A whole roast chicken is perfect for Sunday supper, great for meal prep, and best of all—it’s really easy to make!
A juicy roast chicken is easy to make. Below is a step-by-step guide for preparing a chicken for the oven. You can stuff the cavity with herbs and onion for extra flavor if desired.
Tips For A Perfect Roast Chicken
- Pat chicken dry thoroughly with a paper towel, inside and out. A dried-off bird ends up juicier on the inside with crispy skin.
- Pluck out any feathers that had been missed.
- Tie the legs with kitchen twine and tuck the wings under for even cooking.
- Preheat the oven to 450°F to sear the outside of the chicken. Lowering the temperature after searing slow cooks the chicken for tender chicken with crispy skin.
- Use a larger pan if you’d like to add veggies.
- Depending on the size of your chicken, cooking times can vary. Use a meat thermometer for the best results.
- Cook chicken until it reaches 165°F on an instant-read thermometer inserted into the thigh (not touching the bone).
- Broil the chicken for a few minutes once it’s ready to crisp up the skin a bit if needed.
- Let the chicken rest for 15 to 20 minutes before carving to lock in all the juices.
How to Prepare a Roast Chicken
Roasting a whole chicken in the oven is an effortless way to create a juicy, all-in-one meal.
Equipment
Instant Read Thermometer
Roasting Pan
Kitchen Twine
Ingredients
- 1 whole chicken 4 to 6 lbs
- 1 tablespoon olive oil or vegetable oil
- 1 tablespoon chicken seasoning
- ½ small onion optional
Instructions
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Preheat the oven to 450°F.
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Remove the chicken from the refrigerator 30 minutes before cooking. Pat the chicken dry with paper towel and check inside the cavity for a neck and giblets. Set them aside if present.
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If using, cut the onion in half so you have two quarters, and stuff it into the cavity.
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Wrap kitchen twine around the ends of the drumsticks and flip the chicken over. Wrap and tie the twine around the back of the chicken to hold the legs in place.
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Gently tuck the wing tips underneath the back of the chicken.
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Drizzle the chicken with olive oil, making sure to coat it evenly. Season with the chicken seasoning.
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Place the chicken, breast-side up, in a rimmed roasting pan. You can place it on a rack if you have one, but it's not necessary. Add the neck and giblets to the roasting pan with any vegetables, if desired.
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Roast the chicken uncovered for 15 minutes. Reduce the temperature to 350°F and roast for an additional 18 to 20 minutes per pound or until the internal temperature reaches 165°F in the thickest part of the thigh.
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Remove the chicken from the oven and let it rest for 15 to 20 minutes before carving. If the vegetables need more time, transfer the chicken to a platter, stir the vegetables, and return them to the oven while the chicken rests.
Notes
This recipe first appeared in Everyday Comfort.
- Reserve the juices from the chicken to make gravy while the chicken rests.
- If desired, up to 6 cups of chopped vegetables can be added to the pan and roasted with the chicken. I love carrots, potatoes, onions, celery, and parsnips.
Nutrition Information
Calories: 506 | Carbohydrates: 1g | Protein: 41g | Fat: 36g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.2g | Cholesterol: 163mg | Sodium: 153mg | Potassium: 431mg | Fiber: 0.3g | Sugar: 0.4g | Vitamin A: 331IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American
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