My roast chicken is simple, juicy, and beautifully burnished with crispy skin ~ the classic recipe you’ll turn to again and again for family dinners and meal prep.
A perfectly roasted chicken is a thing of beauty, and the ideal weeknight meal for a family. It roasts hands off, and can be paired with almost any side dish (see my menu ideas below the recipe card.) I’ve found these 3 easy secrets to get the best results:
~ Lemon, garlic, and fresh herbs in the cavity for flavor
~ High heat with lots of olive oil and butter for basting creates crispy skin + juicy meat
~ A honey glaze halfway through (burnishes the skin)
roast chicken jump links
Roasting a whole chicken ~ what you need to know
SIZE: most chickens you’ll find in your supermarket are whole young chicken / broiler–fryer 4–5 lb.
SERVES 4: the rule of thumb: for a classic roast, allow ~1 lb raw chicken per person.
OVEN TEMP: 425°F is the sweet spot for crispy skin and even cooking.
ROASTING TIME: about 70 minutes, depending on actual size of your chicken. USDA says: chicken must reach 165°F (74°C) in the thickest part to be safe.
Prepping a whole chicken for the oven
- Unwrap the chicken, remove bag of giblets and allow any accumulated juices to drip off the chicken. I like to hold it upside down to let anything in the cavity drain out. Pat dry with paper towels and place in roasting pan, breast side up. Note: USDA & CDC both advise against washing raw poultry, it can spread bacteria.
- Stuff the cavity with lemon wedges, a head of garlic that’s been halved, shallot, and fresh herbs like sage, tarragon, rosemary and thyme.
- Tie the drumsticks together loosely with kitchen twine (optional.)
- Drizzle a bit of olive oil into the cavity (tilt the chicken up and pour in.)
- Spread or dot the skin all over with soft butter, then season generously with coarse sea salt.
Roasting a whole chicken, step by step
- Slide the chicken into a preheated 425F oven. Set a timer for 70 minutes.
- After 30 minutes remove the chicken and brush lightly all over with honey and drizzle with olive oil if it has not released any juices.
- Return to the oven and continue roasting until a thermometer inserted in the thickest part of the breast reads 160F. I like to baste the chicken with accumulated juices once or twice during this period.
- When the chicken is done set aside and tent loosely with foil to rest for 15-20 minutes before carving. The interior will continue cooking a bit, and the juices will settle into the meat.
FAQ guide
I will add to this guide as questions come in!
Yes. Use two pans or a roomy pan with space between birds. Same temperature, total time increases by 20 minutes.
Light/loose truss is optional. I do this to keep the stuffing ingredients neatly inside the bird, but don’t tie too tightly or heat might not reach the thighs evenly.
Convection on (fan) works great for roasting chicken; drop temp by 25°F and start checking earlier.
Yes. 10–15 minutes lets juices redistribute (rest on a rack, tent loosely).
Insert a small knife where thigh meets the body (thickest spot). Look for no translucent flesh, and juices running clear(not pink/red). Note: the only sure thing is a $15 instant-read thermometer. If you roast often, it’s worth it. This is the one I have.
How the Other Pros Roast Chicken (Cliffs Notes)
Samin Nosrat
Overnight buttermilk + salt marinade (zip-top bag). Next day, wipe excess and roast at 425°F for deeply seasoned, tender meat.
Jamie Oliver
Rub with olive oil + sea salt, slide soft herbs under the breast skin, and roast at 400–425°F. Perfumed meat, simple method.
Ina Garten
Roast two chickens at once on separate pans: dinner now, leftovers for salads/soups later. Same temp; add 10–20 minutes total and rotate pans halfway.
Julia Child
Start at 425°F (15 minutes, then reduce to 350°F), spoon hot butter over the bird a few times, and turn the pan mid-roast for even browning. Classic French, bronzed skin.
Thomas Keller
Pat very dry → salt well → 450°F → no basting. Roast breast-up on a rack until done, then rest 10–15 min. Ultra-crisp skin, pure flavor.
J. Kenji López-Alt
Spatchcock (remove backbone) for 45–60 min total at 425°F. Season generously; the flat shape = faster, juicier, crispier.
.Serious Eats (Lab Tip)
For extra crackly skin, mix a pinch of baking powder into the salt for the skin only, then roast hot 400–425°F.
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Roast Chicken with Lemon and Herbs
Equipment
- roasting pan or baking sheet
Ingredients
Instructions
- Preheat oven to 425F and make sure to allow it to reach full temperature.
- Unwrap your chicken and remove the bag of giblets, if present. Drain any juices from the cavity and set in your roasting pan (do not rinse.) Pat the surface dry with paper towels. Stuff the cavity with the lemon quarters and bunches of fresh herbs. Add the garlic halves. Upend the chicken and drizzle a couple of tablespoons of olive oil into the cavity. If I have a shallot I'll throw that in too!
- Tie the legs together with kitchen string. Season liberally with coarse salt. Use your fingers to dab/spread butter over the surface of the chicken. I give it a final drizzle with olive oil as well.
- Slide the chicken into a preheated 425F oven. Set a timer for 70 minutes. After 30 minutes remove the chicken and brush lightly all over with honey and drizzle with more olive oil if it has not released any juices.
- Return to the oven and continue roasting until a thermometer inserted in the thickest part of the breast reads 160F. I like to baste the chicken with accumulated juices once or twice during this period.
- USDA says: chicken must reach 165°F (74°C) in the thickest part to be safe. Let the chicken rest for 10 minutes before carving.
I have been wanting to make a roasted chicken but have been too nervous. But, your recipe calmed my nerves and I made it yesterday. It was SO easy and delicious! I made two, actually, because I planned to share with my neighbor and a co-worker. They all loved it, too. Leftovers today were perfect. THANK YOU for the simple instructions. This recipe will be on repeat.
Another winning recipe! This will be my go to roast chicken recipe. Made as written (oh, without the butter) & it was moist, delicious & fragrant.
I have a turkey breast to roast today that will be great using your recipe. I normally roast poultry with herbs and citrus, orange is my favorite but never done the honey I’m sure that will make this turkey breast outstanding. I’m a huge fan of your recipes thank you for another terrific meal.
Excited for you to try the honey JAZ, thanks for your support!