This classic roasted chicken is perfect for a family dinner. Tender, juicy whole chicken with a crispy golden skin will have everyone going back for more!
In the Crumbs house, there are four main ways to cook a whole chicken. We could make chicken in a slow cooker, make an Instant Pot whole chicken, as a rotisserie chicken on the grill (with this attachment), or make roasted chicken in the oven.
Mr. Crumbs is not as big a fan of chicken in a slow cooker, and I’m not big on smelling like grill smoke from grilling chicken.
I DO have my own secret up my sleeve for a whole chicken recipe that my family absolutely loves!
It’s a classic roasted chicken in the oven!
This method makes the bird absolutely moist and absolutely delicious, every. single. time.
WHOLE ROASTED CHICKEN IN THE OVEN
Besides the fact that it’s a healthy, wholesome family meal, this recipe for a roasted chicken is also:
- Delicious, tender, and juicy with big whole pieces.
- One chicken can cover multiple meals. At least 3, but usually 5 since we rarely finish even half of the whole chicken initially.
- With chicken already cooked and chopped/sliced and portioned aside, some prep work for future meals is done.
- Roasted chicken usually means roasted vegetables, which means plenty of cooked food with fewer dishes to wash.
RECIPE CHICKEN WHOLE INGREDIENTS
This is such a great recipe with only a few simple ingredients…
- A whole chicken (4-5 pounds)
- Sea salt and freshly ground black pepper
- Butter (or olive oil if you are dairy-free)
- Paprika, garlic powder, Italian seasoning (or other fresh herbs)
- Roasting vegetables, i.e. carrots, onions, celery, potatoes, brussels sprouts, garlic cloves (optional)
Psst! Want to kick this roasted chicken up a notch? Try finishing this recipe with a pinch of finishing salt! I love Ava Jane’s Kitchen because it doesn’t have microplastics (gross, right?) and it’s SO GOOD! Plus, you can get a free 8oz. bag of sea salt (just pay shipping and handling!)
EASY ROAST CHICKEN COOKING TIME
I’ll warn you – this is not a fast dinner. Oh no. You need to plan ahead a little bit to pull it off. It takes at least an hour to roast chicken, and if you include the prep time and resting time, you’re looking at two hours in the kitchen at minimum…
But that doesn’t mean you shouldn’t make it.
On the contrary! This is our family’s “special dinner” and it’s my own nerdy way of thanking my family for graciously trying my frugal tactics to save money on real food, and continually eating my kitchen experiments.
HOW TO ROAST A CHICKEN
Want to know how to roast a chicken? Most of your cooking time is hands-off, which makes this an easy recipe!
Step 1. Preheat oven to 400F.
Step 2. Remove any innards from the chicken cavity and set them aside for chicken stock. Rub and massage the entire chicken with salt. Sprinkle the seasonings on top.
Step 3. In a 9×13 roasting pan, place the chicken on its side with one leg up. Surround the chicken with the vegetables, if using, or use crumpled-up balls of aluminum foil if needed to keep the chicken from falling over.
Step 4. Brush the skin with the melted butter and roast for 25 minutes.
Step 5. Using gloves or oven mitts, turn the chicken to its other side with the other leg facing up. Again, use the vegetables or aluminum foil balls to prevent the chicken from falling over.
Step 6. Brush the skin with the melted butter and roast for 25 minutes.
Step 7. Using gloves or oven mitts, turn the chicken breast side up and roast for 15 minutes more, or until the chicken registers 170F on an instant-read meat thermometer and the juices run clear.
Step 8. Remove the roasted chicken to a platter and let it stand for 10 to 15 minutes.
Store leftover roasted chicken in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
TIPS FOR RECIPE FOR A ROASTED CHICKEN
Use a variety of seasonings. You can stick to the traditional Poultry Seasoning flavor with lemon, rosemary, and thyme. Or try other seasonings like Ranch Dressing Mix, Cajun Seasoning, or Blackened Seasoning! Just remember your leftovers will retain that flavor so plan your secondary meals accordingly. (Like all Mexican-themed meals after seasoning with Taco Seasoning Mix!)
Try roasting TWO chickens at a time. If the oven is already on, and you’re already turning one chicken, why not save time and use this recipe for a roasted chicken to make extra?
Make chicken stock! After making your oven roasted whole chicken and picking the meat off the bones, make chicken stock or chicken broth! It’s an easy way to get an additional ingredient prepped for future meals, without any additional cost.
If your family has a tendency to go back for seconds (or thirds) with a platter of meat on the table, pick apart the whole roasted chickens before serving, and save the picked chicken for other recipes roast chicken is used in. Serve each person one piece of oven roasted chicken, and let them fill up on veggies and sides, or just serve part of the whole roasted chicken at the table.
RECIPES ROAST CHICKEN
We like to serve this special roasted chicken dinner with these yummy sides:
But I also use roasted chicken for plenty of other recipes, especially if I roast more than one chicken at a time. Now that you’ve cooked your whole chickens, how about some roasted chicken recipes?
You can pull the meat off the bones and use it in:
OVEN ROASTED WHOLE CHICKEN FAQS
What is the temperature for a whole roasted chicken?
Roast the whole chicken in the oven at 400 degrees. It is done cooking when a thermometer inserted into the part between the leg and the body reaches 170 degrees. Having a good digital thermometer is very helpful in achieving perfectly cooked meat and poultry, which is why it makes the list of my best kitchen gifts under $10. It’s a tool every kitchen needs!
Do you roast a chicken covered or uncovered?
We are roasting this chicken uncovered in the oven.
What is the difference between roasting and baking a chicken?
Actually, it’s kind of interesting because the only difference is the wording and the parts of the chicken that you are cooking.
You ‘roast’ a whole chicken, but you ‘bake’ the parts of the chicken (breasts, thighs, drumsticks). Both cooking methods occur in the oven under dry heat.
Why is this whole roasted chicken turned in the oven?
A simple way of roasting a whole chicken is to lay the chicken on top of sliced root vegetables or balls of foil in the roasting pan.
I know, I know, taking the time to turn the chicken throughout the roasting process is a tad more work…
BUT the results are SO worth it. What you get is a delicious golden-brown bird with crispy skin that is evenly roasted on all sides and moist and juicy inside. YUM!
MORE SIMPLE OVEN-BAKED CHICKEN RECIPES
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Roasted Chicken
This classic roasted chicken is perfect for a family dinner. Tender, juicy whole chicken with a crispy golden skin will have everyone going back for more!
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 1 whole chicken 1x
- Category: Main Meals
- Method: Oven Roast
- Cuisine: American
- Diet: Gluten Free
Instructions
- Preheat oven to 400F.
- Remove innards from chicken cavity and set aside for stock. Rinse and pat dry chicken.
- Rub and massage the entire chicken with salt. Sprinkle seasonings on top.
- In a 9×13 roasting pan, place the chicken on its side with one leg up. Surround the chicken with the roasting vegetables, if using, to help keep the chicken on its side. You can use crumpled up balls of aluminum foil if you are not using vegetables and need to prevent the chicken from falling over.
- Brush the skin with the melted butter and roast for 25 minutes.
- Using gloves or mitts, turn the chicken completely over so that it is on its other side with the other leg facing up. Again, use the roasting vegetables or the aluminum foil to prevent the chicken from falling over.
- Brush the skin with the melted butter and roast for 25 minutes.
- Using gloves or mitts, turn the chicken breast side up and roast or 15-30 minutes more, or until the chicken registers 170F on an instant read thermometer and the juices run clear.
- Remove to a platter and let stand for 10 to 15 minutes.
Notes
- Use a variety of seasonings. You can stick to the traditional Poultry Seasoning flavor with lemon, rosemary, and thyme. Or try other seasonings like Ranch Dressing Mix, Cajun Seasoning, or Blackened Seasoning! Just remember your leftovers will retain that flavor so plan your secondary meals accordingly. (Like all Mexican-themed meals after seasoning with Taco Seasoning Mix!)
- Try roasting TWO chickens at a time. If the oven is already on, and you’re already turning one chicken, why not save time and use this recipe for a roasted chicken to make extra?
- Make chicken stock! After making your oven roasted whole chicken and picking the meat off the bones, make chicken stock or chicken broth! It’s an easy way to get an additional ingredient prepped for future meals, without any additional cost.
