Classic Roasted Chicken – Easy Whole Roast Chicken with Crispy Skin

This classic roasted chicken has golden, crispy skin and juicy, tender meat every time. A whole chicken is rubbed with butter or olive oil, garlic, paprika, thyme and rosemary, stuffed with lemon, garlic and onion, then roasted until perfectly golden. It is the ultimate easy whole roast chicken recipe for Sunday dinners, family gatherings and holidays, and the leftovers are perfect for sandwiches, soups and salads.

Prep Time: 15 minutes | Cook Time: 75–105 minutes | Rest Time: 15–20 minutes | Total Time: about 1 hour 45 minutes to 2 hours 20 minutes | Servings: 4–6

Why You’ll Love This Roast Chicken

• Crispy skin, juicy meat. Starting hot and finishing lower gives the best of both.
• Simple pantry spices. No fancy ingredients needed.
• Feeds the family. One chicken makes a complete comforting dinner.
• Great leftovers. Use the meat and bones for soups, salads and stock.

Ingredients for Classic Roasted Chicken

• 1 whole chicken (4–5 pounds)
• 3 tablespoons olive oil or melted butter
• 1 teaspoon salt, or to taste
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 lemon, halved
• 4 garlic cloves, crushed
• 1 small onion, quartered

How to Roast a Whole Chicken

1. Preheat the oven. Heat the oven to 425°F (220°C).
2. Dry the chicken. Remove any giblets and pat the chicken completely dry with paper towels, inside and out, for extra-crispy skin.
3. Season. Mix the olive oil or melted butter with the salt, pepper, paprika, garlic powder, onion powder, thyme and rosemary. Rub it all over the chicken and under the breast skin if you like.
4. Add the aromatics. Place the lemon halves, crushed garlic and onion inside the chicken cavity. Tie the legs together with kitchen string if desired.
5. Start roasting hot. Place the chicken breast-side up in a roasting pan and roast at 425°F (220°C) for 15 minutes.
6. Lower the heat. Reduce the oven to 375°F (190°C) and roast for about 60 to 90 minutes, depending on size, until the thickest part of the breast and thigh reaches 165°F (74°C) on a meat thermometer and the juices run clear.
7. Rest. Remove the chicken from the oven, cover loosely with foil and let it rest for 15 to 20 minutes before carving.
8. Carve and serve. Carve and serve with roasted potatoes, vegetables or your favorite sides, spooning the pan juices over the chicken.

Tips for the Perfect Roasted Chicken

• Dry the skin well. Moisture is the enemy of crispy skin. For even crispier skin, salt the chicken and leave it uncovered in the fridge for a few hours or overnight.
• Season under the skin. Rubbing butter and herbs under the breast skin flavors the meat and keeps it juicy.
• Use a meat thermometer. It is the only sure way to know the chicken is done without overcooking: 165°F (74°C) in the thickest part of the thigh and breast.
• Do not skip resting. Resting lets the juices settle back into the meat so it stays moist when carved.
• Roast vegetables underneath. Add potatoes, carrots and onions to the pan for an easy one-pan meal.

What to Serve with Roast Chicken

Roast chicken goes perfectly with roasted or mashed potatoes, buttery green beans, roasted carrots, mac and cheese, a fresh salad, or warm dinner rolls. Make a quick gravy from the pan juices for extra flavor.

How to Store Leftovers

Store leftover chicken in an airtight container in the refrigerator for up to 4 days, or freeze the meat for up to 3 months. Save the carcass to make homemade chicken stock or soup.

Frequently Asked Questions

How long does it take to roast a whole chicken?

A 4 to 5 pound chicken usually takes about 1 1/4 to 1 3/4 hours in total. Always check that the thickest part reaches 165°F (74°C).

Should I cover the chicken while roasting?

No. Roast it uncovered for crispy skin. If the skin browns too quickly, tent it loosely with foil.

Butter or olive oil?

Both work. Butter gives a richer flavor and deeper golden color, while olive oil makes the skin a little crispier.

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