The Best Roasted Chicken

The Best Roasted Chicken is a classic recipe for roasted chicken infused with citrus and fresh herbs that’s easy to make and absolutely delicious. Plus, it’s a one pan meal with roasted carrots and potatoes decorating your pan. You don’t have to be intimidated by roasting a full bird – this post walks you through it step-by-step! 

Gluten Free, Grain Free, Nut Free, Egg Free, Soy Free, Dairy Free

Roasted chicken is a Jewish grandma’s staple. So I grew up eating roasted chicken all the time. But even as someone who cooks for a living, roasting a whole chicken was SO intimidating to me… until a few years ago. 

When covid prevented my family from getting together for Thanksgiving I made a little thanksgiving for my husband, son and me. Of course I roasted an entire huge bird. But once I made a turkey, I knew I could make a chicken no problem!

Now, as soon as the weather starts to chill (hello 50s!), I start making a weekly roasted chicken.

This is the best roasted chicken recipe that’s approachable and doable for anyone.

Why is the best roasted chicken recipe? 

1. It’s easy. I know, it’s a whole bird. But truly, this is an easy recipe. There’s no tying the legs with string or any weird stuffings or seasonings.
2. It’s DELICIOUS. Even my grandmother who originally taught me how to make a roasted chicken said “bubbala, you make the best roasted chicken!” I mean, if a Jewish grandma approves, you know it’s good!
3. It’s a one-pan meal. I love me a one-pan meal and this isn’t just a roasted chicken. It’s also roasted potatoes and carrots around the exterior of the chicken that roast with all of the chicken drippings and get extra delicious!

The best part is that there’s almost always leftovers. I usually make my favorite chicken salad the next day. And then you can make bone broth too! So you truly can use the entire chicken, even if it feels intimidating to you right now.

Ingredients to Make the Best Roasted Chicken

You need less than 10 ingredients to make the best roasted chicken – I know, shocking!! You’ll need…

1. Whole chicken – I choose organic chicken, when possible, because they’re raised under better conditions
2. Gold potatoes – they’re just the best!
3. Carrots
4. Orange
5. Shallots or onion
6. Parsley
7. Dill
8. Spices, including salt and pepper, smoked paprika, oregano and garlic powder
9. Olive oil

What chicken should I buy?

I prefer to buy a 5-ish pound organic chicken for my family of 4 (with small kids). If you have a larger family, you may need a larger chicken or you simply won’t have leftovers, which is OK too.

Why organic? Organic chicken is raised under better conditions, so I prefer to support that. However, if I can’t get organic, I don’t! No biggie. Don’t put that extra pressure on yourself.

Gold potatoes and carrots make this a one-pan meal.

However, you can switch things up and get creative (I certainly have over the years). You can also use the following veggies around the pan: 

• Fennel
• Beets
• Cabbage
• Cauliflower
• Brussels sprouts
• Broccoli

You’ll stuff the chicken with orange and shallots to infuse it with flavor.

Even if you’re not an orange fan, you don’t want to skip this step. The chicken does not taste like orange chicken. Stuffing the chicken cavity with orange lends a gentle hint of citrus that brightens up the flavor. Adding an acidic element is essential to elevate the flavors of something that can be as bland as chicken. Trust me on this one!

As the best roasted chicken, this recipe uses both fresh herbs and dried spices to add layers of flavor.

You’ll rub both a combination of spices and fresh herbs on the outside of ALL surfaces of the chicken to impart added flavor.

I use parsley and dill most often because I love the fresh flavor it provides. However, if you wanted to add a more Thanksgiving-y flare you could also add sage, rosemary, and thyme.

As far as dried spices go, the options are limitless. I stuck to the classics for this recipe because they’re the ones I go to most often. The spices you’ll need are: 

• Dried oregano
• Garlic powder
• Smoked paprika – for just a hint of smoky flavor
• Salt and pepper

You’ll also drizzle some olive oil on the outside of the chicken. 

This is the secret for that perfectly crispy skin and to add moisture. Plus, the potatoes and carrots need it so they roast beautifully.

Step-by-Step Instructions to Make the Best Roasted Chicken

If you’ve never roasted a whole chicken before it can be hella intimidating. My hopes in sharing this recipe is that you see just how doable it is.

Years ago my grandma walked me through the steps she takes to make her favorite roasted chicken, but to be honest, she was tying legs with string and stuffing the cavity… and it was just too much for me.

I simplified things wayyy down after reading dozens of recipes online and now this is how I make the best roasted chicken weekly.

Step 1: Prep the chicken

It’s essential to prep the chicken before you get started. Unwrap your chicken and be sure the cavity inside is empty. There may be a bag of giblets that you’ll need to remove. If you feel more comfortable handling your chicken with disposable plastic gloves, go for it!

DO NOT RINSE YOUR CHICKEN!!!! This spreads foodborne illnesses all over your sink. Just don’t do it.

Place the chicken in a roasting dish or plain ol’ glass baking dish (<– this is a great starter set of bakeware to purchase. Use the rectangular one for this recipe).

I also like to add the potatoes and carrots around the chicken at this step because it receives sprinkles of the spices and herbs we’ll add later. But you can also toss them in at the end with an extra drizzle of olive oil.

Step 2: Stuff the chicken

The best way to add flavor to your chicken to actually make it the best roasted chicken ever is to stuff it. That means you want to season and stuff the cavity of the chicken, sort of how you would a turkey on Thanksgiving. However, we’re not using “stuffing.” Instead, we’ll use a variety of herbs, spices and an orange to infuse tons of flavor.

You’ll stuff the Best Roasted Chicken with:

• Orange
• Herbs, like parsley and dill
• Spices, like salt, pepper, smoked paprika, and dried oregano, plus any others you desire

Step 3: Rub the exterior of the chicken

In order to add another layer of flavor we’re going to rub the chicken with spices, herbs and olive oil.

First, I’ll add a layer of a dry rub directly on the exterior of the chicken. Be sure to add the spices to all of the crevices, like behind the legs and such. And flip over the chicken so you do BOTH sides!

Next, you’ll add dry herbs, like chopped parsley and dill. Last, you’ll drizzle with olive oil to lock in moisture and make that skin crispy.

Step 4: Cook your chicken

A whole chicken takes a lot longer than cooking a single breast or thighs. But it’s worth it and it’s 100% hands-off time. You’ll cook the chicken for about 1 1/2 – 2 hours at 400 degrees Farenheit.

Why is there a range? Simply because every oven is different and the heat distribution is diffferent.

How do you know if your chicken is done? The juices will run clear. That means when you cut the chicken you’ll see clear juices, not red-tinged juices.

Also, a meat thermometer is a great choice. I use this one and it’s one of the best $10 kitchen tools I’ve purchased in the past few years. As much as I can tell if a chicken is done based on its color and feel, I like to check the temperature to make sure it’s totally safe to feed my family.

Kitchen Tools to Make the Best Roasted Chicken

You probably have all the kitchen tools you need to roast a chicken. Unlike a giant turkey, a 5- or 7-pound roasted chicken doesn’t need a special pan or tools.

You’ll need…

• Glass baking dish
• Meat thermometer for safety
• Cutting board to prep your ingredients
• 8-inch chef’s knife to prep your ingredients

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Side dishes that pair well with roasted chicken:

• Roasted Broccoli Salad with Apples and Maple Dijon Vinaigrette
• Shredded Brussels Sprouts Salad
• Roasted Beet and Goat Cheese Salad

XO