Basic Roast Chicken

Course: Main Course
Cuisine: American, Oven
Total Time: 1 hour 30 minutes
Servings: 4 servings
Calories: 409 kcal

An easy roast chicken makes dinner quick and effortless. It takes just a few minutes, then toss in the oven and forget about it until the timer goes off. For a crisper skin, salt and air dry the skin for a couple hours or up to overnight beforehand. For more information, please visit the write-up.



  • 1 whole Chicken
  • Olive Oil or melted Butter
  • Kosher Salt
  • fresh cracked Black Pepper


  1. Preheat oven to 425°F. Pat dry the chicken. For the crispiest skin- see step 2 or for quickest preparation proceed to step 3.

  2. Sprinkle salt over all surfaces of chicken. Set on a plate, place in fridge and allow to air dry for at least 2 hours and up to overnight. Remove from fridge and pat dry water that had come to skin surface.
  3. Oil or rub melted butter over chicken. Season chicken with salt and pepper. Truss chicken if desired. Place in a baking dish.
  4. Roast for about 1 hour 20 minutes to 1 hour 35 minutes or until juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer.

  5. Remove from oven and allow to rest for about 10 minutes. Carve and serve.