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whole roast chicken with herbs in a cast iron pan

Easy Roast Chicken Recipe

Easy whole roast chicken is the perfect weeknight or weekend 3 ingredient meal that is extremely tender, juicy and flavorful.
Course Main
Cuisine French
Prep Time 5 minutes
Cook Time 1 hour
Servings 4
Calories 705kcal


  • 1 4 to 4 ½ pound roasting chicken
  • Sea salt and pepper to taste


  • Preheat the oven to 400°.
  • Remove the neck and giblets from the cavity and season the inside of the cavity well with salt and pepper.
  • Truss the chicken and place in a 10” frying pan, cast iron skillet or cookie sheet tray lined with parchment paper.
  • Generously season the outside of the chicken on all sides with salt and pepper.
  • Place on the middle rack of the oven and cook at 400° for 60 minutes or until the thigh reaches an internal temperature of 165°.
  • Remove the chicken from the pan and place on a plate or cutting board for 5 to 10 minutes or rest before serving.


Chef Notes:
  • How to Reheat: Place the chicken in a pan with a ½ cup of water. Cover with foil and bake in the oven at 350° for 20-25 minutes or until hot.
  • Serve this chicken immediately after resting for 5 to 10 minutes.
  • Remember to remove the butcher’s twine from chicken before serving.
  • How to Store: Place covered in the refrigerator for up to 4 days.
  • How to Freeze: Place covered in the freezer for up to 2 months. Thaw for 1 day in the refrigerator before reheating.
  • If you are looking really boost the flavor, use the brine in my best fried chicken recipe.
  • You can also customize this chicken by adding on a zesty rub like in my smoked bbq chicken recipe, or Bravas Recipe.


Calories: 705kcal | Carbohydrates: 1g | Protein: 57g | Fat: 51g | Saturated Fat: 15g | Cholesterol: 285mg | Sodium: 228mg | Potassium: 649mg | Vitamin A: 2791IU | Vitamin C: 8mg | Calcium: 33mg | Iron: 5mg