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I love to make a Roast Chicken, and if it were up to me, I would probably roast a chicken every day! My family loves it when I bring a Roast Chicken to the table encased in a crispy skin that—when sliced—reveals moist and delicious meat inside. Your family will love this recipe too!
Leftovers Make Great Bone Broth
A Roast Chicken provides a warm and comforting meal and also makes for wonderful leftovers. But best of all is the carcass that’s left over! Why? Because you can use that carcass to make the most flavorful and nutritious Chicken Bone Broth for pennies a jar.
And once you master making Chicken Bone Broth, be sure to check out my video for how to make Beef Bone Broth where I share the best bones to use to create a rich and gelatinous broth.
Learn How to Make Chicken Bone Broth
So be sure to watch the video and print out my recipe to learn how to make a Simple Roast Chicken with crispy skin on the outside and tender, juicy meat on the inside! 😊
And then check out my other video that will show you how to make Chicken Bone Broth with the leftover carcass, and learn about the secret ingredient I add to make the best bone broth you’ve ever had!
More Chicken Recipes
Now that you’ve learned how to make a simple roast chicken, try these other chicken recipes too.
More Poultry Recipes
Are We Paying Too Much for Chicken? Explaining Labels and Prices
Learn how to choose the best roast chicken, decode packaging labels, and make the most of every bite in your traditional kitchen.
How to Make Praised Chicken
Discover this easy-to-make poached and braised chicken that’s adapted from a Nigella Lawson recipe.
How to Make the Best Roast Goose with Sage and Onion Stuffing and a Port Wine Cherry Sauce
Make this holiday meal like Mrs. Cratchit did in A Christmas Carol by Charles Dickens.
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For an extensive list of the traditional foods you can make and purchase to stock your pantry, be sure to download my free 36-page Traditional Foods Pantry List. This comprehensive eBook is full of links to recipe videos, helpful articles, and more!
And if you’re looking for a printed book full of my traditional foods recipes that shows you how to create a traditional foods kitchen, be sure to order your copy of my new bestselling book, The Modern Pioneer Cookbook.
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How to Make a Simple Roast Chicken
Ingredients
- 1 Five pound Chicken
- 1 tablespoon Salt Divided
- 1 teaspoon Black pepper Divided
- 1/2 teaspoon Red pepper flakes Divided (Optional)
- 1 teaspoon Dried mixed herbs Divided (Optional)
- 4 tablespoons Unsalted butter Melted (Optional)
Instructions
- Preheat the oven to 350°F (177°C)
- Salt the chicken cavity (the inside of the chicken) with 1 teaspoon of the salt along with a 1/2 teaspoon of the black pepper. If using, add 1/4 teaspoon of the red pepper flakes and 1 teaspoon of the dried herbs to the cavity of the chicken.
- Bend the wing tips of the chicken underneath the body of the chicken and tie the legs together with kitchen twine. This is a quick and easy way to “truss” a chicken without actually tying the entire chicken with twine.
- Using a pastry brush, brush the exterior of the chicken with the melted butter, if using.
- Sprinkle the chicken with the remaining salt and pepper, pepper flakes, and dried herbs, if using.
- Place the roasting pan with the chicken into the oven and roast the chicken for 20-25 minutes per pound until the thigh reaches an internal temperature of 185°F (85°C). You can test this by using a cooking thermometer.
- Once the internal temperature of the thigh reaches 185°F (85°C), remove the roasting pan with the chicken from the oven. Allow the chicken to rest in the roasting pan for 10 minutes. After 10 minutes, transfer the roasted chicken to a serving platter. Carve, serve, and enjoy!
Video
Notes
Nutrition
Shop for items used in this blog post or video
Favorite Kitchen Supplies
- Favorite Aprons
- Stackable 10-Piece Bowl Set
- Large 13-Inch x 16-Inch Roaster with Nonstick Rack Cookware
- Whisk
- Silica Gel Packets
- Cast Iron Dutch Oven
- 8-Quart Slow-Cooker
- Fat Separator (Clever kitchen device to help you decant bone broth)
- Flour Sack Towels
- 2-Cup Glass Storage Jars with Lids
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HI MARY, greetings from Puerto Rico, I love your channel and can’t wait to try the chicken and some of your other recipes
I don’t have an oven but do have an Instant Pot, 6 quarts, can I use the instant pot instead?
And I love the background music
Hi Maria,
Thanks for your kind and wonderful comments. I filmed a video on How to Cook a Whole Chicken in the Instant Pot that might help at https://marysnest.com/how-to-cook-a-whole-chicken-in-the-instant-pot/
Love and God bless,
Mary
This recipe is amazing! I took it out of the oven just half hour ago and already it’s looking like a carcass! (The bad thing is that I live alone…hehe)
I have been needing some step-by-step guide to cook my first chicken CORRECTLY for such a long time and so happy I happened upon this site. I cannot wait to try the bone broth (if I will quit picking at the juice and veggies in the bottom of the pan, that is. 😉 )
Thanks so much Mary for providing this for beginners. I never married and I am an empty-nester whose daughter would only eat fish sticks, Lunchables, and pizza, so I’m learning to cook for the first time, and I’m loving it.
Oh Robin, I am so happy to hear that this video helped you! Glad you are on this traditional foods journey with me! Love, Mary
Hi Mary,
This recipe looks amazing. You’re right…there is nothing better for Sunday dinner than a roast chicken with all the fixings. You make it look so easy. And by the way, your site is lovely!
Hi Denise! How sweet are you for visiting my website!! And thank you for the kind words!! Love, Mary