One-Hour Oven Roasted Whole Chicken

This oven roasted whole chicken is perfectly seasoned with juicy meat, crispy skin and the best flavor. Easy roast chicken is a classic dish, ready in an hour and my go-to recipe!

Easy Whole Roasted Chicken

Cooking a whole chicken (along with a whole baked ham or roasted turkey) can be intimidating, but this easy oven roasted whole chicken recipe is perfect for beginners. It’s simple and the results are impressive!

This oven roasted chicken is juicy and flavorful, with crispy skin that is a must for roast chicken. It’s just as easy to make as baked chicken breast but leaves you with dinner leftovers that you can use to make any of these leftover rotisserie chicken recipes!

Roasted Chicken Ingredients

You don’t need many ingredients or supplies for this simple roast chicken recipe. It’s a showstopper and the natural flavors shine through.

Find the full printable recipe with specific measurements below.

• Chicken: A fresh whole chicken that is around 5 to 5.5 pounds is perfect making an oven roasted whole chicken.
• Butter: Gives the chicken a tender, juicy inside with a crispy outside. You can use olive oil instead of butter too.
• Kosher salt: Added just for seasoning the chicken before cooking.
• All-purpose steak seasoning: The perfect blend of spices and seasoning all packed in one container.

How to Roast a Whole Chicken

The whole chicken is roasted in the oven with seasonings and a buttery sauce to crisp the chicken on the outside and give it tender meat on the inside.

1. Prepare. Place cast iron baking dish inside oven and preheat to 450°F. Remove giblets, then rinse chicken with cold water and pat dry with paper towels. I don’t worry about tying the legs together, but I do tuck the wing tips under the wings.
2. Season. Pour melted butter over the whole chicken and season with salt and all-purpose steak seasoning. Salt and pepper inside the cavity.
3. Bake. Working carefully, open the oven and slide the oven shelf out. Transfer the chicken to the hot skillet.
4. Roast. Set oven at 450°F for about 45-60 minutes, or until the temperature in the thickest part of the breast or thigh reads 160-165°F when using an instant read thermometer.
5. Resting. Remove from oven and rest for 10-20 minutes before carving. Enjoy!

Tips and Variations

• Use an oven safe pan. I prefer cast iron but a large roasting pan will work as well.
• Use a meat thermometer. Set yourself up for success by using a meat thermometer. This will help know exactly how your chicken is baking and getting to the proper temperature.
• Add-ins: Stuff the cavity of the chicken with onions, lemon, garlic, and thyme or parsley. Italian seasoning, salt and pepper are also a great combination. For extra ingredients, you can add vegetables like potatoes and carrots.
• Don’t skip letting the chicken rest. If you cut the meat straight from the oven, the juices will run out and the meat can be dry. Resting the meat allows the pan juices to redistribute and it will be the best roast chicken recipe!
• Use a sharp carving knife. Slice the chicken with a sharp knife once the chicken has rested.

Serving Suggestions

My favorite way to serve whole roast chicken is with mashed potatoes or rice and sheet pan veggies with dinner rolls. You could also add the chicken to a salad, make chicken salad or this chicken and rice soup.

Storage

• Store: Roast chicken is perfect for meal prep! Cool chicken completely then place leftovers in an airtight container in the refrigerator for five to seven days.
• Freeze: Shred chicken or carve it into slices or pieces and place in a sealed container or Ziploc bag and store frozen for up to 3 months.

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