Easy Roasted Chicken (Juicy + Crispy Skin!)

This is the best crispy roast chicken recipe. The skin is perfectly crisp and crackly, there’s no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner!

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I have many other easy chicken recipes in the oven on this site, like my oven baked chicken breasts and air fryer chicken thighs. But this super simple roast chicken recipe is the one that I make the most often. It’s fuss free, a crowd pleaser, and if you happen to have any leftovers, they’re great for making White Chicken Chili, Chicken Soup or Sesame Noodles.

Roasting a whole chicken has always been a bit of a feat for me. It’s one of those classic dishes that everyone has to make at least once I think. I finally found a recipe that I will repeat over and over again!

It’s so easy just to go to your grocery store and pick up a rotisserie chicken that’s cooked and hot and ready for you. However, it’s much more fulfilling to make one on your own. To get just the right crispy skin, brown color and drippings to create a yummy pan gravy!

Yep – The pan gravy is where it’s at with this easy roasted chicken recipe!

I’ve tried several recipes for roasted chicken in the past. One called for using baking bags from Reynolds. That was a bit of a failure. The skin never got crispy and the color was just not there. Others called for stuffing lemons inside of the chicken and roasting with vegetables. Again, not quite what I was looking for. The chicken was somehow dry and the skin not crispy.

This easy roasted chicken recipe starts your chicken off at a high temperature (450 degrees). Pop the chicken into the scorching hot oven and then immediately turn the heat down to 375 degrees for the duration of the roasting time. That high heat at the outset is what makes this the best roast chicken recipe and gives it that great, crackly skin.

And, by not stuffing the bird, or roasting with veggies, you cut down on any added moisture in the oven, providing that perfect environment to keep the skin dry and crispy. Because you’re roasting the chicken with no added accompaniments, you’ve got the base for great, quick chicken gravy at the end.

Or, try one of these 15+ delicious sauces for roasted chicken.

🍗 How To Prepare a Chicken for Roasting

  • Rinse the chicken and be sure to remove any giblets, etc. from the cavity.
  • Season by using a spice rub under and over the skin. Use your index finger to gently separate the skin from the meat and rub some spices in there to be sure you are not only flavoring the skin, but also the meat.
  • Truss. This is a great resource for learning how tie up a chicken. However, if you don’t have kitchen twine on hand, feel free to skip this step.

📋 How to Make Crispy Roasted Chicken

  1. Preheat the oven to 450 degrees.
  2. Rinse and pat the chicken dry with paper towels.
  3. Rub spice mix under the skin and on the outside of your chicken.
  4. Tie up the chicken legs and wings using kitchen twine.
    • Here’s a great resource for learning how truss a chicken. However, if you don’t have kitchen twine on hand, feel free to skip this step.
  5. Place in your preheated oven and immediately reduce the heat to 375 degrees.

🕕 How Long To Roast a Chicken

  • Roast chicken cooking times will depend on the weight. Roast for approximately 20 minutes per pound.

🌡 How To Check if it’s Done

Place an instant read thermometer in the thickest part of the breast, being careful not to touch the bone. A roast chicken internal temperature should register at 165-degrees.

If you don’t have a meat thermometer, you can check if the chicken is done by piercing the meat with a knife – if the juices run clear, it is done. If they are pink, continue cooking. You can also cook into the chicken when the meat is the thickest. It should not be pink inside.

🥄 How to Make Gravy from Pan Drippings

The gravy couldn’t be simpler, and it cooks in just the right amount of time to let the roast chicken cool on your cutting board for a bit to let the juices redistribute.

  1. Place that cast iron skillet with the pan drippings over a burner set to medium-high heat.
  2. Add in some white wine (or dry vermouth) for amazing flavor.
  3. Make a slurry of cornstarch and water by shaking them up together in a small jar.
  4. Add the slurry to the pan and let it all cook together for a minute or two, until it thickens up.
  5. Season to taste with salt and pepper.
Pan gravy

🔪 How to Carve a Roasted Chicken

  1. Let the roast chicken rest for at least 15 minutes before carving. This allows the juices redistribute in the meat, meaning they won’t go all over your cutting board when you carve into it.
  2. Pull the legs slightly away from the rest of the bird and carefully slice through the leg meat and skin, removing the leg and thigh from the rest of the body. (Here is a handy step-by-step with photos.)
  3. Slice the breast meat from one side of the center breastbone at the front of the breast cavity. Move your knife from the front to the back of the chicken while simultaneously pulling the breast meat away from the bone. Repeat with the remaining breast.
  4. Be sure to save the bones from your roasted chicken to make a simple, nutritious bone broth with the help of your slow cooker or instant pot!

✔️ How to Store

Store any leftovers in an airtight container in the fridge for up to three days. You can also freeze the chicken for up to three months.

✔️ How to Reheat Roasted Chicken

  • Oven: Heat oven to 350-degrees (convection preferred). Place chicken in oven safe baking dish and add 1 cup chicken broth or water. Cover with foil and bake 25 minutes. Remove foil and continue baking 5 minutes to crisp the skin.
  • Air Fryer: Heat air fryer to 350-degrees. Add chicken to basket and cook 4-5 minutes until heated through.
Crispy roast chicken in skillet.

ℹ️ FAQ

What do you stuff a chicken cavity with?

I prefer not to stuff my bird, because it provides the dryest roasting environment. However, if  you would like to add additional flavor, you can stuff the cavity with garlic cloves, lemon halves, or fresh herbs.

What is the difference between roasting and baking?

Roasting is done at a higher temperature than baking (400-degrees and above). This roast chicken temperature starts at 450-degrees, then is immediately turned down to 375 degrees. This is what gives you that golden, browned crust on the outside of the chicken, but a moist and flavorful inside.

Do you roast chicken covered or uncovered? 

You want to roast your chicken in an uncovered pan so that the air can circulate around it, giving you that crispy exterior. A covered pan would cause the chicken to steam, leaving you with soggy skin.

How long does it take to roast a chicken at 375-degrees?

Roast your chicken for 20 minutes per pound. A normal sized 5-pound chicken will take 1 hour 40 minutes.

Do you put water in the pan when roasting chicken?

Do not add water to your roasting pan. This will cause the chicken to steam, rather than allowing the skin to get nice and crispy.

What is the best temperature to roast chicken?

This chicken starts in a preheated 450-degree oven. Once the chicken goes in, the heat is immediately turned down to 375-degrees. The roast chicken internal temperature should register at 165-degrees before removing it from the oven.

Can I roast chicken with vegetables?

Sure! Just add some chopped up veggies like carrots, potatoes, celery, etc. underneath your chicken. They should cook in the same amount of time as your chicken without overcooking.

Roasted chicken on grey serving plate with sprig of rosemary and carving fork.

What herbs & spices go best with roast chicken?

Feel free to stray from the recipe below and use your favorite seasonings. Here are some spices that are great with chicken:

  • Paprika
  • Cumin
  • Rosemary
  • Chili Powder
  • Garlic Powder
  • Onion Powder
  • Oregano
  • Basil
  • Turmeric (careful – it stains)

Or, try using my homemade Chicken Seasoning, Italian seasoning, chili seasoning, or cajun seasoning.

🥄 Sauces for Roast Chicken

🍷 Wine Pairings

  • A Viognier or unoaked Chardonnay would pair nicely with this dish.
  • If you would like to go the red route, I’d suggest a Pinot Noir, or other light bodied red. Avoid hard, oaky tannic reds and they can overwhelm the delicate flavors of the chicken.
  • MORE —> the 8 BEST chicken wine pairings

🍽 What to Serve With It

More Easy Chicken Recipes

Did you try this crispy roast chicken recipe?

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Be sure to save that chicken carcass to make this leftover chicken soup or Instant Pot bone broth! Or, check out these 30+ recipes that use leftover roasted chicken.

Roasted chicken on grey serving plate with sprig of rosemary and carving fork.

Easy Roasted Chicken Recipe

This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there’s no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner!
4.98 from 224 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 6 people



  • 4-6 pound whole chicken (neck and giblets removed)
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 3/4 teaspoon McCormick Grill Mates Montreal chicken seasoning (or poultry seasoning)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder


  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/4 cup dry white wine or vermouth


  • Preheat your oven to 450 degrees.
  • Rinse your chicken with cold water inside and out and dry well with paper towels.
  • Combine olive oil with spices in small bowl and mix well. Rub half of your spice mix under the skin of the breast side and back side. Rub the remaining spices on the outside of your chicken. 
  • Using some kitchen twine, tie up the chicken legs and wings. This makes for more uniform cooking.
  • Place your chicken breast side up in an oven safe skillet or roasting pan. Place in your preheated oven and immediately reduce the heat to 375 degrees.
  • Roast your chicken for approximately 20 minutes per pound, or until the temperature of the breast meat registers at 165 degrees.
  • Remove the chicken from the oven and let rest for 10 minutes in the pan. After the chicken has cooled, remove to a cutting board and let rest for an additional 10 minutes before carving (reserve the pan drippings in the pan to make your gravy).
  • While the chicken is cooling on the cutting board, defat your pan drippings by skimming the top with a spoon and reserving only the solids in the pan. Place your pan on your stove burner over medium-high heat, add 1/4 cup white wine or vermouth. Reduce this mixture by about half.
  • Combine the cornstarch and water in a small mason jar or Tupperware and shake well to combine. Add this mixture to your reduced drippings and heat until the gravy has thickened. Serve over your carved chicken.
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!


Calories: 361kcal | Carbohydrates: 1g | Protein: 27g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 108mg | Sodium: 686mg | Potassium: 281mg | Vitamin A: 415IU | Vitamin C: 2.3mg | Calcium: 16mg | Iron: 1.4mg

This recipe was originally published in January 2018. It was updated in November 2022 to update the content. The original roasted chicken recipe remains the same. Enjoy! 

201 thoughts on “Easy Roasted Chicken (Juicy + Crispy Skin!)”

    • Hi Leigh – I use the chicken straight out of the fridge, just to be sure that nothing funky happens. The cooking time is adjusted for that. Hope this helps! I’d love to hear back on how it turns out 🙂

  1. I have been married for 25 years, and have made roast chicken many times. Usually it ends with me having a meltdown because it’s not done, or it has weird juices in the cavity, or something else. I made your recipe tonight. I am home alone today, but I had decided to experiment so that I can finally learn how to make a roast chicken. And Oh. My. Gosh. This is the most delicious chicken I have ever had. Seriously. It’s juicy, flavorful, the skin is crispy. It is truly amazing! I would serve this to company. I can’t wait to make it for my kids and serve a roast chicken without any tears!!

    • I love this amazing testament Theresa! I’m glad that I could finally help you overcome your chicken meltdowns!!! This is definitely a go to recipe for me. It just seems to turn out perfectly every time.

  2. I made this tonight for my family…it was sooo good!! My 5year old ended up nibbling off of the carcus once everyone left the table. The skin was so crispy and full of so much flavor! A favorite for sure!

  3. I rarely comment on a recipe, either because it was just okay or, let’s face it, life gets busy and I forget. But this. Oh my goodness. It was so amazing, so simple, so delicious. My husband “likes” most meals I make, including the ones I a great deal of work into making. This one, I barely did a thing and he is all “THIS IS WONDERFUL”. Thank you for helping me to finally find my perfect roast chicken. Bring on the dinner parties, I have my go to meal.

  4. 5 stars
    I NEVER leave comments, but I have to say this is absolutely the best chicken I have ever tasted!! I will NEVER use another recipe. The chicken came out so moist and full of flavor.

  5. 5 stars
    I’ve used this recipe over and over and it is always amazing! I even used the mix of seasonings for this chicken recipe on my Thanksgiving Turkey! It was delicious! Thank you for posting this, it’s made my cooking life so much easier.

  6. What a gorgeous bird!! I’ve always followed Ina Garten’s perfect roasted chicken recipe and it has never failed. She does, however, stuff hers with lemon, garlic, onion, and herbs. It’s that high temp though, you need a high temp to get that perfectly crispy skin! That’s why we have troubles trying to achieve that same result when cooking in the smoker.

    • It really is SO much better – The skin, the gravy, the way the house smells. But I’m with you, I often find myself grabbing a premade chicken at the store too…

  7. This looks delicious! I am a little weird about bones and tendons and all that stuff in my meat (boneless, skinless chicken breasts are my jam) but this looks easy enough I might be able to handle it!

  8. 5 stars
    Since I rely on review, I just wanted to add mine. I followed the recipe exactly and it turned out perfect! I didn’t make gravy because I was using the bulk of the chilcken for soups, but my husband got the legs. The flavor and moisture were perfect! It will be very hard NOT to do it myself in the future!
    Thanks so much for posting this one!

  9. 5 stars
    Awesome, but I have to admit I did tweek it a bit as I do not own a big enough cast iron pot (I will in the future!). I used smoked paprika and smoked sea salt and a tbs of Better than Buollion in 1/2 c hot water and 1 tsp thyme and threw it in the crock pot….
    OMG! It was so good. I am not a recipe follower and my husband knows this so his question was”are we ever going to get this again?”
    Cant wait to get a cast iron pan and roast in the oven. I doubt that anyone will get the crispy skin if Im doing the cooking…its a family fight over fried 😝chicken but I really wanted a healthier version. Your seasoning ideas were great. Thanks so much Erin

  10. 5 stars
    Oh my goodness. I have made tons of different recipes for roasted chickens over the years and I think I’ve found the one. My husband said this was the best one I’ve ever made. I doubled the gravy to serve with homemade mashed potatoes and roasted green beans. The gravy is amazing! Thanks for this awesome recipe.

  11. I made this today and OH MY GOD! I put half an onion and half a stick of butter in the cavity and you’re talking about flavor filled finger licking chicken heaven! Pardon my English but we f—ed that chicken up!

  12. Hi there! Just wondering if the pan has to be cast iron, or if a regular roasting pan would work? Thank you! Can’t wait to try this recipe out 🙂

  13. I know you said you don’t add veggies with it but can it be in the oven at the same but different pan and still come out right? I will cooking it in a roasting pan since I don’t own a cast iron one

  14. Saw this recipe yesterday and made it last night… my chicken was smaller (2 person dinner) at 2.7 lbs… followed directions to the letter…used my trusty cast iron skillet… at 20 min/lb. the cooking time would be 54 minutes so I made it an even hour, popped it in at 450F and turned the oven temp down to 375F as advised. The result did NOT have the crusty skin nor was there enough fluid in the skillet to make a sufficient gravy. The upper portion (breasts) were done and moist, but the portion of the bird nearest the skillet was only marginally done…So everyone else seems to have had success, what could have happend here?? Certainly not a disaster BUT not what I expected either… !
    …Ernie Duncan, NH

    • I’m so sorry to hear that you didn’t have the results that everyone else has with this yummy recipe Ernie! My only thought is that perhaps your oven is not cooking at the proper temperature. It sounds like it may be cooking at a cooler temperature than expected. I would try testing the temperature. Here’s a handy article on how to do that, even without a thermometer.

  15. 5 stars
    Made this chicken today for our family Mother’s Day dinner. It was outstanding…got rave reviews….and so easy to make. Thanks for sharing this recipe…it is now my ‘go to meal’.

  16. This recipe was amazing. I doubled the rub recipe and I didn’t make the gravy. A smashing success with the family – cooked the 20min/lb – perfect.

  17. 5 stars
    This chicken was fantastic!!!
    My only problem is that it wasn’t enough. I have a husband and two grown sons and two grandchildren! If I was to cook two chickens at the same time how much longer would I need to set the timer?
    Thank you for such a great recipe!

    • I’m so happy you liked it Patty! I’ve made two chickens at the same time, for a larger party, and found that the cooking time remains the same. Enjoy!

  18. 5 stars
    I made this last night,and it was delicious!Thank you so much for not only the recipe,but the cooking method as well! (cast iron skillets rule)After my chicken rested I carved it all up and put it back in the pan with the gravy,it was a big hit over at our house! I will definitely make this again!😀

  19. This looks fabulous! Will definitely be trying it soon. What seasonings should I use instead of the McCormick seasoning?

  20. 5 stars
    Hi Clare-Let me join the others who think this recipe is absolutely AWESOME! I gave my husband the recipe to make and the chicken was just as delicious as promised. I have also found that once he purchased a meat thermometer his chicken has been SO much better. One question, though-he did not know how to put the spices under the chicken skin, and since I’m not much of a cook I could not advise him. Is there a technique to doing this? Thanks!

    • Hi Cindy – So happy to hear that you love this recipe. My tip for putting the spices under the skin is to use your fingers to make a gap between the skin and the mean (or you can use a spoon). Then rub the spices into that gap. Hope that helps!

    • Hi Yolonda – I often just use a dry white vermouth because I can always have it on hand. Because it’s fortified, it never goes bad. But, if I am using wine, I will often use a Pinot Gris or Sauvignon Blanc. Hope that helps!

  21. 5 stars
    I made this tonight and it was the easiest roast chicken I’ve ever made. The chicken was juicy and delicious, the pan gravy was a snap and was so good! I’ll definitely make it this way again, thanks!

    • I’m so happy to hear that Amy! This is one of those recipes that just always makes me happy – The smells, the taste and the ease of the recipe. Such a comfort food too!

  22. 5 stars
    Used your recipe to make supper…went over Very Well…
    I used poultry seasoning and it was still tasty, but I’ve since bought some Montreal Chicken spice and will be making two chickens tonight.
    I’m sure it will be just as good. Will be using any leftovers for in my homemade cheesy chicken mushroom ravioli next week.

  23. 5 stars
    I tried this recipe about a month ago and I’ve made it almost every week since. Fantastic! The skin was so crispy while the chicken was so tender and it’s great for left overs!

  24. 5 stars
    I’ve roasted chickens for years, but this was the easiest, tastiest, and moist one. It was delicious and the gravy was also raved about. Served it to company. Loved, loved loved it.

  25. 5 stars
    I made this tonight, but wanted a version with a lot less sodium. So for seasoning, I used 1 teaspoon paprika, 1 teaspoon chipotle chili powder, 1 teaspoon ground ginger, and probably a teaspoon of ground black pepper (didn’t measure, just ground and ground and ground the pepper mill). With a four-pound chicken I had to cook an extra 15-20 minutes in my enameled cast iron pan, but it was perfect. I made the gravy just with the wine, skipped the cornstarch. Yummy. I will do this again, and experiment with seasonings, maybe lemon zest next time?

  26. 4 stars
    Great recipe but the time is a bit misleading. Resting is 20min not 10, and for the larger end of the 4-6 lb bird it calls for has 2 hour cooking time not 1.5. So we ended up eating over 40 minutes later than planned, with guests waiting. Oops. I should have read the whole recipe, that’s totally my fault! Thanks for the tasty recipe.

  27. 5 stars
    I am not the worlds greatest cook by any means but this recipe turned out amazing ! Thanks for all the comments because it really helped to let it rest before eating

  28. 5 stars
    Best roasted chicken I’ve ever had! I’m a fairly inexperienced cook and was surprised by how good it turned out. Nice and crispy on the outside, juicy on the inside and flavorful throughout.

  29. 5 stars
    The chicken looks beautiful. I would like to try it but am afraid to roast it uncovered as I had a huge mess in the oven last time I roasted uncovered. Does it splatter when cooking?

  30. 5 stars
    The literal best chicken I’ve ever made. My fiancee couldn’t even wait, I went to grab my cup and when I turned around a huge chunk of skin was gone! It was still on the stove and everything! I’d say it was a huge hit!

  31. 4 stars
    This was SO GOOD! My god it was easy and the best chicken I’ve ever had. Seriously so incredible. I will make this over and over again – for Sunday dinner, for company. Thank you for this incredible recipe!!

  32. 5 stars
    I googled ‘best roasted chicken’ and this comes up. It was so good and so easy! I will never buy a rotisserie chicken again. I wasn’t a huge fan of the gravy, next time I would probably just add the corn starch and water and save the wine for drinking 🙂

  33. 5 stars
    Okay, so the first comment was in 2015 and now it’s 2018. Can we call this a timeless recipe yet?

    FIRST: I can’t make roast chicken of any kind. It’s usually “dry chicken dust”. Wellllllllllll …. I just literally had my 2nd helping of perfectly cooked, moist, juicy roast chicken! Seriously … it’s amazing!

    So SECONDLY: A downright miracle has occurred in my kitchen even after I dared “stuff” the darn thing, too. Other than that, I followed the recipe exactly. Thank you Erin! This recipe is fantastic and the mix of spices is very tasty.

  34. 5 stars
    I saw a sad little rotisserie chicken at my grocery store Friday. I decided to purchase a fresh, plump chicken (and on sale!) instead. I brought it home, searched Pinterest and found your recipe on one of my saved pins. It was so delicious! My husband devoured a leg as soon as it came out of the oven, and our 2-year-old granddaughter kept asking for, “More! More!”

    I will be making this recipe over and over. Thank you so much.

    Do you know if this would work well in an Instant Pot? I’m thinking about asking for one for Christmas! It would make roasting this chicken a lot quicker on weekdays after work, but would it still be so nice and crispy?

  35. 5 stars
    I love this recipe but it leaves my oven a complete mess. I do have an auto cleaning oven which I try not to use because it smokes up my house and creates bad air for me and my dog. Any suggestions?

  36. 5 stars
    Roast chicken is a favorite meal for me to make and this turned out superb. I usually follow Ina Garten’s roast chicken recipe, or Michelle Tam (Paleo Nom Nom) spatchcocked recipe but was looking for something different. The herb mixture was perfect and the cooking time was as well. I cooked a 5 lb. chicken for 1 hr. 40 minutes, and it turned out perfectly. Very happy with the results.

  37. 5 stars
    This is the third time I’ve made this recipe and every time is just as good (and easy!). This is the best roasted chicken I have ever had!! Literally finger lickin’ good! 🙂

    • I would not cook it with the cover on Lei – That will steam your chicken instead of making it crispy. It should be OK without the lid on, though a shallow skillet helps the air to circulate better.

  38. Hey Erin,

    My name is Erin 🙂 & I was looking at your recipe & was wondering if I could get the same results using a roaster? I w i’l lil have other things in the oven kn Thanksgiving & have a separate roaster oven I use for the turkey (which will be a whole chicken this year).
    I hope to hear from you soon as Thanksgiving is right around the corner.

    Thank you so much!

    • Hi Erin! I’m guessing that the roaster oven won’t get quite as hot as we’d like it right from the get go. I think it will definitely still work, but the skin may not be as crisp, and it may take a bit more time. I don’t think you’ll have a problem at all though! I’d love to hear back on how it went!

  39. 5 stars
    This is now my go to recipe for Roasted Chicken. The seasonings are perfect, the cast iron skillet is my favorite and the smell of the kitchen while it’s cooking is amazing!! I didn’t need the gravy last night, so I mixed in my favorite P.F. cornbread stuffing mix right into the skillet after removing the chicken, and put it back in the oven to cook. Sooo yummy!! Amazing meal. (And my bone broth has been simmering overnight) Thanks so much.

  40. 5 stars
    My new husband and I just moved overseas and helped host a Friendsgiving for some of our coworkers. We couldn’t find a decent priced turkey anywhere, so we decided to use a couple of chickens instead. I’ve tried roasting chickens a couple times before and was always discouraged by the dryness of the meat and parts that were uncooked. This is my new favorite recipe! Everyone raved about the chicken as well as the pan gravy, the meat was tender and juicy, the skin was crispy and flavorful, and I honestly thought it tasted almost the same as Thanksgiving turkey.
    Thank you for encouraging and helping so many cooks, both new and seasoned, gain confidence with a solid roasted chicken recipe.

  41. 4 stars
    Literally waiting for the chicken to be done right now, but all indications are the it’s going to be a big success. I’m really starting to dig the idea of putting a rub underneath the skin.

    One thing I wanted to point out though…your gravy suggestion isn’t going to yield much gravy…like seriously. 3/4 of a cup if you’re lucky since all drippings from the chicken are fat and it’s only the bits you want to keep in the pan. 1/2 cup of vermouth (great idea) reduced to half and then combined with 1/2 cup of water and corn starch? May I suggest adding some bullion or something when deglazing to make more gravy…

  42. I made it last night for dinner in my iron skillet. Skin on exposed top part was crispy and flavorful, but bottom of chicken that touched the skillet was so soggy from sitting in the drippings. What did I do wrong? Do you put something underneath to keep it up from the drippings?

  43. 5 stars
    I made this for dinner tonight and it was delicious! Since I don’t cook with alcohol, I simmered the neck and giblets with seasonings while the chicken was roasting and used the resulting broth in the gravy. It turned out great.

  44. 5 stars
    I made this tonight but substituted butter for the olive oil and made adjustments to the gravy recipe since I don’t have any white wine, but it was delicious. Everyone had seconds. Served the chicken & gravy with mashed potatoes and sweet corn. Big hit. I’ll definitely make it again. It looked amazing, too.

  45. 5 stars
    It’s all true!!! The perfect chicken!!!! I was worried because I can’t even do. Thanksgiving turkey. I was worried because I ran out of paprika but it was great without it. I will be making this again for Christmas Eve dinner. The gravy on the other hand I messed up somehow.
    So excited that I found you on Pinterest. Can’t wait to try some other recipes. Thank you!

  46. 5 stars
    Found this wonderful website a while ago. I just made this dish and it was fantastic! Easy to follow and well-detailed steps.

  47. 5 stars
    Sooo yummy and so easy! Second time making this and my husband devour the whole 4lb chicken. Even my picky 3 year old loved it. Definitely the best roast chicken I’ve ever made and I’ve tried so many recipes. I will not be using another roast chicken recipe cause this is a keeper.

  48. 5 stars
    I’ve successfully made this recipe twice and it comes out perfect every time. I roast it in an old corningware casserole dish cuz that’s all I have 🙂 thank you so much for this fool proof recipe! Even my uncle who is a picky eater enjoyed it.

  49. I’m making this tonight in my cast iron skillet. Question: Do I need to preheat my skillet in the oven before placing chicken in it?

  50. 5 stars
    I added about 2 tablespoons of unsweetened cocoa to the olive oil and spices mixture and added coarsely cut onion to the cavity cooked it 10 extra minutes perfect it was phenomenal thank you

  51. This is my favorite roast chicken recipe- particularly as it relates to the rub. I’ve made 4-5 times now (and tonight!) I’ve been adding 2 TSP of brown sugar to ensure browning and have loved the result. Gravy is great. I’ve been serving with roasted garlic mashed potatoes and a light vinaigrette green salad and it’s a perfect dinner.

    Thanks so much for the recipe.

  52. 5 stars
    This recipe is beyond legit. I double the rub and use the rub for a side of county style sweet potatoes made separately.
    As if this review… this is the 6th time I’ve made it in the last 3 months.

  53. 5 stars
    I used this recipe last fall with results that delighted me and the neighbor who joined me for dinner. Tonight is date night, and I am so grateful to have found this recipe again!!! I thought I lost it. The result is delicious, just as described, and subtly sophisticated. What could be better!

  54. Here’s an important note from the USDA about NOT washing fowl before cooking: “To Wash or Not Wash. Food Safety experts (including us at USDA) do not recommend washing raw meat and poultry before cooking. Many bacteria are quite loosely attached and when you rinse these foods the bacteria will be spread around your kitchen.”

    Your oven temp will kill all that bacteria and there is nothing on or in that chicken/turkey/etc that needs washed off. I hope maybe you’ll change your recipe?

    I’m a ‘chicken in a roasting pan with it’s own cover to keep it moist but leave the lid off at the end to crisp the skin’ kind of woman but I’m going to try the 450 hot oven first to see how it does.

    • 5 stars
      I’m always on the lookout for easy and delicious dinner ideas, especially ones that are perfect for weeknight meals. The fact that the skin turns out perfectly crisp and crackly without the need for basting is a huge plus. The tip about the lovely pan gravy at the finish adds an extra layer of flavor that I’m excited to try. I’m also intrigued by the technique of starting the chicken at a high temperature and then reducing it for roasting – it seems like that’s the secret behind the amazing skin!

  55. 5 stars
    Very simple recipe that, with a few tweaks, yielded a delicious bird! I cooked a 5.4lb chicken breast side down (fat from dark meat drips down & keeps white meat moist) and removed it from the oven when the internal temp reached 165 (165 is safe minimum internal temp for chicken & I was afraid 180 would yield a dry chicken). The meat was perfect – juicy, not dry, and delicious. I don’t eat the skin but it looked crispy except where the breast touched the skillet. My only disappointment was that there were so few drippings that I only wound up with 1c of that very tasty pan gravy.

  56. 5 stars
    WOW. I wonder how many people know that chicken skin can get this amazingly good and crispy without brining? Amazing recipe – I have never roasted chicken before and was scared of it. The video and the simple steps made this soooo easy and painless! Thanks for a great, simple, idiot-proof roasting recipe (that everyone loved)!

  57. 5 stars
    I love to cook and I’m always looking for new recipes for my menu, which makes me always interested in my work. Today’s my lucky day, Roasted Chicken is great, just follow the instructions and everything is easy, I like it. Thanks for your sharing

  58. 5 stars
    Roasted Chicken Recipe is great! To be honest, I’m not good at cooking but I like them, they give me joy and excitement every time I finish the dishes, which is a great thing. With your recipe, I just need to follow the instructions and the rest is simple. Thanks for sharing!

  59. 5 stars
    I have been cooking whole chicken wrong for so many years. This recipe is amazingly delicious. It’s the best roasted chicken I have ever made. It’s a beautiful dish too. The gravy is so tasty. Also, this is very inexpensive and easy to make. Thanks for the wonderful recipe!

  60. 5 stars
    This is the best chicken I’ve ever had, said my 7yr old who has been always “meh” about roast chicken. Very moist and flaverful. Will try again when I have paprika on hand!

  61. 5 stars
    I should probably comment on this recipe since Ive made this chicken once a week for the last year. This recipe is so easy and fool proof. I don’t even make the gravy with this and it’s juicy and flavorful. Sometimes I double the seasoning if I’m getting up to 6 lbs in weight. This always comes out perfect!!

  62. 5 stars
    It’s hard to find a good recipe for roasted chicken. I tried several but somehow, I did not get the perfect fit for my taste until I found this one. It is crispy in the outside and juicy and flavorful in the inside.

  63. 5 stars
    Dear Erin,
    Your brilliant recipe has instantly become my favorite way to cook a roast chicken. I just made it today for the first time. It came out better than any of my attempts to cook a moist roast chicken. I am so grateful to you for this wonderful recipe!!! And I am looking forward to exploring your other recipes as well!

    Warmest regards,

  64. 5 stars
    Wow, it looks delicious. Thank you for sharing. Chicken is my favorite food, I love it so much. I will try to make this baked chicken for my family. I believe my family will like this very much.

  65. 5 stars
    Looks yummy. I’ve tried to make this for my family, and my family really love it. I will introduce your recipe for my friends. Thank you so much. I love it.

  66. 5 stars
    Delicious, I will make again. I doubled the gravy since we like more. Used the convection setting on my oven, the chicken cooked a little faster and the skin remained crisp. Your recipes are used often in my home!

  67. 5 stars
    This was the first time I made a whole chicken. I can’t believe how juicy the chicken is! Thank you for taking the time to make this post! I’ll be using it every time.


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