Description
A simple and straightforward recipe for roasting a whole chicken to juicy perfection. This super easy roast chicken features a crispy skin seasoned with Italian herbs and a quick prep time, making it ideal for a delicious homemade meal any day of the week.
Ingredients
Scale
Chicken
- 1 (4 to 5-pound) whole chicken, giblets removed
Seasoning and Oil
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and position a baking rack in the lower third of the oven. Allow the chicken to come to room temperature and pat it dry thoroughly with paper towels to ensure crispy skin.
- Season the Chicken: Place the chicken breast-side up in an oven-safe pan, preferably cast iron. Truss the legs with kitchen twine to keep them close to the body for even cooking. Drizzle the olive oil over the entire chicken and use your hands to rub it all over the skin.
- Apply Seasonings: Generously season the chicken with kosher salt, freshly ground black pepper, and Italian seasoning, pressing the spices into the skin to adhere well.
- Roast the Chicken: Roast the chicken in the preheated oven for 70 to 90 minutes. Begin checking the internal temperature around 70 minutes using an instant-read thermometer inserted into the thickest part of the thigh. The chicken is done when it reaches 165°F (74°C) and the juices run clear.
- Rest and Serve: Remove the chicken from the oven and let it rest on a cutting board for 15 minutes before slicing to allow the juices to redistribute, ensuring moist and flavorful meat.
Notes
- For smaller chickens, start checking the internal temperature 10 to 15 minutes earlier to avoid overcooking and dryness.
- If you don’t have kitchen twine for trussing, you can roast the chicken without tying the legs, but cooking time may be reduced and legs may splay outward.
- Italian seasoning can be substituted with a mix of dried basil, oregano, thyme, and rosemary if not available.
- For a more elaborate roast chicken recipe, try roasting two whole chickens on a bed of fennel, pear, and onion from the author’s cookbook for a flavorful meal prep option.
Nutrition
- Serving Size: 1/6 of chicken (about 6 ounces cooked)
- Calories: 350
- Sugar: 0.5g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 120mg
