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Roasts and Large Cuts

Classic Roasted Chicken

4 - 6 servings
American Roasting

There's something incredibly satisfying about pulling a perfectly golden-brown roasted chicken from the oven. The aroma of herbs fills the kitchen, promising a meal that's both comforting and delicious. This classic recipe guides you step-by-step to achieve just that: incredibly juicy, tender meat enveloped in beautifully crisp, flavorful skin. Simple,...

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... straightforward, and always a crowd-pleaser, this is your go-to method for a perfect roast chicken, whether it's for a Sunday dinner or a special weeknight meal.

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Sarah Sarah Rising Start
April 30, 2025
Recipe image Classic Roasted Chicken on the serving platter ready to be served, close up side shot
  • 2 h.
  • 2 h.
  • 2/5
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Ingredients:

Main Ingredients:

  • 1 PC of whole chicken - whole (about 3.5 to 4.5 lbs / 1.6 to 2 kg)
  • ¼ cup of unsalted butter - melted (adjust if needed, melt in the microwave or use olive oil instead)
  • 1 TSP of salt (adjust if needed, kosher or coarse sea salt recommended)
  • ½ TSP of black pepper - ideally freshly ground (adjust if needed)
  • 1 TSP of herbs of your choice (adjust if needed, dried of fresh)

Optional Aromatics for Cavity:

  • Optionally: ½ half of lemon - quartered
  • Optionally: 3-4 cloves of garlic - smashed (adjust if needed)
  • Optionally: ½ onion - quartered
  • Optionally: 2-3 sprigs of fresh herbs of your choice - fresh (adjust if needed, like thyme or rosemary)

Tools:

Recipes

Best served with:

Easy Roasted Fingerling Potatoes
Simple Boiled Rice Recipe
Oven-Roasted Potato Wedges

Directions:

1. Preheat Oven and Prep Chicken:

Let’s start the preparation of Classic Roasted Chicken by preheating the oven.

  • Preheat your oven to 400°F (200°C).
  • Remove the chicken from its packaging.
  • Remove any giblets or neck from the cavity (save them for stock or discard).

2. Season the Cavity:

  • Sprinkle about ¼ TSP salt and a pinch of pepper inside the cavity of the chicken.
  • If using aromatics, stuff the lemon, garlic, onion, and fresh herb sprigs inside.

3. Prepare Herb Butter or Oil:

  • Place butter into a small bowl and melt in the microwave ( use just olive oil).
  • Add dried or fresh herbs, the remaining ¾ TSP of salt, and the ½ TSP of black pepper.

4. Season the Outside:

  • Gently loosen the skin over the breast and thigh meat.
  • Rub some of the herb butter/oil mixture directly onto the meat under the skin.
  • Rub the remaining mixture all over the outside of the chicken, covering the breast, legs, and wings.

5. Optionally Truss:

Note:
Trussing helps the chicken cook more evenly and keeps the wings tucked in.

  • Tie the legs together with kitchen twine and tuck the wing tips under the body of the chicken.
  • If you don’t have twine, you can skip this, but it helps maintain a nice shape.

6. Roast:

  • Place the chicken, breast side up, on a rack in a roasting pan or directly into an oven-safe skillet.
  • Place the pan in the preheated oven.

7. Cook:

  • Roast for approximately 1 hour and 15 minutes to 1 hour and 45 minutes.
  • The general guideline is about 15-20 minutes per pound, but cooking time varies based on the oven and the chicken itself.
  • Basting is generally not necessary with this method if you started with properly dried skin and used butter/oil.
  • If the skin starts to brown too quickly, you can loosely tent the breast area with aluminum foil.

8. Check for Doneness:

  • The most reliable way to check for doneness is with an instant-read thermometer.
  • Insert it into the thickest part of the thigh, avoiding the bone.
  • The internal temperature should register 165°F (74°C). *
  • The juices should also run clear when the thigh is pierced with a fork or knife.

9. Rest the Chicken:

  • Once cooked, carefully remove the chicken from the oven.
  • Transfer it to a clean cutting board and tent it loosely with aluminum foil.
  • Let it rest for 10-15 minutes before carving.

Important:
Do not skip this step! Resting allows the juices to redistribute throughout the meat, ensuring a moist and tender chicken.

10. Carve and Serve Classic Roasted Chicken:

  • Carve the chicken and serve immediately.
  • The pan drippings can be used to make a simple gravy if desired.
* Check with a food thermometer to make sure that you have reached the minimum recommended safe serving temperature for poultry of 165°F.
Kitchen Guide

Poultry

The USDA minimum safe internal temperature is 165°F.

The popular serving temperature is the same as the minimum serving temperature.

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About the Author:
SarahRising Start
# 10
  • Published Recipes: 8
  • Av. Recipe Evaluation:
  • Location: California, USA
  • Member since: 2024-09-15
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