Simple Whole Roasted Chicken

This simple whole roasted chicken recipe will become your go-to method! It only requires two ingredients and results in one tender and juicy bird with crispy, salty, flavorful chicken skin.

What I really love about this whole roasted chicken recipe is that it can be ready in under an hour and only requires a few minutes of (very minimal) prep time. Plus, it's an easy, healthy baked chicken recipe that results in yummy leftovers, ready for meal prep and multi-purposing.

why you'll love it

You can ask anyone how to roast a chicken and you'll end up with countless answers and techniques, many of which will be equally delicious. So what makes this whole roasted chicken recipe a keeper?

It is ease and simplicity at its best.

This recipe is adapted from my very favorite roast chicken recipe ever, by Thomas Keller featured on Epicurious. I've been making it for years and I love the simple technique that gives amazing results every single time.

It is:

• quick to prepare
• incredibly easy with only two ingredients required
• juicy and tender with perfectly crisp chicken skin
• naturally gluten-free, keto-friendly, low-carb and paleo

This simple whole roasted chicken recipe is the epitome of low-maintenance, easy roasted chicken. And I know you'll love it too. 😉

the ingredients

Something about roasting a chicken feels like an incredible culinary accomplishment. I imagine if you're not used to preparing one, it could seem a bit daunting too. But the great thing about this recipe is it doesn't get any easier.

For this whole roasted chicken recipe, you can get by with only two ingredients: salt and a whole chicken. Olive oil and thyme are extras, if you'd like to use them. Trussing isn't necessary but it does help the chicken roast more evenly (I'll truss the chicken about 50 percent of the time).

You will need:

• a whole chicken, ideally pasture-raised
• salt
• fresh or dried thyme (optional), or another herb of choice

As far as equipment goes, I use a cast iron skillet and an instant-read meat thermometer, but a simple baking dish or baking sheet will work just fine. If you plan on trussing the chicken, you will also need cooking twine.

the most simple oven roasted chicken recipe

A whole chicken in the oven is one of my favorite meals. After some easy prep work, it's hands off from there, and the oven does all the work.

In my opinion, the very best part about this whole roasted chicken recipe is the crispy chicken skin! The trick to getting it extra crisp is to dry the chicken before baking. That means patting dry the chicken, inside and out, to remove as much excess moisture as you can. This will result in a crispy skin roast chicken, allowing the skin to brown and crisp up during the baking process.

Here's how to make this simple whole roasted chicken:

1. Preheat. Place the cast iron skillet in the oven and preheat it to 450°F. Allow it to heat in the oven for several minutes while you prepare the chicken.
2. Dry the chicken. Trim off any excess chicken skin and rinse the chicken. Place it on a cutting board or baking sheet. Use paper towels to pat it dry all over (including inside the chicken) to remove as much moisture as you can. Truss the chicken (optional)- I like these step-by-step directions for trussing.
3. Salt the chicken. Sprinkle salt very liberally all over the chicken, salting all sides (I use about 1-2 teaspoons).
4. Roast. Pull out the preheated skillet and place the chicken in it. Transfer to the oven and roast at 450°F for about 1 hour or until done. Remove from the oven. Add thyme to the chicken juices in the bottom of the pan, then baste the chicken with those juices.
5. Serve. Let the chicken rest for 10 minutes. Carve and serve.

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tips for making simple oven roasted chicken

• The most important step to getting a crispy skin roast chicken is patting it dry and removing as much moisture as you can.

• The chicken is done when the internal temperature (tested in the meaty part of the thigh) is 160 to 165 degrees. Keep in mind the residual heat will continue to cook the chicken as it rests. An instant-read thermometer is the easiest way to test this.

• This simple oven roasted chicken recipe is easy to adapt. If you'd like to use a different herb to change up the flavor profile, rosemary works well too. Some people swear by rubbing olive oil over the skin but I've tried it both ways (with and without) and couldn't tell a noticeable difference.

• How long to bake a whole chicken? For a 3-4 pound chicken, you'll bake it at 450°F for about 1 hour, perhaps a few minutes more or less depending on how the exact size of the chicken and your oven. I usually check the chicken with a meat thermometer after about 50 minutes.

What makes this recipe worth making over and over again is its simplicity. Two ingredients are all you need to get perfect oven roasted chicken every time, and with the crispiest chicken skin!

p.s. Save the chicken carcass and any bones to turn it into this easy chicken bone broth!

what to serve with oven roasted chicken

What doesn't go with tasty chicken? Here are a few side dish ideas that are just as easy to prep:

• Healthy sweet potato casserole
• The creamiest cauliflower mash
• Keto cornbread
• Brussels sprouts slaw with roasted butternut squash
• Crispy air fryer broccoli
• Cauliflower risotto

you might also love...

• Keto chicken chili with butternut squash, a cozy main meal that's even better as leftovers.
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• Chipotle air fryer chicken thighs, a reader favorite and an easy air fryer chicken recipe.
• Harissa chicken thighs with roasted vegetables. This sheet pan dinner is incredibly flavorful and simple to prepare.
• Ever wondered how to make chicken bone broth? It's easy to make at home.