Oven Roasted Chicken Recipe

A fork and knife carving a whole roasted chicken.

5 from 2 votes

This oven-roasted chicken recipe delivers crispy golden skin and tender, juicy meat every time. Made with simple pantry seasonings and roasted to perfection, it's an easy family dinner that doubles as a meal-prep staple. Learn the simple techniques that make this whole roasted chicken flavorful, economical, and perfect for homestead kitchens.

Prep Time5

Cook Time1 10

Resting Time15

Total Time1 30

Course: Dinner, Main Course

Cuisine: American

Keyword: Crispy Roasted Chicken, Oven Roasted Chicken, oven roasted chicken recipe, Roast Chicken Recipe

Servings: servings

Calories: 267kcal

Author: Melissa Norris

Cost: Varies

Equipment

Pan or Skillet with a trivet or oven-proof rack
paper towels
Meat Thermometer
Tongs

Ingredients

4-5 pound chicken
1 Tablespoon salt or more, to taste
1 Tablespoon lemon pepper or more, to taste

Instructions

Pat the chicken dry with paper towels. Take your time here and make sure it’s completely dry (this is an important step to getting crispy skin). Then, season the chicken on all sides and let it rest in a bowl while the oven preheats to 425°F (220°C). Pro Tip: Be sure your seasoning has salt in it. This helps draw out excess moisture to get that crispy skin.
Place chicken, breast side down, on a rack inside a roasting pan or cast iron skillet. Bake for 50 minutes.
Carefully remove the pan from the oven and, using tongs, flip the chicken so the breast side is up. Continue roasting for another 20-30 minutes until the internal temperature reaches 165°F (74°C) and the skin is brown and crispy.
Let the chicken rest for at least 15-20 minutes before slicing so the juices can redistribute.
Carve and serve warm (see serving recommendations below).

Notes

Tips and Troubleshooting:

Dry Skin Equals Crispy Skin - The drier the skin before roasting, the crispier it will become. Take your time when patting the chicken dry.
Do not stuff - Do NOT put anything in the cavity of the chicken. No onion, lemon, garlic... nothing! The secret to juicy chicken with crispy skin is the dry environment.
Breast side down - It may sound odd to cook a chicken upside down, but this is key to keeping the breast meat from drying out. And flipping the chicken over for the last 20-30 minutes of roasting crisps the breast skin up perfectly.
Use a Meat Thermometer - The safest and most accurate way to know when your chicken is done is to check for an internal temperature of 165°F.
Watch it closely - During the last 20 minutes of cooking, watch the chicken carefully to make sure the skin isn't getting too brown. If the skin looks like it's close to burning, but the chicken isn't yet to temperature, loosely cover the chicken with a piece of aluminum foil.

Serving Crispy Roast Chicken:

Roast chicken is a fantastic main course served with any number of homemade sides, like creamy red potato salad or roasted beet salad.

How about a loaf of no-knead artisan bread and canned green beans? Or maybe some rutabaga fries, homemade buttermilk biscuits, bacon wrapped asparagus, or quick and easy dinner rolls?

The possibilities for roast chicken are endless!

Salad - Make a simple green salad, add some chicken on top and dress with this homemade buttermilk ranch dressing.
Soup - Add cooked chicken to these quick and easy soups: cream of mushroom, cream of onion, cream of potato, or cream of celery.
Wrap - Make a quick lunch with some veggies, homemade pickles and leftover roast chicken stuffed in a homemade sourdough tortilla or these sweet potato wraps.
Casserole - A casserole is a homesteader's saving grace. It's the perfect way to use up leftovers in the refrigerator and create something hearty, warm and delicious. My chicken and broccoli casserole is no exception.

Storage and Meal Prep Tips:

One of my favorite ways to meal prep at the beginning of the week is to cook a whole roast chicken to have for meals all week long. With only three of us at home most nights, a whole chicken will get us quite a few meals. If you have a larger family, consider roasting two or three chickens to get you through the week.

Refrigerator: Slice, dice, or shred your chicken and store in an airtight container in the refrigerator for 4-5 days. Use or freeze before the fifth day for the best freshness.
Freezer: Slice, dice, or shred your chicken, or freeze in individual pieces (chicken breasts, legs, and wings) in an airtight freezer-safe container for up to three months. To use, defrost overnight in the refrigerator and reheat or use as an ingredient in any of the recipes mentioned above.

Nutrition