Easy Roast Chicken

5 from 17 votes
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This roast chicken is wonderfully tender and juicy in the middle with a well-seasoned, lightly crispy skin – and it’s so simple to make.

Roasted chicken on a baking tray

Nothing says comforting family favorite quite like a perfectly whole roasted chicken. My no-fail recipe gives deliciously tender, juicy, fall-off-the-bone chicken and perfectly crispy skin. It is cheaper to make than grocery store rotisserie chicken and even the leftovers are simply delicious.

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Ingredients

Ingredients for roast chicken
  • Chicken: Use a whole, clean, skin-on chicken. Mine was 4.4lb (2kg), the perfect size for a family of 4 (or 1-2 with leftovers).
  • Butter: Use butter for rich flavor. Olive oil would also work.
  • Vegetable stuffing: Carrots, onions, bell pepper, celery, fresh rosemary.
  • Seasoning: Lemon juice, vinegar, minced garlic, minced ginger, salt, cinnamon, cardamom, black peppercorns, star anise, and bay leaves.
  • Water.

How to roast a chicken

Season and Stuff The Chicken: Bring the chicken to room temperature for 20-30 minutes before preheating the oven to 400ºF/200°C. Pat dry with paper towels and remove any giblets from the chicken cavity, if present. Then transfer it (breast side up) to a deep baking dish or roasting tin. In the microwave, melt the butter.

Rub the chicken all over with salt, minced garlic, and grated ginger – both inside and outside. Pour the vinegar and lemon juice inside and over the bird. Stuff it with the chopped vegetables. Then sprinkle the spices over and around the chicken and spread any remaining vegetables across the roasting pan.

Finally, pour the water into the dish and, using a pastry brush or your hands, brush the melted butter all over the skin of the chicken. If you want, you can tie the legs with kitchen twine.

How to season and stuff a whole chicken

Bake: Cover the dish with aluminum foil. Roast the chicken with the foil at 400ºF/200°C for 45 minutes. Then, take it out of the oven, remove the foil, and pour out all the liquid (pan drippings) from the baking sheet. Add a little more butter or oil to the top of the chicken to encourage crispier skin.

Steps for roasting whole chicken

Return to the oven and cook for a further 20 minutes, uncovered, broiling the whole baked chicken for several minutes in the end for a more golden-brown crispy top.

Remove the roasted whole chicken from the oven and let rest for 10 minutes, loosely covered with foil, to allow the juices to settle.

Roasted chicken served on a plate

How to store

  • In The Fridge: Allow the chicken to cool, then transfer it into an airtight container. It’ll keep in the fridge for 3-4 days.
  • In The Freezer: Slice or shred the chicken, then store it in an airtight container or Ziplock bag. It’ll keep in the freezer for up to 3 months.
  • To Reheat: Thaw overnight in the fridge before using. In the oven, wrap the chicken with foil after drizzling with water or stock and bake at 350ºF/175ºC until warm. It’ll take 25-30 minutes if still whole or 10-20 minutes if sliced. Reheated chicken must have an internal temperature of 165ºF/74ºC when served.

How to serve

A serving of rice and roasted chicken

More easy chicken recipes

If you try this easy roasted chicken, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!

Easy Roast Chicken

5 from 17 votes
By: Samira
This roast chicken is wonderfully tender and juicy in the middle with a well-seasoned, lightly crispy skin – and it's so simple to make.
Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 6

Equipment

Ingredients 
 

  • 4.4 lb chicken 1 whole
  • 3.5 oz butter melted
  • 4 cups water

The Seasoning (refer to the Recipe Notes below for alternative seasonings!)

  • ¼ cup lemon juice fresh, 1 lemon
  • 1.5 Tbsp apple cider vinegar or white vinegar
  • 0.4 oz ginger grated
  • 0.9 oz garlic minced 4 cloves
  • 1 Tbsp salt
  • 2 Bay leaves
  • 0.15 oz cinnamon stick
  • 2 Star anise
  • 0.1 oz ground cardamom powder 1/2 Tbsp
  • 1/2 Tbsp whole black peppercorns

The Vegetables (Optional)

  • 7 oz carrots baby carrots or larger ones chopped into 3-4 pieces (2 inches)
  • 6.1 oz onion peeled but whole (small onions) or halved (slightly larger onions)
  • 4 oz red bell pepper 1 whole, chopped into 2-inch pieces
  • 3.1 oz celery chopped into 2-3 pieces.
  • 0.5 oz rosemary fresh

Instructions 

Prepare the chicken

  • Bring the chicken to room temperature for 20-30 minutes before preheating the oven to 400ºF/200°C.
    In the microwave, melt the butter.
  • Pat the chicken dry with paper towels and if needed, remove any giblets from the chicken cavity. Then transfer it (breast side up) to a deep baking dish or roasting tin.
  • Rub the chicken all over with salt, minced garlic, and grated ginger – both inside and outside. Pour the vinegar and lemon juice inside and over the bird.
  • Stuff it with the chopped vegetables. Sprinkle the spices over and around the chicken and spread any remaining vegetables across the roasting pan.
  • Pour the water into the dish and, using a pastry brush or your hands, brush the melted butter all over the skin of the chicken.

Roast

  • Cover the dish with foil. Roast the chicken with the foil at 400ºF/200°C for 45 minutes.
  • Take it out of the oven, remove the foil, and pour out all the liquid (drippings) from the baking sheet. Add a little more butter or oil to the top of the chicken to encourage crispier skin.
  • Return to the oven and cook for a further 20 minutes, uncovered, broiling the whole baked chicken for several minutes in the end for a more golden-brown crispy top.
  • Remove the roasted whole chicken from the oven and let rest for 10 minutes, loosely covered with foil, to allow the juices to settle.

How to carve

  • Pull the legs away first, slicing through the meat/bone (joints) to help pull them loose. Set aside, then repeat with the wings.
  • Using a sharp knife, carve downwards to one side of the breastbone (just shy of the center of the chicken) and remove that to slice it into smaller pieces. Use your fingers to remove any remaining "tricky" bits until you've stripped the carcass.

Notes

To store: Allow the chicken to cool, then transfer into an airtight container. It’ll keep in the fridge for 3-4 days.
To freezer: Slice or shred the chicken, then store it in an airtight container or Ziplock bag. It’ll keep in the freezer for up to 3 months.
To Reheat: Thaw overnight in the fridge before using. In the oven, wrap the chicken foil after drizzling with water or stock and bake at 350ºF/175ºC until warm. It’ll take 25-30 minutes if still whole or 10-20 minutes if sliced. Reheated chicken must be 165ºF/74ºC when served.
Check the blog post for serving suggestions!
Course: Main
Cuisine: American, Global
Freezer friendly: 3 Months
Shelf life: 3-4 Days

Nutrition

Calories: 520kcal, Carbohydrates: 13g, Protein: 31g, Fat: 38g, Saturated Fat: 16g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 1440mg, Potassium: 617mg, Fiber: 4g, Sugar: 4g, Vitamin A: 6905IU, Vitamin C: 38mg, Calcium: 106mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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