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How to Make an Easy Roasted Chicken

Learn how to make a delicious and easy whole roasted chicken. You just a need a few ingredients, a good roasting pan or skillet and a little over an hour! Makes juicy meat that’s perfect for serving as is or shredding and adding to soups, stews, enchiladas or tacos! Yum.

Prep Time
15 mins
Cook Time
1 hour
Total Time
1 hour 15 mins

roasted chicken in a skillet with a title underneath

OH HI IT’S ME making you a delicious, crispy, easy roasted chicken like good ol’ Betty Crocker (who doesn’t actually exist btw. That’s right everyone… BC is a made up woman. It’s okay though, I’ll be your real deal cooking guide!
First, let’s start with a whole roasted chicken!

roasted chicken in a skillet

I know it seems slightly intimidating if you’ve never roasted a chicken before, but it’s fairly easy and simple to do. Just slather it with a little melted butter. Add some garlic, salt and pepper. Add fresh herbs if you’re fancy. Maybe some potatoes, onions and carrots on the bottom? Perfection.

Bake it for 1 hour. Then wait another half hour and let those juices soak in. Cut, or just dig in a pull apart the meat for your favorite recipes. It’s cheap and DAMN GOOD.

roasted chicken in a skillet

I make this recipe once a week because whole chickens are fairly inexpensive. We either eat it as is paired with various sides, shred it to put in recipes, or my husband will eat it on his daily lunch sandwiches.

I hope you love this tutorial. If there’s anything else you’d love to see me make on a video, leave a comment below — I love hearing from you!

roasted chicken with carrots and herbs in a skillet

Watch the video below to see how to make a whole roasted chicken, decide how you’ll use it and enjoy.

See how to make a whole roasted chicken:

whole roasted chicken with carrots in a skillet

Side dishes to pair with the roasted chicken:

One Pot Moroccan Chickpea Quinoa Salad

The Best Creamy Garlic Slow Cooker Garlic Mashed Potatoes

Vegan Curried Broccoli Chickpea Salad

Street Corn Pasta Salad with Cilantro Pesto & Goat Cheese

Spicy Maple Roasted Brussels & Butternut Squash with Crispy Bacon

Maple Glazed Carrots with Goat Cheese & Pistachios

Sesame Garlic Roasted Asparagus

Saucy Stovetop Thai Green Beans

Roasted Sweet Potato, Pear & Pomegranate Spinach Salad

Ways to use leftover roasted chicken:

Butternut Squash Green Chile Chicken Soup

The Best Chicken Soup You’ll Ever Eat

4 Healthy Meal Prep Salads

Golden Turmeric Chickpea Chicken Soup

Chicken Kale Waldorf Salad with Avocado & Goat Cheese

Crunchy Rainbow Thai Peanut Wraps

Golden Coconut Chicken Lentil Soup

Lightened Up Chicken Pot Pie

Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce

Roasted Butternut Squash Broccoli Cheddar Chicken Couscous

Healthy Pumpkin Seed & Avocado Pesto Chicken Salad Sandwiches

Cheesy BBQ Chicken Stuffed Zucchini Boats

How to Make an Easy Roasted Chicken + Video!

5 from 7 votes
Course chicken, Dinner, Gluten Free, Grain Free, Meal Prep, One Pan
Keyword roasted chicken
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Serves 1
Learn how to make a delicious and easy whole roasted chicken. You just a need a few ingredients, a good roasting pan or skillet and a little over an hour! Makes juicy meat that's perfect for serving as is or shredding and adding to soups, stews, enchiladas or tacos! Yum.

Ingredients

  • 1 (3-4 pound) young chicken without giblets, preferably organic
  • 2 tablespoons melted butter
  • 3 cloves garlic, minced
  • Freshly ground salt and pepper
  • Optional: 1 teaspoon each of fresh thyme and diced fresh rosemary
  • 3 medium carrots, sliced
  • 1 white or yellow onion, chopped

Instructions

  1. Preheat oven to 450 degrees F. Remove chicken from packaging and discard giblets if there are any. Place chicken in a roasting pan or skillet. Pat the chicken dry with a paper towel.
  2. Add melted butter and minced garlic to a small bowl; add fresh herbs to the butter if you are using. Brush all over the chicken skin and underneath. Season generously with freshly ground salt and pepper. 
  3. Bake in the oven for 1 hour to 1 hour and 15 minutes, basting the chicken with pan juices halfway in between. Chicken is done when a meat thermometer reads 160 degrees F when inserted into the thickest part of the chicken breast.
  4. Allow chicken to rest for 15-30 minutes before cutting into. If you are shredding chicken or using for later, I suggest waiting an hour, or until the chicken is completely cool. Serves 4-6 and will make about 5 cups shredded chicken, maybe more!

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