The best roast chicken is juicy and moist on the inside, with perfectly golden-crisp skin on the outside. It comes out of the oven almost glowing with cozy comfort, and a chicken roasting in the oven will also fill your home with the best, most inviting smell on earth. Best of all? With just two ingredients, roasting a chicken in the oven is truly a kitchen skill that anyone can master. Our devotion to roast chicken runs deep; we’ve shared recipes for Whole Roast Chicken with Carrots, Whole Roast Chicken with Lemon Herb Pan Sauce, and even a Spatchcocked Roast Chicken with Shredded Brussels Sprouts, but today we’re keeping it basic as can be. Welcome to whole roast chicken 101.
The Only 2 Ingredients You Need for the the Best Roast Chicken
A whole chicken. Never bought a whole chicken before? No stress. We say it all the time, but you should feel free to ask for help at the meat counter of your local grocery store, if you need it. Often, the folks behind the counter can be really helpful. In terms of the best size chicken to buy, get a high-quality bird and a small-ish bird; never bigger than 5 pounds. Why? When you make homemade roast chicken, it can be tricky to get the chicken evenly cooked, and smaller birds will roast more evenly. If you’re feeding a big crowd, get two small chickens rather than one big.
Salt. Kosher salt only, please! You want a roast chicken with crispy skin, you need the right salt.
How to Make a Whole Roast Chicken
Preheat the oven to 375°F.
Prep the chicken. Sometimes, when you buy a whole chicken, there will be giblets inside the bird. Remove and discard those, then dry the chicken inside and out (paper towels are good for this job). You can tie the legs together if you want to (this is called trussing) — some people think trussing a chicken helps it cook more evenly — but you don’t need to.
Lay the chicken breast side up in an oven-proof skillet or a classic roasting pan — just use what you’ve got.
Salt the chicken both inside and out. You’ll notice that we don’t put anything in the cavity of the chicken — celery, onions, etc. — and that’s because some people think (and we agree) that having vegetables and alliums in the cavity while roasting a chicken can create steam in the oven. Steam is the enemy of crisp skin, and juicy roasted chicken with the crispiest skin possible is our goal!
Roast the chicken! Pop it into the oven and now, you simply wait.
How Long To Roast A Chicken
How long it takes for your chicken to roast will depend mostly on the size of chicken you buy. 15 minutes per pound is a general rule of thumb for roast chicken recipes and we generally abide by it, with the caveat to start checking for doneness about 10-15 minutes before your timer tells you the bird is done. Overcooking is the enemy of the moist, juicy bird you’re trying to roast! The USDA suggests checking the internal temperature of your roast chicken in the innermost part of the thigh and wing and the thickest part of the breast to confirm doneness, and the temperature you’re looking for on your meat thermometer is 165 °F.
Whole Roast Chicken Sides + Serving Suggestions
Our roast chicken serving obsession is: dipping sauces. Yes, it’s totally indulgent to dip juicy roast chicken in homemade Buttermilk Ranch (or maybe some Pesto for the grownups) and yes it’s THE BEST. Your kids will freak out in the most joyful way possible, and you’re welcome.
A gorgeous simple green salad and a glass of crisp white wine with whole roast chicken makes us feel like we’re in a cozy bistro somewhere in France, and it’s all you need to cook for a dreamy, any-season dinner party.
Creamed spinach is another classic, and a great vegetable side to serve with roast chicken in the cooler months. Cauliflower Au Gratin would be a super cozy winter side for roast chicken, too.
In the summer, pesto green beans would be ideal, since you’re making pesto as a dipping sauce for the roast chicken, too.
Parker House Rolls are always a good idea.
Jeweled Rice would make this simple roast chicken feel like a truly fancy meal.
Whole Roast Chicken Tips + How To Store Leftovers
If you want the tidy look of a trussed chicken (all tied up with string, you know, like in that one scene from the most recent season of The Bear with Thomas Keller) give it a go! It’s not all that hard to do yourself, and if you mess up a little, who cares? You’ll still have a delicious roast chicken.
You can also (sometimes) ask the butcher to truss the chicken for you, particularly if you are lucky enough to live near a fancy butcher and can spring for a fancy chicken.
Leftover roast chicken is half the reason to make a whole roast chicken in the first place. Try using it to top simple green salads, as the main ingredient in the best Chicken Salad ever, in quesadillas or Homemade Chicken Soup.
More Easy Whole Chicken Recipes
You’ve Mastered Roast Chicken! What Now?
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