Description
This Easy Roast Chicken recipe delivers crispy golden skin, juicy tender meat, and delicious Italian herb flavor with just 5 minutes of preparation. Using a whole chicken, olive oil, and simple pantry seasonings, this oven-roasted chicken makes a comforting family dinner and provides delicious leftovers for easy meals throughout the week.
Ingredients
- 1 whole chicken (4–5 pounds / 1.8–2.3 kg), giblets removed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat the oven to 425°F (220°C) and position the oven rack in the lower third. Let the chicken lose some refrigerator chill while the oven heats. Pat the chicken thoroughly dry with paper towels.
- Place the chicken breast-side up in a large oven-safe skillet or roasting pan. Tie the legs together with kitchen twine to encourage even cooking.
- Drizzle the olive oil over the chicken. Rub it evenly across the breast, legs, wings, and underside.
- Sprinkle the Italian seasoning, kosher salt, and freshly ground black pepper evenly over the chicken. Gently press the seasonings onto the skin.
- Roast the chicken uncovered for approximately 70–90 minutes, until the skin turns golden brown and crispy.
- Insert a meat thermometer into the thickest part of the thigh without touching the bone. Continue roasting until the internal temperature reaches 165°F (74°C).
- Transfer the roasted chicken to a cutting board. Let it rest for 15 minutes before carving and serving.
Notes
Cooking time depends on the size of the chicken. Smaller chickens may finish sooner, while larger chickens may require additional roasting time.
A chicken weighing nearly 5 pounds may take approximately 85 minutes to cook.
Begin checking the internal temperature after approximately 70 minutes to prevent overcooking.
Always use a meat thermometer to confirm that the thickest part of the thigh reaches 165°F (74°C).
Tying the legs together encourages more even cooking and helps protect the breast meat from drying out.
If you do not have kitchen twine, roast the chicken with untied legs. Begin checking for doneness 10–15 minutes earlier because it may cook faster.
Replace Italian seasoning with dried basil, oregano, thyme, rosemary, or a combination of these herbs.
Pat the chicken thoroughly dry before adding olive oil. Removing excess moisture helps create crispier skin.
Season the chicken evenly with enough kosher salt to develop a flavorful golden crust.
Use a sufficiently large roasting pan to contain the hot oil and cooking juices. An undersized pan may cause splattering and oven smoke.
Excess surface moisture can combine with hot oil and increase splattering during roasting.
If the skin darkens too quickly, loosely cover the chicken with aluminum foil during the final 10 minutes.
A cast-iron skillet works beautifully, but any appropriately sized oven-safe skillet or roasting pan will work.
You do not need to stuff the chicken with aromatics or roast it over vegetables.
Let the chicken rest for 15 minutes before carving to help retain its natural juices.
Serve with roasted Brussels sprouts, glazed carrots, roasted potatoes, mashed potatoes, mashed sweet potatoes, or mashed cauliflower.
Refrigerate leftover chicken promptly in airtight containers and use within 3–4 days.
For freezing, divide cooked chicken into portions such as breasts, legs, and wings. Store in sealed freezer-safe containers for up to 3 months for the best quality.
Reheat leftover chicken with a splash of broth or water, covered, until the internal temperature reaches 165°F (74°C).
Use shredded or diced leftover chicken in soups, salads, rice bowls, vegetable bowls, breakfast hashes, wraps, or chicken chili.