Perfect Simple Roast Chicken

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The PERFECT Simple Roast Chicken Recipe that makes the crispiest skin, juiciest chicken with just five minutes of prep and one hour in the oven. Never buy store-bought rotisserie chicken again!

You’ll love having this roast chicken recipe in your back pocket for recipes like Classic Chicken Salad and Classic Chicken Pot Pie because you’ll have white meat for recipes and an entire rest of your bird for a delicious meal for your family. The best of all worlds.

Roasted Chicken in baker


Knowing how to roast a chicken is a skill I have taught to a number of client’s kids over the course of my time as a private chef and this exact method is the one I teach. It’s the classic American meal, the best roast chicken, a starchy side dish and roasted vegetables. You will love this recipe so much you’ll be roasting chicken every week.

The results are the same each time, perfectly crispy skin, totally juicy chicken and pan juices (once you skim the fat) that I love to spoon over Easy Mashed Potatoes for the ultimate in amazing dinners.

The method for this chicken is from Thomas Keller, a chef worthy of admiration and respect who’s kitchens are full of magic. I’ve had the good fortune to enjoy the food in his restaurants including this delicious Roast Chicken recipe and I can tell you, you can forget Costco chickens, store rotisseries and all the other methods you’ve ever used.

This is the one you want. It is the best chicken you’ll ever make.

Plus, if you want to top the chicken with the best sauce you’ve ever eaten in your life, may I humbly recommend Zankou Chicken Garlic Paste (Copycat). This is the garlic paste legends are made of in the Los Angeles area and the reason Zagat loves Zankou Chicken so much. Zagat says this of the sauce:

“Devotees ‘dream about’ the ‘juicy, flavorful’ rotisserie chicken at this ‘popular’ Mediterranean fast-food chain cherished for its ‘glorious’, ‘kick-a**’garlic sauce of the gods’ that will make you want to ‘buy a tub, take it home and put it on everything you eat for the next week.'”

Just saying, make the sauce too. You won’t regret it.

The first time you make this recipe, make it as written. Next time try new ideas. We like to sometimes add crushed cloves of garlic and wedges of lemon to the chicken cavity or use Italian seasoning on the chicken.

You can also add root vegetables to the baking dish (we sometimes even roast this chicken in a large cast iron skillet), but if you add vegetables please remember the cooking time will change significantly as the vegetables will absorb a lot of heat meant for the chicken.

Sliced Roasted Chicken in pan

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How to Roast a Chicken:

  • Remove the giblets – there are organs usually in the cavity of your chicken, be sure to remove these (and discard them).
  • Pat dry the entire chicken – I use paper towels for this.
  • Season the chicken inside and out – Use salt and pepper on the whole bird, do not forget the cavity.
  • Truss the chicken – Tie the legs tightly together with kitchen string, tuck the wing tips under and place the chicken breast side up.
  • Start high, finish low – Cook at 425 for 15 minutes before lowering to 375 for an additional 45 minutes.
  • Let it rest – Let your chicken rest for 5 minutes before serving.

When you roast a whole chicken you want to be sure to pay attention to the size of the chicken. A four pound chicken will likely finish cooking in 30-35 minutes at the lower temperature while a 6 pound chicken may take 50-55 minutes.

The roasted chicken will also leave behind the most amazing pan juices in the roasting pan. Once you spoon off the excess fat you can serve the pan juices over the chicken breast meat or you can thicken it with a bit of cornstarch whisked with cold water that you heat up in a small saucepan to make a quick gravy.

To serve the chicken let it sit once it comes out of the oven for five minutes. This is to be sure that it is holding an internal temperature of 165 degrees (use a meat thermometer to be sure) for at least 5 minutes for food safety (Per the USDA).

How to carve a Roast Chicken:

Place chicken on a cutting board and cut off the breast meat first removing the crispy skin with the chicken breast pieces. Slice the breast meat into thick slices.

Cut off the legs and wings and place onto a large plate. Using a large knife cut through the backbone and cut out the chicken thighs and place them on the plate then arrange the chicken breast onto the plate and serve the pan juices on the side to prevent the chicken skin from becoming soggy. You can also top with fresh herbs or a bit of unsalted butter and a sprinkling of kosher salt to finish.

This is the perfect roast chicken to serve on a weeknight, a date night, for a holiday meal or for meal prepping. It’s versatile enough for any meal.

Rotisserie Chicken in baking dish

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Roast Chicken Recipe

5 from 7 votes
  • Yield: 6 servings
  • Prep Time: 5 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour
  • Course: Main Course
  • Cuisine: American
  • Author: Sabrina Snyder
The PERFECT Simple Roast Chicken Recipe that makes the crispiest skin, juiciest chicken with just five minutes of prep and one hour in the oven. Never buy store-bought rotisserie chicken again!


  • 4-5 pound chicken , giblets discarded
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper
  • 1/2 teaspoon thyme


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat the oven to 425 degrees.
  2. Dry the chicken with paper towels inside and out then season with salt, pepper and thyme.
  3. Place into baking pan and cook for 15 minutes, then lower heat to 375 degrees and cook for 40-45 minutes or until the middle of the thigh reads 165 degrees on a probe thermometer.

Nutrition Information

Yield: 6 servings, Amount per serving: 312 calories, Calories: 312g, Carbohydrates: 1g, Protein: 27g, Fat: 22g, Saturated Fat: 6g, Cholesterol: 109mg, Sodium: 489mg, Potassium: 274mg, Vitamin A: 205g, Vitamin C: 2.6g, Calcium: 16g, Iron: 1.3g

All images and text © for Dinner, then Dessert.

Keyword: Roast Chicken

About the Author

Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. Ummmm this recipe takes WAY more time than it calls for. I started this at 5:30 and it’s now 8:19 and it’s still raw in places. Crank the temp way up and anticipate way more time than a convenient hour.

  2. Just made this for my partner’s birthday dinner. It was a hit! Perfectly crispy skin, the breast meat was so tender and juicy, five stars all around. Thank you!

  3. Baked the chicken. And liked the simplicity. Can you do the same thing with a turkey breast? I saw your recipe for a roasted turkey breast and want to try it sometime but right now want to avoid using butter because I have started a New Years resolution diet! LOL.

  4. I’ve never made a whole chicken before, but have made turkey. Does this need to be covered when baking, or put in an oven bag like you would a turkey?
    Thanks ?

    1. You want to add at least 15 minutes to total cook time, and check both the chicken temp and the stuffing temp (stuffing should reach 165F)

  5. This is my go to recipe for roasting chicken in the oven. A great recipe! I also like to use the same recipe for preparing the chicken to cook in the slow cooker. I shred up the chicken and divide up in freezer bags to freeze for future use in recipes. I also save the broth and freeze it. Makes life a lot easier!! Thank you for your recipes!

  6. Why would you threw away the giblets that’s a waste . They make an excellent snack for the person is cutting up the chicken .

    1. I know that not too many folks now-a-days, want to bother to cook the giblets, chop ’em up, and incorporate them into their stuffing (or dressing), along w/shredded carrot, onion, celery, & herbs. If I’m not going to use the giblets at that particular time, I freeze them until I need them. IMO, there’s nothing like old fashioned homemade dressing. I never discard the giblets. They can also be used to make giblet gravy.

  7. there is just something magical about a simple, juicy roast chicken. your photos make this look so delicious and perfect! So delicious on it’s own, but also great in so many dishes!