This easy Juicy Roast Chicken is a dependable, flavorful oven-roasted bird with tender, moist meat and a crisp, browned skin. It requires minimal ingredients and straightforward steps, making it perfect for weeknights or special dinners like Christmas, Thanksgiving, or New Year’s.
This recipe fits a moderately low-carb diet, though it is not intended to meet very strict ketogenic limits.
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Why I love this recipe
This roast chicken is remarkably simple and reliably juicy and tender. With just a few pantry seasonings and a little butter, you get a golden, crispy skin and rich, flavorful meat every time.
If you enjoy roasted poultry, try other oven-baked recipes that pair well, such as roasted Cornish hens or a simple pan of roasted vegetables alongside the chicken.
How to bake a juicy whole chicken
Step 1 — Preheat the oven to 400°F (200°C) and place the oven rack in the lowest position.
Step 2 — Remove any packet of giblets from the cavity; discard or save them for stock if you prefer.
Step 3 — Rinse the chicken inside and out, then pat the entire bird very dry with paper towels. Dry skin is essential for a crisp finish.
Step 4 — Season the cavity generously with kosher salt and freshly ground black pepper.
Step 5 — Place the chicken breast-side down in a 10-inch cast iron skillet or a similarly sized roasting pan.
Step 6 — Melt 2 tablespoons of butter. With a pastry brush, coat the chicken with half the butter while breast-side down. Turn the bird over, brush the remaining butter over the top, then season the outside with salt, pepper, ½ teaspoon dried thyme, and ½ teaspoon paprika.
Step 7 — Tie the legs together with kitchen twine to ensure even cooking and a tidy presentation.
Step 8 — Roast the chicken for about 1 hour 30 minutes, or until the juices run clear when you cut between the thigh and leg. The bird is done when an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F (74°C).
Step 9 — Remove the chicken from the oven and tent loosely with aluminum foil. Let it rest for about 20 minutes so the juices redistribute and the meat stays moist.
Step 10 — Carve and arrange the chicken on a platter to serve. If you need guidance, look up a brief video or tutorial on carving a roast chicken to get clean slices.
Pro Tips
Follow these tips to get a consistently excellent roast chicken:
- Pat the skin dry before seasoning to encourage browning instead of steaming.
- Salt both the inside and outside of the bird. Salting a day ahead (and refrigerating uncovered) will dry the skin and improve crispness, but seasoning just before cooking also works well.
- Brush the skin with butter and herbs to baste as it roasts and add flavor.
- Allow the chicken to rest after roasting so the juices reabsorb and the meat stays moist.
- Confirm doneness with an instant-read thermometer: 165°F (74°C) in the thickest part of the thigh, not touching bone.
Recipe FAQs
No. For this method roast uncovered to develop crispy skin. After the chicken finishes cooking, tent it with foil for about 20 minutes to rest.
The terms overlap, but roasting typically refers to cooking at higher temperatures (400°F/200°C or above) to brown and crisp the exterior, while baking often uses lower temperatures (375°F/190°C or below).
You may also enjoy
- Roasted Green Beans with Bacon
- Beef Roast with Vegetables
- Prime Rib Ribeye Roast
- Baked Chicken Thighs with Potatoes and Carrots
- 3-Ingredient Roasted Turkey Legs
Juicy Roast Chicken Recipe
This simple roast chicken delivers tender, juicy meat and a crispy, flavorful skin using only a handful of ingredients. It’s an ideal main for family dinners and holiday meals.
Equipment
- Paper towels
- 10.25″ cast iron skillet or roasting pan
- Silicone pastry brush
- Kitchen cooking twine
- Digital meat thermometer
- Aluminum foil
Ingredients
- 1 roasting chicken (about 5 lbs)
- Kosher salt
- Freshly ground black pepper
- 2 tablespoons butter, melted
- ½ teaspoon dried thyme
- ½ teaspoon paprika
Instructions
- Preheat the oven to 400°F (200°C) and move the rack to the lowest position.
- Remove any giblets from the cavity; reserve or discard as desired.
- Rinse the chicken inside and out, then pat very dry with paper towels.
- Season the cavity generously with salt and pepper.
- Place the chicken breast-side down in a 10-inch cast iron skillet.
- Brush the bird with half the melted butter, turn breast-side up, and brush with the remaining butter.
- Sprinkle the exterior with salt, pepper, dried thyme, and paprika.
- Tie the legs together with kitchen twine.
- Bake for about 1½ hours or until juices run clear and an internal thermometer reads 165°F (74°C) in the thickest part of the thigh (not touching the bone).
- Remove from oven, tent loosely with foil, and rest for 20 minutes before carving.
Nutrition per serving
Hi there — I’m Zona House. I love simple, satisfying recipes that bring people together. My goal is to make cooking approachable and enjoyable so you can spend more time enjoying the meal.
If you’d like to read more about my background and recipes, visit the about page on the source website.