This roast chicken recipe is so simple to prepare and easy to cook. You can skip the store-bought rotisserie chicken and save money when you learn how to roast a chicken at home.
Suitable for gluten free and low carb diets. Post includes Weight Watchers points.
Those rotisserie chickens in the supermarket are convenient, but with just a little bit of planning, you can roast a whole chicken at home to enjoy in a variety of recipes all week long, including homemade chicken stock.
This flavorful roasted chicken will knock the socks off any store-bought rotisserie chicken in both flavor and price.
This roasted chicken recipe gives you succulent flavorful chicken that can take you through the entire week of meals with very minimal prep.
Who doesn’t love a versatile, affordable recipe that serves double duty?!
Table of Contents
Juicy Roasted Chicken
When I roast a whole chicken, I like to impart flavor at every step, including the Chicken Brine to the pan sauce and every step in between,.
It’s easy to cook up roasted chicken that is super flavorful with everyday pantry ingredients like butter, garlic, herbs, and seasonings.
And if you love roasted chicken then try this Air Fryer Whole Chicken or juicy Instant Pot Whole Chicken and this Dutch Oven Chicken.
And when you enjoy the leftover chicken in your favorite recipes, the meat will be just as delicious as when you first serve the roasted chicken as a meal on its own.
Trust me when I say that this roasted chicken is so simple and easy, it will become a favorite meal prep recipe, that you will make again and again!
Why Make This Recipe
- Easy – Get flavorful and succulent chicken with minimal prep and work.
- Perfect for Meal Prep – Enjoy as a main course and then use the leftovers in a variety of meals all week long, including homemade chicken stock.
- Affordable – Roasting chicken at home is inexpensive and easy to do.
Ingredient Notes
- Whole Chicken – Look for a whole roasting chicken that is about 4-5 pounds.
- Melted Butter – You can use salted or unsalted butter. Adjust your seasonings accordingly.
- Olive Oil – Or use any light, neutral-flavored oil.
- Garlic – For maximum flavor, use fresh, minced garlic.
- Italian Seasoning – This is usually a combination of basil, oregano, rosemary, thyme, marjoram and other herbs.
- Parsley – Use 2 tablespoons of fresh parsley or 2 teaspoons of dried parsley.
- Salt & Black Pepper – Simple but essential for adding flavor.
- Lemon and Fresh Rosemary Sprigs – These will be stuffed inside the cavity of the chicken while cooking.
How To Roast A Chicken
Get full ingredients list and instructions from the recipe card below.
- Preheat the oven to 400F / 204C. Pour the melted butter, olive oil, garlic, herbs and seasonings into a bowl. Stir to combine.
- Place the chicken on a baking tray and brush on the melted butter mixture inside and outside of the chicken as well as under the skin.
- Stuff the cavity of the chicken with lemon slices and sprigs of fresh rosemary.
- Roast until the skin is crispy and the internal temperature of the chicken is has reached 165F / 74C.
Note: Always check for doneness with a meat thermometer. Chicken is considered safe to eat when the internal temperature of the thickest part of the breast has reached at least 165F / 74C.
How To Make The Best Roast Chicken Recipe
The key to making the most flavorful roasted chicken is a two-step process:
- Brine The Chicken – Check out my chicken brine recipe to get incredibly juicy and succulent chicken.
- Use Melted Herb Butter – Before roasting, cover the entire chicken (on the skin, under the skin and inside the cavity) with melted herb butter.
Tip: Gently loosen the skin over the breast and legs with your hand or an upside-down spoon, being careful not to tear any holes.
How Long To Roast A Chicken
How long to roast a chicken will depend on the size of your bird and your cooking temperature. When cooking at 400F / 204C, you will want to plan on about 15-20 minutes per pound. For a 4-pound bird, that will be between 1 hour – 1 hour and 20 minutes.
It is important to note that this cooking time is an estimate, and the only safe way to know when chicken is thoroughly cooked is to use a meat thermometer. The internal temperature should be at least 165F / 74C when inserted into the thickest part of chicken breasts.
Tips For Success
- Bring your chicken to room temperature before roasting. This will help with even cooking and give you the crispiest skin.
- Thoroughly dry the outside of the chicken with paper towels, especially if you use a chicken brine recipe before cooking.
- Be sure to remove the neck and giblets if they are included with your chicken.
- Spread the seasoned melted butter outside and inside the chicken as well as under the skin.
- For maximum flavor, spread most of the butter underneath the skin and use sparingly on the outside of the chicken.
- Carefully loosen the skin over the breast and legs with your hand or an upside-down spoon, being careful not to tear any holes.
- Place the chicken on a rack or a bed of onions, carrots and celery for even cooking.
- Stuff the cavity with citrus and rosemary for an incredible aroma while the chicken cooks.
- Don’t discard the pan juices. Use the pan juiced to make a flavorful gravy.
- Baste the chicken with the pan juices halfway through cooking.
- Allow the chicken to rest for 15-20 minutes before carving and serving.
- Pop the chicken under the broiler for a few minutes for extra crispy skin.
- To make this recipe Whole30 and paleo-approved, use ghee or clarified butter.
- Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
Variations
- Swap Seasonings – We used Italian Seasoning, but you could swap in your favorite seasoning blend to completely alter the flavor of the finished chicken. Try poultry seasoning, cajun or Creole seasoning, and more!
- Swap The Herbs – Thyme, oregano and sage also give you an aromatic chicken and flavorful pan drippings.
Budget-Friendly Tips
- Look For Twin Packs of Chicken – Roasting chickens are often available in twin packs and will save you a few dollars. Also, look for chickens on sale and store them in the freezer until ready to use.
- Make Your Own Seasoning Blends – If you have many individual herbs in your pantry, you can combine them to make your own seasoning blends.
- Plan For Leftovers – Leftover roasted chicken has countless uses and is perfect for easy meal prep.
- Make Chicken Stock – Save the carcass and follow my recipe for a step by step guide to learn how to make chicken stock.
Prep Ahead And Storage
- Prep Ahead – If you plan to brine the chicken, you will need to prep the brine and allow the chicken to soak for at least 8 hours.
- Store – Leftover chicken should be stored in an airtight container in the fridge. Use it within 4 days.
- Freeze – Carefully remove all of the meat from the chicken. Shred or chop the meat and place it into freezer bags. Freeze for up to 3 months.
Meal Prep
- You can enjoy this roasted chicken for dinner the first night and then eat the leftovers for 4 more days.
- Make chicken salad or serve sliced chicken over a bed of salad greens for a healthy lunch.
- Add leftover chicken to casseroles or freeze for a later use.
- Save the carcass and make flavorful chicken stock.
FAQs
Trussing the chicken can help it cook more evenly, but it’s not a step I usually take. I leave the legs as is and tuck the wing tips under the front of the chicken. If you have kitchen twine on hand, feel free to truss the chicken.
Roasted chicken is easy but not fast. It will take at least an hour to roast a chicken in the oven.
You should plan on 15-20 minutes per pound but rely on your meat thermometer to know when your chicken is fully cooked. The exact cooking time will depend on the size of your chicken and the cooking temperature.
No, but it adds so much moisture and flavor that I highly recommend it. Be sure to check out my chicken brine recipe.
I prefer to roast a chicken in the oven, but you can use a slow cooker. Follow the recipe as directed and place the chicken in the slow cooker on low for 6-8 hours.
To crisp up the skin, place the chicken under the broiler for a few minutes but watch closely so you don’t burn or overcook the chicken.
More Recipes You May Like
- How To Make Chicken Brine.
- Instant Pot Chicken Stock.
- Creamy Chicken Florentine.
- Air Fryer Whole Chicken.
- Instant Pot Whole Chicken.
- Dutch Oven Chicken.
Serving Suggestions
- Dump and Start Instant Pot Garlic Butter Red Potatoes.
- Fruit Salad with Poppyseed Dressing.
- Pasta with Zucchini and Tomatoes.
Weight Watchers Points
There are 9 Blue Plan SmartPoints in one serving of this.
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Get The Roast Chicken Recipe:
Roast Chicken Recipe
Ingredients
- 4 pound (1815g) whole chicken
- 2 tablespoons butter melted
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped parsley
- salt to taste
- black pepper to taste
- 2-3 lemons sliced
- 6-8 sprigs fresh rosemary
Instructions
How To Roast A Chicken In The Oven
- Preheat the oven to 400F / 204C.
- Pour the melted butter, olive oil, garlic, herbs and seasonings into a bowl. Stir to combine.
- Place the chicken on a baking tray and brush the inside and outside of the chicken and under the skin with the seasoned butter mixture.
- Stuff the cavity with lemon slices and fresh rosemary sprigs.
- Roast in the oven for approximately 1 hour, or until the internal temperature reaches 165F / 74C.
How To Roast A Chicken In The Slow Cooker
- Pour the melted butter, olive oil, garlic, herbs, and seasonings into a bowl. Stir to combine then brush onto the outside of the skin, under the skin, and inside the cavity.
- Stuff the cavity with lemon slices sand fresh rosemary sprigs.
- Place the chicken in the slow cooker, cover and cook on low for 6-8 hours.
- To crisp up the skin, place the chicken under the broiler for a few minutes, but watch closely so you don’t burn or overcook the chicken.
Video
Notes
- Bring your chicken to room temperature before roasting. This will help with even cooking and give you the crispiest skin.
- Thoroughly dry the outside of the chicken with paper towels, especially if you use a chicken brine recipe before cooking.
- Be sure to remove the neck and giblets if they are included with your chicken.
- Spread the seasoned melted butter outside and inside the chicken as well as under the skin.
- For maximum flavor, spread most of the butter underneath the skin and use sparingly on the outside of the chicken.
- Carefully loosen the skin over the breast and legs with your hand or an upside-down spoon, being careful not to tear any holes.
- Place the chicken on a rack or a bed of onions, carrots, and celery for even cooking.
- Stuff the cavity with citrus and rosemary for an incredible aroma while the chicken cooks.
- Don’t discard the pan juices. Use the pan juiced to make a flavorful gravy.
- Baste the chicken with the pan juices halfway through cooking.
- Allow the chicken to rest for 15-20 minutes before carving and serving.
- Pop the chicken under the broiler for a few minutes for extra crispy skin.
- To make this recipe Whole30 and Paleo, use ghee or clarified butter.
- Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
- Storage – keep leftovers inside an airtight container in the fridge for 4 days.
- There are 9 WW Blue Plan SmartPoints in one serving of this.
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