FREE BONUS: 5 Secrets to Be a Better Cook!

Home > Main Course > Juicy Roast Chicken Recipe (VIDEO)

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

5 from 7 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.

FREE BONUS: 5 Secrets to Be a Better Cook!

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

  • 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

  • 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

Add comment/review

Leave a comment

Recipe Rating




As Featured On

FREE BONUS: 5 Secrets to Be a Better Cook!

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.