Roast chicken is the ultimate kitchen staple, and my version is incredibly easy to prepare! With just three ingredients—yes, you read that right—this recipe requires no stuffing of the bird. Trust me, this will quickly become your go-to for oven-roasted chicken.
Growing up, my mom was a firm believer in making whole roasted chickens. It was a simple, budget-friendly meal that provided comfort and a delightful alternative to baked chicken breasts, with the added bonus of juicy dark meat and crispy skin!
While my mom typically paired this dish with roasted vegetables for weeknight dinners, I’ve discovered it’s so versatile. You can elevate it for a stunning Thanksgiving centerpiece (without opting for turkey), or carve it up for soups, protein bowls, and even breakfast hashes.
So, here’s the takeaway: mastering the art of roasting a chicken is a must! It’s…
- Versatile: You can slice, dice, or shred it to suit any dish.
- Simple: Just three ingredients (chicken, olive oil, and your favorite seasonings).
- Flavorful: Feel free to mix and match seasonings to keep things exciting!
INGREDIENTS
US Customary
- 1 whole chicken (4 to 5 pounds), giblets removed
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
Metric
- 1 whole chicken (1.8 to 2.3 kg), giblets removed
- 15 ml extra-virgin olive oil
- 2.5 g Italian seasoning
- Kosher salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat your oven to 425°F (220°C), placing a baking rack in the lower third of the oven. Allow the chicken to come to room temperature, and pat it dry with paper towels.
- Place the chicken breast side up in an oven-safe pan (I recommend using cast iron). Truss the legs, then drizzle the chicken with olive oil, using your hands to rub it evenly over the skin.
- Season the chicken generously with salt, pepper, and Italian seasoning, pressing the seasonings into the skin with your hands.
- Roast the chicken for 70 to 90 minutes, or until the juices run clear. To ensure it’s fully cooked, use an instant-read thermometer to check the thickest part of the thigh; it should read 165°F (74°C). Allow the chicken to rest for 15 minutes on a cutting board before slicing and serving.
TIPS
- I used a nearly 5-pound chicken, which took 85 minutes to cook. If you’re using a smaller bird, check the temperature early to avoid overcooking and ending up with a dry chicken.
- Don’t have kitchen twine to truss the legs? No problem! You can roast the chicken without trussing, but keep an eye on it, as it may cook faster—check about 10 to 15 minutes earlier.
- If you’re out of Italian seasoning, substitute with a mix of individual spices like dried basil, oregano, thyme, and rosemary.
- For a more elaborate roast chicken recipe, take a look at the one in my cookbook, featuring two whole roasted chickens on a bed of fennel, pear, and onion—absolutely delicious for meal prep!
