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.

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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.
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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.

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.

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.

Common Questions:
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.
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.
Tying or trussing the chicken with kitchen twine is optional and will make for a nicer presentation.
A frozen whole chicken should be fully thawed (about 24 hours) in the refrigerator.
Some ovens get smoky at higher temperatures. If yours does, reduce the heat to 400˚F and cook an extra 10-20 minutes.
Using a pressure cooker is the fastest way to cook a whole chicken. Check out our instant pot chicken tutorial.
Arrange the rack in the lower third of the oven so the chicken is sitting exactly in the center.

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:
- Mushroom Gravy – our easiest gravy recipe or make gravy from the chicken pan drippings like we did our Turkey Gravy.
- Dinner Rolls – complete the meal with fluffy rolls
- Caesar Salad – a fresh green salad with homemade dressing

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.
- Chicken Parmesan – we will never stop loving this classic
- Chicken Marsala – a homemade restaurant favorite
- General Tso’s Chicken – even better than takeout
- Chicken Piccata – easy, one-pan chicken recipe
- Air Fryer Chicken Wings – super crispy
- Chicken Fettuccini Alfredo – my Mom’s recipe
Juicy Roast Chicken Recipe

Ingredients
For the Roasted Vegetables:
Instructions
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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.
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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.
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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.
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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.
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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
Can I season under the skin like the Instant pot recipe?
Hello Jen, that should be alright too.
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!
Sounds perfect. I’m sure will also be great. Enjoy and I hope you’ll love every recipe that you will try, Suzanne!
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
Hello Aria, that’s so nice to know. Thank you for your great review and support. God bless you and your family too!
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?
Thank you! I usually use sea salt in my recipes.
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!
You’re so nice! Thank you.
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.
Wow! That’s a long time! I’m glad you found our recipe, and it worked for you, Angela!
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?
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.
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 …
Hi Mira, roasting uncovered at a high temperature results in juicy chicken and crisp skin. I hope you love it!
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.
You’re welcome, Regina! I’m happy you enjoyed this recipe.
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
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.
Good morning Natasha,
Do I bring chicken to room temp before cooking? Doing it today. Thanks.
Hi Pat, a frozen whole chicken should be fully thawed (about 24 hours) in the refrigerator.
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..
Hi, did you possibly use convection mode? That usually cooks them faster. Also, be sure not to cut the veggies too small.
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.
I’m glad to know that!
Hi Natasha, love your recipes!… Question, can I use regular butter instead of unsalted? Or is there a difference in using unsalted?
Hi Michelle, salted butter will work in this recipe.
Natasha I love you and you recipe videos! I making this chicken tonight I can’t wait to taste it!!!!!
I’m so glad you’re enjoying our recipes! I hope you love this chicken recipe!
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.
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.
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.
We had to call it ‘Juicy’ Roast Chicken for that reason! I’m so glad you enjoyed this recipe, Esmeralda!
I am just about to make my Natasha Roast Chicken!!! Cannot wait!
Hi Natasha,
How much cooking time would I add if I stuffed the chicken?
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.
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!!!!
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.
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?
You can try basil or sage. I think that would work too.
good night, I love you so much, this recipe is delicious and thank you.
Great Recipe! Natasha when you roast the chicken, do you use the regular bake function or the convection roast function?
Hi Vesna, we use the regular bake function.
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
You’re so welcome! I’m glad you enjoyed your meal and this recipe!
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!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, John!
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.
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
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
I’m so happy you enjoyed that. Thank you for sharing that with us!
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.
Thank you for sharing that with me, Natalia! I’m so glad you enjoeyd this recipe!
So delicious that my husband asked me if we could add it to the weekly rotation.
That’s so great! It sounds like you have a new favorite!
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 ?
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.
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!!
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!
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.
Hello Donna, I am happy to hear that your family always enjoys this recipe. Thanks for your great review and feedback!
Natasha,
You are an amazing chef! I look forward t your recipes every day
You’re so nice! Thank you!
Excellent recipe! Can you substitute chicken thighs and drumsticks for the whole chicken?
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!
This recipe was delicious!
I would like to make it again with bone in skin on chicken thighs and drumsticks. Any recommendations for cooking?
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!
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!
I’m glad you enjoeyd that, Svetlana!
The best Juicy chicken ever! Me and my whole family love that recipe! Thank YOu so much!
My pleasure, Mirka. Sounds perfect!
Thank you I love your recipes God bless
Thank you and so great to hear that!
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?
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.
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
Sounds awesome! Thanks for your wonderful comments and feedback, Sara.
What should cooking time be if I use the convection roast option in my oven? Thank you.
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!
What disposable kitchen gloves do you recommend when handling poultry?
Hi Heather, we have the gloves listed in our Amazon affiliate shop.
Thank you so much! By the way LOVE your recipes and videos!!!
I’m so happy to hear that Heather! Thank you for watching!
Could you use this recipe for a turkey?
I imagine that will work too but the cooking time will be different but I do have a Thanksgiving Turkey recipe here.
I can hardly wait to cook this roasted chicken. All your recipes are soooo delicious..
Thank you for the videos
You’re welcome, Yolanda! I’m so glad you’re enjoying our recipes and videos!
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 !
Hello Sara, sounds like a great plan. Yes, I imagine that should work too, please let us know how it goes.
Made this tonight and it was amazing. The best chicken I have ever made thank you for sharing the recipe.
You are most welcome, Trisha. That makes me so happy, thanks for your great review and feedback!
please can you do tomba chichen because i want to see how to do it please do it 😢😢😢
Thanks for your suggestion
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
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).
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?
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.
Thank you. Your site is a go-to for me for good, dependable, delicious recipes.
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
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
Hi Judith, I have not tried this in a slow cooker to advise and I worry it would be a completely different recipe.
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
Thanks for sharing! I’d love to hear about your recipes for those.
Hi natasha can you pumpkin pie please 😊😊😊 a special request.
Thank you for that suggestion, Malak!
Hi natasha can you do pumpkin pie please a special request.
Thank you so much for that suggestion Malak! We have our favorite pumpkin recipes for you.
How long would you cook an 8-10lb chicken? Also, do different toaster pans require different cook times?
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.
Hi natasha can you do pumpkin pie please 😊😊😊 a special suggestion
Roasted chicken is my favorite! Quick and easy and looks like you spent all day when you really didn’t!
Exactly! Isn’t it the best! We absolutely love it!
Such a delicious dinner! We’ll all be fighting over the leftovers for sandwiches tomorrow.
I’m so glad you enjoeyd it, Jen! Thank you for that wonderful review!
Do you have a video on how to carve a whole cooked chicken?
Hi HP, we only have one on how to cut up a whole raw chicken, but the concept would be very similar.
Love having the option of chicken & turkey for Thanksgiving & this chicken is perfect!!
Thank you for that wonderful feedback Natalie!