• Skip to primary navigation
  • Skip to privacy navigation
  • Skip to main content
  • Skip to primary sidebar

Jo Cooks

Simple - Easy - Comfort

Join my free recipe email club!
Free eBook
  • Recipe Index
  • Cookbooks
    • The Big Book of Jo’s Quick and Easy Meals
    • 30-Minute One-Pot Meals
  • ABOUT JO
  • Contact
  • Facebook Instagram Pinterest Twitter YouTube
  • Dinner Ideas
  • Instant Pot
  • Slow Cooker
  • 30 Minute Meals
  • One Pot
  • Desserts
Home / Recipes

Roast Chicken

1 hour 45 minutes
4.5 from 78 votes
13 Comments
Jump to RecipePrint Recipe
  • 322
  • 106
by: Joanna Cismaru
06.09.19

This post may contain affiliate links. Please read my disclosure policy.

Learn how to make the best Roast Chicken recipe! Fear not with this simple rotisserie-style spice blend and step-by-step instructions that will give you juicy and flavorful chicken with perfectly crisp skin every time.

roast chicken in a roasting pan with potatoes

The Best Roast Chicken

This recipe uses very simple ingredients that you probably already have in your pantry. If not, you’ll be able to find them easily and cheap at your local grocery store. With only 5 ingredients paired with a tried and true method, you’ll be a chicken roasting master with your very first stab at this recipe.

I’ve spent years and years testing different methods for roasting a whole chicken. There are lots of methods out there with a big list of steps and a giant mess, and this is not one of them. I found that with the right simple blend of flavors and this easy-peasy method, I always get chicken that tastes restaurant quality with minimal cleanup at the end.

ingredients needed to make a roast chicken

Ingredients for Roast Chicken

I kept this recipe nice and basic. There are so many different ways you can spice up a chicken, but I know you’ll be pleasantly surprised with how flavorful this simple spice blend is! Keep scrolling for the full recipe and ingredient amounts.

For this recipe you’ll need:

  • Whole chicken – I used a 4 pound chicken, but whatever size you have will work. If your chicken is bigger, you can up the amounts called for the seasoning.
  • Salt and pepper – It’s important to have enough salt to ensure your chicken doesn’t taste bland. You can use as much or as little as you like.
  • Onion and garlic powder – When we’re looking for a nice crisp skin, powders work better than fresh. This way you won’t end up with charred bitter garlic.
  • Smoked paprika – This is the secret weapon! Once you try this smoky flavor, you’ll never want to go back to regular paprika.
  • Fresh parsley – I like to add some nice chopped herbs at the end not only as garnish, but it adds such a wonderful fresh flavor to finish off the chicken. Any of your favorite herbs will work.
overhead shot of process shots showing how to make a roast chicken

How to Make the Best Roast Chicken

Follow these basic steps and you’ll be rewarded with a juicy chicken paired with perfectly crisp and flavorful skin.

  1. Prep the oven and spices: Preheat the oven to 350 F. Mix all the spices, salt, and pepper in a small bowl.
  2. Season the chicken: Use your hands to coat the chicken in the spice mixture. Make sure to get the seasoning inside the chicken as well!
  3. Roast and serve: If you want now’s the time to add some potato wedges to the roasting pan to roast along with the chicken. Bake in a roasting pan and on a roasting rack for 20 minutes per lb. Increase the heat to 450 for the last 20 minutes to crisp the skin. Let it rest for 10-15 minutes, carve, and serve.

How Do I Know When the Chicken Is Done?

I know you’ve seen me say this so many times before, but I can’t stress it enough; get yourself an instant read thermometer! It will change your life. You can use it for not just meats but baked goods as well.

I like to take the temperature both at the thickest part of the breast, and at the thickest part where the drumstick and thigh meet the breast. Once you’ve reached 165 F, the chicken is all done.

How to Make Chicken Gravy

We can’t let all those flavorful drippings go to waste, can we? This is a super easy way to make a gravy so delicious you’ll want to smother your chicken and all your sides with it.

  1. If you want to end up with gravy for this chicken, add about 1/2 – 1 cup broth to the roasting pan before popping it in the oven to catch all those drippings.
  2. While your chicken is resting, pour the drippings into a measuring cup and skim the fat off the top using a spoon. Add the drippings to a saucepan and simmer over medium high heat. You can add some herbs or garlic at this point if you’d like.
  3. Make a cornstarch slurry (1 tbsp cornstarch and 1 tbsp water) to the pan and whisk until everything thickens. You can add more or less of the slurry depending on how thick you’d like the gravy.
  4. Remove the herbs (if you added them), season with salt & pepper to taste, pour into a gravy boat, and serve.
a carved chicken on a serving platter surrounded by potatoes

How to Carve a Roast Chicken

  1. Use a carving knife or a long chef’s knife. Start by slicing where the leg meets the body. Move the leg to the side as much as you can, then slice through the hip joint. Repeat on the other leg.
  2. Turn the legs over and slice through the joint between the drumsticks and the thighs.
  3. Look where there’s a line going down the middle of the breast- that’s the breastbone. Place your knife just slightly to the side, and slice. Follow the breast meat until it is fully sliced off.
  4. You can either pull the wings off, or use your knife to cut them off at the joint. Place all the pieces of meat on a platter, garnish with herbs, and serve.

Tips And Tricks

  1. You can gently lift the skin from the meat with your hands and rub extra seasoning underneath if you’d like for an extra pop of flavor.
  2. Don’t be afraid to get messy! Using your hands is the best way to ensure every crack and crevice has been seasoned.
  3. Don’t skip the increase of heat to 450 for the last 20 minutes. This will give you extra crisp skin.
  4. Notice how I don’t use any oil? I find the skin crisps up so well on its own. It also holds onto the seasoning much better rather than have it drip off with added oil.
  5. If you have some extra fresh herbs that you want to use up, you can stuff them inside the chicken along with a lemon wedge or two.

What to Serve With Roast Chicken

This wonderful recipe will go well with any of your favorite sides! You can try some potato wedges like you see in the photos, or you can check some of these recipes out:

Potatoes:

  • Potatoes au Gratin
  • Baked Potatoes
  • Mashed Potatoes
  • Italian Parmesan Roasted Potatoes

Homemade bread:

  • Garlic Parmesan Skillet Rolls
  • No Knead Skillet Bread
  • Soft Buttermilk Dinner Rolls
  • Fast and Easy No Knead Bread

Veggies

  • Garlic Parmesan Roasted Brussels Sprouts
  • Old Fashioned Green Beans
  • Garlic and Herb Roasted Carrots
  • Cauliflower Poppers

Salads:

  • Mexican Street Corn Salad
  • Mediterranean Couscous Salad
  • Deviled Egg Macaroni Salad
  • Kale and Quinoa Salad with Lemon Vinaigrette
overhead shot of carved roast chicken on a white platter

How To Store Leftovers

Transfer the leftovers to an airtight container in the fridge and store up to 4 days. The gravy will last in the fridge, covered, for 2 days, or 1 week if you bring it to a full boil before serving.

To freeze your leftovers, I would shred the remaining chicken and store in an airtight container. You can also store the chicken in individual sized containers for easier thawing. It will last up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.

More Incredible Recipes To Try:

  • Harissa Roasted Chicken and Potatoes
  • Baked Chicken Breast
  • Spatchcock Chicken
  • Beer Can Chicken
  • Moroccan Style Roast Chicken and Potatoes
  • Pressure Cooker Whole Chicken

Looking for more recipes? Follow on… My Newsletter Pinterest Facebook Instagram

a whole roast chicken surrounded by potatoes

Roast Chicken

4.5 from 78 votes
Prep: 5 mins
Cook: 1 hr 40 mins
Total: 1 hr 45 mins
Author: Joanna Cismaru
Serves: 6
Print Pin Rate
Learn how to make the best Roast Chicken recipe! Fear not with this simple rotisserie-style spice blend and step-by-step instructions that will give you juicy and flavorful chicken with perfectly crisp skin every time.

Equipment

  • 11-inch x 15-inch Roaster with Roasting Rack

Ingredients

  • 4 lb whole chicken
  • ½ tsp salt
  • ½ tsp pepper
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 ¼ tsp smoked paprika
  • 1 tbsp fresh parsley chopped
US Customary – Metric

Instructions

  • Preheat the oven to 350 F. Mix the salt, pepper, onion powder, garlic powder, and smoked paprika in a small bowl.
  • Rub the spice mixture all over the bird, coating the skin. Reserve 1 tbsp of the mixture and sprinkle it inside the chicken.
  • Bake on a roasting pan with a roasting rack for 20 min per pound. Increase temp to 450 and roast for another 20 minutes. Internal temperature should be 165 F degrees.

Recipe Notes

Transfer the leftovers to an airtight container in the fridge and store up to 4 days. The gravy will last in the fridge, covered, for 2 days, or 1 week if you bring it to a full boil before serving.
To freeze your leftovers, I would shred the remaining chicken and store in an airtight container. You can also store the chicken in individual sized containers for easier thawing. It will last up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.

 

Nutrition Information:

Calories: 317kcal (16%)Carbohydrates: 1gProtein: 27g (54%)Fat: 22g (34%)Saturated Fat: 6g (38%)Cholesterol: 109mg (36%)Sodium: 297mg (13%)Potassium: 290mg (8%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 460IU (9%)Vitamin C: 3.1mg (4%)Calcium: 16mg (2%)Iron: 1.4mg (8%)
Course:Dinner
Cuisine:American
Keyword:chicken recipe, roast chicken
Tried this recipe? Rate it belowtag @jocooks on instagram and hashtag it #jocooks!

Meet Joanna Cismaru

I’m Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

30 recipes from around the world cover.

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala
Previous Post
Instant Pot Chicken Tikka Masala
a plate full of chicken and mushrooms tetrazzini
Next Post
One Pot Chicken and Mushroom Tetrazzini

Reader Interactions

Leave a Comment & Rate Recipe Cancel reply

Did you make this recipe? Rate it:




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Carol Glenn says

    February 16, 2021 at 5:22 pm

    5 stars
    I tried this recipe and my chicken was delicious! Very flavourful and perfectly cooked.

    Reply
    • Joanna Cismaru says

      February 16, 2021 at 6:33 pm

      Glad you enjoyed it!

      Reply
  2. Sara Slick says

    September 27, 2020 at 5:08 pm

    5 stars
    These recipe was fantastic. I did brine first. Only thing I didn’t add was parsley, didn’t have and not my thing! Other than that simple and delicious! I’m

    Reply
  3. Reyna says

    September 20, 2020 at 5:05 pm

    5 stars
    Looks delicious! If I do not have a roasting pan with rack can I just bake it in a regular nonstick pan? Thank you!

    Reply
    • jo says

      September 20, 2020 at 6:38 pm

      Yeah for sure.

      Reply
  4. Claire says

    August 11, 2020 at 7:15 pm

    Made this roast chicken last night and it was really moist and it tasted great. Did had the broth to the pan but did not make the gravy simply used the dripping (minus the fat) Thanks for sharing

    Reply
  5. Kate says

    August 7, 2020 at 2:02 pm

    I am just about to make this recipe – it looks amazing. Cooking the potatoes at the same time is super appealing to me and your pictures make it look so easy… but what about the timing and temperature differences? Would I still stick the potatoes in at the beginning and just follow the chicken temps/directions? Thanks for all your amazing supper-time inspirations!

    Reply
    • Jo Cooks Team says

      August 8, 2020 at 2:06 pm

      Potatoes are very forgiving and easy to roast! I usually give them 45 minutes at the same temperature as the chicken.

      Reply
  6. Hairstyles says

    June 28, 2020 at 7:06 pm

    5 stars
    Magnificent website. Lots of useful info here. I抦 sending it to several friends ans also sharing in delicious. And certainly, thanks for your sweat!

    Reply
    • Jo Cooks Team 2 says

      June 29, 2020 at 9:57 am

      Thank you!!

      Reply
  7. Claudia Simons says

    April 25, 2020 at 8:43 am

    5 stars
    It’s been a while since I’ve roasted a whole chicken, so when I decided to make one yesterday, I immediately went to Jo Cooks for a recipe. As usual, the recipe was great! The skin turned out nice and crispy.

    Reply
    • jo says

      April 25, 2020 at 4:31 pm

      So glad you enjoyed it!

      Reply
  8. James Maples says

    August 26, 2019 at 12:07 pm

    5 stars
    Simple and very tasty. Great recipe.

    Reply

Primary Sidebar

Joanna Cismaru

Hey there!

I'm Joanna (Jo for short) and this is my blog where I share with you my culinary adventures. Here you will find a variety of recipes using simple everyday ingredients and creating wonderful, delicious and comforting meals, including some decadent desserts.

Read More…
cover for the big book of jo's quick and easy meals.

My Cookbook

Pre-Order Now: Amazon | Indigo | Barnes & Noble | Indie Bound | Books-A-Million

Never miss a recipe!

Subscribe and get a FREE dinner recipes ebook!

Sign me up

Dinner Recipes

a wooden spoon lifting a salisbury steak out of the skillet

Salisbury Steak

closeup of beef stew in a dutch oven with a ladle inside.

Beef Stew

overhead shot of zucchini lasagna in a baking dish

Zucchini Lasagna

a white bowl full with american goulash and a fork inside stacked on top of an empty bowl

American Goulash (Chop Suey)

two plate with sloppy joes and buns next to a greens salad

Sloppy Joes

beef barley soup in a white bowl with a spoon inside.

Beef Barley Soup

overhead shot of chicken broccoli and rice casserole in a pot

One Pot Cheesy Chicken Broccoli Rice Casserole

creamy chicken lazone in a skillet garnished with parsley.

Chicken Lazone

Popular Now

a hand dipping a chicken tender in ranch dressing

Air Fryer Chicken Tenders

a fork stabbing a garlic butter steak bite in a skillet full of them

Garlic Butter Steak Bites

a prime rib roast sliced on a plate

Prime Rib Roast

side view shot of a cinnamon bun with a bite taken out of it on a plate

Cinnabons Cinnamon Rolls

side view shot of a hand dipping a piece of naan bread into the bowl of chicken tikka masala

Instant Pot Chicken Tikka Masala

close up of the layers on the homemade croissant

Homemade Croissants

overhead shot of crusty bread loaf

No Knead Bread

side view shot of two halves of a chicken salad sandwich stacked on a plate exposing the centers

The Best Chicken Salad

Jo Cooks...

Flavors from around the world

No matter what household we have all grown up in, there is something that has brought us all together here and that is a love and appreciation of food. Food that is from cultures and cuisines across the world has always been a staple of the blog. I'm excited to bring you all a taste of each corner of the earth, every last bite seasoned to perfection and served up with love - from my kitchen to yours.
moo shu pork in a white bowl with a pair of tongs.

Asian

closeup of italian mac and cheese in a white bowl with a big serving spoon.

Italian

chimichangas on a serving platter on a bed of lettuce garnished with salsa and sour cream.

Mexican

a bunch of crepes folded on a plate.

Romanian

sideview shot of butter chicken on a plate over white rice garnished with parsley

Indian

red lentil hummus in a big black bowl garnished with a bit of smoked paprika.

Middle Eastern

Trending Now

overhead shot of oven baked chicken breasts in a baking dish

Baked Chicken Breast

overhead shot of oven baked chicken thighs in a pan

Oven Baked Chicken Thighs

a whole roast chicken surrounded by potatoes

Roast Chicken

a prime rib roast sliced on a plate

Prime Rib Roast

Browse All
  • Easy Dinners
  • Instant Pot
  • 30 Minute Meals
  • Chicken Recipes
  • Desserts
  • Recipe Index

Featured On

today logo.
huffpost logo.
the washington post logo.
jezebel logo.
countryliving logo.
good housekeeping logo.
Facebook Instagram Pinterest Twitter YouTube
  • Recipe Index
  • Cookbooks
  • About Jo
  • Contact
  • visit my other site: Craving Home Cooked
  • Privacy Policy
  • Accessibility Statement
© 2021 · All Rights Reserved · Back to Top
Opens in a new window Opens an external site Opens an external site in a new window

Subscribe and get a free dinner recipes ebook!

2138shares
  • 322
  • 106