We will start by acknowledging that you can buy a perfectly great roast/rotisserie chicken in almost any supermarket in the land at this point. And in a pinch, my goodness, they are lifesavers. Whether you are grabbing one on the way home for a last-minute hot dinner or tucking one in the fridge for use later in the week (10 Things To Make With Leftover Chicken, anyone?) I am never going to be one to turn up my nose at a store-bought roast chicken.

But here’s what you miss out on — the smell of a chicken roasting in your own home and the bragging rights. And it’s SO simple. I usually keep the seasonings very simple: garlic, thyme, rosemary, and lemon, but you can vary up roast chicken in many different ways. This recipe results in a roast chicken with juicy, tender meat and a crispy skin. (And no trusting required!)

We all know that Ina Garten makes a roast chicken for Jeffrey every Friday night (which is kind of amazing in so many ways). And Ina knows a thing or two about what people like. Roast chicken is the poster child for the best kind of straightforward comfort food. It’s the perfect main for a full dinner when served with Parmesan Roasted Potatoes, Roasted Asparagus, Cheesy Baked Brussels Sprouts, or any of your family’s favorite sides.

How to Make Perfect Roast Chicken: Roast chicken is the the best kind of straightforward comfort food, and could not be easier to make at home.

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Once you start roasting your own chickens, you’ll be celebrating that “aha” moment that comes with realizing how joyful this simple pleasure can be. Leftovers can be used in recipes all week long.

Seasoning a Whole Chicken for Roasting

You can season the chicken in any number of ways. There’s never anything wrong with just salt and pepper, but roast chickens take to all kinds of flavorings from Mediterranean to Asian to Indian to Middle Eastern, you name it. It’s a great way to explore some of those condiments or spices that haven’t been put to good use in your kitchen. 

I like to stuff fresh herbs into the cavity of the chicken, such as rosemary and thyme, along with a cut lemon and head of garlic. This will get you to a classic whole roasted chicken. Also, consider a halved onion instead of a head of garlic.

Variations

Also, try adding one of the following to the softened butter and skip the rosemary and thyme:

• Italian herb blend
• Cajun or creole seasoning
• Your favorite spice blend or rub
• Poultry seasoning

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How to Roast a Chicken

1. Preheat the Oven and Set Up A Rack

Some cooks swear by higher temperatures, while others find that lower and slower gets them the chicken they want. I like to roast chicken at 400 to 425 degrees, which is also ideal if you are cooking additional vegetables along with the chicken.

Place a wire rack in a shallow roasting pan or rimmed baking sheet. Cooking the chicken on a wire rack allows air to circulate under the chicken, and the skin on the bottom will become a bit crispier than if you cooked it directly on the pan. This is optional, however — a chicken roasted directly on the pan will also be wonderful.

2. Butter the Skin

Make sure to pat the chicken dry before seasoning, which will result in a crispy skin. Blot the skin well with paper towels. Also, have the chicken at room temperature for more even cooking.

Smearing some soft butter on its own or combined with herbs and other seasonings under the skin helps keep the breast meat moist and juicy. Gently lift up the skin over the breast and use your hand to smear some butter underneath, trying not to tear the skin.

Rub the chicken all over with softened butter (olive oil is also a fine thought), which will give the skin additional flavor.

3. Season the Chicken

Be generous with the salt and pepper! Some cooks like to season the chicken and then leave it uncovered in the fridge for a day or two to allow the salt to sort of dry brine the chicken. It’s a nice way to create juicy meat, but it’s not at all necessary. Salt and pepper are the basics, and other seasonings are welcome. I like using thyme and rosemary as the herbs, along with lemon and garlic. Very classic. Make sure to get the seasonings inside the chicken as well as outside.

4. Stuff the Chicken if Desired

Often, some extra ingredients are placed into the cavity of the chicken, like halved lemons, onions, apples, or sprigs of herbs.

5. Do I Need to Truss the Chicken? Highly Optional!

Some cooks like to truss chicken, while others think it is unnecessary. Trussing means tying up the legs with kitchen twine close to the bird’s body so that it keeps a neater, more compact shape.

Sometimes, recipes will instruct you to tuck the wings behind the chicken (which I think is sort of awkward and hard). The intention is that the light and dark meat will cook more evenly. I kind of think all of it is overrated, partly because it’s just one extra step. So usually, no tucking or trussing for me. The wings do end up fairly crispy, but I like that, and if you use them for stock, they will be nicely browned and add rich flavor to the liquid.

6. Add Additional Ingredients to the Roasting Pan if Using

Other vegetables may be added to the pan to cook alongside the chicken. Make sure they are the right size and texture so they will cook at the same time as the chicken, like roasted potatoes. If they need less time (like broccoli florets), you might add them part way through the cooking process. Scatter any vegetables you’re using around the chicken.

7. Roast the Chicken

If you are not roasting any vegetables with the chicken, it’s a good idea to add about 1/2 cup of water to the pan to prevent the drippings from burning. Place the chicken on the rack breast side up, slide the pan into the oven, and roast it uncovered for about 60 to 70 minutes. Basting is highly optional — some people feel like it makes for a crisper, more flavorful skin, while others (Like Thomas Keller! Like Ina Garten!) feel like it’s not necessary. That’s the camp I like best.

8. Test the Roast Chicken for Doneness

The skin should be browned and crispy. An instant-read thermometer inserted into the thickest part of the thigh (but not touching the bone) should register 165 degrees F. When you make a small cut in the thigh, the juices should run clear, not pink.

10. Let the Chicken Rest

Roast chicken (and really all meat, especially large pieces of meat) needs to sit for at least 15 minutes for the juices to regroup into the meat before you slice it. Otherwise, you risk losing all of those delicious juices on your cutting board. Make sure to tilt the chicken before transferring it so that any juices that accumulate in the cavity of the bird go into the pan.

Make a “Jus” (Sauce) – Optional!!!

While the chicken is resting, you can make a jus, which is a very simple pan sauce, if you wish. Jus is French for “juice,” and it refers to the juices that emanate from the chicken as it roasts. You can simply pour all of the juices that accumulated in the pan into a heat-proof measuring cup, wait for the fat to rise to the top, then skim that off and drizzle the remaining juices over the chicken, though there probably won’t be much.

Or, once the fat has been skimmed off, place the pan you roasted the bird in on a burner (or two) set to medium-high heat. Return the skimmed juices to the pan, add 1/2 to 1 cup of chicken broth or stock, and bring to a simmer, stirring to loosen all of the browned bits from the pan. Strain if desired.

Taste and see if it needs salt or pepper. You can also add come chopped fresh herbs if you like, such as thyme. Pour the sauce into a small pitcher or cup and drizzle over the meat.

How to Carve a Whole Chicken

When carving a roasted chicken, it’s best to use a cutting board or serving board with a moat to catch the juices that will emerge as you cut into the chicken.

1. Carve the dark meat. Start by cutting off the drumsticks. Then, cut the thighs from the chicken.

2. Carve the white meat. Cut the wings from the bird. You can then either cut the breast meat into slices directly from the chicken or remove the breast meat as a whole piece and then slice it on the cutting board. See How to Carve a Turkey for more tips (chickens are smaller than turkeys, so easier to carve!)

3. Arrange and serve. If you roasted other vegetables along with the chicken, arrange them with the chicken on a serving platter and serve with the jus, if desired. A sprig or two of fresh herbs on the platter really makes a simple roast chicken look very special.

Making Stock from a Roast Chicken

Save absolutely everything for stock! Place the bones, any bits and pieces, and extra skin from the chicken into a large pot. Add cold water to cover, and bring to a simmer. Simmer for about 1 hour, and you will have a light broth. More than one chicken carcass (recommended) will give you a richer broth, as will the option of using canned or boxed chicken broth instead of water to simmer the bones — use less-sodium broth if you’re doing this.

You can also add some vegetables, such as onions, carrots, and celery, and perhaps some fresh herbs to the pot for a more flavorful broth. Strain out the solids, cool, and use as desired, or refrigerate or freeze the stock for future use.

What to Serve With Roast Chicken

Orange and Herb Orzo

Cheesy Mashed Potatoes

Broccolini Strascinati (“Dragged” Broccoli)

More Roast Chicken Recipes

• Garlicky Roast Chicken with Shallots and Potatoes
• Roasted Chicken with Orange Honey Mustard Glaze
• Yogurt-Marinated Chicken