Got a whole chicken or a few parts and want a dinner that looks impressive without a lot of fuss? Roasting chicken in the oven can be downright easy if you follow a few basic steps. In this guide we’ll walk through prepping, seasoning, cooking temps, and a couple of quick variations so you end up with golden, juicy meat every time.
First thing – pat the chicken dry with paper towels. Moisture on the skin turns into steam and makes it hard to get that crispy crust we all love. Once it’s dry, toss the bird in a thin layer of oil. Olive oil works fine, but any neutral oil does the trick. The oil helps the salt and spices stick and helps the skin brown.
Season generously. Salt is the real star here; it pulls moisture out, then lets it re‑absorb, seasoning the meat from the inside. Add pepper, garlic powder, paprika, or whatever herbs you like – thyme, rosemary, or lemon zest all pair well with chicken. For a quick rub, mix 1 tsp salt, ½ tsp pepper, 1 tsp paprika, and a splash of oil, then rub it all over the bird, inside the cavity and under the skin if you can.
Preheat your oven to 425°F (220°C). Starting hot gives the skin an instant boost toward crispness. Place the chicken breast‑side up on a rack inside a roasting pan – the rack lets heat circulate and keeps the skin from sitting in its own juices.
Roast for about 15 minutes at the high temperature, then lower the oven to 375°F (190°C) and keep cooking. As a rule of thumb, count 20 minutes per pound. The real check is the internal temperature: when a meat thermometer reads 165°F (74°C) in the thickest part of the thigh, you’re done.
If you like extra crisp skin, switch the oven to broil for the last 3‑5 minutes. Keep a close eye – the skin can go from perfect to burnt fast.
Let the chicken rest for 10‑15 minutes before carving. Resting lets the juices settle, so you won’t end up with a dry plate.
Want a different flavor profile? Try adding a halved lemon and a few garlic cloves inside the cavity before roasting. The citrus infuses the meat, and the garlic caramelizes on the outside. For a spicy kick, mix a teaspoon of chili powder or smoked paprika into the rub.
Side dishes? Roast veggies on the same pan – carrots, potatoes, and onions love the chicken drippings. Or whip up a quick salad with mixed greens, a splash of vinaigrette, and some toasted nuts for crunch.
That’s it – a straightforward method that works every time. Grab a chicken, follow these steps, and you’ll have a tasty, crowd‑pleasing meal without the stress. Happy roasting!
