This roast chicken comes out perfectly juicy with crisp skin and roasted veggies that soak up all the flavor. It’s a no-fuss meal perfect for weeknights or guests.
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Holly’s Highlights For Roast Chicken
- Flavor: This recipe has a homey flavor with juicy chicken and crisp skin. The vegetables are infused with flavor from the chicken drippings and beautifully caramelized.
- Skill level: While this recipe seems fancy, it’s pretty easy to prepare. Chop the vegetables, season the chicken, and cook it all together.
- Technique: Tying the legs together (known as trussing) ensures the chicken cooks evenly. I use kitchen twine.
- Recommended tools: An instant-read thermometer is an inexpensive way to ensure the chicken is roasted to perfection.
- Budget tip: Watch for whole chickens to go on sale. If you find a good price, they freeze well for future meals.
How Long To Roast A Chicken
A 4lb chicken will roast for 1 hour and 15 minutes to 1 and a half hours. If your chicken is larger or smaller, adjust the cooking times accordingly.
Start with 12 minutes at 450°F and then you’ll need an additional 20 minutes per pound.
- 3.5lb chicken: 12 minutes at 450°F + 70 minutes at 350°F = 82 minutes total
- 4lb chicken: 12 minutes at 450°F + 80 minutes at 350°F = 92 minutes total
- 4.5lb chicken: 12 minutes at 450°F + 90 minutes at 350°F = 102 minutes total
- 5lb chicken: 12 minutes at 450°F + 100 minutes at 350°F = 112 minutes total
- 6lb chicken: 12 minutes at 450°F + 120 minutes at 350°F = 132 minutes total
Cook times can vary slightly if your chicken is very cold out of the fridge. A meat thermometer inserted in the thigh (not touching the bone) should read 165°F.
Pro Tips For Roast Chicken
- The secret to juicy chicken with crispy skin is to preheat the oven to 450°F and turn it down for roasting.
- Pat the skin dry before seasoning for the best results.
- Roast the chicken uncovered so the skin crisps up nicely in the oven.
- If the chicken skin begins to brown too much before the chicken is done, tent it loosely with foil to prevent any further browning while it finishes cooking.
- Let the chicken rest at least 10 minutes before carving.
- While the chicken is resting, the vegetables can continue cooking. If they are done, turn the oven off and let them rest in the oven to keep warm.
Sides to Serve with Roast Chicken
Did you enjoy this Roast Chicken Recipe? Leave a comment and rating below.
Equipment
Ingredients
- 4 to 6 pound whole chicken
- 4 tablespoons olive oil
- ½ teaspoon Italian seasoning or 1 tablespoon fresh chopped herbs
- chicken seasoning see notes
- 1 medium yellow onion
- 2 medium carrots cut into 1-inch pieces
- 2 potatoes cut into 1-inch pieces
- salt and black pepper
Instructions
- Preheat the oven to 450°F.
- Add the vegetables to the bottom of a shallow casserole dish or 9×13 baking dish. Add 2 tablespoons olive oil, ½ teaspoon Italian seasoning, and ¼ teaspoon each salt and pepper. Toss to combine.
- Pat the chicken dry with a paper towel and check the insides for giblets. If the chicken has giblets, they can be added to the pan or discarded.
- Rub the skin with the remaining 2 tablespoons of olive oil and season with chicken seasoning or the rub below.
- Place the chicken breast side up on the vegetables. Place the pan in the oven. Cook uncovered for 12 minutes at 450°F.
- Turn the oven down to 350°F and bake for an additional 20 minutes per pound or until the inner thigh reaches 165°F. (A 4 pound chicken will need an additional 75 to 80 minutes).
- Remove the chicken from the oven and transfer it to a plate to rest for at least 15 minutes. While the chicken is resting, return the vegetables to the oven if they need a few more minutes cook time.
Video
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree, Main Course
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
Hi Holly I know a good recipe when I see it! It’s 9:00am and this is the oven for our lunch/dinner lol.
I bought a 7lb chicken that I seasoned the night before and prep the veggies in the morning. The smell in my kitchen is just pure goodness. My family can’t wait to dig in.:)
Your house is going to smell delicious all day Erma!
How long to cook for with cut up chicken?
If you are roasting bone-in chicken pieces, I would suggest about 425°F for 45-50 minutes (this is how I cook split chicken breasts).
This recipe is very easy and delicious, I like it. Thank you so much.
Good one!
My new favourite roast chicken. Thank you!
So glad you like it Sarah!
Delish, the family loved it.
My 3rd time making it tonight…in the oven :-) Not sure if I have ever left a review, but this is a very good recipe. I follow the recipe exactly and use the rub and it is very tasty! Tonight I added celery. Last 2 times it was just red potatoes, red onions, and carrots.
Thank you so much for leaving a review Denise! Happy to hear that you loved the chicken!
Will try.
I’ve made this 3 times with varying sized chickens. I use red potatoes, parsnips, onion, carrots and celery, and it is AMAZING every time. I add a drizzle of white balsamic on the veggies and chicken after seasoning and before cooking. This is pretty much the perfect chicken rub.
I try it and it was delicious my whole family love it and I had to make 2 cause I have a large family
Mary did you cook both at the same time if so for how long? I want to make two for christmas eve but dont know if I should do one at a time or together.
We’re going to try it tonight!!
perfect instructions. tasty and juicy every time. And so easy.
This was the best roast chicken ever! Your rub is to die for! I have used it several times when roasting a chicken but yesterday I was baking chicken breast and used it on those and they were delicious! So moist and a family favourite now!
Yay! So happy to hear that Caron!
Made this with tiny potatoes, onions, and carrots as the vegetables used the chicken rub and a 5 LB chicken. With the larger chicken it took about 2 hours total but was amazing. Not much leftover at all. Gonna have to try with some other vegetables next time.
Yay! So happy you loved it David!
Can I use boneless chicken breasts and cut them up like stew meat and cook in the oven with all of the vegs?
That sounds like a tasty way to do it Vickie!
hi holly..cant wait to try this recipe im sure it’ll be awesome jst like all ur other recipes i’ve tried but was wondering do u have a favorite gravy recipe for the chicken afterwards u don’t mind sharing? i love on my chicken/turkey my son don’t i do though lol..ty for sharing all ur recipes with us..i brined my chicken already :)
We love using this gravy recipe with chicken or turkey broth Rosa! Enjoy!
Holly Great chicken followed it to the t thanks you
You’re so welcome! Glad to hear you loved it!
Awesome recipe!!! My husband loved it! I used carrots, potatoes and butternut squash, and it was delicious!
Kathleen I’m so glad you loved it! Butternut squash would be delish with this!
Two questions:
1. In the recipe you say turn down to 350 degrees, but in the list of cook times you say 375. Which is correct?
2. Can this be done with a pair of Cornish game hens? How would that affect the time?
Thanks!
Apologies for the confusion, the printable recipe is correct. I haven’t tried this with game hens so I can’t say for sure.
Thanks for the roasting tutorial. This looks like a feast! Just beautiful on the table! I’m getting the groceries today for this Sunday dinner family feast! (((hugs))).
Enjoy Melinda! Have a lovely day!
Do you turn the oven down to 350 when you put the bird in, or after twelve minutes. I see both ways on the instructions.
I apologize for the confusion, it should be reduced after 12 minutes.
Hi Holly I am going to try this tonight but I am using boneless skinless chicken thighs. But I want to follow your recipe.