One-Hour Oven Roasted Chicken - I Heart Naptime (2024)

This oven roasted chicken is perfectly seasoned with juicy meat, crispy skin and the best flavor. This easy roast chicken is a classic and my go-to recipe!

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Best Whole Roasted Chicken

Cooking a whole chicken (along with a whole baked ham or roasted turkey) can be intimidating, but this easy roast 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!

It also has the benefit of being extremely economical. This 5.5-pound chicken was only ninety-nine cents per pound. Score! We love serving it with oven roasted vegetables or a whole baked potato.

Why This Recipe Works

• Easy: Learning how to roast a chicken is simple with my foolproof tips that results in a flavorful, whole chicken.
• Simple: You only need 4 ingredients for this oven roasted chicken, so it’s economical, too!
• Any occasion: Whether you are hosting a dinner party complete with oven roasted vegetables and baked potato or meal prepping, you can’t go wrong!

Roasted Chicken Ingredients

You don’t need many ingredients or supplies when learning how to roast a whole chicken. I like to keep it simple to allow the natural flavors shine through.

Find the fullprintable recipewith specific measurements below.

• Chicken: A fresh whole chicken that is around 5 to 5.5 pounds is perfect making an oven roasted 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 seasoning all packed in one container.

How to Roast a 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 pan 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!

Internal Temperature and Times

To roast a fresh 5 to 5.5 pound whole chicken, I recommended cooking it at 450°F for 45-60 minutes uncovered. Cover with aluminum foil if the chicken skin starts to burn during the last 10-15 minutes.

All ovens distribute heat differently! A meat thermometer is best to check if the oven roasted chicken is ready to remove. Simply stick the thermometer in the thickest part of the thigh to check if it’s done. The temperature should be between 160-165°F.

Expert Tips

• 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.
• Don’t skip resting your chicken. If you cut the meat straight from the oven, the juices will run out and the meat dry. Resting the meat allows the juices to redistribute and the meat will be wonderful and juicy!
• Use a sharp carving knife. Slice the chicken with a sharp knife once the chicken has rested.

Whole Roasted Chicken Serving Suggestions

My favorite way to serve roast chicken is with sheet pan veggies and dinner rolls. Here are some more ideas for using whole chicken!

• Vegetables: Roasted Brussels sprouts or glazed carrots are classic sides.
• Potatoes: Mashed potatoes or roasted potatoes are great choices.
• Add to a salad or bowl: Add pieces to apple cranberry spinach salad for a protein boost or make a buddha bowl.
• Make a soup. Use the chicken in this chicken and rice soup or white chicken chili.

Meal Prep and Storage

Roast chicken is perfect for meal prep! Store and then either eat it cold or place it in the microwave or oven to reheat. It’s great for sandwiches or salads!

• Store: 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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