How to Roast Chicken

Whether you're looking for delicious and nutritious comfort food to feed your family or something elegant and understated to serve at a dinner party or romantic candle-lit meal, when you know how to roast chicken, you've got a go-to entree for almost any occasion. Chicken is the most popular type of meat eaten in the United States, and it's no wonder--it's relatively inexpensive, is extremely versatile and is a good source of protein. Roasting is a slow-cooking method that uses dry, indirect heat. It's perfect for chicken or other poultry because the meat cooks evenly and stays tender. And you can preserve the moisture of the meat by basting--either with butter, oil or juices from the pan--while it cooks. This simple roast chicken recipe uses fresh herbs and olive oil to complement the flavor of the meat. Serve it with whatever fresh vegetables are in season, and be prepared to serve up second helpings.
Hi. I'm Miranda with, and today, I'm gonna show you how to make a Simple Roast Chicken. Now, there's no reason to get overly fussy if you're craving this ultimate comfort food. We have a few simple steps to show you and you'll be enjoying your roast chicken in no time, so let's get started. I have all of our ingredients laid out here. We have one 5-pound chicken that has been rinsed and patted dry with the giblets removed. We also have some kitchen twine here and it's really important that you use kitchen twine and not like yarn or, you know, sewing thread because those could actually have inedible dyes in them and you don't want to poison anybody while you're making your delicious roast chicken. We also have one small onion which has been peeled and quartered; 3 cloves of garlic, peeled and garlic, there's lots of peeling and quartering happening; 2 tablespoons of extra virgin olive oil; 1 teaspoon of salt; a half a teaspoon of freshly ground black pepper; and then 3 sprigs each of fresh thyme and tarragon. So, to get started, we are going to stuff our little chicken friend over here so I'm gonna bring this right here to my cutting board, and we are just gonna start by just stuffing, you're just going to place the onion, the garlic, and the fresh herbs inside of the chicken cavity, and then let's put in our thyme... let's add in our tarragon...and then, last but not least, the garlic. Okay, fantastic. Now, the next step is to close it up. We're gonna tie our chicken together so we're actually going to close the cavity a little bit so it will be-- it won't dry out and it will stay nice and moist and yummy, yummy good so let's start just a tiny bit underneath and then around the wings like that so just, you know, kinda pinning the wings here. Wrap it around the little drumsticks. One more time, and then pull it in, so you can see what I'm doing. So, see? We're just kind of pulling those together like that. Beautiful. So we're all tied together. It's a little bit closed. Perfect. Now, the next step is just to rub our olive oil all over and then you're gonna follow with the salt and the pepper. Okay. This is gonna be so tasty. Okay. So, we're good here. We're all seasoned. We're going to pop it into this roasting pan breast side down. Pop it in. Lovely. And then we're just gonna use the little remainder of like salt we have here and just rub this side as well. So we're gonna pop it in the oven now which is preheated behind me at 375 degrees. A quick note about roasting a chicken: Cold meat doesn't roast as evenly so while you're preheating, let the chicken just sit on the counter and hang out and kind of come to, you know, more room-ish temperature. It will-- it will roast more evenly, so we're going to pop it in the oven at 375 degrees for 25 minutes, then we're going to flip it and then we're going to allow it to cook for another hour and a quarter to an hour and a half until when you stick a meat thermometer into the thigh but don't touch the bone, it registers 175 degrees and it's all nicely cooked through, and we'll take it out then. Okay. Well, our simple roast chicken is all cooked here. It's beautifully golden brown, cooked all the way through. Now, remember, 25 minutes we flipped it. We've just been basting it with the delicious pan juices, and it's just been cooking on the other side for about an hour and a half, so it's just gorgeous, ready to go. I've already cut the kitchen twine so you definitely wanna do that obviously before serving, but just look how lovely this is. The perfect centerpiece for a family dinner. Would be amazing with maybe some mashed potatoes, some steamed veggies. Whatever you serve it with, it's sure to be a crowd pleaser. And there you have it. That's how you make Simple Roast Chicken. Thanks for watching, and for more great recipes and savings, visit us at

What You'll Need

  • 1   small onion, peeled and quartered
  • 3   cloves garlic, peeled and quartered
  • 3   sprigs fresh tarragon
  • 3   sprigs fresh thyme
  • 1  5  pound chicken, giblets removed
  • 2   tablespoons extra-virgin olive oil
  • 1   teaspoon kosher salt
  • 1/2  teaspoon freshly ground pepper

Step By Step

Preheat oven to 375 degrees F.
Place onion, garlic, tarragon and thyme into the cavity of the chicken. Tie the legs together with kitchen string, mostly closing the cavity opening. Pull the wings so the tips overlap on top of the breast; tie in place, wrapping string around the wings and body. Rub the chicken with oil, salt and pepper. Set in a roasting pan, breast-side down.
Roast the chicken for 25 minutes. Turn breast-side up and continue roasting, basting occasionally with pan juices, until a thermometer inserted into the thickest part of the thigh, without touching bone, registers 175 degrees F, 1 1/4 to 1 1/2 hours. Transfer to a cutting board; let rest for 10 minutes. Remove the string before carving.
Roasting Tips: Very cold meat won't roast evenly. Place it on the counter while preheating the oven.
Durable cotton kitchen string is sold at kitchenware stores, most gourmet markets and large supermarkets. Do not use sewing thread or yarn, which may contain inedible dyes or unsavory chemicals.
A heavy-duty, high-sided roasting pan is essential for conducting heat evenly. Never substitute a cookie sheet. A broiler pan will work in a pinch, but the roast will inevitably be somewhat chewier.
Give it a rest. A roast's internal temperature will rise about 10 degrees while resting. The natural juices will also reincorporate into the meat's fibers and the skin or crust will dry out slightly for a more toothsome yet more succulent dinner.
Equipment: Kitchen string

Got leftovers? One of the best things about knowing how to roast a chicken is getting to stretch it to two meals. Even if your roast chicken gets picked clean, you can make a tasty stock by simmering the bones in a pot of water on your stovetop. Use the stock to make soup or substitute it for water in any savory recipe that could use an extra punch of flavor.

nutrition information

Per Serving: cal. (kcal) 180, Fat, total (g) 9, chol. (mg) 64, sat. fat (g) 2, carb. (g) 1, Monounsaturated fat (g) 5, pro. (g) 21, sodium (mg) 300, Potassium (mg) 214, Lean Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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