Recipe Overview
Why you’ll love it: Roasted chicken made simple! Enjoy a savory chicken dinner, including vegetables, baked in one pan with only 20 minutes hands-on time. This is an easy and basic recipe for perfect roast chicken.
How long it takes: 20 minutes prep, about 2 hours in oven
Equipment you’ll need: roasting pan, food thermometer
Servings: 6
Perfect for quiet Sunday dinners at home and impressive enough for company, simple roasted chicken is an easy and delightful entrée. Envision golden brown juicy chicken emanating garlic and herb aromas, surrounded by sweet roasted carrots and onions. Imagine the smells wafting from your oven as the chicken slowly roasts!
Roasted Chicken Dinner
So much better than rotisserie chicken. We’ve all been tempted to pick up rotisserie chickens at the supermarket, and they are super convenient, but why not make your own? Roasting a chicken is not difficult to do, it’s more economical, and yes, you know I’m going to say this, homemade is so much better! Have you noticed how salty a rotisserie chicken tastes? I think they inject them with preservatives and probably artificial flavor, too. And who knows how long they’ve been spinning in that glass case?
An entire dinner cooked in one pan. Along with a savory roasted chicken, you get the bonus of veggies roasted right along with the chicken! Winner, winner, chicken dinner! (Sorry, couldn’t resist!)
The Scoop on this Chicken Recipe
We tested fancier ways to roast a chicken (on a rack, with herb butter under the skin, etc), but here at Rachel Cooks we’re all about the basics and building blocks. We kept it as simple as we could while still achieving a great end result. This chicken tastes amazing the way it is (number 1 priority!) but it’s also great fancied up a little. Read on for all our suggestions!What kind of Pan is best for Roasted Chicken?
About the only equipment you’ll need is a roasting pan. I’ve also used a Dutch oven or a large straight-sided skillet. A 9 x 13 inch cake pan works, too. If the chicken and vegetables fit in the pan without totally being crowded-in and it’s oven-safe, you’re good to go.
Helpful Tool
My instant-read thermometer is one of my favorite kitchen gadgets and it is perfect for making sure your chicken is fully cooked! We LOVE Thermapens. They’re the best, plus they come in tons of fun colors!
Broiler Chicken or Fryer Chicken?
We found that there is a lot of variation in labeling. According to the store’s labels, we tested this recipe with a “fryer,” a “young chicken,” a “roaster,” and a “broiler.” We found that they all work fine. It’s mainly a difference in size and whether or not giblets are included. Broilers and fryers are typically smaller than a roaster; however, the three can pretty much be used interchangeably. They’re all considered “young chickens.” If you use a larger chicken, you’ll need to keep in mind that it will take longer to cook.
How many people does one chicken serve?
A roasted chicken dinner will serve four to six people, depending on the size of the chicken, how hungry your guests are, and what you’re serving along with the chicken.
Ingredient Notes
- A Whole Chicken: We recommend looking for one that is about 5 to 6 pounds, but we tested this recipe with a 5 pound chicken, a 7 pound chicken, a 5.67 pound chicken. I’m sure you get the point: as long as you keep in mind that the cooking time will increase as the size of your chicken increases, you’ll be good to go.
- Lemon: We love the bright flavor that lemon adds. If you’re looking for something a little different, try orange!
- Potatoes, Onions, and Carrots: The flavor of this trio is unreal after it’s been roasted with the chicken. Yellow potatoes (like Yukon Gold) work great with a quick scrub, because the peeling is thin and tender. Red potatoes are good, too.
- Salt, Pepper, and Olive Oil: The necessities! We love kosher salt and coarse ground black pepper but use what you have. If you use a finer ground pepper, you might not need as much.
How to Roast a Chicken
Prep. Preheat your oven to 425°F. Prepare the chicken by rinsing and drying it with paper towels. Drying is important because it will ensure a nice crisp skin.
Arrange vegetables. Place carrots, potatoes, and onions on the bottom of a roasting dish. Add about half of the olive oil, salt, and pepper, tossing to combine.
Add chicken to pan. Place the whole chicken on top of the carrots and potatoes, breast side up.
Season. Drizzle the remaining olive oil over the chicken and sprinkle the chicken with remaining salt and pepper. Of course you can always add more or less salt and pepper. Place the lemon inside the cavity of the chicken.
Roast the chicken. Bake it for 1 hour and 50 minutes, or until temperature registers 165°F when checked with an instant-read thermometer inserted between thigh and breast, not touching bone.
Cooking Tip
It’s best to roast a whole chicken uncovered so that the skin gets brown and crispy. However, if the outside looks like it’s getting too brown, tent the chicken with a piece of foil to prevent the skin from burning before the chicken is cooked through.
Resting time. Remove the roasting pan from the oven and allow to rest for 10 to 15 minutes. This will result in the juiciest chicken.
Serve. Carve the chicken, and serve with potato, carrot slices, and pan juices. I like to garnish the chicken with fresh herb sprigs, like thyme and rosemary.
What to serve with Roasted Chicken
Almost everything goes well with roast chicken! A salad is great, maybe this simple arugula salad or Caesar salad. Another great choice is a green vegetable. We love sautéed Brussels sprouts, lemon feta green beans or roasted broccoli.
Since you really already have the potatoes and vegetables with the chicken, keep it simple and just serve warm crusty bread, like this easy Dutch oven bread or easy healthy cornbread.
Recipe Variations
- Switch up the veggies. You’ll want a vegetable that doesn’t mind a couple of hours in the oven. Try parsnips, turnips, or sweet potatoes.
- Add whatever herbs you have. If your garden is filled with sage, use a bunch of that. A mixture of herbs is nice because you get a lot of exciting flavor. I love adding sprigs of fresh parsley, thyme, and rosemary to the cavity of the bird. They provide so much flavor. Another option is to add a pinch or two of herbes de Provence.
- Add garlic! Okay, like I said, I kept this recipe super basic but I do love adding garlic. I put a few cloves in the cavity of the bird and then sprinkle some in with the potatoes, onions, and carrots. Roasted garlic is so yummy!
- Add a compound butter under the skin. There’s no denying this is a great move when it comes to chicken. Check out the recipe notes for a recipe.
- Spatchcock the chicken. This is a slightly different and faster method to roast a whole chicken (without vegetables). The backbone of the chicken is removed and the chicken is flattened to cook more quickly (about an hour). Try my spatchcock chicken recipe.
- Use a different cooking method. You can “roast” chicken in your slow cooker with very similar results. It will be ready to eat in 4 hours on High, or 7 to 8 hours on Low. Try my whole chicken in the crockpot recipe. If you’re looking for a faster option, try air fryer whole chicken.
- Like roasted chicken but don’t want a whole bird? Try oven roasted bone in chicken breasts. They are very easy to make and are juicy and delicious.
If you have extra time in the morning, prepare the chicken and vegetables, put them in the pan, and refrigerate it. It’ll be all ready to pop in the oven when you get home.
Refrigerate: Leftovers should be stored in the fridge. Cooked chicken will last up to 3 days if properly stored. If there’s a lot left, cut the chicken into smaller pieces before refrigerating it so the meat cools more quickly.
Reheat: Reheat the chicken and vegetables in the microwave or in the oven, covered, until warmed through. Roasted chicken is delicious served cold, too. Try it on a sandwich or in a salad.
Free Meal Plan
Interested in a weekly meal plan that includes this recipe? Take a look at my Meal Plan #42. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. Let me do the planning for you this week! We add a new meal plan weekly.
We all know leftover options are pretty endless for chicken. Try it in dill chicken salad, chicken noodle soup, or chicken tortilla soup.
More One Pan Chicken Dinners
Roasted Chicken Recipe
Ingredients
- 3 to 4 yellow potatoes (1 -1 ½ lbs.), scrubbed, trimmed, and quartered (red potatoes are fine, too)
- 4 to 5 whole carrots, peeled, and cut into 3 inch pieces
- 2 medium yellow onions, quartered
- 2 tablespoon extra virgin olive oil, divided
- 2 teaspoons kosher salt, divided
- 1 teaspoon coarse ground black pepper, divided
- 1 whole chicken (6 pounds), giblets removed, and patted dry with paper towel
- ½ lemon
Instructions
- Preheat oven to 425°F.
- Place potatoes, carrots, and onions on the bottom of a roasting dish. Add 1 tablespoon olive oil, 1 teaspoon salt, and ½ teaspoon black pepper, and toss to combine.3 to 4 yellow potatoes (1 -1 ½ lbs.), scrubbed, trimmed, and quartered, 4 to 5 whole carrots, peeled, and cut into 3 inch pieces, 2 medium yellow onions, quartered
- Place the whole chicken on top of the carrots and potatoes, breast side up.1 whole chicken (6 pounds), giblets removed, and patted dry with paper towel
- Drizzle remaining 1 tablespoon olive oil over the chicken and sprinkle chicken with remaining 1 teaspoon salt and ½ teaspoon pepper (more or less to taste). Place the lemon half inside the cavity of the chicken (see notes).½ lemon
- Bake 1 hour, 50 minutes, or until temperature registers 165°F when checked with an instant-read thermometer inserted between thigh and breast, not touching bone. Larger chickens may take longer to cook and smaller chickens may need less time. If the chicken seems to be browning too quickly, tent with a piece of aluminum foil.
- Remove the roasting pan from the oven and allow to rest for 10 to 15 minutes.
- Carve the chicken, and serve with potato, carrot slices, and pan juices.
Notes
- Seasoning options: Add fresh herbs to the cavity, along with the lemon half. We recommend rosemary, thyme, and fresh parsley. If desired, add peeled garlic cloves to the vegetable mix and to the cavity of the chicken.
- Compound butter to rub under the skin. This yields the best flavor in our opinion, but the above recipe is great if you want to keep things simple (it also looks a little nicer as the butter and spices tend to brown more quickly). For the butter, in a small bowl, blend together 2 tablespoons softened butter, 1 teaspoon salt, ½ teaspoon pepper, garlic powder, and paprika. Gently lift up the skin of the chicken, and with your fingers, scoop some of the butter mixture and push it beneath the skin. From the outside of the chicken, massage the butter off your fingers and onto the chicken. Continue until butter mixture is used up. Resume recipe by drizzling oil over the chicken, but omit the additional salt and pepper as that is incorporated in the butter
- Storage: Store leftovers in the fridge for up to three days. If there’s a lot left, cut the chicken into smaller pieces so it cools more quickly. Reheat in the microwave or in the oven, covered, until warmed through.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
This recipe was so delicious! :D Love how moist the chicken stayed!
I’m making one this weekend! Perfect Sunday recipe. :O)
i’m new client.
can i get printable version of roast chicken
Try it now! We fixed it. :)