How to Roast a Chicken

Co-authored by JoAnna Minneci and Jessica Gibson

Last Updated: January 2, 2023 References

A perfectly roasted chicken can be one of the most comforting or elegant meals you make. Unfortunately, many people are frustrated by roasted chicken with soggy skin, dry meat, or burnt spots. To prevent these from happening to your bird, keep things simple. Season a completely dry chicken with salt and cook it at high heat so the skin crisps up. Once you've mastered a classic roast chicken, spice things up by trying a few variations.

Ingredients

3 ¹⁄₂ to 4 lb (1.6 to 1.8 kg) whole chicken
Kosher salt for seasoning
1 tablespoon (15 ml) of olive oil

Makes 1 roasted chicken

Method 1

Method 1 of 2:

Making Simple Roasted Chicken

1
Season the chicken with 1/2 teaspoon (2 g) of kosher salt per 1 pound (450 g). Remove the chicken from its packaging and take any giblets out of the cavity. Then, set the chicken on a platter and sprinkle the entire surface with kosher salt. Use 1/2 teaspoon (1 g) for every 1 pound (450 g). Refrigerate the uncovered chicken for up to 1 day.^{[1]
X
Research source}
- This may seem like a lot of salt, but it will get into the meat and flavor the chicken.
- Discard the giblets or save them for another recipe.
Tip: Look for an organic or free-range chicken since these usually have the best flavor and texture.
2
Preheat the oven to 425 °F (218 °C) and set the chicken on the counter. Let the chicken sit out for at least 30 minutes so it comes closer to room temperature. This will help the chicken cook evenly and prevent the skin from browning before the center finishes roasting.^{[2]
X
Research source}
- If you like the chicken to have extra-crispy skin, place a cast-iron skillet or roasting dish into the oven while it's preheating.
3
Pat the chicken dry and drizzle 1 tablespoon (15 ml) of olive oil in a skillet. Take a paper towel and blot any moisture from the surface of the chicken. If you pre-heated the skillet or roasting pan, carefully take it out of the oven and set it on the stove. Drizzle the olive oil into the bottom of the skillet and swirl it a little.^{[3]
X
Research source}
- The olive oil will prevent the chicken skin from sticking to the skillet.
- If you'd like to keep the chicken legs together as they roast, wrap them together with a piece of kitchen twine.
4
Put the chicken into the skillet and place it in the preheated oven. Set the chicken into the skillet so the breasts are facing up and put the skillet on the center rack near the back of the oven. Position the bird so the legs are pointing towards the back corner.^{[4]
X
Research source}
- The back corner is one of the hottest parts of the oven. Since the legs take longer to cook than the breasts, positioning the chicken this way will prevent the breast meat from drying out.
5
Roast the chicken until it reaches 165 °F (74 °C). Set a timer for about 1 hour and leave the chicken to cook without turning or basting it. You'll hear it sizzle as it cooks and it should become golden brown. To test if it's finished, insert an instant-read meat thermometer into the thickest part of the thigh. If it hasn't reached 165 °F (74 °C), check it again in a few minutes.
- Keep in mind that it will take longer for a heavier bird to cook than one that doesn't weigh as much. If you're using a 3 lb (1.4 kg) chicken, you may want to check it after only 50 minutes.^{[5]
  X
  Research source}
6
Remove the skillet and transfer the chicken to a cutting board. Turn off the oven and wear oven mitts to take the skillet out. Use caution when you set the skillet on the stove and transfer the chicken to a cutting board since it will be sizzling.^{[6]
X
Research source}
- If you roasted vegetables in the skillet with the chicken, scoop them out and put them on a serving plate.
7
Rest the chicken for 15 to 20 minutes before you carve it. Leave the chicken on the cutting board so the juices redistribute within the meat. Resting the chicken will also make it easier to carve since you won't accidentally burn yourself.^{[7]
X
Research source}
- You can use the pan drippings to make gravy while the chicken is resting.
- Store leftover roasted chicken in an airtight container for up to 3 to 4 days.
Tip: For amazing croutons, toss 2 in (5.1 cm) chunks of bread in the drippings and return the skillet to the hot oven for 2 to 3 minutes. They'll crisp up and you can serve them with the chicken or a green salad.

Advertisement

Method 2

Method 2 of 2:

Trying Variations

1
Marinate the chicken in buttermilk overnight to get extra-tender meat. Place your salted chicken into a sealable plastic bag and pour in 2 cups (470 ml) of buttermilk. Press the air out and seal the bag shut before you turn the bag over to coat the chicken. Then, refrigerate the buttermilk chicken for up to 1 full day before you roast it.^{[8]
X
Research source}
- Discard the buttermilk once you've lifted the chicken out of the bag.
Did You Know? The buttermilk will also help the chicken become golden brown on the outside.
2
Cover the chicken in a spice rub before roasting it. Raid your spice cabinet for unique seasoning rubs or create your own. Sprinkle the entire surface of the chicken and use your fingers to gently massage the spices into the skin. Consider using one of these spice rubs:^{[9]
X
Research source}
- Za'atar
- Garam masala
- Chili powder with paprika
- Creole seasoning
- Jerk seasoning
- Lemon pepper
3
Fill the cavity of the chicken with onions, garlic, herbs, or citrus. Although simply salted chicken will be moist and tasty, you can easily add flavor by putting a halved lemon or orange into the center of the bird. Try roasting a chicken with a quartered onion or a head of garlic stuffed inside. If you enjoy herbs, place a few sprigs in as well.^{[10]
X
Research source}
- Experiment with different aromatic combinations. For example, try orange-ginger chicken, tarragon-lemon chicken, or rosemary-garlic chicken.
4
Add sliced vegetables to the skillet to make a complete meal. If you'd like your whole meal to cook at the same time with very little effort, cut potatoes into ¹⁄₄ inch (0.64 cm) thick pieces and arrange them around the chicken in the skillet or roasting dish. You could also slice or chop these vegetables:^{[11]
X
Research source}
- Fennel
- Carrots
- Onions
- Butternut squash
- Parsnips
- Beets
5
Roast the chicken in a slow cooker for a hands-off meal. Place your seasoned chicken into a slow cooker so the breasts are facing up. Put the lid on and cook the chicken on 'Low' for 4 to 5 hours or on 'High' for 2 1/2 to 3 1/2 hours.^{[12]
X
Research source}
- Remember that you can scatter chopped vegetables, such as onions, potatoes, and carrots, around the chicken.
Advertisement

Community Q&A

Search

Add New Question

Question

What is the purpose of the lemon?

Community Answer

It steams inside the cavity, keeping the meat moist as it cooks, and it imparts some citrus flavor.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 1 Helpful 15
Question

Is it better to roast breast side up or down?

Community Answer

Roast it breast side up.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 9 Helpful 24
Question

Is it possible to roast a chicken without a lemon?

Community Answer

Yes, I do mine by inserting an onion instead of the lemon, but you don’t have to use anything.

Thanks! We're glad this was helpful.
Thank you for your feedback.
If wikiHow has helped you, please consider a small contribution to support us in helping more readers like you. We’re committed to providing the world with free how-to resources, and even $1 helps us in our mission. Support wikiHow
Yes No

Not Helpful 1 Helpful 2

See more answers

Ask a Question

200 characters left

Include your email address to get a message when this question is answered.

Submit

Video

Tips

If you need to serve roast chicken to a group, plan on making 2 smaller chickens instead of a very large one. The chickens will roast faster and you may even have leftovers!

Thanks
Helpful 0 Not Helpful 0