There’s something magical about a perfectly roasted chicken, don’t you think? That golden-brown skin, the juicy meat, and the way it fills your kitchen with the most comforting aroma. I’ve been making this simple roasted chicken recipe for years—it’s my go-to when I need something foolproof for weeknight dinners but fancy enough for Sunday suppers with friends. My grandma taught me that the secret isn’t complicated ingredients, but patience and letting the chicken shine. Now it’s my family’s favorite meal, especially when served with all the crispy skin bits—those disappear first every time!
Why You’ll Love This Chicken Recipe
Let me tell you why this roasted chicken recipe has become my kitchen superstar:
- It’s ridiculously easy – just pat dry, rub with oil, sprinkle seasonings, and pop in the oven. No fancy techniques or last-minute fussing required.
- The flavor is unbelievable – simple seasonings create magic with crispy, golden skin and juicy meat that’s packed with flavor in every bite.
- It makes everyone happy – from picky kids to foodie friends, this chicken never fails to please at any dinner table.
- Leftovers are gold – use the extra chicken for sandwiches, salads, or chicken soup (I always make a double batch for this reason alone).
Honestly, once you taste how good homemade roasted chicken can be, you’ll never go back to that bland grocery store rotisserie chicken again!
Ingredients for Simple Roasted Chicken
Okay, let’s gather our simple but mighty ingredients! This is everything you’ll need for the most delicious roasted chicken of your life. I promise it’s nothing fancy—just good, honest ingredients that work together perfectly.
- 1 whole chicken (about 4 lbs) – Look for one with plump breasts and smooth, unbroken skin. The size matters here—too big and it won’t cook evenly, too small and you’ll be fighting over the crispy bits!
- 2 tbsp olive oil – This helps the skin get that gorgeous golden color we all crave. I use extra virgin because I love its flavor, but regular works fine too.
- 1 tsp salt – Kosher salt is my go-to because it sticks to the chicken better than table salt. Trust me, this makes a difference!
- 1 tsp black pepper – Freshly ground if you can—it really wakes up the other flavors.
- 1 tsp garlic powder – The secret weapon that gives every bite that “what is that amazing flavor?” quality.
- 1 tsp dried thyme – My grandma swore by this herb for chicken. It adds this subtle earthy note that just makes the whole dish sing.
See? Nothing complicated—just six simple ingredients that transform into something magical in the oven. Now let’s get cooking!
How to Make Simple Roasted Chicken
Alright, let’s get to the good part—turning that beautiful chicken into the juiciest, crispiest masterpiece! I’ve made this recipe dozens of times, and I promise if you follow these steps, you’ll get perfect results every single time. No fancy skills required, just some good old-fashioned kitchen magic.
Preparing the Chicken
First things first – grab some paper towels and pat that chicken dry like you mean it! This is the secret to crispy skin, my friend. Any moisture left on the skin just turns to steam in the oven, and we don’t want that. Now rub it all over with olive oil—I use my hands because I swear it helps me feel if I missed any spots. Then sprinkle the salt, pepper, garlic powder and thyme evenly all over. I pretend I’m snowing on a mountain – steady and even coverage makes every bite delicious!
Roasting the Chicken
Preheat your oven to 375°F (190°C) – I always forget this step until last minute, so I’m mentioning it first for you! Pop your seasoned chicken in a roasting pan, and here’s the important part – don’t cover it! We want that skin to crisp up beautifully. Roast for about 60 minutes, but here’s where I get picky: use a meat thermometer (just stick it into the thickest part of the thigh without touching bone) – it should read 165°F (74°C). If you don’t have one yet, now’s the time to get one—they’re game changers!
Resting and Serving
Now comes the hardest part—resisting the urge to cut right in! Let that gorgeous bird rest for 10 minutes before carving. This lets all those delicious juices settle back into the meat instead of running all over your cutting board. When you’re ready, use sharp kitchen shears or a knife to separate the legs from the body, then carve the breast meat against the grain in nice thick slices. And here’s a chef’s secret – save all those crispy skin bits to sprinkle over everyone’s portions like golden confetti!
Tips for Perfect Roasted Chicken
After roasting more chickens than I can count, I’ve learned a few tricks that take this simple dish from good to “oh my goodness, how is this so good?” Here are my can’t-live-without tips:
- Dry that bird! I can’t stress this enough – patting the chicken dry with paper towels before seasoning is the golden ticket to crispy skin. Any moisture left on the skin just steams instead of crisps.
- Season under the skin too! Gently lift the breast skin and rub some of your seasoning directly onto the meat. This flavors the chicken from the inside out.
- Room temp start – Let your chicken sit out for 20-30 minutes before roasting. A cold chicken straight from the fridge won’t cook as evenly.
- Crispy finish – For that extra crunch, broil for the last 3-5 minutes. Just watch it like a hawk – it goes from golden to burnt fast!
- Save the drippings! Those golden juices at the bottom of the pan? Liquid gold! Spoon them over your carved chicken or use them to make gravy.
Remember, roasting chicken is more art than science – trust your nose and instincts. When your kitchen smells amazing and the skin looks like it belongs on a magazine cover, you’ve nailed it!
Serving Suggestions for Roasted Chicken
Oh, the possibilities! A perfectly roasted chicken deserves equally amazing sides – here’s what I love serving with mine:
- Roasted potatoes – Tossed in the same pan juices, they soak up all that chicken-y goodness and get crispy edges. My kids fight over these!
- Simple green salad – The fresh crunch balances the rich chicken perfectly. I just toss whatever greens I have with lemon juice and olive oil.
- Crusty bread – Because mopping up those pan juices is basically mandatory in my house.
- Roasted carrots – Their natural sweetness complements the savory chicken so well.
For special occasions, I’ll add homemade gravy made from the pan drippings – it takes about 5 minutes but makes everyone feel fancy. Honestly though? This chicken shines with just about anything – even straight from the pan while standing at the counter (not that I’ve done that… often).
Storing and Reheating Leftover Chicken
Let’s talk leftovers—because let’s be real, half the magic of roasted chicken is enjoying it all week long! Here’s how I keep mine tasting almost as good as fresh out of the oven. First, always store cooled chicken (with any crispy skin separate!) in an airtight container in the fridge for up to 4 days. For reheating, skip the microwave unless you enjoy rubbery chicken—instead, pop portions in a 350°F oven on a baking sheet for about 15 minutes. Want next-level goodness? Toss the meat with a splash of broth before reheating to keep it juicy. My favorite trick? Use cold leftover chicken straight from the fridge for chicken salad sandwiches—the flavor actually improves overnight!
Nutritional Information for Roasted Chicken
Okay, let’s talk numbers – but don’t worry, I promise this won’t be boring! Here’s the nutritional breakdown per serving of this glorious roasted chicken (based on a 4 lb chicken serving 4 people):
- 335 calories – Perfect for a satisfying meal without feeling stuffed
- 30g protein – That’s some serious muscle-building fuel right there
- 23g fat – Mostly the good kind from the olive oil and chicken skin
- 1g carbs – Basically carb-free, unless you count those sneaky garlic powder particles!
Now, here’s my chef’s disclaimer – these numbers can vary depending on your exact chicken size, how much skin you eat (no judgment here!), and the brands of ingredients you use. But one thing’s for sure – it’s way healthier than that fast-food chicken you’ve been eyeing!
Frequently Asked Questions About Roasted Chicken
I get so many questions about this roasted chicken recipe at family gatherings—apparently everyone wants to know my secrets! Here are the ones I hear most often, with all my best kitchen-tested answers:
Can I use different seasonings?
Absolutely! While I love my simple garlic-thyme combo, roasted chicken is like a blank canvas. Try paprika for smokiness, rosemary for earthiness, or lemon zest for brightness. Just keep the total seasoning at about 1 tablespoon max so you don’t overpower the chicken’s natural goodness.
How do I know when the chicken is done?
Invest in a $10 meat thermometer—it’ll save you from dry chicken disasters! The magic number is 165°F at the thickest part of the thigh. No thermometer? Pierce the thigh—juices should run clear, not pink. But really, just get the thermometer.
Why is resting the chicken so important?
Those 10 minutes are when the magic happens! The juices redistribute throughout the meat instead of spilling out when you cut. Skipping this step is like opening a shaken soda bottle—messy and disappointing.
Can I roast a chicken from frozen?
Technically yes, but please don’t! The skin won’t crisp, the inside might stay raw, and it’ll take twice as long. I always thaw mine overnight in the fridge or use the cold water method if I’m in a pinch.
What if I don’t have a roasting pan?
No panic! A cast iron skillet, baking sheet with edges, or even an oven-safe frying pan works beautifully. Just avoid anything with high sides—you want that air circulation for even browning.
Simple Roasted Chicken
Ingredients
Equipment
Method
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry with paper towels and place it in a roasting pan.
- Rub the chicken with olive oil, then season evenly with salt, pepper, garlic powder, and thyme.
- Roast the chicken for about 60 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
- Remove from the oven and let rest for 10 minutes before carving.