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Horizontal image of a whole cooked poultry on a cutting board next to twine and towels.

Easy Roasted Chicken

  • Author: Shanna Mallon
  • Total Time: 1 hour, 25 minutes
  • Yield: 4 servings 1x


An essential dish for the home cook to master, our easy roasted chicken is a showstopper, with juicy meat and crispy skin.


  • 1 4-pound whole chicken 
  • 2 tablespoons olive, avocado, or canola oil 
  • 2 1/2 teaspoons coarse salt
  • 2 cups water or low-sodium chicken stock, plus more as needed
  • Kitchen twine, for trussing


  1. Preheat oven to 425°F. 
  2. Remove giblets and rinse chicken well. Using a paper towel, pat the inside and outside of the chicken dry.
  3. Rub oil all over the skin. Liberally salt the inside and outside of the bird.
  4. Truss the legs with kitchen twine and place chicken breast-side up on a rack set into a roasting pan. Add 2 cups water or chicken stock to the bottom of the pan.
  5. Roast for 1 hour, or until the thickest part of an inner thigh registers 160-165°F. If the water has evaporated throughout the cooking process, pour more into the pan as needed.
  6. Remove from oven and transfer to a cutting board. Let rest for 15 minutes before carving. Make a pan sauce from the drippings, if desired.
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Chicken
  • Method: Roasting
  • Cuisine: Poultry

Keywords: chicken, roasted