Why You’ll Love This Recipe

Oven Roasted Chicken is a timeless dish known for its crispy golden skin, juicy interior, and simple yet robust seasoning. Perfect for weeknight dinners, meal prep, or Sunday suppers, this recipe delivers a flavorful, satisfying main course that pairs effortlessly with any side.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole chicken (about 3–4 lbs)
olive oil or melted butter
salt
black pepper
garlic powder
onion powder
paprika
dried thyme or rosemary
lemon (halved)
garlic cloves (crushed)
fresh herbs (optional for stuffing, like rosemary or parsley)
optional: chopped vegetables (carrots, onions, potatoes) for roasting with chicken

directions

Preheat your oven to 425°F (220°C).

Remove giblets from the chicken and pat it dry inside and out with paper towels.

Place chicken in a roasting pan or oven-safe skillet.

Rub the entire chicken with olive oil or melted butter.

In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and thyme.

Sprinkle the seasoning mix evenly over the chicken, rubbing it in thoroughly.

Stuff the cavity with lemon halves, garlic cloves, and fresh herbs if using.

Truss the legs with kitchen twine and tuck the wings under.

Roast uncovered for 1 hour to 1 hour 15 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh.

Let rest for 10–15 minutes before carving to retain juices.

Servings and timing

This recipe yields approximately 4–6 servings.
Preparation time: 15 minutes
Roasting time: 60–75 minutes
Resting time: 10–15 minutes
Total time: 1 hour 30 minutes

Variations

Use different spice blends like Cajun, Italian, or lemon pepper.

Add chopped root vegetables to the roasting pan for a built-in side dish.

Glaze with honey or balsamic reduction in the last 15 minutes for added flavor.

Roast at a lower temperature (350°F) for a slower, more even cook.

Use compound butter under the skin for added moisture and flavor.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in a 325°F (160°C) oven until warmed through or microwave in short intervals.
Freeze for up to 2 months—thaw in the fridge before reheating.

FAQs

What size chicken should I use?

A 3–4 lb whole chicken is ideal for even cooking and manageable portions.

Can I roast from frozen?

It’s best to thaw first for even cooking and seasoning.

Why is my chicken dry?

Overcooking—use a meat thermometer and rest before carving.

Do I have to truss the legs?

It helps the chicken cook evenly but is optional.

Can I use butter instead of oil?

Yes, melted butter adds richness and helps the skin crisp up.

Should I cover the chicken?

No, roasting uncovered ensures crispy skin.

Can I stuff the chicken?

Stick to aromatics like herbs and citrus; avoid dense stuffing to ensure proper cooking.

Can I use a convection oven?

Yes, reduce the temperature by 25°F and check doneness early.

How do I get extra crispy skin?

Pat dry thoroughly, use high heat, and roast uncovered.

What can I do with leftovers?

Make sandwiches, salads, soups, or chicken salad.

Conclusion

Oven Roasted Chicken is a flavorful, foolproof classic that belongs in every cook’s rotation. With its crispy skin, juicy meat, and customizable seasoning, it’s a versatile dish that brings warmth and satisfaction to any meal.