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Easy Roast Chicken Recipe

Easy whole roast chicken is the perfect weeknight or weekend 3 ingredient meal that is extremely tender, juicy and flavorful.

Prep Time
5 mins
Cook Time
1 hr
Servings: 4
Calories: 705 kcal
Course: Main Course
Cuisine: French

Ingredients

  • 1 4 to 4 ½ pound roasting chicken
  • Sea salt and pepper to taste

Instructions

    Cup of Yum
  1. Preheat the oven to 400°.
  2. Remove the neck and giblets from the cavity and season the inside of the cavity well with salt and pepper.
  3. Truss the chicken and place in a 10” frying pan, cast iron skillet or cookie sheet tray lined with parchment paper.
  4. Generously season the outside of the chicken on all sides with salt and pepper.
  5. Place on the middle rack of the oven and cook at 400° for 60 minutes or until the thigh reaches an internal temperature of 162°.
  6. Remove the chicken from the pan and place it on a plate or cutting board for 5 to 10 minutes or rest before serving. During this time, the chicken will carry over to 165°+.

Notes

  • Make-Ahead: This is meant to be eaten as soon as cooking is done. However, you can cover it in foil and keep it at low temperatures in the oven (200°>) for up to 30 minutes before serving.
  • How to Store: Place covered in the refrigerator for up to 4 days. Put the chicken covered in the freezer for up to 2 months. Thaw for 1 day in the fridge before reheating.
  • How to Reheat: Place the chicken in a pan with ½ cup of water.  Cover with foil and bake in the oven at 350° for 20-25 minutes or until hot.
  • The absolute best temperature to roast chicken is 400°.
  • The thigh of the chicken must be cooked to 165°.
  • Pulling the roast chicken at this temperature will rise to 165° after removing it from the oven due to carry-over cooking. The key to always making anything juicy is slightly undercooking before removing it from the oven.
  • Another critical factor for juicy chicken is letting it rest. When you do this, all the juices soak back into the chicken while it cools down slightly, making it extremely juicy. If you cut into it when it’s hot, all the juice will leak out.
  • Remember to remove the butcher’s twine from the chicken before serving.

Nutrition Information

Calories 705kcal (35%) Carbohydrates 1g (0%) Protein 57g (114%) Fat 51g (78%) Saturated Fat 15g (75%) Cholesterol 285mg (95%) Sodium 228mg (10%) Potassium 649mg (19%) Vitamin A 2791IU (56%) Vitamin C 8mg (9%) Calcium 33mg (3%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 705

% Daily Value*

Calories 705kcal 35%
Carbohydrates 1g 0%
Protein 57g 114%
Fat 51g 78%
Saturated Fat 15g 75%
Cholesterol 285mg 95%
Sodium 228mg 10%
Potassium 649mg 14%
Vitamin A 2791IU 56%
Vitamin C 8mg 9%
Calcium 33mg 3%
Iron 5mg 28%

* Percent Daily Values are based on a 2,000 calorie diet.