We hope you enjoy this simple roasted chicken as much as we do. It's such a versatile dish that even if you think it's too much food, the leftovers can be used to make a completely different meal. Use them to make a chicken salad sandwich for an easy lunch. For a hearty dinner, try this chicken tetrazzini, or turn them into a comforting chicken pot pie soup.
Join Us
Love easy recipes made with simple ingredients? Subscribe to our newsletter and get weekly meal ideas delivered straight to your inbox. Follow us on social media so you never miss a new recipe.
📖 Recipe
Simple Roasted Chicken
Ingredients
- 4 - 5 pound Whole Chicken patted dry and trimmed of excess fat
- 2 tablespoons Olive Oil
- 1 tablespoon Salt we use kosher salt
- ½ teaspoon Black Pepper
- 3 - 4 Thyme Sprigs
- 3 - 4 Parsley Stems with leaves
- 1-2 Rosemary Sprigs
- 1 Lemon cut into thick slices
Instructions
- Adjust the oven rack to the lower third position so the chicken is not too close to the top heating element. Preheat the oven to 425°F.
- Remove the chicken from the packaging. Check the cavity for the giblets and remove them. Save them for another use or discard. Pat the chicken dry with paper towels, including inside the cavity, and trim off any loose pieces of fat.
- Rub the chicken all over with the olive oil, including inside the cavity. Season with the salt and black pepper, making sure to season the cavity too.
- Tie the drumsticks together with cooking twine and trim off the excess. If the wing tips are intact, tuck them behind and under the chicken.
- Place the chicken breast side up in a small roasting pan, casserole dish, or other rimmed, oven-safe dish. Arrange the thyme, parsley, rosemary, and lemon slices around the chicken.
- Roast for 15 minutes at 425°F.
- Lower the heat to 375°F without opening the oven. Continue roasting for 75-100 minutes, or until the internal temperature reaches at least 165°F. Start checking the temperature after about 75 minutes. Check with an instant-read thermometer in the innermost part of the thigh and wing and the thickest part of the breast.
- If the chicken has not reached 165°F, continue roasting and check the temperature again after about 10 minutes.
- Remove the chicken from the oven and let it rest uncovered for 10-15 minutes before carving. This allows the juices to redistribute without trapping steam that can soften the crispy skin.
- Carve and serve with the pan drippings and your favorite side dishes.
Notes
- Cooking time will depend on the size of the chicken. As a reference, our 4½-pound chicken took 75 minutes at 375°F, plus the initial 15 minutes at 425°F.
- Try not to open the oven during the cooking time so that the temperature stays constant.
- Use a roasting pan, casserole dish, or other rimmed, oven-safe dish that's just a little larger than the chicken. We use an 11x7-inch casserole dish.
- Trussing: Tie the drumsticks together to help close the cavity. If the wing tips are intact, tuck them behind the chicken to keep them close to the body and prevent them from getting too dark.
💌 Save this recipe
We'll email it to you so you can find it later!
By submitting this form, you agree to receive this recipe plus occasional emails from Cook2eatwell.
Nutrition
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate. This data is provided as a courtesy for informational purposes only.
Leave a Reply