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Follow my easy step by step Roast Chicken Recipe made with a simple blend of spices! The end result is tender and juicy chicken, paired with perfectly crisp and flavorful skin.
I kept this Roast Chicken recipe super straightforward and basic, while still maintaining all the flavor! There are a ton of different ways you can dress up a chicken, but I know you’ll be pleasantly surprised with how inexpensive and flavorful my simple spice blend is!
Why Make This Roast Chicken
- Foolproof Method
- Inexpensive & Easy
- Tender Chicken with Crispy Skin
- Simple Spice Rub
- Short Ingredient List
- Easy Prep & Cleanup
There are a few methods out there with a long, confusing list of steps that just end up resulting in a giant mess, but this is not one of them. With the right blend of simple flavors and this fool-proof method, you’ll end up with restaurant quality chicken, with minimal cleanup at the end – bonus! Using only a handful of kitchen staple ingredients, paired with my tried and true method, you’ll be roasting chickens like it’s your day job in no time!
Ingredient Notes
- Chicken – We’re roasting a whole chicken for this recipe!
- Olive oil – Substitute sunflower, safflower, or avocado oil.
- Spices – Smoked paprika, dried thyme, garlic, onion powder, and cayenne pepper.
(Optional) Gravy
- Chicken Broth – Use my recipe for homemade chicken broth, or opt for a low sodium version from the store!
- Cornstarch – Thickening agent.
How To Roast A Chicken
- Prep: Preheat oven to 350°F. Drizzle the olive oil over the chicken and use your hands to rub the oil evenly all over the skin.
- Prep the Dry Rub: Whisk the paprika, thyme, garlic powder, onion powder, white pepper, cayenne, and salt together. Sprinkle the dry rub evenly all over the chicken.
- For the Gravy: If you plan on making gravy, pour the chicken broth into a roasting pan.
- Roast the Chicken: Place a rack in the roasting pan and place the chicken on top of the rack. Roast for 20 minutes per pound, then increase the heat to 425°F and roast for a final 20 minutes.
- Rest, Carve & Serve: Let the chicken rest for 10-15 minutes before carving.
(Optional) For the gravy
- Prep: Pour the drippings from the roasting pan into a saucepan over medium heat and bring it to a bubble. Whisk the cornstarch with a splash of water.
- Make Gravy: Whisk the cornstarch slurry into the drippings, adding a bit at a time, until the gravy has reached your desired consistency. Taste for seasoning and add salt if needed.
Serving Suggestions
There are endless possibilities to what you can serve your roast chicken with! The spice blend pairs well with anything you can imagine, so choosing which side dish to serve your chicken with, will be the hardest part of this recipe.
Frequently Asked Questions
How Do I Know If My Chicken Is Cooked?
Get yourself an instant read thermometer! It’s the best way to determine if your chicken is fully cooked or not. I like to take the temperature both at the thickest part of the breast, and at the thickest part where the drumstick and thigh meet the breast. Once you’ve reached 165°F, the chicken is done.
What’s The Difference Between Roasting and Baking Chicken?
Roasting requires a higher temperature to achieve that beautiful browned, flavorful and crispy skin, while baking occurs at lower oven temperatures. You can check out my Baked Chicken Breast recipe for more info.
Why Is My Chicken Dry?
It’s super important to keep your eye on the temperature when cooking chicken! When extreme heat comes into contact with any protein, the proteins contract and expels the moisture! That’s why we start low to keep the chicken tender and juicy and crank it at the end for that crisp skin.
Tips
- Using your hands is the best way to ensure every crack and crevice of your chicken has been seasoned.
- You can gently lift the skin from the chicken with your hands and rub extra seasoning underneath for extra flavor!
- Don’t skip the increase of heat to 425 for the last 20 minutes. This will give you extra crisp skin.
- If you’re freezing your leftovers, you can store the chicken in individual sized containers for easier thawing or you can shred the remaining chicken (to save space).
Storing Leftovers
Chicken:
Transfer your leftover roast chicken to an airtight container and store in the fridge for up to 4 days.
Gravy:
The gravy will last in the fridge, covered, for 2 days, or 1 week if you bring it to a full boil before serving.
Freezing
To freeze your leftovers, store in an airtight container for up to 4 months.
Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.
More Great Recipes To Try
Roast Chicken Recipe
Equipment
Ingredients
- 3-4 pound whole chicken
- 2 tablespoon olive oil
- 2 teaspoon smoked paprika
- 1 teaspoon thyme dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon white pepper
- ¼ teaspoon cayenne pepper
- 1 teaspoon salt or to taste
(Optional) Gravy
- 1 cup chicken broth low sodium
- 1-2 tablespoon cornstarch
Instructions
- Prep: Preheat oven to 350°F. Drizzle the olive oil over the chicken and use your hands to rub the oil evenly all over the skin.
- Prep the Dry Rub: Whisk the paprika, thyme, garlic powder, onion powder, white pepper, cayenne, and salt together. Sprinkle the dry rub evenly all over the chicken.
- For the Gravy: If you plan on making gravy, pour the chicken broth into a roasting pan.
- Roast the Chicken: Place a rack in the roasting pan and place the chicken on top of the rack. Roast for 20 minutes per pound, then increase the heat to 425°F and roast for a final 20 minutes.Rest,
- Carve & Serve: Let the chicken rest for 10-15 minutes before carving.
(Optional) For the gravy
- Prep: Pour the drippings from the roasting pan into a saucepan over medium heat and bring it to a bubble. Whisk the cornstarch with a splash of water.
- Make Gravy: Whisk the cornstarch slurry into the drippings, adding a bit at a time, until the gravy has reached your desired consistency. Taste for seasoning and add salt if needed.
Tips & Notes:
- Using your hands is the best way to ensure every crack and crevice of your chicken has been seasoned.
- You can gently lift the skin from the chicken with your hands and rub extra seasoning underneath for extra flavor!
- Don’t skip the increase of heat to 425 for the last 20 minutes. This will give you extra crisp skin.
- If you’re freezing your leftovers, you can store the chicken in individual sized containers for easier thawing or you can shred the remaining chicken (to save space).
- Transfer your leftover roast chicken to an airtight container and store in the fridge for up to 4 days.
- To freeze your leftovers, store in an airtight container for up to 4 months.
