American · Meat
How to Make Roast Chicken
A simple whole roast chicken with crisp skin and juicy meat, using pantry salt, pepper, and whatever herbs you already have.
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- Prep
- 15 min
- Cook
- 75 min
- Serves
- 4
- Oven
- 425°F (220°C)
Ingredients
- 1 whole chicken (3.5–4 lb / 1.6–1.8 kg)
- 1 tbsp neutral oil or softened butter
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 lemon or onion, halved
- Herbs you already have (thyme, rosemary, or parsley stems)
How to cook roast chicken step by step
- Take the chicken out of the fridge 30 minutes early and pat it completely dry with paper towels.
- Heat the oven to 425°F (220°C) with a rack in the lower third.
- Rub the bird all over with oil or butter, then season generously with salt and pepper, including inside the cavity.
- Stuff the cavity with the halved lemon or onion and any herbs, then tie the legs together with string if you have it.
- Roast breast-side up for 65–80 minutes, until the thickest part of the thigh reads 165°F (74°C).
- Rest the chicken uncovered for 15 minutes before carving so the juices redistribute.
Chef's tips
- Dry skin equals crisp skin — an uncovered hour in the fridge helps more than any glaze.
- Save the carcass; it becomes stock and turns two more meals out of the same bird.
Cook it with what you already have
Scan your fridge or cupboard and The Fridge and Cupboard will tell you what you can make from this recipe right now, and what to swap for anything missing.