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If you think you don’t know how to roast a whole chicken in the oven, or the thought intimidates you, this recipe is for you. This simple roasted chicken can be made with pantry staples and requires very little prep for tons of flavor!
Years ago, as a new wife, I used to only buy whole roasted chicken in the deli at the grocery store.
I figured it was roughly the same price and less work than doing it myself.
Little did I know that I’d be hooked after roasting my own chicken at home just once!
The wonderful smell, ability to choose the size and quality of chicken and having control over the spices are just a few reasons I now LOVE to roast chicken in the oven.
What to look for when buying whole chicken
I buy a whole chicken about once a month when there’s a good sale on quality chicken at our local grocery store. When I can find a good price on free-range organic chicken, I go for it.
I’m not 100% all organic, all the time. Trust me, I know there’s a price difference on organic chicken and it’s not that subtle. But I could NOT believe the difference I noticed in the flavor and juiciness of the organic/free range chicken.
So anytime you can work it into the budget or find a great deal, it’s definitely worthwhile to go for the organic option. Less veins and gristle, more tender chicken = deliciousness.
You can use any size chicken for this recipe. But you’ll get more bang for your buck – and save time later – by buying a larger chicken and saving the leftovers for other meals.
And don’t forget to save the carcass (appealing word to use in a recipe, right?) for making homemade stock later on.
Just throw it in a gallon ziplock bag and freeze it if you don’t have time to make stock right away. You’ll be glad you did.
Simple Roasted Chicken – Step by Step
#1. Rinse and pat chicken dry and place in baking pan. I love my stoneware baking dish for this, but you could also use a cast iron skillet or a dutch oven. Don’t forget to remove the package of giblets, if included.
#2. Gather your spices: Paprika, onion powder, rosemary, oregano, garlic powder, cayenne pepper (optional), salt and black pepper. You can totally experiment with your favorite spices!
#3. Mix spices together in a small bowl: Approximately: 2.5 teaspoons paprika, 1 tsp onion powder, 1/2 tsp oregano, 1 tsp rosemary leaves; 1/2 tsp garlic powder; 1/4 teaspoon cayenne pepper (optional); 1/2 tsp black pepper; 1 teaspoon salt.
#4. Baste chicken with 3 tablespoons of melted butter OR 3 tablespoons of olive oil. (I prefer butter.)
#5. Sprinkle/rub spices all over chicken to distribute it evenly.
#6. Place in oven preheated to 375 degrees. Bake until chicken reaches 165 internal temperature, or about 1 to 1.25 hours for a 2.5-3 lb chicken. You can baste chicken in the pan juices towards the end of the cooking (about 45 minutes in). Just wait until the spices have mostly baked onto the chicken so that you’re not effectively rinsing them all off!
#7. Let rest for 5 minutes; carve and enjoy!
Freeze any leftover shredded chicken for up to 6 months.
Serving Size: 1
Amount Per Serving: Calories: 288 Total Fat: 19g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 114mg Sodium: 298mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 27g
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