Perfect Simple Roast Chicken is so easy and comes together in just over an hour. Pair it with sides for dinner or use it in other dishes too!
Chicken Recipes are a staple in every kitchen and if you love my Simple Roast Chicken, try my Vertical Roasted (Beer Can) Chicken or my Crispy Rotisserie Chicken Thighs. This recipe is going to make the task of getting dinner ready so easy on you!
Why You’ll Love This Chicken?
- It uses simple pantry ingredients that you already have on hand.
- It comes together in just over an hour and can be used for dinner, meal prep, or in casseroles for later.
Sabrina’s Perfect Simple Roast Chicken Recipe
Never buy store-bought rotisserie chicken again! I have taught several clients’ kids how to roast a chicken 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 that you’ll be roasting chicken every week. This is the perfect chicken to serve on a weeknight, for a date night, for a holiday meal or for meal prepping. It really is versatile enough for any meal.
Recipe Card
Ingredients
- 4-5 pound chicken , giblets discarded
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon thyme
Instructions
- Preheat the oven to 425 degrees.
- Dry the chicken with paper towels inside and out then season with salt, pepper and thyme.
- 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
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Notes from Sabrina
When roasting a whole chicken, you want to pay attention to its size. A four-pound chicken will likely finish cooking in 30-35 minutes at the lower temperature, while a six-pound chicken may take 50-55 minutes. To serve the chicken, let it sit once it comes out of the oven for at least five minutes. This is to ensure that it is holding an internal temperature of 165 degrees (use a meat thermometer to be sure) for at least five minutes for food safety.
Table of contents
About this Recipe
Forget Costco chickens, store rotisseries, and all the other methods you’ve ever used. This really is the Perfect Simple Roast Chicken Recipe. It makes the crispiest skin and juiciest chicken with just ten minutes of prep and one hour in the oven. The method for this chicken is from Thomas Keller, a chef worthy of admiration and respect. The leftovers can be used in soups, sandwiches, wraps, or casseroles throughout the week. It’s a reliable and satisfying recipe that feels both rustic and classic. The first time you make this recipe, follow the instructions. Next time, try new ideas from my Variations section down below.
Can this be made ahead of time?
Yes, this chicken can be made ahead of time and stored in the fridge for up to 4 days. It can be used for another dinner, for your meal prep your making for the week, or used in a recipe that requires cooked chicken. It can even be stored in the freezer for up to 2 months.
Cooking Tips & Tricks
- Remove the Giblets: There are usually organs inside of your chicken’s cavity. Be sure to remove these (and discard them).
- Pat the Chicken Dry: The seasoning will adhere to your chicken better if it is dry. I use paper towels to pat the chicken down on all sides.
- Season the Chicken Inside and Out: Since this recipe doesn’t have a lot of ingredients, it’s important that the chicken gets seasoned inside and out for the best flavor when it’s finished.
- Truss the Chicken: Tie the legs tightly together with kitchen string, tuck the wing tips underneath itself, and place the chicken breast side up.
- Start High, Finish Low: Cook at 425 F for 15 minutes before lowering to 375 F for an additional 45 minutes. This high temperature gets a crispy skin on your chicken, but the lower them cooks then chicken without drying it out.
- Let it Rest: Let your chicken rest for at least 5 minutes before after it comes out of the oven and before serving. This will allow for the juices to redistribute throughout the meat.
- Carve the Chicken: I have detailed instructions below of how to carve the chicken perfectly.
- Sauce on the Side: Serve the pan juices on the side to prevent the chicken skin from becoming soggy.
How To Carve a Chicken
- Place the chicken on a cutting board. First, cut off the breast meat, removing the crispy skin from 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. Place them on the plate, then arrange the chicken breast onto the plate.
Pairing Suggestions
The results are the same each time: perfectly crispy skin, totally juicy chicken, and pan juices (once you skim the fat). Top this masterpiece fresh herbs, unsalted butter, and a sprinkling of kosher salt to finish. Serve with a side of Easy Mashed Potatoes for the ultimate in amazing dinner. Add some Roasted Broccoli and you now have the perfect meal! Okay, okay, some Parker House Rolls would really put this meal over the top! The roasted chicken will also leave behind the most amazing pan juices that you can turn into a quick gravy. Serve this chicken with a side of Zankou Chicken Garlic Paste (Copycat) because it’s the sauce that legends are made of.
Quick Pan Gravy
- Tilt your roasting pan at a slight angle. Let it sit for a few minutes until you see yellow fat float to the top.
- Remove the excess fat with a spoon or you can use a paper towel to gently touch the top of the juice. The fat will stick to the paper towel first.
- Thicken the juices with a bit of cornstarch whisked with cold water that you heat up in a small saucepan to make a quick gravy.
How to Store
- Serve: Chicken can stay out for up to 2 hours at room temperature.
- Store: Store chicken in an airtight container or Ziplock for up to 4 days in the fridge.
- Freeze: Store fully cooled chicken in the freezer for up to 2 months in a Ziplock or an airtight container. Remove it from the fridge the night before you want to use it.
Ideas to Serve
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.
Variations
- Bright Flavors: I like to sometimes add crushed cloves of garlic and wedges of lemon to the chicken cavity or use Italian seasoning on the chicken.
- Savory Flavors: Add 1-2 tablespoons of rosemary when seasoning the chicken in addition to the other spices. Add shallots to the bottom of the roasting pan.
- Honey Mustard Chicken: Season the chicken as usual. During the last 20 minutes of cooking brush on 2 tablespoons of Dijon mustard, 1 tablespoon of honey, and a little bit of olive oil.
- One Pan Meal: You can add Root Vegetables to the baking dish (I sometimes even roast this chicken in a large cast iron skillet). 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.
Related Recipes
More Delicious Chicken Recipes
Photos Used In Previous Posts
ps: Forgot to add I used a rack in bottom of roasting tray and tied the drumsticks. My chicken was 3.5lbs – I can’t believe the weight of some of the chickens in the comments, turkeys perhaps? 🙂
Greetings from Melbourne Australia! This was excellent, thank you for sharing Sabrina. I placed two super huge, crushed garlic cloves and lemon quarters inside as suggested. So juicy and flavorful and no need for gravy. Love the simplicity, and most of all that it tastes like chicken should do 🙂
Thank you Anne Marie for your kinds words, great feedback and five star review all the way from Australia!
This truly is the best chicken recipe. The chicken came out moist and flavorable. The chicken was roasted to a beautiful golden brown color. Perfect. This is my favorite roasted chicken recipe.
Appreciate your kind words Bethann and thanks for the five star review!
How long would it take for a 7 lb. Chicken to cook? My husband picked a big chicken and I’m unsure how long to cook it . Thanks for your help.
The recipe calls for a 4 -5 lb. chicken that serves approximately 6 people. I’m guessing a 7 lb. chicken will serve approximately 8 people. Simply hover over the YIELD button above the recipe and slide it to 8. All the ingredients will reflect what is needed with the larger chicken. Please let us know how your chicken turns out!
The flavor was terrific!! Super easy quite the crowd pleaser. My chicken was 6 Lbs so used a MEATER probe to ensure correct temp so mine took longer than 45 minutes but it was really good! Also tried the Zankou garlic paste; absolutely loved it!!
Thank you for posting these recipes- will most definitely we serving this combo again!
So glad you enjoyed the Roast Chicken! Thank you Beth, and thank you for the five star rating.
I have made this recipe 3 times. I am about to prepare #4. The only variation is that I have the chicken cut into 2 halves. I only cook for one. But no more. Preparing a whole chicken is better. Best roast chicken and the crispy skin- oh my! Thank you for creating this recipe.
This did make a crispy skin but it was not cooked in one hour. It took more like two or two and a half!
Oh wow. I haven’t encountered that challenge with this recipe. How did it taste?
Perfect.
Crispy skin and juicy.
Will make again and again.
Thanks! Appreciate the 5 stars!
Simply the easiest and most delicious chicken I’ve made in a long time. Juicy and tasty. Can’t wait to try this again with suggested garlic, lemon, and Italian spices.
Made this for dinner tonight. Followed the recipe. It was perfect! My husband said it’s the best roasted chicken he has ever had.
I actually roasted a 7lb chicken using this recipe and them used the pan drippings to roast some small yellow potatoes. The dinner was fabulous! Will use the extra chicken for another meal tomorrow. So easy, so tender, so delicious. Thanks for posting this! ?
I made this roast chicken .I followed your recipe,it came out great ? Thanks
I use this recipe ALL THE TIME! So easy and delicious! Thank you!
It was delicious the most tender and juicy I’ve had. I’ve found a new love
Glad you enjoyed the chicken.