Easy Perfect Oven-Roasted Chicken Recipe

Today, we’re sharing an easy oven-roasted chicken recipe that’s perfect for cozy dinners. When the temperatures drop, I love turning on the oven and filling the kitchen with the smell of roasting chicken and comfort foods. This tender, flavorful roasted chicken is simple to make anytime you want a delicious, home-cooked meal.

Are you looking for something else to cook? Be sure to see all our chicken recipes. Plus, you can find our other dinner recipes here!

Recipes that you pop in the oven, warm your house up, and entice the family with their aroma to say, “What are you cooking?” and “When is dinner ready?” Are the best!

This is a recipe that I found from Ina Garten, it's her foolproof way to perfectly roasted chicken all the time. I knew I had to try her recipe and put my own spin on it. Today I'm sharing my version of the Perfectly Oven Roasted Chicken Recipe.

This Meal Plan Monday recipe is so easy to make, prep, pop it in the oven, and bake at 425°F until done. Prep is super easy! Butter, herbs, a whole chicken, and your roasting dish that is oven-proof, and away we go. Let me share a bit more, and then how to make this deliciously moist chicken recipe.

Easy Oven-Roasted Chicken

 I know I'll be making this Perfectly Oven Roasted Chicken Recipe over and over again!

Oh, I forgot to tell you the first night we ate the roasted chicken, then that night we made chicken stock with the leftovers and used any leftover chicken for our Favorite Chicken Tortilla Soup (stovetop) or this Instant Pot Chicken Tortilla Soup! You can also add any leftover chicken to any of our other chicken soup recipes! I love meals that give you leftovers for another dish, don't you?

 You know, some dinners just end up being your family's favorites. This moist and tender chicken recipe is one that has become a family favorite for us.

Easy Recipe for a Whole Chicken Cooked in the Oven

Ingredients for Oven-Roasted Chicken

• 1 whole chicken (about 4–5 lb)
• 2–3 garlic cloves, smashed
• 1 lemon, halved
• A handful of fresh rosemary
• 2 tbsp olive oil or melted butter
• 1 tsp kosher salt (or to taste)
• ½ tsp freshly ground black pepper (or to taste)
• Optional: vegetables like onions, carrots, potatoes (for roasting underneath)

Instructions for Oven-Roasted Chicken

1. Preheat the oven and prep the chicken: Preheat the oven to 425°F (220°C). Remove giblets from the cavity and pat the chicken dry with paper towels.
2. Season: Rub the chicken all over with olive oil or melted butter. Season inside and out with salt and pepper.
3. Stuff aromatics: Stuff the cavity with the garlic cloves, lemon halves, and fresh rosemary.
4. Tie and place: Optionally, truss the legs with kitchen string and tuck the wing tips under the body. Place the chicken breast-side up in a roasting pan. If using vegetables, spread them around the chicken.
5. Roast: Roast in the oven for about 1 hour–1 hour 15 minutes, or until an internal thermometer in the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
6. Rest and serve: Remove the chicken from the oven and let it rest 10–15 minutes before carving.

Tips for Perfect Roast Chicken

Notes

• When baking the chicken, make sure your oven racks are plenty far apart so the top of your chicken isn't touching an oven rack.
• If the skin browns too fast, tent lightly with foil.
• Use pan juices over sliced chicken for added flavor (with a baster).
• Resting helps retain moisture and keeps the meat tender.

It's seriously so easy! Take any packaged chicken parts out of the cavity and clean your chicken. Pat it dry. Pre-coat your roasting pan with non-stick spray.

FAQ

Can I use a convection oven?
Yes! If using a convection oven, reduce the temperature by 25°F and keep an eye on the chicken—it may cook faster. Convection ovens circulate heat for crispier skin.

How do I store leftovers?
Store leftover roasted chicken in an airtight container in the fridge for up to 3–4 days. You can also freeze cooked chicken for up to 3 months.

Can I use frozen chicken?
No, it’s best to use fully thawed chicken for even cooking and safety.

Do I need to brine the chicken?
Brining is optional but can help keep the meat extra juicy. If you brine, reduce the added salt in your seasoning.

Prepare your ingredients

Quarter your lemon, cut a few patties of butter ( 2 tablespoons), and rinse off your fresh Rosemary. (or substitute with dried herbs) A dash of salt, a little pepper.

Stuff the chicken cavity and bake

Stuff the chicken with the lemon, rosemary, garlic, and onion. Salt and pepper your chicken and bake until it's fully cooked. Approximately 1-1/2 hours. Roughly 20 minutes per pound.

Serving Suggestions

My family's favorite sides are mashed potatoes and broccoli. They seriously love mashed potatoes so much that I have to double the amount! Oh, comfort food! Make your family's favorite sides when the chicken is baking. With that being said, you can serve these sides listed below with chicken.

• Mashed Potatoes
• Rice
• Vegetables Sides: Broccoli, Green Beans, Corn, Zucchini, Frozen Vegetables, Salad, or your favorite sides.

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Yield: 4-6

Easy Oven-Roasted Chicken Recipe – Juicy & Perfectly Crispy

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Learn how to make the perfect oven-roasted chicken with simple ingredients like garlic, rosemary, lemon, and onion. Juicy, flavorful, and easy enough for any weeknight dinner.

Prep Time 10 minutes

Cook Time 1 hour 15 minutes

Additional Time 10 minutes

Total Time 1 hour 35 minutes

Ingredients

• 1 whole chicken (about 4–5 lb)
• 2–3 garlic cloves, smashed
• 1 lemon, halved
• A handful of fresh rosemary
• 2 tbsp olive oil or melted butter
• 1 tsp kosher salt (or to taste)
• ½ tsp freshly ground black pepper (or to taste)
• Optional: vegetables like onions, carrots, potatoes (for roasting underneath)

Instructions

For Oven-Roasted Chicken

1. Preheat the oven and prep the chicken: Preheat the oven to 425°F (220°C). Remove giblets from the cavity and pat the chicken dry with paper towels.
2. Season: Rub the chicken all over with olive oil or melted butter. Season inside and out with salt and pepper.
   
3. Stuff aromatics: Stuff the cavity with the garlic cloves, lemon halves, and fresh rosemary.
4. Tie and place: Optionally, truss the legs with kitchen string and tuck the wing tips under the body. Place the chicken breast-side up in a roasting pan. If using vegetables, spread them around the chicken.
5. Roast: Roast in the oven for about 1 hour–1 hour 15 minutes, or until an internal thermometer in the thickest part of the thigh reads 165°F (74°C) and the juices run clear.
6. Rest and serve: Remove the chicken from the oven and let it rest 10–15 minutes before carving.
   

Notes

Tips for Perfect Roast Chicken

1. When baking the chicken, make sure your oven racks are plenty far apart so the top of your chicken isn't touching an oven rack.
   
2. If the skin browns too fast, tent lightly with foil.
   
3. Use pan juices over sliced chicken for added flavor (with a baster).
   
4. Resting helps retain moisture and keeps the meat tender.
   Tips for Perfect Roast Chicken

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  OXO Good Grips Angled Turkey Baster with Cleaning Brush
• 
  DOWAN Casserole Dish, 9x13 Ceramic Baking Dish, Large Lasagna Pan Deep for Oven, 4.2 Quarts Baking Pan with Handles, Oven Safe and Durable Bakeware for Lasagna, Wedding Gift, White
• 
  Cuisinart 16-Inch Roaster, Chef's Classic Rectangular Roaster with Rack, Stainless Steel, 7117-16URP1

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 78Total Fat 7gSaturated Fat 1gUnsaturated Fat 6gCholesterol 13mgSodium 383mgCarbohydrates 2gFiber 1gSugar 0gProtein 4g

Not all nutritional information is always 100% accurate.

This recipe was slightly adapted from Ina Garten's Perfect Roast Chicken Recipe that is with carrots and fennel.

More Recipes To Cook

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• Chicken Enchiladas Recipe Tutorial 
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What types of dinners do you enjoy during the fall and winter and cold spring months?

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