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a whole roasted chicken on a roaster with potatoes.
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4.56 from 105 votes

Roast Chicken

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.
Prep Time5 minutes
Cook Time1 hour 40 minutes
Total Time1 hour 45 minutes
Course: Dinner
Cuisine: American
Keyword: chicken recipe, roast chicken
Servings: 6
Calories: 317kcal

Equipment

Ingredients

  • 4 pounds whole chicken
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1¼ teaspoon smoked paprika
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh parsley chopped
US Customary - Metric

Instructions

  • Preheat the oven to 350°F. Mix all onion powder, garlic powder, smoked paprika, salt, and pepper in a small bowl.
  • Before seasoning the chicken, make sure you pat it dry using some paper towels. This ensures our spice rub will stick to the chicken. If you prefer, now is the time to cut the wing tips off the chicken. Use your hands to coat the chicken in the spice mixture. Make sure to get the seasoning inside the chicken as well! You can also rub a bit of olive oil over the chicken, once it’s been seasoned, it could help crisp up the skin. However, I find, that because we roast it at a high temperature for the last few minutes, the skin crisps up enough without the extra olive oil.
  • If you want now’s the time to add some potato wedges to the roasting pan to roast along with the chicken. You can also add other vegetables. Sometimes I add onion which I like to cut it up in quarters and some carrots as well. Bake in a roasting pan and on a roasting rack for 20 minutes per lb. Increase the heat to 450°F for the last 20 minutes to crisp the skin. Let it rest for 10-15 minutes, carve, and serve.

Video

Notes

  1. The chicken is done when an instant read thermometer inserted in the thickest part of the breast, and in the thickest part where the drumstick and thigh meet the breast, registers at 165°F.
  2. You can gently lift the skin from the meat with your hands and rub extra seasoning or a compound butter underneath if you’d like for an extra pop of flavor.
  3. Don’t be afraid to get messy! Using your hands is the best way to ensure every crack and crevice has been seasoned.
  4. Don’t skip the increase of heat to 450°F for the last 20 minutes. This will give you extra crispy skin.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Serving: 1serving | Calories: 317kcal | Carbohydrates: 1g | Protein: 27g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 109mg | Sodium: 297mg | Potassium: 290mg | Fiber: 1g | Sugar: 1g | Vitamin A: 460IU | Vitamin C: 3.1mg | Calcium: 16mg | Iron: 1.4mg