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December 12, 2018

How to Make an Easy Roasted Chicken

Learn how to make a delicious and easy whole roasted chicken. You just a need a few ingredients, a good roasting pan or skillet and a little over an hour! Makes juicy meat that’s perfect for serving as is or shredding and adding to soups, stews, enchiladas or tacos! Yum.

Prep Time
15 mins
Cook Time
1 hour
Total Time
1 hour 15 mins

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roasted chicken with carrots in a skillet

OH HI IT’S ME making you a delicious, crispy, easy whole roasted chicken like good ol’ Betty Crocker (who doesn’t actually exist btw. That’s right everyone… BC is a made-up woman. It’s okay though, I’ll be your real-deal cooking guide!
First, let’s start with a whole roasted chicken!

I know it seems slightly intimidating if you’ve never roasted a chicken before, but it’s fairly easy and simple to do. Just slather it with a little melted butter. Add some garlic, salt and pepper. Add fresh herbs if you’re fancy. Maybe some potatoes, onions and carrots on the bottom? Perfection.

Bake it for 1 hour. Then wait another half hour and let those juices soak in. Cut, or just dig in a pull apart the meat for your favorite recipes. It’s cheap and DAMN GOOD.

I make this recipe once a week because whole chickens are fairly inexpensive. We either eat it as is paired with various sides, shred it to put in recipes, or my husband will eat it on his daily lunch sandwiches.

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roasted chicken in a skillet

Everything you need to make this easy roasted chicken

The best part about making a whole roasted chicken is that it requires minimal, super simple ingredients. Here’s what you’ll need to make my recipe:

  • Chicken: I typically opt for a 3-4 pound organic young chicken without the giblets.
  • Herb butter: you’ll want to brush the chicken with melted butter mixed with some fresh herbs like thyme and rosemary, plus minced garlic.
  • Salt & pepper: don’t forget to generously season your chicken with salt and pepper.
  • Vegetables: I also like to bake the chicken with chopped carrots and onions for extra flavor and an easy veggie side.
  • Add-ins: if you’d like, you can also stuff the chicken cavity with onion, lemon, or an apple as well.

whole roasted chicken in a skillet

Prep your chicken for cooking

There are a few key steps you need to do before roasting your chicken:

  1. Let it come to room temp.  Before adding anything to the chicken, let it come to room temperature on the counter for 1-2 hours. This is to ensure proper, even cooking, and make it easier to coat the chicken in your butter mixture.
  2. Remove the insides & dry. If your chicken still has the bag of giblets inside the cavity be sure to remove it. Next, pat the chicken dry with paper towels so that the butter sticks well and the skin gets nice and golden. Place it in your roasting pan or cast iron skillet.
  3. Optional: tie the legs. If you’d like, you can tie the legs together with kitchen twine to make it easier to maneuver.
  4. Add butter everywhere. You’ll want to make sure you add your butter mixture both on top of the chicken and underneath the skin. Carefully lift the skin above the chicken breast and massage in some of the butter. This will ensure that the whole chicken is juicy and flavorful.

How long does it take to cook a whole chicken?

When cooking a whole chicken or turkey, use this rule: for every pound of chicken, you’ll roast it for 15-20 minutes, plus a little more depending on your oven. I ended up roasting my 3-4 pound chicken for about 1 hour or until the thickest part of the chicken breast reads 160 degrees F on an instant read thermometer.

roasted chicken with carrots and herbs in a skillet

Don’t forget these essential tips

  • Baste your chicken. Halfway through cooking, be sure to baste your roasted chicken with the juices from the pan drippings so that you get crispy skin and so that the chicken stays tender.
  • Check for doneness. As I mentioned, your chicken will be done when a meat thermometer reads 160 degrees F in the thickest part of the breast. If your chicken looks like it’s getting too brown on the outside but is not yet done, simply cover it with foil so that the inside continues to cook.
  • Let the chicken rest. Once your chicken is done and you’ve pulled it from the oven, let it rest for 15-30 minutes before cutting into it so that the juices stay in the meat.

How many people does this roasted chicken serve?

With a 3-4 pound chicken, you’ll likely serve about 4-6 people. It should yield about 5 cups of shredded chicken (if you decide to shred it).

Alternatively, feel free to carve the chicken breast and thighs, and then cut them into slices!

See how to make a whole roasted chicken

Meal prep tip: shred it for later

After roasting the chicken we love to shred the whole thing to use in tons of different recipes later in the week. To do so:

  1. Let the chicken completely cool, which will take about an hour.
  2. Use one of these methods to easily shred the chicken after getting most of the meat off of the bones.

How to store & freeze roasted chicken

  • To store: store any leftover chicken in airtight containers in the refrigerator for up to 3-4 days. Simply reheat in the microwave, and try some of our great recipes for using leftover chicken!
  • To freeze: if you have lots of leftover chicken, go ahead and freeze it for later! Make sure the chicken has cooled completely, then add it to a freezer-safe bag and freeze for up to 3 months. For many soups and stews, you can add the frozen chicken directly and just add some cooking time, but for other recipes, you’ll likely want to thaw it in the refrigerator before using it.

whole roasted chicken with carrots in a skillet

Side dishes to pair with the roasted chicken

Get all of my side dish recipes here!

Ways to use leftover roasted chicken

Get all of our best recipes using leftover chicken here!

I hope you love this easy whole roasted chicken recipe! If you make it be sure to leave a comment and a rating so I know how you liked it. Enjoy, xo!

How to Make an Easy Roasted Chicken

5 from 19 votes
Leave A Review Print Recipe
roasted chicken in a skillet
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serves1 chicken
Learn how to make a delicious and easy whole roasted chicken. You just a need a few ingredients, a good roasting pan or skillet and a little over an hour! Makes juicy meat that's perfect for serving as is or shredding and adding to soups, stews, enchiladas or tacos! Yum.

Ingredients

  • 1 (3-4 pound) young chicken without giblets, preferably organic
  • 2 tablespoons melted butter
  • 3 cloves garlic, minced
  • Freshly ground salt and pepper
  • Optional: 1 teaspoon each of fresh thyme and diced fresh rosemary
  • 3 medium carrots, sliced
  • 1 white or yellow onion, chopped

Instructions

  • Preheat oven to 450 degrees F. Remove chicken from packaging and discard giblets if there are any. Place chicken in a roasting pan or skillet with the carrots and onions. Pat the chicken dry with a paper towel.
  • Add melted butter and minced garlic to a small bowl; add fresh herbs to the butter if you are using. Brush all over the chicken skin and underneath. Season generously with freshly ground salt and pepper. 
  • Bake in the oven for 1 hour to 1 hour and 15 minutes, basting the chicken with pan juices halfway in between. Chicken is done when a meat thermometer reads 160 degrees F when inserted into the thickest part of the chicken breast.
  • Allow chicken to rest for 15-30 minutes before cutting into. If you are shredding chicken or using for later, I suggest waiting an hour, or until the chicken is completely cool. Serves 4-6 and will make about 5 cups shredded chicken, maybe more!
roasted chicken in a skillet

Did you make this whole roasted chicken?

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