Oven-Roasted Chicken

Oven-Roasted Chicken

Juicy and tender roasted whole chicken

Yield: 

4-6 servings

Ingredients: 

1 whole frying chicken
garlic salt
seasoned salt
lemon pepper

Instructions: 

1. Rinse chicken with cold water and remove giblets from inside. Lay chicken, breast side up, in sink.

2. Sprinkle seasonings generously over chicken (still in sink; this makes less mess!). Lift chicken and place, breast-side down, in baking dish (one that had a lid). Season the back side. Cover with lid.

3. Bake chicken for about 30 minutes per pound at 325 degrees. I find that the chickens I usually cook are about 5 pounds and I can bake them for at least 2.5 hours, but up to 3.5 hours, with success. It seems like the ones baked for at least 3 hours are the most tender!

4. Test chicken with thermometer and remove when tender (and, of course, at least up to temp -- which is 180 degrees Fahrenheit for whole poultry!). Remove chicken and place, breast side up, on a plate to serve. The juices left in the baking dish make a great gravy! :)

Unbaked seasoned chicken     Freshly baked chicken, still in the dish

 

Oven roasted chicken served with egg noodles and easy green bean casserole

Additional Notes: 

I use a deep glass baking dish that's just big enough to hold the chicken. I like to season the chicken ahead of time and keep in the fridge until it's time to start baking it.

I've also made this recipe in the slow cooker. I cooked a 5+ lb. chicken for 7 hours on HIGH and it was very tender and delicious!

Serving suggestions:

When I make an oven-roasted chicken, I serve it with a vegetable such as green beans or peas. If we're having guests, I'll add a green lettuce salad for additional green yumminess. ;) I also serve a starch such as cooked rice, baked potatoes (which can be baked right with the chicken! So easy!), or oven-roasted root veggies.

Click here for our other favorite chicken recipes!

Seasoning two chickens at once

You can season two chickens at once. Roast one chicken right away, and store the other one in the fridge (in the baking dish) until the next day, and then it'll be all ready to go in the oven! Read more roasted chicken tips here! :)

Roasted chicken with veggies

Roasted chicken in an open dish, with potatoes, carrots, and onions. This is a beautiful meal and delicious, but will not be as moist as baking in a covered dish.

Cube veggies, toss with salt, garlic, pepper, and a little oil, and sprinkle around chicken. (Do not place veggies inside chicken, as it will take much longer for the chicken to be fully cooked inside.)

Roasted chicken with veggies

Preparation Time: 

7 minutes

Cooking Time: 

2-3 hours

Tammy's Review: 

This recipe is a 10/10. Joshua loves roasted chicken, and I have been experimenting for years (literally!) for just the right flavor and moistness. This chicken falls apart when you take it out, and is so moist and tender, we use our forks to cut it on our plates. I season the outside liberally, and the flavor permeates the meat as it bakes. And since it's baked breast-side-down in a small dish, covered (as opposed to a large pan with lots of extra air and space inside), it just doesn't get dried out. We have this recipe as often as once a week. Almost as good as the fresh roasted chicken itself, is the leftover meat. Perfect for making casseroles, soups, gravy, or sandwiches requiring chicken. This is a must-try recipe. :D

Comments

Please see my review at the end of the recipe. Thanks! ~ Tammy

Rating: 
5

This is a staple in our home for all the right reasons: It tastes great and makes for a very nice dinner, it is affordable, it is easy to make, it is a meal you can easily plan and prepare ahead, and the leftovers not only have a great taste but are equally versatile in regards to the number of meals they can be included in. The chicken itself is very tender and juicy and the rudimentary spices produce a result much more than the sum of their parts. Whether you need a meal you can plan ahead or are looking for a nice, family pleasing meal with all the garnish, this roasted chicken recipe is sure to please. Two thumbs up!

Rating: 
5

This chicken was so moist and delicious. This was my first time to make it and I used adobe seasoning and garlic salt liberally. It was too salty. Will watch for this next time. It smelled wonderful cooking. My husband and 18 month old LOVED it. Thanks for sharing. Tracy

Rating: 
5

This was my first time roasting a chicken, and now I can't believe I've waited so long to try it! It couldn't be easier and was so delicious, moist, tender, and definitely better than any rotisserie chicken I've ever bought. My husband couldn't stop talking about how tasty it was. This will become a staple at my house as well. Thank you Tammy!

Rating: 
5

I made this for lunch today, it was really yummy. My husband loved it. I will be using this method for all my future roast chicken.

Rating: 
5

I was so excited to find a chicken on sale this week since I had been wanting to roast one and to try your cream of chicken soup recipe. My husband's aunt and uncle use to raise organic chickens and I would cook them exactly the same way. I don't have a roasting pan, so I put it in a 13 x 9 pan and turn another one upside down on top of it. That worked well. Now I am boiling the bones to make more broth and hopefully more soup. = D

Rating: 
5

When I first read the insructions for this recipe, they seemed a bit unusual to me, but now having tried this method I will only cook my whole chickens this way!!! This is the moistest, juiciest chicken we've had in a long time and easiest too! I pop it in the oven in the morning and we have fresh chicken meat for sandwiches and of course cooked, cubed chicken for Tammy's other scrumscious recipes for leftovers :)

Rating: 
5

I can't believe how easy and tasty this recipe is! I cooked my chicken in a round casserole dish. It turned out perfectly moist and tasty (I should have removed the skin though, because it stuck to the lid!) I'll probably use this recipe anytime I need a simple roast chicken recipe! Thank you :)

Rating: 
5

I really appreciated this recipe, Tammy! Of course, I was skeptical at first by the cooking method. But now, I too will cook all my fryer chickens this way. My husband was thrilled, too! Thanks for an honest review. This chicken recipe truly is a MUST-TRY!

Rating: 
5

Well, I copied down the recipe last week after reading other people's
reviews thinking I'd give it a try. I love roasted chicken and someone
gave us a meal after my second child with something close to this but
she didn't really have a recipe to pass along. I tried variations from
time to time but until now I hadn't got the right one. This was SO
EASY and SO MOIST AND TASTY!! My husband couldn't believe how little
ingredients there were to make it this good. I was trying for the
'breast side up on the serving platter' but it was so tender it just
fell apart - oh well, we were there to eat it anyway. It just melted
in our mouths - this will be the way I'll be doing my chicken from now
on. And this just in time... we are raising chickens and our first
ones will head to the freezer in a few weeks. Thanks for sharing!!

Rating: 
5

I love Roasted Chicken and have tried a few recipes that didn't turn out as well as I would have liked (meaning dry.) This is such a great and easy way to have juicy, delicious chicken! I used the carcass to make soup the next night and also had enough leftover meat for a casserole since it is just 2 of us at this household. So frugal and yet there is just something about a great roast chicken that is simple and elegant. I am trying to learn how to be a better cook and this site is such a help. Thank you Tammy!

Rating: 
5

Threw this is the oven before we left for church yesterday morning. The smell when we came home was fabulous. This is definitely a keeper. We all loved it! Unfortunately we didn't have much left to use for leftovers. :)

Rating: 
5

This recipe was so easy. It only took a few minutes to prepare the chicken for roasting and then the oven did the rest of the work for me. : ) Gotta love those kinds of recipes. The chicken turned out much more juicy than most other recipes I've tried before. My other favorite chicken roasting method is the old-school recipe of putting the roasting pan into a large brown grocery sack and cooking it that way. I did find that the brown bag method got the chicken skin very crispy and golden. The cleanup with that method was just a little more than yours though. I will be going between these 2 methods depending on what type of chicken / cleanup I am looking for. Thanks for sharing!

Rating: 
5

The ONLY way to do oven roasted chicken!

Rating: 
5

I make this maybe once a week, sometimes I make it just for the chicken to use in other recipes! Its very good, and very easy to prepare. Very easy on the budget. I sure hope that chicken prices do not raise like everything else has. I use the flavored broth off the chicken for new creations with the leftover chicken meat.

Rating: 
5

This is the best chicken I have ever made.I have made it a few times now.I remembered to post about it since I put one in the oven for dinner tonight.It is the moistest chicken.

Rating: 
5

We loved this simple, yet fabulous chicken! The only thing that I would do differently is leave out the lemon pepper. To me the flavor didn't go very well, and made my gravy taste off. That could just be my pregnancy taste buds speaking though :) Thanks for making a roast chicken easy for me!

Rating: 
5

My husband was crazy for this chicken, and my two fussy eaters liked it, too! I'm Jewish and my husband is not, but this cooking often reminds me of my childhood. :) My mom, when I told her what I was making, said that we call it stewed or baked chicken, but maybe that's a NY thing.

Rating: 
5

Love this. Super easy as I have never cooked a whole chicken before this recipe. I make it again and again! Thank you!

Rating: 
5

This chicken rocks. Only thing I do differently is I add onion powder, stuffing and use a cooking bag. Then with the leftovers I make a velvety chicken harvest soup that rivals O'Charley's. Since I usually fix two chickens at a time, there are always plenty of leftovers! I just cut up the chicken (light and dark) into chunks and stow in the fridge until right at the end. I melt a stick of butter in a dutch oven or stock pot then slowly add flour to make a thick rue. Then I add the drippings I save from the chicken pan, water & whole milk (usually 6 cups or more of each as I make a large batch), a can or two of chicken broth (I just use about 2-3 cups of chicken broth made with the giblets that I drain off of leftover noodles if there is any left), and chicken base to taste. I then put in chunks of carrots and celery, onion powder, garlic powder, black or white pepper, and salt to taste. I then sometimes need to add more flour (made into a rue with warm water) slowly - depending on how much I'm making - until it gets it's velvety texture. I then add the chicken and leftover egg noodles (medium size egg noodles are fine) that I had fixed the day before to accompany the chicken. Give it a few minutes to allow the chicken and noodles time to get up to temp and then voila! One tasty way to reuse this wonderful roast chicken. Sorry it's not an exact science, I just go by my tastebuds but I hope you like it if you try it.

Rating: 
5

I'm new to your site, but have to say I love your style of cooking.

This is the BEST chicken I have baked. I've shied away from roasting a chicken because it always turned out dry and yukky. I decided to try your way and WOW!! I (baked) your Grilled Scalloped Potatoes too! Very impressed in our house! I baked the potatoes for the last hour and a half with the chicken. Perfect!

It's only two of us, so we have lots of yumminess for a few days - which I'm going to try a few of your other recipes.

Rating: 
5

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