Easy Roasted Chicken

whole roasted chicken in a cast iron skillet

5 from 1 vote

This easy roasted chicken recipe is seasoned perfectly and so easy for weeknight meals! And, you only need a few ingredients to make it! Learn how to roast a whole chicken with this simple recipe.

Prep Time10

Cook Time1 30

Resting Time15

Total Time1 55

Course: Dinner

Cuisine: American

Servings:

Calories: 200kcal

Author: Joy Kincaid

Ingredients

1 (4-6 pound) whole chicken giblets removed
2 tablespoons olive oil or melted butter
1 1/2 teaspoon salt
1 1/2 teaspoon black pepper freshly ground
1 teaspoon oregano dried
1 teaspoon parsley dried
Fresh thyme optional
Fresh rosemary optional

Instructions

Preheat oven to 425 degrees F.
Remove giblets from chicken and pat dry with paper towels. Sprinkle some salt and pepper inside the chicken cavity, and stuff some of the fresh herbs inside the cavity (if you're using the optional fresh herbs).
Place the chicken in an oven-safe dish, cast-iron skillet, or roasting pan, and tie the legs together with kitchen twine (optional). Tuck the wing tips under the body of the chicken (optional). Drizzle olive oil over the bird and rub in with hands or a basting brush, being sure to coat all sides, even underneath.
Season the chicken with salt, pepper, oregano, parsley.
Roast the chicken uncovered for 60-90 minutes, depending on the size of your bird. To check for doneness, place a meat thermometer in the thickest part of the thigh or breast. It should read 165 degrees F. All ovens are different, so the time it takes to finish cooking may vary.
Remove the pan from the oven. Remove chicken from the pan, place on a cutting board or platter, cover with aluminum foil, and let rest for 15-20 minutes before slicing and serving.

Notes

- You can substitute melted butter, avocado oil, or coconut oil for the olive oil.
- Feel free to adjust the amount and salt and pepper to taste.
- If you don't have kitchen twine to truss the legs (or you'd rather skip this step), be sure to check for doneness earlier (at about 60 minutes), as the chicken may cook faster without the legs being trussed.
- Chicken is safe to eat when the internal temperature reaches 165 degrees F. When roasting a whole bird, it's best to insert the thermometer into the innermost part of the thigh and wing, and the thickest part of the breast. The baking time will depend on the size of the bird and your oven.
- Cooked chicken will stay good in the refrigerator for 3-4 days.
- Use the drippings from the roasted chicken to make gravy to serve over the chicken and mashed potatoes.

Nutrition