Name: Easy Roast Chicken Recipe
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: [object Object]

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This Easy Roast Chicken recipe delivers crispy skin, juicy meat, and rich flavor with minimal effort. Made with simple seasonings and roasted to golden perfection, it’s the kind of classic dish I rely on when I want a comforting, home-cooked meal that everyone loves.

Why You’ll Love This Recipe

I love how reliable and versatile this roast chicken is. The prep is simple, the ingredients are basic, and the results always impress. Whether I’m cooking for family or prepping for the week ahead, this chicken comes out beautifully every time—crispy on the outside and tender on the inside. Plus, it fills my kitchen with the most amazing aroma.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole chicken (about 4–5 lbs)
Olive oil or melted butter
Salt
Black pepper
Garlic powder
Onion powder
Paprika
Dried thyme or rosemary (optional)
Lemon, halved (optional)
Garlic cloves (optional, for stuffing)
Fresh herbs like parsley or thyme (optional, for stuffing)

Directions

I preheat the oven to 425°F (220°C) and pat the chicken dry with paper towels to help the skin crisp up.
In a small bowl, I mix together the salt, pepper, garlic powder, onion powder, paprika, and any dried herbs I’m using.
I rub the chicken all over with olive oil or melted butter, then season it generously with the spice mix, making sure to get into all the nooks and crannies.
If I’m using lemon, garlic cloves, or herbs, I stuff them into the cavity of the chicken for extra flavor.
I place the chicken breast-side up on a rack in a roasting pan or cast-iron skillet.
I roast it for about 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
I let the chicken rest for 10–15 minutes before carving, so the juices redistribute and every bite stays moist.

Servings and timing

This recipe serves about 4–6 people and takes approximately 1 hour and 30 minutes from start to finish, including prep, roasting, and resting time. It’s perfect for a hearty dinner or even for meal prep throughout the week.

Variations

Sometimes I switch up the seasoning by adding chili powder, cumin, or Italian herbs. I’ve also brushed the skin with garlic herb butter or lemon zest for extra flavor. If I want vegetables on the side, I toss chopped carrots, onions, and potatoes in oil and roast them around the chicken.

Storage/Reheating

Leftover roast chicken stores well in an airtight container in the fridge for up to 4 days. To reheat, I warm slices in a covered pan with a splash of broth or water to keep them moist, or in the oven at 300°F until heated through. It also makes great leftovers for salads, sandwiches, or soups.

FAQs

How do I keep roast chicken from drying out?

I make sure not to overcook it and always let it rest before carving. Rubbing it with oil or butter also helps keep the meat juicy and flavorful.

Do I need a roasting rack?

It helps the chicken cook evenly and keeps the bottom from getting soggy, but I’ve also used chopped vegetables or a crumpled foil ring in a pinch.

Can I roast a frozen chicken?

No, I always thaw the chicken completely in the fridge before roasting. Cooking from frozen won’t give even or safe results.

What’s the best way to carve roast chicken?

I start by removing the legs, then the wings, and finally slice the breast meat. I use a sharp knife and let the chicken rest first to make carving easier.

Can I use this recipe for chicken pieces?

Yes, I’ve roasted thighs, drumsticks, or breasts using the same seasoning. I just reduce the cooking time to about 35–45 minutes depending on the cut.

Conclusion

This Easy Roast Chicken recipe is a go-to favorite in my kitchen. It’s flavorful, crispy, and so satisfying every time. Whether I’m cooking a comforting Sunday dinner or prepping leftovers for the week, this classic roast never disappoints.