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Easy Roasted Chicken Guide

A simple, reliable method for roasting a whole chicken to juicy perfection.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 2 servings

Ingredients

  • whole chicken about 4 lb (adjust cooking time by size)
  • salt to taste; season inside and out
  • black pepper to taste; season inside and out

Instructions

  • Preheat the oven to 450°F (230°C).
  • Remove any organs from the chicken cavity and discard them. Pat the chicken dry inside and out with paper towels and remove any stray feathers.
  • Season the chicken generously with salt and pepper, rubbing it over the skin and inside the cavity.
  • Trim or tuck the wing tips so they won’t burn. If you prefer, truss the bird with kitchen twine to hold the legs and wings close to the body.
  • Place the chicken breast-side up in a roasting pan or baking dish with the tail end toward the bottom of the pan.
  • Roast in the preheated oven for 40–90 minutes depending on size (about 1 hour for a 4-pound chicken). Begin checking doneness around 40 minutes.
  • Cook until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C) or the juices run clear when the thigh is pierced.
  • Remove the chicken from the oven and let it rest for 10 minutes before carving.
  • Carve and serve.

Equipment

  • Roasting pan or baking dish
  • Instant-read thermometer
  • Kitchen twine
  • Paper Towels

Notes

  • Approximate nutrition is for 6 ounces of roasted chicken.