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Wondering how to make a juicy oven roasted chicken? This step-by-step recipe gives you everything you need to know to roast a chicken that’s perfectly tender and has crispy skin all with minimal effort. Impress your family and dinner guests with this simple roasted chicken recipe that’s easy, reliable, and juicy!
Round out your oven-roasted chicken with delicious side dishes like glazed carrots, Italian soffritto, and red mashed potatoes.
Quick Look at This Recipe
- Prep Time: 10 minutes
- Cook Time: 2 hours 20 minutes
- Total Time: 2 hours 30 minutes
- Servings: 4-6 people
- Dietary Info: Gluten Free
- Method: Pat the chicken dry and season with the rub. Truss and roast until meat is 165°F (74°C) in the thigh. Rest, carve, and enjoy.
- Roasting Technique: I recommend starting the chicken at a high temperature (450°F) for a short time, then turning the temperature down to 350°F for the remaining time. This helps the skin brown and the meat cook through while staying tender.
- Flavor & Texture: This roasted chicken has perfectly crispy, golden skin with an incredible flavor from the rub, and both the white and dark meat is juicy and not dried out.
Why You’ll Love This Recipe
This is a well-loved recipe for the perfect roast chicken! Whether it’s your first time roasting a whole bird or looking for a better recipe, you’ve come to the right place. This tried-and-tested method consistently delivers the best roast chicken recipe every time.
My favorite part: it’s easy! Once you slather the chicken with a delicious herb and oil, and butter rub, sit back and wait for it to roast in the oven. It’s the best way to prepare Sunday dinner—no need to buy store-bought rotisserie chicken.
Serve this with our roasted acorn squash, and our mushroom gravy or salsa verde! Use up any leftover chicken in pastina soup with homemade chicken stock, or make a chicken version of leftover turkey tacos.
Made With Amore,
Featured Comment
⭐⭐⭐⭐⭐ “I used a recipe for an 8 pound chicken (figuring it would be a tough old bird) and was very happy with the result. It was very tender and tasty (to my surprise). Even my company said it was one of the best chicken dinners they had had. Kudos~!”
– Anne
Table of Contents
Ingredients for Juicy Roasted Chicken
This simple roast chicken recipe is made with simple and fresh ingredients. Let me tell you about the key ingredients for this easy recipe!
- Whole Chicken: A whole chicken is the star of this recipe. It mixes white and dark meat, offering different flavors and textures. Roasting a whole chicken allows the meat to remain juicy and tender while the skin crisps up beautifully.
- Salt and Pepper: Salt and pepper are essential for seasoning the chicken both inside and outside.
- Butter: Brushing butter over the chicken skin adds richness and moisture. It also contributes to achieving crisp and golden-brown skin during roasting.
- Olive Oil: Using it alongside the melted butter enhances flavor, retains moisture, and contributes to crispy golden-brown skin during roasting. The combination of both fats adds richness.
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Thyme Substitute: If thyme isn’t handy, try rosemary, sage, or a mix like Herbes de Provence for a fresh herbaceous twist. You can also try using our herb butter turkey rub for this recipe!
- Citrus Variation: Instead of lemon, try other citrus like orange or lime to bring a brightness to the meat. (Or try my roast chicken with orange and fennel!)
- Roasting Rack Substitute: Roast the chicken on a bed of carrots, potatoes, and celery to add flavor to the drippings and to raise it off the bottom of the pan. Use these amazing drippings with my homemade turkey gravy method to make a delicious chicken gravy!
How to Oven Roast a Juicy Chicken
Follow these easy step-by-step photos. The complete instructions are in the recipe card at the bottom of this post.
- Preheat the oven to 450°F. Pat the chicken dry with paper towels, then season the inside of the cavity with salt and pepper. Stuff the cavity with fresh thyme sprigs, garlic cloves, celery stalks, and lemon.
- Rub the outside of the chicken all over with olive oil, then rub the softened butter on the top and massage it into the skin. Generously season with salt and pepper all over the chicken skin.
- Want to truss your chicken to help it cook more evenly? Simply tie the legs together with kitchen twine. Feel free to skip this step if you prefer!
- Place the chicken on a roasting rack in a roasting pan, breast side up. Put the chicken into the preheated oven and roast at 450°F (230°C) for about 20-25 minutes. This initial high-temperature blast helps to crisp up the skin.
- Reduce the temperature to 350°F (190°C) and cook for about 15-20 minutes per pound. To check for doneness, insert a meat thermometer into the thickest part of the thigh without touching the bone. It’s safe when the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven once it reaches the desired temperature. Tent the chicken with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute (called carryover cooking), resulting in juicy and tender chicken meat.
- Carve the chicken by removing the legs, wings, and breast meat. Use a sharp knife and cutting board.
- Serve this delicious roasted chicken with your favorite sides.
Recipe FAQs
It’s definitely better to roast a chicken uncovered! If the meat is covered while roasting, it will steam the skin, making it soft and soggy, and won’t allow it to brown properly.
The general guideline for roasting a whole chicken is about 15-20 minutes per pound at a temperature of 375°F (190°C) after the initial high-temperature roasting. For example, an 8-pound chicken would take approximately 2 to 2.5 hours to cook.
Rest the Chicken: Allow the roasted chicken to rest, covered with aluminum foil, for about 15 minutes. This allows the juices to redistribute and results in juicier meat.
Remove Legs and Thighs: Hold the chicken steady with a carving fork, and use a sharp carving knife to cut through the skin between the leg and the breast. Pull the leg away from the body to expose the joint, then cut through the joint to detach the leg and thigh from the body. Repeat for the other side.
Separate the Drumstick and Thigh: Bend the leg at the joint to expose the joint between the drumstick and thigh. Cut through this joint to separate the drumstick from the thigh. Repeat for the other leg.
Slice the Breast Meat: Locate the breastbone in the center of the chicken. Insert the knife along one side of the breastbone, parallel to the bone, and cut through the meat until you reach the rib cage. Gently slice downward to release a portion of the breast meat in one piece. Repeat on the other side of the breastbone.
Serve: Arrange the sliced breast meat, drumsticks, and thighs on a serving platter. You can also serve any remaining pieces of meat, such as wings, if desired.
Remember to carve with smooth, confident strokes, and use a sharp carving knife for clean cuts. The goal is to produce neat slices while preserving the juiciness of the meat.
To store leftover roasted chicken, ensure it has cooled to room temperature before refrigerating. Separate the meat from the bones, storing them in airtight containers or resealable bags.
In the refrigerator, you can keep shredded or diced chicken for up to 3-4 days. To extend storage, freeze the chicken in portion-sized containers or bags, ensuring to remove as much air as possible.
Frozen chicken is good for up to 2-3 months. When reheating, make sure the chicken reaches an internal temperature of 165°F.
You can also use the leftovers to make this Chicken Pot Pie Recipe or our Mexican Chicken Soup! You will also love our Thanksgiving Dishes!
Serving Suggestions
This whole roasted chicken is the perfect star of the show for a comforting family dinner or gathering with friends! Round out your meal with side dishes like my Fall Harvest Salad with Apples, Butternut Squash Casserole, Roasted Hasselback Sweet Potatoes, or Green Bean Casserole. Enjoy a light dessert like my lemon tiramisu or Italian almond cake.
My Pro Tips
Expert Tips
- Room Temperature: Allow the chicken to come to room temperature for about 30 minutes before roasting. This promotes even cooking.
- Trussing: While optional, trussing (tying the legs together) can help the chicken cook evenly and maintain a neater appearance.
- Resting Period: Allow the roasted chicken to rest, tented with foil, for about 15-20 minutes. This helps the juices redistribute and results in juicier meat.
- Carving Technique: When carving, start by removing the legs and wings, then separate the breast meat from the bone. This preserves juiciness.
- Pan Drippings: Use the pan drippings to make a delicious gravy by deglazing the pan with broth or wine and thickening it with a roux.
More Chicken Recipes You’ll Love
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Juicy Oven Roasted Chicken Recipe
Equipment
Ingredients
- 1 whole chicken, about 8 pounds; or a smaller 4-5 pound chicken
- salt
- black pepper
- 2 tablespoons olive oil
- 2 tablespoons salted butter, softened
- 8-10 fresh thyme sprigs
- 1 head garlic, cut in half lengthwise
- 2 celery stalks, cut into 4 large pieces
- 1 lemon, cut into quarters
Instructions
- Preheat the oven to 450°F (230°C) and adjust the oven rack so the chicken will sit in the center of the oven.
- Remove the giblets and excess fat from the chicken cavity. Pat the chicken dry with paper towels. Season the inside of the cavity with salt and pepper. Stuff the cavity with fresh thyme sprigs, garlic cloves, celery stalks, and lemon.
- First, rub the outside of the chicken all over with olive oil, then rub the softened butter on the top and massage it into the skin. Generously season with salt and pepper all over the chicken skin.
- Optionally, truss the chicken by tying the legs together using kitchen twine to help it cook more evenly. Place the chicken on a roasting rack in a roasting pan, breast side up. (If you don’t have a rack, just place the chicken in a roasting or baking pan or on a rimmed baking sheet.)
- Put the roasting pan with the chicken into the preheated oven. Roast at 450°F (230°C) for about 20-25 minutes. This initial high-temperature blast helps to crisp up the skin.
- After the initial high-temperature roasting, reduce the oven temperature to 350°F (190°C). Continue roasting at this temperature for about 15-20 minutes per pound. For an 8-pound chicken, you'll roast it for about 2 hours to 2 hours 40 minutes (adjust cooking time based on weight).
- To ensure the chicken is cooked thoroughly, use a meat thermometer to check the internal temperature in the thickest part of the thigh without touching the bone. It's safe when the internal temperature is 165°F (74°C). Cooking times will vary, so it's essential to confirm the chicken's doneness with a thermometer.
- Remove the chicken from the oven once it reaches the desired temperature. Tent the chicken with aluminum foil and let it rest for about 15-20 minutes. This allows the juices to redistribute (called carryover cooking), resulting in juicy and tender chicken meat.
- Carve the chicken by removing the legs, wings, and breast meat. Use a sharp knife and cutting board. Serve with your favorite sides!
Notes
- If you’re roasting a smaller chicken, use half of the rub ingredients and aromatics to stuff the cavity. Adjust the cooking time: 15-20 minutes per pound.
- Room Temperature: Allow the chicken to come to room temperature for about 30 minutes before roasting. This promotes even cooking.
- Trussing: While optional, trussing (tying the legs together) can help the chicken cook evenly and maintain a neater appearance.
- Carving Technique: When carving, start by removing the legs and wings, then separate the breast meat from the bone. This preserves juiciness.
- Pan Drippings: Use the pan drippings to make a delicious gravy by deglazing the pan with broth or wine and thickening it with a roux.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used a recipe for an 8 pound chicken (figuring it would be a tough old bird) and was very happy with the result. It was very tender and tasty (to my surprise). Even my company said it was one of the best chicken dinners they had had. Kudos~!
YES!! So happy you had great success with it. The directions and tips make it fool-proof. YUM!
Very soft, tender and juicy chicken! Thank You!
Yes! We love this one.
It’s the best, most juicy roasted whole chicken recipe. It’s my go-to for company, and everyone always loved it!
The most flavorful and juiciest chicken I’ve ever had, and I can’t believe I made it; I’m usually not good at roasting poultry!!
Yay! Happy it worked out for you and you loved it too!