Dinner

Roast Chicken Recipe

ByMaya Arden August 10, 2026August 10, 2026

Introduction

Roast chicken is a classic, comforting dish that’s simple to prepare yet full of delicious flavor. This recipe yields a juicy, golden bird with crispy skin, perfect for any weeknight dinner or special occasion.

A whole roasted chicken with golden brown skin sits in the middle of a black cast iron pan, facing upwards with the legs tied together at the bottom center; the skin is shiny and slightly crispy with specks of black pepper and coarse salt on top, and the wings are tucked close to the body on each side. To the left of the chicken, fresh green sprigs of rosemary and thyme lie flat inside the pan, adding a touch of natural green color. The pan rests on a wooden textured surface, changed to white marbled texture, showing a warm environment around the dish. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (3 1/2- to 4-lb.) whole chicken
1 tbsp. kosher salt

2 tsp. freshly ground black pepper

Instructions

Step 1: Remove chicken giblets. If desired, cut out and discard the wishbone. Pat the chicken dry thoroughly, then season generously with salt and pepper inside and out. For best flavor, refrigerate uncovered for at least 1 hour or up to overnight.

Step 2: Preheat the oven to 450°F (232°C). Tie the legs together with kitchen twine if you like, and tuck the wing tips under the body of the chicken.
Step 3: Place the chicken breast side up in a roasting pan or large ovenproof skillet. Roast for 50 minutes to 1 hour, until juices run clear and an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).

Step 4: Baste the chicken with pan juices, then tent loosely with foil. Let it rest for 15 minutes before transferring to a cutting board and carving.

Tips & Variations

For extra crispy skin, pat the chicken very dry and roast at a high temperature as directed.
Add herbs like rosemary or thyme inside the cavity for added aroma and flavor.

If you don’t have kitchen twine, you can roast the chicken without tying the legs; just tuck the wings securely to prevent burning.

Storage

Store leftover roast chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave to keep the meat moist. You can also freeze cooked chicken for up to 2 months.

How to Serve

A whole roasted chicken with golden brown, crispy skin is placed on a white round plate. The chicken's skin is speckled with coarse salt and black pepper, giving it a textured, well-seasoned look. Its wings and legs are tucked close to the body, with the leg tied with cooking string. The plate sits on a wooden surface, against a white marbled background. The chicken looks juicy and freshly cooked with a slight sheen on the skin. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I roast a chicken larger than 4 pounds using this recipe?

Yes, but you will need to increase the cooking time. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C) for safe consumption.

Do I need to baste the chicken during roasting?

Basting is optional but recommended to keep the meat moist and enhance flavor. You can baste once or twice during roasting with the pan juices.

Roast Chicken Recipe

★★★★★

4.5 from 118 reviews

A classic roast chicken recipe featuring a whole seasoned bird roasted to perfection with crispy skin and juicy meat. Easy to prepare with simple ingredients, this dish is perfect for a comforting meal any day of the week.

Author: Maya

Prep Time: 15 minutes
Cook Time: 50 minutes to 1 hour
Total Time: 1 hour 15 minutes to 1 hour 15 minutes 30 seconds

Yield: 4 servings 1x
Category: Main Dish
Method: Roasting

Cuisine: American

Ingredients

Scale

Chicken

1 (3 1/2- to 4-lb.) whole chicken

Seasoning

1 tbsp. kosher salt

2 tsp. freshly ground black pepper

Instructions

Prepare the chicken: Remove chicken giblets. If desired, cut out and discard the wishbone. Thoroughly pat the chicken dry using paper towels to ensure crisp skin. Generously season the chicken with kosher salt and freshly ground black pepper, both inside the cavity and on the outside surface. For best flavor and texture, refrigerate the chicken uncovered for at least 1 hour or up to overnight.
Preheat oven and prepare chicken for roasting: Preheat your oven to 450°F (232°C). If desired, tie the legs together with kitchen twine to help the chicken cook evenly, and tuck the wing tips under the body to prevent burning during roasting.

Roast the chicken: Place the chicken breast side up in a roasting pan or large oven-safe skillet. Roast in the preheated oven until the juices run clear when pierced and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F (74°C), approximately 50 minutes to 1 hour.
Baste and rest: Baste the chicken occasionally with the pan juices to keep it moist and flavorful. Once cooked, tent the chicken loosely with aluminum foil and let it rest for 15 minutes to allow juices to redistribute.
Carve and serve: Transfer the rested chicken to a cutting board. Carve into portions and serve warm.

Notes

Refrigerating the chicken uncovered before roasting helps dry out the skin for a crispier finish.
Tying the legs and tucking wing tips ensures even cooking and prevents burning.
Using an instant-read thermometer is the most reliable way to ensure doneness without overcooking.

Resting the chicken after roasting allows the juices to redistribute, resulting in juicier meat.

Keywords: roast chicken, whole chicken, oven roasted chicken, crispy skin chicken, classic roast chicken

Maya Arden

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