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Juicy Roast Chicken Recipe (VIDEO)

This homemade Roast Chicken is the perfect dinner. There’s nothing like the aroma of a chicken roasting in the oven. You’ll love the crisp, salty skin and juicy center.

Watch the video tutorial and see how easy it is to bake a whole chicken.

Roast chicken served on platter

This post may contain affiliate links. Read my disclosure policy.

We love chicken recipes from Instant Pot Whole Chicken to Spatchcock Chicken. If you are a fan of chicken dinners, this Roasted Chicken is a must-try!

How to Roast Chicken Video Tutorial:

Homemade Roasted Chicken is something every cook should master and our method produces the juiciest chicken breast you’ll bite into. You’ll love how easy this is and it’s amazing how butter, salt, and pepper can create so much flavor. Plus, roasting the chicken with vegetables makes this a one-pan meal. 

If you enjoyed this video for Oven Roasted Chicken, please subscribe to our Youtube Channel (Click the BELL icon so you can be the first to know when we post a new video).

Why You Should Roast Your Own Chicken:

Roasting a whole chicken is easy with minimal prep since there’s no need to marinate or brine ahead. You don’t need any fancy equipment, just a roasting pan. A freshly roasted chicken is no match for a store-bought one that has been sitting under a heat lamp for some time.

There’s something about roasting a whole chicken that will make you feel like a chef. The presentation and flavor will impress your family. 

Juicy chicken breast of oven-baked chicken

How to Pick a Good Chicken:

  • Visual Cues: Look for chicken with pink-colored meat and avoid any chicken that has any hint of grayish coloring which indicates spoilage. 
  • Check the Date: Use Chicken before the use-by date on the package. 
  • Air chilled chicken – a method for cooling chickens that produces the best flavor.
  • Organic and Free Range – another indicator of a good quality chicken.
Freshly roasted whole chicken

Chicken Roasting Time Chart: 

For reference, these are the chicken sizes we have experimented with. We always recommend using an instant thermometer to double-check that it reaches a safe 165˚F.

  • 5 lb Chicken roast for about 75 minutes at 425˚F
  • 5 1/2 lb Chicken – roast for about 80 minutes at 425˚F 
  • 6 lb chicken – roast for about 90 minutes at 425˚F 

If your Chicken is Browning too Much: We make a small triangle-shaped foil shield to place over the chicken after the first 30 minutes of roasting. This keeps the chicken from browning too quickly and ensures a juicy chicken breast. We use this same trick to make our Juicy Roast Turkey.

How do I Check Roast Chicken for Doneness? 

Internal Temperature: Use an oven-safe thermometer while the chicken roasts, or insert an instant thermometer into the deepest part of the thigh (without touching bone) and it should register at 165˚F when done.

Juices Run Clear: If you don’t have a thermometer, use a small knife to cut between the leg and thigh going all the way to the bone and you should see the juices run clear. 

Prepared chicken and vegetables in roasting pan ready to go into the oven

Common Questions:

What is the best roasting pan for chicken?

We use a 10×15 cast iron roasting pan. You can also use a rimmed baking sheet or a large oven-safe skillet, preferably a heavy cast iron pan. 

Can I use a roasting pan with a rack?

You can roast with or without a rack. A pan with a rack allows air to circulate under the chicken and helps the skin to crisp and brown all over. Add the vegetables under the rack if using.

Do I have to tie the chicken legs? 

Tying or trussing the chicken with kitchen twine is optional and will make for a nicer presentation.

Can I roast frozen chicken? 

A frozen whole chicken should be fully thawed (about 24 hours) in the refrigerator.

If your oven is smoking:

Some ovens get smoky at higher temperatures. If yours does, reduce the heat to 400˚F and cook an extra 10-20 minutes. 

Can I use an instant pot? 

Using a pressure cooker is the fastest way to cook a whole chicken. Check out our instant pot chicken tutorial

What is the Best Oven Rack Position?

Arrange the rack in the lower third of the oven so the chicken is sitting exactly in the center.

Juicy roast chicken with crispy skin

Love a Crisp Chicken Skin? If you prefer crispy skin, let your chicken rest without tenting. Otherwise, the steam under the foil will soften the chicken skin. 

What to serve with Roast Chicken:

Because this is essentially a meal in itself, we love to serve roast chicken as the main course. To complete your chicken dinner, pair it with these sides:

Roasted chicken dinner on serving platter served with roasted vegetables

Make-Ahead Tips:

  • Prepping the Chicken: You can stuff, butter and season your chicken a day ahead then cover with plastic wrap and refrigerate until ready to roast.
  • Prepping the Vegetables: Since potatoes can discolor once they are peeled, it is best to cut and season the veggies just before roasting.

More Chicken Recipes to Try:

If you love this Roasted Chicken, then you won’t want to miss these reader-favorite chicken recipes.

Juicy Roast Chicken Recipe

4.95 from 17 votes
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Resting Time: 15 minutes
Total Time: 1 hour 50 minutes
Whole Roast Chicken on a platter with vegetables
There’s nothing like homemade Roast Chicken. This is a one-pan chicken dinner and you’ll love our tip for the juiciest chicken breast.
Author: Natasha Kravchuk
Skill Level: Easy
Cost to Make: $8-$10
Keyword: roast chicken
Cuisine: American
Course: Main Course
Calories: 478 kcal
Servings: 8 people

Ingredients

For the Roasted Vegetables:

  • 6 Yukon gold potatoes peeled and quartered (or 8 red potatoes)
  • 2 large carrots peeled and cut into 1” pieces
  • 1 medium onion chopped into 1” pieces
  • 1 head of garlic cut in half parallel to the base, divided
  • 4 sprigs rosemary divided
  • 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp black pepper

For the Roast Chicken:

  • 5 1/2 lb whole chicken giblets removed, patted dry
  • 2 1/2 tsp salt divided (1/2 tsp for inside, 2 tsp for outside)
  • 3/4 tsp pepper divided (1/4 for inside, 1/2 for outside)
  • 2 Tbsp unsalted butter melted
  • 1 lemon halved

Instructions

  1. Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.

  2. Place chicken in a roasting pan. Remove giblets from chicken and pat dry inside and outside with paper towels. Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.

  3. Melt 2 Tbsp of butter. Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.

  4. Tie the legs together and tuck the wings under the bird. Spread veggies around the chicken. Roast in the oven uncovered at 425˚F for 80 to 90 minutes (depending on size of chicken*) until internal temperature of the thigh reaches 165˚F or until the juices run clear when you cut into the thigh.

  5. Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.

Recipe Notes

Roasting Time Estimates: 5 lb Chicken = 75 minutes. 5 1/2 lb Chicken = 80 minutes 6 lb chicken = 90 minutes

Nutrition Facts
Juicy Roast Chicken Recipe
Amount Per Serving
Calories 478 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 9g56%
Cholesterol 120mg40%
Sodium 996mg43%
Potassium 907mg26%
Carbohydrates 27g9%
Fiber 4g17%
Sugar 3g3%
Protein 31g62%
Vitamin A 2861IU57%
Vitamin C 37mg45%
Calcium 45mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jen
    February 20, 2021

    Can I season under the skin like the Instant pot recipe?

    Reply

    • Natasha's Kitchen
      February 22, 2021

      Hello Jen, that should be alright too.

      Reply

  • Suzanne
    February 8, 2021

    This chicken turned out great. We are empty nesters so we have lots left over. I hope I can make a soup with the leftovers. Even through I live in Texas we are getting some really cold weather later this week, soup weather!

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Sounds perfect. I’m sure will also be great. Enjoy and I hope you’ll love every recipe that you will try, Suzanne!

      Reply

  • Aria Edwards
    February 8, 2021

    Hey Natasha I just love your recipes always easy and the taste is DELICIOUS…and you make it fun while cooking….God bless you and your family

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Hello Aria, that’s so nice to know. Thank you for your great review and support. God bless you and your family too!

      Reply

  • Mare
    February 6, 2021

    Hi Natasha, love your videos! tonight i will make the juicy roast chicken, can’t wait! what type of salt do you use for this chicken and in most recipes?

    Reply

    • Natasha's Kitchen
      February 6, 2021

      Thank you! I usually use sea salt in my recipes.

      Reply

  • esther de guzman
    February 3, 2021

    hi! I am an avid fan of yours.I love your recipes and whenever I see your cooking and baking I am excited to try them myself.I love watching you and I love your smiles!

    Reply

    • Natashas Kitchen
      February 3, 2021

      You’re so nice! Thank you.

      Reply

  • Angela
    January 31, 2021

    Made the chicken today. Followed the recipe and it came out great. Cooked through and still juicy. Last time I cooked a chicken it came out half cooked even though it was in the oven for over 2 hours.

    Reply

    • Natashas Kitchen
      February 1, 2021

      Wow! That’s a long time! I’m glad you found our recipe, and it worked for you, Angela!

      Reply

  • Addelyn
    January 30, 2021

    The taste are awesome! But unfortunately, the skin on the other side is not brownish & crispy; more like steam chicken. Do I need to turn the chicken in between?

    Reply

    • Natasha
      January 30, 2021

      Hi Addelyn, I don’t turn the chicken normally. You could roast on a rack if you prefer a crispy skin all around the chicken.

      Reply

  • Mira
    January 26, 2021

    I’m surprised your recipe says to do this uncovered. I worry about it getting burned! I’m almost afraid to try it but you have never ever failed me before so here goes …

    Reply

    • Natasha
      January 26, 2021

      Hi Mira, roasting uncovered at a high temperature results in juicy chicken and crisp skin. I hope you love it!

      Reply

  • Regina
    January 25, 2021

    Hi Natasha!

    I love all your recipe everytime i see new one i always tried it. I also like the way you represent your recipe. You’re amazing and i always love the way you smile..you’re funny! Thanks for sharing your talent in cooking.

    Reply

    • Natashas Kitchen
      January 25, 2021

      You’re welcome, Regina! I’m happy you enjoyed this recipe.

      Reply

  • Larry
    January 25, 2021

    Hey Natasha!
    Absolutely love your video on roasting a whole chicken! You make it look so easy. I have not tried it yet, but I will this coming weekend! I’m excited as I have never roasted a whole chicken.
    I have everything for the recipe except the fresh rosemary. I’m going to try dry herbs and hope that works! I have a mobility problem and my niece does the shopping for me she does a fair job, but does not go out of her way to do a good job! Oh well!
    Thanks again, and stay safe!
    Larry

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Hello Larry, great to hear from you and thanks for sharing that with me. I think that will work, please share with us how it goes as I would love to get your feedback.

      Reply

  • Pat
    January 24, 2021

    Good morning Natasha,
    Do I bring chicken to room temp before cooking? Doing it today. Thanks.

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Hi Pat, a frozen whole chicken should be fully thawed (about 24 hours) in the refrigerator.

      Reply

  • Karishma
    January 22, 2021

    Natasha, love all your recipes. My go to for anything new 🙂 This is the first time I tried roast chicken at home and it was delicious. So moist. We all loved it.
    However, all my veggies were burnt / completely charred. How do you manage not to burn the veggies at that heat, for that long? Wonder what I did wrong..

    Reply

    • Natasha
      January 23, 2021

      Hi, did you possibly use convection mode? That usually cooks them faster. Also, be sure not to cut the veggies too small.

      Reply

      • Karishma
        January 24, 2021

        Thanks, will try keeping the veggies bigger next time. The chicken was outstanding… have always been too intimidated to try roasting a chicken, no longer 🙂 Thank you.

        Reply

        • Natasha's Kitchen
          January 24, 2021

          I’m glad to know that!

          Reply

  • Michelle
    January 22, 2021

    Hi Natasha, love your recipes!… Question, can I use regular butter instead of unsalted? Or is there a difference in using unsalted?

    Reply

  • Jennifer A Newman
    January 21, 2021

    Natasha I love you and you recipe videos! I making this chicken tonight I can’t wait to taste it!!!!!

    Reply

    • Natashas Kitchen
      January 21, 2021

      I’m so glad you’re enjoying our recipes! I hope you love this chicken recipe!

      Reply

  • Christine
    January 19, 2021

    I bought 2 chickens from a local farmer’s market that were free range, but each chicken was only 3 1/2 pounds. How do I adjust your recipe if I cooked both chickens together? Also, how would I adjust if I just cooked one 3 1/2 pound chicken.

    Reply

    • Natasha
      January 21, 2021

      Hi Christine, I haven’t tried roasting 2 small chickens together but my guess is that it would take about 60 to 80 minutes. Be sure to check the internal temperature so it reaches 165˚F and juices run clear when you cut between the leg and thigh.

      Reply

  • Esmeralda Castillo
    January 18, 2021

    This was the moistest juiciest and flavorful chicken I’ve ever had! The meat just fell off the bones! It was perfectly golden brown and crispy. What a beautiful centerpiece too! You’ll never want to buy another store bought chicken again! Amazing flavors and easy to prepare.

    Reply

    • Natashas Kitchen
      January 18, 2021

      We had to call it ‘Juicy’ Roast Chicken for that reason! I’m so glad you enjoyed this recipe, Esmeralda!

      Reply

  • Patrick Dicks
    January 17, 2021

    I am just about to make my Natasha Roast Chicken!!! Cannot wait!

    Reply

  • Marjorie C Whiteside
    January 16, 2021

    Hi Natasha,
    How much cooking time would I add if I stuffed the chicken?

    Reply

    • Natasha
      January 17, 2021

      Hi Marjorie, I haven’t tested it that way but the key would be to check the temperature of the stuffing if you plan to eat the stuffing to ensure it is a safe temperature.

      Reply

  • Dani
    January 13, 2021

    Hi! Love love this recipe!! Thank you for helping me learn to cook! Question for you? I have a fancier oven and I’m embarrassed to say that I don’t know much about it 😳 in the future should I use regular bake? Convection bake? Or Convection roast for this recipe? Thanks!!!!

    Reply

    • Natasha
      January 13, 2021

      Hi Dani, I always opt for the regular bake mode in most of my recipes unless I’m broiling something. In some ovens, roasting can give off more heat from the top so it can make the top of the chicken overly browned and dry. Regular Bake mode is a safe way to go unless a recipe states otherwise.

      Reply

  • SweetSue
    January 6, 2021

    This looks so good. Am going to make using your recipe. Can I substitute the rosemary with another fresh herb. I just don’t care for rosemary. What would you recommend as substitute for the rosemary?

    Reply

    • Natasha's Kitchen
      January 6, 2021

      You can try basil or sage. I think that would work too.

      Reply

  • Maha
    January 3, 2021

    good night, I love you so much, this recipe is delicious and thank you.

    Reply

  • Vesna
    January 1, 2021

    Great Recipe! Natasha when you roast the chicken, do you use the regular bake function or the convection roast function?

    Reply

    • Natashas Kitchen
      January 2, 2021

      Hi Vesna, we use the regular bake function.

      Reply

  • Marlene DeRosia
    December 27, 2020

    Just finished a wonderful meal with the best Chicken recipe I have ever used. Ever recipe of yours, Natasha, has been awesome. Thanks for sharing

    Reply

    • Natasha's Kitchen
      December 27, 2020

      You’re so welcome! I’m glad you enjoyed your meal and this recipe!

      Reply

  • John
    December 26, 2020

    Hi Natasha. I’m a huge fan of your and love watching your vidoes. For Christmas this year, I tried this roasted chicken recipe. It was AMAZING! I have a picky girl and she ate so much of this dinner, so thank you for this wonderful recipe. It will be a regular from now on. I also made your apple pie recipe which was dee-friggin-licious. I had to use a gluten free crust that I found in my local supermarket, but the filling was all Natasha ;-). Thanks again, and all the best during the holidays and in 2021!!!

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us, John!

      Reply

  • Rosemary
    December 26, 2020

    Made this last night and it is a keeper. I stuffed the chicken with a boxed dressing and it was delicious!
    Who needs recipe books when you have Natasha’s Kitchen. This is the 9th recipe I have tried and everyone has been delicious.

    Reply

    • Natashas Kitchen
      December 26, 2020

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • GEMMA CRUZ
    December 24, 2020

    hello natashia. soooo perfect and yummy and all of the above goodness. my husband and i added dry mustard in the mixture…. we got 2 whole chicken at the same time for 90mins

    Reply

    • Natashas Kitchen
      December 24, 2020

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Natalia
    December 23, 2020

    it’s a keeper. Thank you, Natasha. Tried it yesterday. my kids thought it was much better than a store-bought. i have only one concern. by the time the chicken was done the vegies were way past done almost to the point of burnt. the kids didn’t like that though my kids are really good about eating vegies. i had to cover the breast with foil at one point but the skin turned out crispy and delicious anyway.

    Reply

    • Natashas Kitchen
      December 23, 2020

      Thank you for sharing that with me, Natalia! I’m so glad you enjoeyd this recipe!

      Reply

  • MB
    December 23, 2020

    So delicious that my husband asked me if we could add it to the weekly rotation.

    Reply

    • Natashas Kitchen
      December 23, 2020

      That’s so great! It sounds like you have a new favorite!

      Reply

  • Betty
    December 20, 2020

    As always, your recipes are the best and I just love your style!!

    Can one do this without the carrots and potatoes? I’m wondering if omitting them will affect the flavor of the chicken ?

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Thank you so much, Betty for always trusting my recipes. It is so good with booth carrots and potatoes but feel free to omit it from the recipe.

      Reply

  • Lidia
    December 17, 2020

    Hi Natasha, love your videos!! Your always so full of energy and cheer. Natasha I would love to do this recipe but for the amount of triples (3 chickens ) lol… the amount of ingredients I’m ok, but please help with the cooking time for all three chickens, so they can all be ready at the same time?? Please help!!

    Reply

    • Natashas Kitchen
      December 17, 2020

      Hi Lidia, I haven’t tried this with three times the amount to advise on time. I imagine it will take longer, however. If you do the experiment I would love to know how you like this!

      Reply

  • Donna
    December 7, 2020

    This is the second time I have used the roasted chicken recipe. I double it and it turns out awesome. All is ready in 80 minutes. My family loves it and it is so easy to make it. Thank you.

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Hello Donna, I am happy to hear that your family always enjoys this recipe. Thanks for your great review and feedback!

      Reply

  • Jasmine D.
    December 4, 2020

    Natasha,
    You are an amazing chef! I look forward t your recipes every day

    Reply

    • Natashas Kitchen
      December 4, 2020

      You’re so nice! Thank you!

      Reply

  • Jan
    December 3, 2020

    Excellent recipe! Can you substitute chicken thighs and drumsticks for the whole chicken?

    Reply

    • Natashas Kitchen
      December 3, 2020

      Hi Jan, I have only tried this with a whole chicken, but I imagine there may be a way to do that! If you happen to test it out, I would love to know how you like that!

      Reply

  • Jan
    December 3, 2020

    This recipe was delicious!
    I would like to make it again with bone in skin on chicken thighs and drumsticks. Any recommendations for cooking?

    Reply

    • Natashas Kitchen
      December 3, 2020

      Hi Jan, I haven’t tested this like that to advise, but I imagine it may work with a few changes. If you experiment, I would love to know how you like that!

      Reply

  • Svetlana
    November 27, 2020

    It’s sooooo good! I was only able to find. 4.23lb chicken, but it took also about 75 mins. Delicious!!! Will be making this chicken more often! Kids loved it!

    Reply

    • Natashas Kitchen
      November 27, 2020

      I’m glad you enjoeyd that, Svetlana!

      Reply

  • Mirka
    November 26, 2020

    The best Juicy chicken ever! Me and my whole family love that recipe! Thank YOu so much!

    Reply

    • Natasha's Kitchen
      November 26, 2020

      My pleasure, Mirka. Sounds perfect!

      Reply

  • Graciela Rodriguez
    November 24, 2020

    Thank you I love your recipes God bless

    Reply

    • Natasha's Kitchen
      November 25, 2020

      Thank you and so great to hear that!

      Reply

  • Sara
    November 21, 2020

    Thanks Natasha for the recipe. I’ve been waiting for roast whole chicken recipe from you 🙂
    A question. We don’t like garlic that much (not when the taste is noticeable). When putting a half garlic head inside the chicken’s cavity, how garlicky would the chicken taste? Wondering if it is possible to remove garlic all together or woupd it not be tasty?

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Hi Sara, you’re welcome and I hope you like this recipe. The garlic makes the dish so delicious because it enhances the flavor. You can omit it from the recipe but the flavor will not be the same, you can probably use garlic powder instead to still get that flavor but if you do an experiment, please share with us how it goes.

      Reply

      • Sara
        November 27, 2020

        Thanks for your response. I made this yesterday and oh wow! Really tasty, juicy and just delicious. I ended up cutting one small clove of garlic and putting the two halves along with the lemon and rosemary is the cavity. It was just the right amount. Thanks again for sharing this amazing recipe

        Reply

        • Natasha's Kitchen
          November 27, 2020

          Sounds awesome! Thanks for your wonderful comments and feedback, Sara.

          Reply

  • Marc Wolfe
    November 15, 2020

    What should cooking time be if I use the convection roast option in my oven? Thank you.

    Reply

    • Natasha
      November 16, 2020

      Hi Marc, for a convection oven-roasted chicken, I would reduce the temperature from 425˚F to 400˚F and definitely check with a thermometer to make sure it reaches a safe temperature. I hope you love this juicy roast chicken recipe!

      Reply

  • Heather
    November 13, 2020

    What disposable kitchen gloves do you recommend when handling poultry?

    Reply

    • Natasha
      November 13, 2020

      Hi Heather, we have the gloves listed in our Amazon affiliate shop.

      Reply

      • Heather
        November 13, 2020

        Thank you so much! By the way LOVE your recipes and videos!!!

        Reply

        • Natashas Kitchen
          November 13, 2020

          I’m so happy to hear that Heather! Thank you for watching!

          Reply

  • Yolanda Corzine
    November 12, 2020

    Could you use this recipe for a turkey?

    Reply

  • Yolanda Corzine
    November 12, 2020

    I can hardly wait to cook this roasted chicken. All your recipes are soooo delicious..
    Thank you for the videos

    Reply

    • Natashas Kitchen
      November 12, 2020

      You’re welcome, Yolanda! I’m so glad you’re enjoying our recipes and videos!

      Reply

  • Sara
    November 10, 2020

    Can’t wait to try this tomorrow ! I won’t be able to have fresh Rosemary by tomorrow, how much dried rosemary would you recommend using inside the chicken and on the vegetables ? I will be using a 6.5lb chicken.

    Thank you !

    Reply

    • Natasha's Kitchen
      November 11, 2020

      Hello Sara, sounds like a great plan. Yes, I imagine that should work too, please let us know how it goes.

      Reply

  • Trisha
    November 8, 2020

    Made this tonight and it was amazing. The best chicken I have ever made thank you for sharing the recipe.

    Reply

    • Natasha's Kitchen
      November 8, 2020

      You are most welcome, Trisha. That makes me so happy, thanks for your great review and feedback!

      Reply

  • malak
    November 8, 2020

    please can you do tomba chichen because i want to see how to do it please do it 😢😢😢

    Reply

    • Natasha's Kitchen
      November 8, 2020

      Thanks for your suggestion

      Reply

  • Laraine Frost
    November 7, 2020

    I have a 4lb chicken and an oven Im not familiar with. I have followed your instructions…but how long?? and should i keep checking

    Reply

    • Natasha
      November 8, 2020

      Hi Laraine, I would highly recommend using a meat thermometer and cook until it reaches 165˚F at the deepest part of the thigh. It would take less time (maybe 10 minutes less).

      Reply

      • Janice
        November 15, 2020

        I made this today but my chicken was smaller so didn’t take as long to finish thus The veggies were still hard so I roasted the veggies for an extra 30 minutes, still hard, put them back for another 30 minutes now they are dry and not really soft inside, what am I doing wrong?

        Reply

        • Natasha
          November 16, 2020

          Hi Janice, it could be due to cutting the vegetables too large or possibly roasting at a lower temperature. The veggies really need at least 75 minutes total in the oven.

          Reply

  • MG SHEPHERD
    November 7, 2020

    Thank you. Your site is a go-to for me for good, dependable, delicious recipes.

    Reply

    • Natashas Kitchen
      November 7, 2020

      I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment

      Reply

  • Judith Kaiser
    November 7, 2020

    Hi Natasha!
    Could this chicken also be made
    in a 6qt slow cooker. I would love to make it for Thanksgiving.
    If so how long does it have to cook on low or on high.
    Thank you, Judith

    Reply

    • Natashas Kitchen
      November 7, 2020

      Hi Judith, I have not tried this in a slow cooker to advise and I worry it would be a completely different recipe.

      Reply

  • Alan Steinberg
    November 7, 2020

    Please do not discard the chicken liver or Gizzard. Please send to me post paid. Liver for Chopped Liver and Gizzard is great in soups.
    alanjesq

    Reply

    • Natasha
      November 7, 2020

      Thanks for sharing! I’d love to hear about your recipes for those.

      Reply

  • Malak
    November 7, 2020

    Hi natasha can you pumpkin pie please 😊😊😊 a special request.

    Reply

    • Natashas Kitchen
      November 7, 2020

      Thank you for that suggestion, Malak!

      Reply

  • Malak
    November 6, 2020

    Hi natasha can you do pumpkin pie please a special request.

    Reply

    • Natashas Kitchen
      November 6, 2020

      Thank you so much for that suggestion Malak! We have our favorite pumpkin recipes for you.

      Reply

  • Joanna
    November 6, 2020

    How long would you cook an 8-10lb chicken? Also, do different toaster pans require different cook times?

    Reply

    • Natashas Kitchen
      November 6, 2020

      Hi Joanna, it is possible that times would vary. We used a 5 1/2 lb chicken. I recommend reading through our recommendations in the Chicken Roasting Time Chart section and cooking the chicken until it reaches 165 degrees.

      Reply

  • Malak
    November 6, 2020

    Hi natasha can you do pumpkin pie please 😊😊😊 a special suggestion

    Reply

  • Melissa
    November 6, 2020

    Roasted chicken is my favorite! Quick and easy and looks like you spent all day when you really didn’t!

    Reply

    • Natashas Kitchen
      November 6, 2020

      Exactly! Isn’t it the best! We absolutely love it!

      Reply

  • Jen
    November 6, 2020

    Such a delicious dinner! We’ll all be fighting over the leftovers for sandwiches tomorrow.

    Reply

    • Natashas Kitchen
      November 6, 2020

      I’m so glad you enjoeyd it, Jen! Thank you for that wonderful review!

      Reply

    • HP
      November 9, 2020

      Do you have a video on how to carve a whole cooked chicken?

      Reply

  • Natalie
    November 6, 2020

    Love having the option of chicken & turkey for Thanksgiving & this chicken is perfect!!

    Reply

    • Natashas Kitchen
      November 6, 2020

      Thank you for that wonderful feedback Natalie!

      Reply

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