This Easy Oven Roasted Chicken is juicy, tender, and packed with flavor, featuring crispy golden skin and a blend of simple seasonings. Whether you’re roasting a whole chicken or bone-in pieces, this foolproof recipe delivers a perfectly cooked meal every time!
Why You’ll Love This Recipe
- Juicy, flavorful chicken with crispy skin
- Uses simple pantry ingredients
- Perfect for meal prep and leftovers
- Works for both whole chicken or chicken pieces
- Pairs well with a variety of side dishes
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Whole chicken (or bone-in chicken thighs/breasts)
- Olive oil or melted butter
- Garlic, minced
- Paprika
- Dried thyme (or rosemary)
- Onion powder
- Salt and black pepper
- Lemon (optional, for stuffing)
- Fresh parsley (for garnish)
Directions
- Preheat the oven: Set to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
- Prepare the chicken: Pat dry with paper towels. If using a whole chicken, stuff with lemon slices and fresh herbs.
- Make the seasoning mix: In a bowl, combine olive oil (or melted butter), garlic, paprika, thyme, onion powder, salt, and pepper.
- Coat the chicken: Rub the seasoning mixture all over the chicken, ensuring even coverage.
- Roast the chicken:
- Whole chicken: Roast for 1 hour 15 minutes, or until internal temperature reaches 165°F (75°C) in the thickest part.
- Chicken thighs/breasts: Roast for 30-40 minutes, depending on size.
- Rest and serve: Let the chicken rest for 10 minutes before slicing. Garnish with fresh parsley and serve.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 75 minutes (whole chicken) / 30-40 minutes (chicken pieces)
- Total Time: 90 minutes (whole chicken)
Variations
- Spicy Version: Add cayenne pepper or red pepper flakes.
- Citrus Herb Roast: Use orange slices and rosemary for a fresh twist.
- Garlic Butter Roast: Use extra garlic and baste with melted butter.
- Honey Mustard Glaze: Brush with a mix of honey and Dijon mustard in the last 15 minutes.
- Low-Carb/Keto: Keep it as is—this dish is naturally keto-friendly!
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze cooked chicken in portions for up to 3 months.
- Reheating: Warm in a 350°F oven for 10 minutes or microwave in short bursts.
FAQs
Can I use boneless chicken?
Yes, but reduce cooking time to 20-25 minutes for boneless breasts or thighs.
How do I keep the chicken from drying out?
Baste with pan juices halfway through cooking and let it rest before slicing.
What’s the best way to check for doneness?
Use a meat thermometer; it should read 165°F (75°C) in the thickest part.
Can I marinate the chicken ahead of time?
Yes! Marinate for up to 24 hours for deeper flavor.
What sides go well with roasted chicken?
Mashed potatoes, roasted veggies, rice, or a fresh salad.
Can I roast chicken in a Dutch oven?
Yes! A Dutch oven keeps moisture in and creates extra juicy chicken.
Should I cover the chicken while roasting?
No, unless the skin starts browning too quickly—then tent with foil.
Can I cook this at a lower temperature?
Yes, roast at 350°F for 90 minutes for a slower, juicier cook.
What’s the best way to carve a whole chicken?
Let it rest, then slice off the legs, wings, and breast meat using a sharp knife.
Can I make gravy with the drippings?
Absolutely! Use pan drippings, butter, and flour to create a delicious homemade gravy.
Conclusion
This Easy Oven Roasted Chicken is a simple yet flavorful dish that’s perfect for any occasion. Whether you’re making a classic Sunday dinner or meal prepping for the week, this juicy, perfectly seasoned chicken is sure to be a hit. Try it today and enjoy a stress-free homemade meal!
PrintEasy Oven Roasted Chicken Recipe
This oven-roasted chicken is juicy, flavorful, and seasoned to perfection. With crispy golden skin and tender meat, it’s the perfect go-to recipe for a simple yet delicious meal!
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 25 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Ingredients
For the Chicken:
- 1 whole chicken (4–5 lbs)
- 3 tablespoons olive oil (or melted butter)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried thyme (or rosemary)
- ½ teaspoon lemon zest (optional)
- 1 lemon, quartered
- 4 cloves garlic, smashed
For Extra Flavor (Optional):
- 2 tablespoons fresh herbs (parsley, thyme, or rosemary)
- 1 onion, quartered
- 1 cup chicken broth (for roasting pan)
Instructions
-
Preheat Oven:
- Preheat oven to 425°F (220°C).
- Place a rack in a roasting pan or line a baking dish with foil.
-
Prepare the Chicken:
- Pat chicken dry with paper towels.
- Rub olive oil (or melted butter) all over the chicken, including under the skin.
- In a small bowl, mix salt, black pepper, garlic powder, onion powder, paprika, dried thyme, and lemon zest.
- Sprinkle seasoning mix evenly over the chicken.
-
Stuff & Truss (Optional):
- Stuff the cavity with lemon wedges, smashed garlic, and fresh herbs for extra flavor.
- Tie the legs together with kitchen twine for even cooking.
-
Roast the Chicken:
- Place chicken breast-side up on the rack in the roasting pan.
- Pour chicken broth into the bottom of the pan to keep it moist.
- Roast uncovered for 1 hour 15 minutes, or until the internal temperature reaches 165°F (75°C) in the thickest part of the thigh.
- Baste with pan juices halfway through for extra crispiness.
-
Rest & Serve:
- Let chicken rest for 10-15 minutes before carving.
- Serve with roasted vegetables, mashed potatoes, or a fresh salad.
Notes
- For extra crispy skin, broil the chicken for the last 3-5 minutes.
- Want a juicy result? Let the chicken rest before cutting to keep the juices in.
- Use leftovers for sandwiches, salads, or soups!