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Homemade Easy Roast Chicken Recipe photo

Easy Roast Chicken Recipe

A simple, classic roast chicken seasoned with salt and pepper and roasted until juicy and golden.
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 4 to 4 1/2 pound roasting chicken
  • sea salt to taste
  • black pepper to taste

Equipment

  • Oven
  • Meat Thermometer
  • 10" frying pan or cast iron skillet or baking sheet
  • Parchment Paper
  • Kitchen twine
  • Cutting Board
  • Knife

Method
 

  1. Preheat the oven to 400°F (204°C) and position a rack in the middle.
  2. Remove the neck and giblets from the chicken cavity, then season the inside generously with sea salt and black pepper.
  3. Truss the chicken with kitchen twine to keep the legs and wings tucked and place it breast-side up in a 10" frying pan, cast-iron skillet, or on a parchment-lined baking sheet.
  4. Season the outside of the chicken generously on all sides with sea salt and black pepper.
  5. Roast on the middle rack at 400°F for about 60 minutes, or until the thigh reaches an internal temperature of 162°F (it will rise to 165°F with carry-over cooking).
  6. Remove the chicken from the oven and transfer it to a plate or cutting board; let rest for 5 to 10 minutes before carving and serving.

Notes

  • Best roasted at 400°F for crisp skin and juicy meat.
  • Remove butcher's twine before serving.
  • Carry-over cooking will raise the thigh temperature to 165°F after resting.
  • Let the bird rest 5–10 minutes so juices redistribute.
  • If needed, keep covered in a low oven (about 200°F) for up to 30 minutes before serving.
  • Reheat covered at 350°F until hot.