A juicy, crispy roast chicken with vegetables is one recipe every home cook can—and should—easily master.
Roast Chicken Recipe
Why would a little old bird seem so intimidating to me? Maybe because the little clucker has inspired more failed recipe attempts for me than any other recipe I’ve tried to master.
Am I alone here?
Roast chicken is supposed to be easy. It’s not like you need new technology or fancy schmancy ingredients. It’s one of the basics and cooks have been roasting birds for, like, forever.
So what was my problem?
I’ve attempted various roast chicken recipes, most of which turned out a bird that was undercooked with juices that were far from running clear and which on the next go ’round resulted in cooking too long for a dry, sinewy meat that nobody in the family enjoyed.
My roast chicken attempts were actually becoming a family joke that I found no humor in.
But after cooking a lot of whole chickens, I figured out the secrets, and that’s why I’m sharing them now.
5 Tips for Juicy Roast Chicken
I’ve discovered a few tips along the way that create a juicy, tender and superbly flavored chicken that’s good enough to serve for Sunday supper or easy enough for a quick weeknight dinner.
Here’s a quick run down that are explained further below:
- What’s the best roast chicken temperature for cooking? My answer: 425°F.
- Do you cook the whole chicken covered or uncovered? My answer: Uncovered —unless is begins to brown too much, then tent with foil.
- How long will it take to roast chicken? My answer: A 5 lb. chicken will take between 1 1/4 to 1 1/2 hours plus resting time.
- How do you tell when a roast chicken is done? My answer: See tip #5 below.
1. Season generously. Most grocery store rotisserie chickens taste good because the basic chicken meat has been pumped with salt or other brining devices. I’m not a big fan of the Arnold Schwarzenegger “Pump You Up” method, but I do believe in generously seasoning the bird inside and out with a hearty dose of kosher salt and cracked black pepper.
If table salt is all you have on hand, use a little less since processed salt has more iodine and will result in a slightly bitter or metallic flavor.
Don’t think you have to limit yourself to the seasoning basics. Think about trying herbs and spices to create flavorful variations to give your clucker a unique flavor, like:
- chopped fresh or dried oregano, thyme, rosemary, parsley, and tarragon
- smoked paprika
- truffle salt
- coriander
- garam masala
- cumin
see more: 25 Lightened-Up, Healthy Chicken Dinner Recipes
2. Add fat and get under it’s skin. To get a crispy skin on your roast chicken that’s juicy on the inside, slather the bird with a butter blend or olive oil. Both work equally well and will turn your bird into a bronzed Brazilian bombshell from the beaches Rio de Janeiro with a crackin’ crispy crust.
Try any of these blended butters for maximum flavor.
Gently work your fingers between the skin and the meat of the breasts and legs, separating the two from one another and work in another layer of flavor with additional butter or oil.
see more: 20 Chicken Dinner Ideas You Can Make On the Sheet Pan
3. Play with your veggies. Veggies play a two-fold role in this roast chicken recipe.
First, stuff your chicken with aromatic vegetables and fresh herbs to deliver a lovely flavor from within that permeates every juicy bite of the chicken meat.
Some of my favorite vegetables and herbs to use are:
- lemon
- onion
- garlic
- celery
- carrots
- turnips
- herbs such as fresh rosemary, tarragon, parsley, thyme
Then, create a natural roasting surface on the bottom of the roasting pan. Scattered veggies not only keeps the skin on the bottom of the bird from sticking to the pan, but imparts flavor throughout the bird. They also create an amazing base for pan drippings. Use a variety of seasonal veggies to gear the taste to different flavors throughout the year.
Simply quarter or chop the veggies in large pieces and there’s no need to even peel the skins off.
Add 1 cup of water, chicken broth, or wine to the bottom of the pan if you would like.
see more: 30 Dinners to Make When There’s No Time to Cook in September
4. The best oven temperature to roast chicken. We’re roasting our chicken, not baking it. That’s why a high temperature will ensure a crispy skin that’s juicy on the inside.
Roast your chicken at 425°F and baste occasionally while cooking.
TIP: Pull your chicken from the refrigerator 30 minutes before cooking to take the chill off and ensure a more even cooking time.
5. How to tell when the chicken is done. Plan on 15-18 minutes of cooking time per pound, then add 15 minutes plus resting time. For a 5-pound chicken, I plan on 75-90 minutes for a roast chicken to be done. There are three ways I use to tell if a chicken is done, and I do each of them every time I roast chicken:
- Use an instant-read thermometer inserted between the breast and thigh meat, avoiding the bone. This is my favorite thermometer. The temperature of the chicken should read between 155° to 160° F. Allow 10-15 minutes of resting time once you’ve pulled the chicken from the oven so the juices seal into the meat where the chicken will continue to cook as it rests, bringing the temperature up to the recommended 165°F internal temperature.
- Check to see the juices are running clear with no streaks of blood or color. I can usually tell when I pull my thermometer from the meat and the juices run out.
- Wiggle the chicken leg. If it is loose and pliable, the chicken is likely done. As you cook more chickens, you’ll become better at using this method by touch.
see more: 31 Days of Weeknight Chicken Dinners to Make In March
What to Serve With Roast Chicken to Make a Meal
- The Best Creamy Mashed Potatoes
- Heavenly Funeral Potatoes Recipe
- Rosemary Garlic Butter Smashed Potatoes
- Cheesy Scalloped Potatoes
- Mashed Cauliflower With Parmesan and Chives
- Roasted Asparagus with Browned Butter
- Sweet Carrots with Tarragon
- Green Beans and Shiitake Mushrooms
- Winter Green Salad with Orange Honey Mustard Vinaigrette
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
5 Tips for Juicy Roast Chicken
Plan on adding an additional 10 minutes of time for the chicken to rest after it's been cooked. This helps seal in the juices for a tender bite every time.
Ingredients
- 1 5 pound whole chicken at room temperature
- Kosher salt and freshly ground pepper
- 2 carrots cut into 2-inch lengths
- 1 yellow, red, or bunch of Mexican onions quartered
- 1 head of garlic cut in half
- 2 lemons quartered
- 4 tablespoons unsalted butter softened
- 1 bunch of fresh thyme sprigs
Instructions
-
Preheat the oven to 425° and position a rack in the lower third of the oven.
-
Remove the giblets and the neck and pat the chicken dry inside and out. Generously season the inside of the cavity with salt and pepper. Gently work your fingers under the skin and rub half of the butter mixture on the chicken breasts and the rest over the outside of the chicken. Season with more salt and pepper.
-
Stuff the chicken with ½ head of garlic, 1/2 of the onion, a few carrots, 1/2 lemon and thyme sprigs. Truss the legs with cooking twine and tuck the wings under the bird.
-
Arrange the remaining vegetables on the bottom of the roasting pan and set the chicken breast-side-up on top of vegetables in roasting pan.
-
Roast the chicken for 45 minutes. Baste with the pan juices and rotate the chicken in the oven. Cook for another 30-45 minutes, or when an instant-read thermometer inserted into the inner thigh registers 155° to 160° and the juices are running clear.
-
Transfer the bird to a cutting board and tent with foil. Remove the vegetables from the roasting pan and serve or discard. Serve the chicken hot, or refrigerate for up to 3 days.
Recipe Notes
If you wish for more drippings, add 1 cup of water, chicken broth, or wine to the bottom of the pan before you roast the chicken.
Roast Chicken Meal Prep Ideas
Roast a chicken at the beginning of the week and turn it into more meals all week long.
- The Best Homemade Chicken Noodle Soup
- Avocado Cream and Chicken Suiza Enchiladas Recipe
- Roasted Beet, Avocado and Goat Cheese Spinach Salad with Chicken
- Chicken and Mango Rainbow Veggie Wraps
- Cheesy Chicken and Broccoli Whole Wheat Pasta
- Chinese Chicken Salad with Sesame Dressing
- Avocado and Greek Yogurt Chicken Salad
What’s your favorite chicken dinner or trick to get dinner on fast? Tell us all in the comments below.
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Kathryn says
A perfectly roasted chicken is probably my absolute favourite meal albeit one that I very rarely cook for myself – thanks for some useful tips, your chicken looks wonderfully juicy and flavourful.
Yuri says
It could seems hard to cook roasted chicken but believe me it’s one of the easiest dishes on this world… just try!
Ali @ Gimme Some Oven says
Wonderful tips! There is nothing better than delicious, golden, flavorful roast chicken!
(And that’s one of my favorite wines in the background — yay, Cupcake!)
simonaskitchen says
Chicken, turkey and also some kind of fishes aren’t easy to cook, at all! Expecially if you desire to have a tender result instead of a stringy meat! (is stringy a good translation?)
Yours in the picts, makes me remember my Grandmo’s Sunday Supper Chicken, tasy, roast and tender!
Simona
Bev @ Bev Cooks says
Is it wrong to be turned on by that bird?
Jennifer says
Thanks for the helpful tips! My chickens are always hit or miss. It’d be nice to know I’d have a consistent hit!
Mimi says
I still maintain the best roasted chicken is one cooked on a vertical roaster. I have been cooking them this way (after seasoning) for years and nothing beats the crispy skin and moist meat. I graduated to a ceramic roaster from the flimsy metal one and cook at 350 for 15minutes/pound plus 15 minutes for the chef. I am a skin fan and am not a fan of the soft skin that is on the back of a bird that is roasted horizontally. Man, now I’m craving roasted chicken!
Barbara @ Barbara Bakes says
What a gorgeous meal. I need to give it a try.
Cassie says
These are great tips! Roasted chicken is a favorite because I love to use it in so many different recipes. This looks wonderful!
kelley says
Great tips. I’d have to agree with all of them! You can’t season enough and don’t be afraid of some fat! This is my go to meal. I roast a chicken a few times a month. It’s great for leftovers and I love all those veggies that cook in the salty fatty drippings.
Barbara M. Hanlon says
This looks very healthy and delicious! And it really fascinated. I want to try one of these at home.
Deborah says
I just ate lunch, but this seriously has my mouth watering!!
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Rocky Mountain Woman says
Roast chicken is my go to answer when nothing else sounds good for dinner.
Thanks for the tips! Gorgeous birds!!!
John P. Manning says
The both of us really enjoyed your article. It appears like you’ve put a lot of effort into your article. Thanks for sharing.
Julia says
I spy with my little eye, a bottle of ‘Cupcake’ wine. This may mean I drink too much of it ;) Also, I love that you used ‘fancy schmacy.’ I over use that word in my daily vocabulary. And last, this looks terrific, and is reminding me to get off my bum and make a roast chicken!
Lynn at Order in the Kitchen says
roasted my first whole chicken tonight using this step by step plan and it was SUPERB!!! Thank you so much… I altered it a wee bit, but really didn’t change much because it was amazing…loved putting lemon slices under the skin, that was such a great touch… and I felt really silly massaging the bird but it was fun haha
Ana says
At last, a roasted chicken I can be proud of! I was amazed at how tender and flavorful this was, and my parents loved it too! Thanks for posting :)
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Nimesh nambiar says
Heidi, this was such a marvellous recipe. I did find your recipe instructions difficult to understand (I’m not a native English speaker) but I managed to do something close to it. What really helped were your tips. The result is marvellous. Myself/Wife haven’t tried such a good roast chicken in years. You’ve done the trial and error, it was so kind of you to share it here. Loved it. Thank you!
Nimesh
katrina says
The veges don’t go Soggy with the wine and the half a cup of water added later?
Rony Jahid says
This looks very delicious. This chicken recipe can be cooked in short time, this recipe will be very helpful for our family, because everybody always in hurry for their daily task… ;P and thanks for share.
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Roast Chicken is my favorite I love all your 5 Tips for Juicy Roast Chicken and will definitely follow them.
Looking forward for same more such good tips. Thanks for the tips.
FamilyNano says
Love this recipe :D
Karen says
I made this tonight. It was all very juicy and crispy skin and such, but I did not care for the lemon slices UNDER the skin. I did not peel my lemon, I just sliced the one I zested. I know it was the bitter pith I tasted on the meat, BUT if I had not done that it was perfect. Thank you. I also omitted wine, and used broth, and I cooked it back side up first. ( IDK, why)… but it turned out to be an uber moist breast! I seasoned it with rosemary sprigs and minced rosemary, minced garlic, butter, and Steak & Shake Fry & Burger Seasoning! It was awesome flavors.
Steve Puu says
Roast chicken is my often choose for dinner.
Thanks for the tips!
elena Erwin says
Welp I know what I will be making tonight! Thanks so much for taking the time to post this :)
AVENUE OF LIGHT says
BRINE YOUR BIRDS IN SALT WATER FOR 4-8 HOURS… THEN PAT DRY / SEASON / COOK IN A RONCO ROTISSERIE COOKER… AWESOME!
Magic autofill says
Mmmhhmm super cool yummy nice
Mervin says
Hey guys! Is the temperature here in fahrenheit or celsius? I am assuming that it is in the former?
hester says
I have tried your tips,replaced lemons with granny Smith appels… was a hit with the boys. Thanks.
Healthcare Pharmacy says
Thanks for the helpful information, this looks very healthy and tasty! And it really fascinated. Roasted chicken is my favourite dish. Thanks for the guidelines about Roast chicken.
Blake says
This is great for when you go mountain biking – love chicken recipes
Alisa says
Oh! Awesome recipe “Juicy Roast Chicken” I love roast chicken, also your recipe’s image is so nice. I loved this recipe post, I am going to bookmark.
Thank you so much.
Christine W. Alleyne says
A fab recipe, really tasty! Don’t understand why some have needed to cook the potatoes separately mine came out crisp on the outside, fluffy on the inside
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Jaszkul says
Yummy! Roast chicken is my favorite. I can’t wait. I make it most of the time and these tips will definitely help me to make it more easier. Thanks for your awesome share.
SOPHIE ELISE says
Oh! Awesome recipe This looks very healthy and tasty! thanx for sharing a great recipe with us.
Walter says
I made this for dinner tonight. Yummy! And so easy. Thanks for a great recipe!
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Jon says
Fabulous dish, I’ll try it in my home with family.
group d says
chicken looks yummy. will try this method.
RRB says
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I really love the roasted chicken menu. I appreciate this blog.
RRB says
Roast chicken is my favorite.
group d says
Great post and interesting, but I’ll mention my favorite is chicken fry.
SSC says
it is one of the my favorite dishes
Sarah says
I really don’t frequently consider using almond-milk in savory recipes…they all look yummy even however!
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Denise Snook says
I’ve never commented on recipes before but this was amazing thankyou for such great advice. 2 chickens, 2 families, everyone loved it yummy
Ashley Sorenson says
Thank you for your comment, Denise!
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Ashley Sorenson says
Thank you!
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Ashley @ Foodie Crush says
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Jassica says
This roasted chicken recipe is looking very nice. I will definitely give it a try. Thanks for sharing with us this mouth watering recipe.
Ashley @ Foodie Crush says
Thank you!
Anisha says
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Pragati says
I just love the roasted chicken.
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Lovely. I just loved it.
poszuki says
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shivani96 says
Thanks for sharing
Ashley @ Foodie Crush says
Thank you!!
Jaye Strickler says
I love this recipe it is the best chicken EVER. I roast my turkey the exact same way. It doesn’t get better then this!
Steve Smith says
Awesome recipes!
Just can’t wait to make some of these this week itself.
Diane says
You should emphasize that the 1/2 lemon (or other citrus) in the cavity is not just a seasoning, but a crucial part of keeping the meat moist. When heated, the moisture in the cut citrus fruit evaporates and then is infused into the meat, making the meat tender and keeping it from drying out. I usually use half an orange or half a grapefruit, but lemon and lime work equally well — and the taste of the meat is not affected. I also season the cavity well as you recommended and add fresh herbs if I have them (usually rosemary) but my main point is that citrus (any citrus) in the cavity is essential.