Roast Chicken Recipe
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.
Prep Time10 minutes mins
Cook Time1 hour hr 20 minutes mins
Resting Time15 minutes mins
Total Time1 hour hr 45 minutes mins
Course: Dinner
Cuisine: American
Servings: 4
Calories: 439kcal
- 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
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.
- 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.
Serving: 1serving | Calories: 439kcal | Carbohydrates: 4g | Protein: 32g | Fat: 32g | Saturated Fat: 8g | Cholesterol: 122mg | Sodium: 715mg | Potassium: 391mg | Fiber: 1g | Sugar: 1g | Vitamin A: 773IU | Vitamin C: 3mg | Calcium: 18mg | Iron: 2mg