Here is my favorite roast chicken recipe, with just a handful of simple ingredients—olive oil, Italian seasoning, salt, and pepper—that creates a juicy, flavorful bird perfect for any night of the week.
This roast chicken is what I make when I want dinner to feel special without spending hours in the kitchen. My family loves it, and there’s almost always a fight over who gets the crispy skin. Plus, leftovers make the best chicken sandwiches the next day!
Why You’ll Love This Roast Chicken
- Minimal ingredients – With just a whole chicken, olive oil, and a few seasonings, you can create an impressive meal without a long shopping list.
- Simple preparation – This recipe is straightforward enough for beginners but delivers results that look and taste like you’ve been roasting chickens for years.
- Perfect for meal prep – One roast chicken gives you enough meat for multiple meals throughout the week, from sandwiches to salads to soups.
- Budget-friendly – A whole chicken costs less per pound than buying individual cuts, making this an economical way to feed your family.
- Impressive presentation – Bringing a golden, perfectly roasted chicken to the table makes any dinner feel special, whether it’s a weeknight meal or Sunday supper.
What Kind of Chicken Should I Use?
For this recipe, you’ll want to grab a whole chicken that’s around 4 to 5 pounds, which is the perfect size for most families and will cook evenly in the oven. You can use either a fresh or frozen chicken – just make sure if you’re using frozen that you give it plenty of time to thaw completely in the refrigerator, which usually takes about 24 hours per 5 pounds. When you’re at the store, look for a chicken that feels plump and has skin that looks smooth without any tears or bruises. If you have access to organic or free-range chicken and it fits your budget, go for it, but a standard whole chicken from your grocery store will work just fine and still give you a delicious roast.
Options for Substitutions
This simple roast chicken recipe is pretty straightforward, but here are a few swaps you can make:
- Whole chicken: You can use a smaller 3-pound chicken or go up to a 6-pound bird – just adjust your cooking time accordingly. A smaller chicken will take about 15-20 minutes less, while a larger one needs an extra 20-30 minutes.
- Extra-virgin olive oil: Regular olive oil, melted butter, or even avocado oil work great for getting that crispy skin. Each will give you slightly different flavor notes, but all do the job.
- Italian seasoning: Don’t have Italian seasoning? Mix together equal parts dried basil, oregano, and thyme. Or try other herb blends like herbs de Provence, poultry seasoning, or even just garlic powder and paprika for a different flavor profile.
- Kosher salt: Table salt works fine, but use about half the amount since it’s more concentrated than kosher salt. Sea salt is also a good swap in equal amounts.
Watch Out for These Mistakes While Cooking
The dry, tough reputation of roast chicken is due to one main factor: overcooking. Since chicken continues to cook after you remove it from the oven, take it out when an instant-read thermometer reads 160°F in the thickest part of the thigh – the residual heat will bring it up to the safe 165°F while keeping the meat juicy.
Another mistake is skipping the resting period after roasting, which causes all those flavorful juices to run out onto your cutting board instead of staying in the meat – let your chicken rest for at least 15 minutes before carving.
To get crispy skin instead of rubbery, make sure you pat the chicken completely dry with paper towels before seasoning, and if you have time, let it sit uncovered in the fridge for a few hours to dry out the skin even more.
What to Serve With Roast Chicken?
Roast chicken is one of those dishes that goes with just about anything, which makes it perfect for weeknight dinners or Sunday suppers. I love serving it with roasted vegetables like carrots, potatoes, and Brussels sprouts that cook right alongside the chicken in the oven – they soak up all those delicious pan drippings. A simple side salad with a lemony vinaigrette helps cut through the richness of the chicken, or you could go with classic mashed potatoes and gravy if you’re feeling extra cozy. Don’t forget to save those bones and leftover meat for making chicken soup or stock later in the week!
Storage Instructions
Store: Let your roast chicken cool down completely before storing. You can keep the whole bird in an airtight container, or shred the meat and store it separately in the fridge for up to 4 days. I like to pull the meat off the bones right away so it’s ready to toss into salads, sandwiches, or pasta throughout the week.
Freeze: Roast chicken freezes really well for up to 3 months. I usually shred or chop the meat first and portion it into freezer bags, squeezing out as much air as possible. Don’t forget to save those bones for making chicken stock!
Reheat: To warm up leftover chicken, heat it gently in the microwave with a damp paper towel on top to keep it moist, or toss it in a skillet with a splash of chicken broth. If you’re reheating the whole bird, cover it with foil and warm it in a 350°F oven for about 20 minutes.
| Preparation Time | 15-20 minutes |
| Cooking Time | 70-90 minutes |
| Total Time | 85-110 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1900-2100
- Protein: 180-200 g
- Fat: 130-150 g
- Carbohydrates: 0-2 g
Ingredients
- 1 tbsp extra-virgin olive oil (I use California Olive Ranch)
- 1 whole chicken (4 to 5 lb, room temperature before roasting)
- 1/2 tsp Italian seasoning
- black pepper to taste (freshly ground preferred)
- kosher salt to taste (I prefer Diamond Crystal)
Step 1: Preheat Oven and Prepare Chicken
- 1 whole chicken
Begin by preheating your oven to 425°F to ensure it’s at the correct temperature when the chicken is ready.
While the oven heats, remove the whole chicken from its packaging and pat it thoroughly dry with paper towels.
Drying the skin is crucial for achieving a crispy exterior during roasting.
Step 2: Season the Chicken
- 1 tbsp extra-virgin olive oil
- 1/2 tsp Italian seasoning
- black pepper to taste
- kosher salt to taste
Place the dried chicken in a roasting pan.
Drizzle the extra-virgin olive oil over the chicken, then use your hands to rub it evenly all over the skin.
Next, generously season the entire chicken with kosher salt, freshly ground black pepper, and Italian seasoning.
I always make sure to get the seasoning into all the nooks and crannies for maximum flavor.
Step 3: Roast and Rest
Transfer the seasoned chicken to the preheated 425°F oven and roast for 70 to 90 minutes.
The chicken is done when its internal temperature reaches 165°F in the thickest part of the thigh, or when the juices run clear when pierced with a knife.
Once cooked, remove the chicken from the oven and let it rest in the pan for at least 15 minutes before carving; I find this resting period essential for juicy meat.
Simple Roast Chicken
Ingredients
- 1 tbsp extra-virgin olive oil (I use California Olive Ranch)
- 1 whole chicken (4 to 5 lb, room temperature before roasting)
- 1/2 tsp Italian seasoning
- black pepper to taste (freshly ground preferred)
- kosher salt to taste (I prefer Diamond Crystal)
Instructions
- Begin by preheating your oven to 425°F to ensure it's at the correct temperature when the chicken is ready. While the oven heats, remove the whole chicken from its packaging and pat it thoroughly dry with paper towels. Drying the skin is crucial for achieving a crispy exterior during roasting.
- Place the dried chicken in a roasting pan. Drizzle the extra-virgin olive oil over the chicken, then use your hands to rub it evenly all over the skin. Next, generously season the entire chicken with kosher salt, freshly ground black pepper, and Italian seasoning. I always make sure to get the seasoning into all the nooks and crannies for maximum flavor.
- Transfer the seasoned chicken to the preheated 425°F oven and roast for 70 to 90 minutes. The chicken is done when its internal temperature reaches 165°F in the thickest part of the thigh, or when the juices run clear when pierced with a knife. Once cooked, remove the chicken from the oven and let it rest in the pan for at least 15 minutes before carving; I find this resting period essential for juicy meat.
