Simple Perfect Roast Chicken

Simple, Perfect Chicken:

It seems that almost everyone loves chicken.  It’s such a versatile food and adapts to almost any spice, vegetable or fruit that you want to pair with it.  In these busy times, a lot of people look to chicken as a quick dinner during weeknights and I have included some ideas to help you along with that.

How about roasting (or rotisserie) a chicken on Sunday night and using the leftovers for the kids’ school lunches and your dinner the next night.  If you have a larger family, there’s no reason why you can’t roast two to save time.  I’ve included some recipes for leftover chicken that I hope you’ll try.

When it comes to roasting I’d recommend using a roasting pan with a rack inside to let the chicken cook more evenly and the air to circulate.  This way the chicken does not sit in it’s own drippings and you’ll have crispier skin.  If you line the pan with aluminum foil, it’ll be a cinch for clean up.

Lots of people just use salt and pepper and that is just fine – I have often cooked it that way.  If you want more, put some onions (quartered) and garlic into the cavity or stuff some chopped fresh herbs under the skin and some lemons or oranges into the cavity.

Crispy, fragrant roasted chicken skin is delicious. It is a bit fatty though, so you may want to remove it afterwards but always cook with the skin on as it keeps it moist and won’t let the meat dry out.

There are two methods for roasting a whole chicken:

Regular method:

•Preheat oven to 350 degrees F (175 degrees C).
•Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes.

High heat method (this creates a crispy, darker skin):

•Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes.
•Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as with the regular method.)

Simple Perfect Chicken by
Simple Perfect Dinner by

The most important tool in your kitchen while roasting a chicken is your meat thermometer.  I don’t know what I would do without this!  There is nothing worse than cutting into a chicken to find it undercooked and so if you are investing in a chicken, please spend the extra money and buy a good thermometer.

Whether using high heat or regular heat, the chicken is done when the thermometer reads 165 F (74 C).  Insert the thermometer inside of the inner thigh – close to but not touching the thigh bone.  When you remove the chicken from the oven, cover it loosely with foil and let it rest a minimum of 20 minutes.  This is critical if you want your meat to be juicy.

Rotisserie Chicken 099 (3) (800x533) (800x533)

 Use this chart to determine how long to roast your chicken: (high heat method is the second time listed)

–2.5-3lbs=1 hour/15 minutes=1 hour
–3-3.5lbs=1 hour/25 minutes=1 hour/10 minutes
–3.5-4lbs=1 hour/35 minutes=1 hour/20 minutes
–4-4.5lbs=1 hour/45 minutes=1 hour/30 minutes
–4.5-5lbs=1 hour/55 minutes=1 hour/40 minutes
–5-5.5lbs=2 hours/5 minutes-1 hour/50 minutes
–5.5-6lbs=2 hours/15 minutes=2 hours
–6-6.5lbs=2 hours/25 minutes=2 hours/10 minutes
–6.5-7lbs=2 hours/35 minutes=2 hours/20 minutes
–7-7.5lbs=2 hours/45 minutes=2 hours/30 minutes

NOTE: These times are for unstuffed birds. Add 15 minutes to the total cooking time if you’re roasting a stuffed chicken. And as with the chicken itself, make sure the stuffing reaches a temperature of at least 165 degrees F (74 degrees C).

This method of cooking results in the juiciest chicken every time!


  • Reply
    robin lorraine williamson
    October 20, 2013 at 8:16 am

    this looks yummy thanks for sharing visiting from silver pennies have a great day

    • Reply
      October 22, 2013 at 6:11 pm

      Thanks so much, Robin. Always nice to see you!

  • Reply
    October 20, 2013 at 8:55 am

    Oh my goodness. That chicken looks scrumptious! I don’t have a rotisserie gadget for my oven, but this makes me wish I did. Yum.

    • Reply
      October 22, 2013 at 6:11 pm

      Hi Susan,
      You don`t really need a rotisserie as long as you have a rack in your roasting pan it will cook just as well.
      Have a great day and thanks for visiting.

  • Reply
    October 20, 2013 at 12:14 pm

    I think those crepes in the last picture would be great to serve for a brunch when there’s company.

    Thank you for linking to Super Sunday Sync!

  • Reply
    October 20, 2013 at 7:00 pm

    Oh Robyn, my mouth is ALWAYS watering when I see your food posts. Even when it’s a food I don’t care for, you always make is look so good 🙂 A big thanks to your brother for roasting the chicken – it looks amazing. Now I’m off to raid the refrigerator since I am once again leaving your blog hungry. haha

    Have a wonderful week, friend! Hugs to you!

    • Reply
      October 22, 2013 at 6:10 pm

      Your comments are always so kind, Stephanie. Hope your week is wonderful, my friend!


  • Reply
    October 20, 2013 at 8:13 pm

    Wow on the chicken and asparagus crepes. I’m looking up that recipe.

  • Reply
    Barbara F.
    October 20, 2013 at 11:03 pm

    I adore a good roast chicken! Your photos are wonderful! xo

    • Reply
      October 22, 2013 at 6:09 pm

      Thanks, Barbara! The photo taking was easy because I didn`t have to cook this time, lol.

  • Reply
    Colette S
    October 21, 2013 at 9:18 am

    This looks yum!
    One day I want to roast a chicken myself.

    Visiting from #SSShop

    • Reply
      October 22, 2013 at 6:08 pm

      It’s super easy, Colette. Thanks so much for visiting.

  • Reply
    October 21, 2013 at 12:43 pm

    This looks so good!!
    Thanks for sharing and linking up today!

    • Reply
      October 22, 2013 at 6:07 pm

      Thanks, Jennie. Loving your blog and your link party!

  • Reply
    Lori @ A Bright and Beautiful Life
    October 22, 2013 at 12:10 pm

    WOW!!! Those chickens look professionally done ~ from the wrapping and seasoning and tied to the rotisserie to the finished product. I’m not good at roasting chicken but I love eating a good one. I’m going to be using your technique. Thanks so much for the great photos and instructions. And tell your brother, “great job!” Would you be willing to share this recipe post and any of your other yummy ones at our Making Monday link party? We would love it and think our readers would, too. Thanks. Have a fabulous day.

    • Reply
      October 22, 2013 at 6:07 pm

      Thanks so much for your kind comments, Lori! On my way over to share now. 🙂

  • Reply
    O meu pensamento viaja
    October 23, 2013 at 5:40 am

    Dear Robyn, I did really love this so complete post! And I learned a lot!

    Come to visit me whenever you want!
    You will be so wellcome!


    • Reply
      October 23, 2013 at 9:11 am

      I’m so glad you enjoyed it, Nina!
      Oh, how I would love to explore Portugal. It’s definitely on my list! Have a wonderful day!

  • Reply
    Julia@Happy House and Home
    October 23, 2013 at 7:50 am

    Thank you for this – I have a rotisserie and NEVER use it any more! I will next week! Julia (Pinned)

    • Reply
      October 23, 2013 at 9:11 am

      Thanks, Julia. Love your blog and party!

  • Reply
    Amy Lee Scott
    October 23, 2013 at 8:30 am

    Oh man, I adore roast and rotisserie chickens! I used to be so scared to make them because it sounded so complicated. Now that I know how easy it is, I make them all the time 🙂 Yours look delicious!

    • Reply
      October 23, 2013 at 9:12 am

      I know what you mean, Amy. You wonder how something so good looking can be so easy, right? It took me awhile too! lol

  • Reply
    October 23, 2013 at 8:58 am

    I love roast chickens, but I often overcook mine. Lol. Love the chicken recipes you linked to.Chicken and asparagus crepes! Yum! Pinning this so I can make on the weekend.
    Would love for you to link up at the Let’s Pour Tea link up

    • Reply
      October 23, 2013 at 9:12 am

      Thanks for the pin and the invite, Marie! Have a great day.

  • Reply
    October 23, 2013 at 9:47 am

    Those salads look so good, Robyn! Gotta check some of them out. Thanks for sharing this at the hop. 🙂

  • Reply
    Nancy Piran
    October 24, 2013 at 8:29 am

    This is mouth watering goodness going on!! Thanks for linking to Less Laundry, More Linking

  • Reply
    Lydia Filgueras
    October 24, 2013 at 6:19 pm

    Knowing how to roast a chicken is one of those essential skills every home chef should know. Great tutorial and the recipes featured at the end look exceptional! Thanks for linking up to Get Inspired #13. You’ve been pinned to my You’ve Inspired Me! board 🙂

  • Reply
    Madonna/aka/Ms Lemon of Make Mine Lemon
    October 25, 2013 at 1:21 pm

    This looks so delicious. All I could think about is there should be some potatoes chunked up and place in that pan under the chicken like the French do, and I hope you make stock with those roasted carcass. Now I have to go check out the chicken and asparagus recipe. Oh, and kudos to your brother.

  • Reply
    October 25, 2013 at 1:28 pm

    Hi Robyn! This chicken definitely looks perfect! Thanks so much for linking up at TGIF link party, hope to see you next week!

  • Reply
    October 26, 2013 at 6:43 am

    Robyn, I LOVE roast chicken. We had a lot of it when Conor was first born. I can’t think of a better comfort food dinner.

  • Reply
    Miz Helen
    October 26, 2013 at 8:08 pm

    Hi Robyn,
    There is nothing better than a roasted chicken, your chicken is beautiful! Hope you are having a great weekend and thank you so much for sharing your awesome recipes with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  • Reply
    Ivy and Elephants
    October 27, 2013 at 8:20 am

    Love roast chicken! Looks amazing, thanks for sharing with us.

  • Reply
    Karly Campbell
    October 27, 2013 at 10:10 am

    Roast chicken is one of my most favorite dinners! Your chickens are gorgeous. Thanks for linking up with What’s Cookin’ Wednesday!

  • Reply
    Kathy A Delightsome Life
    October 30, 2013 at 12:49 pm

    Oh, now I’m hungry! The chicken looks terrific and love all your recipes! I am delighted that you shared with Home and Garden Thursday,

  • Reply
    October 30, 2013 at 6:15 pm

    Great Recipe! We are always buying rotisserie chicken from our local grocery store and this would save us a bunch of money! Thanks for sharing this great recipe at the Krafty Inspiration Thursday Link Party, you have been chosen as one of the top 5 featured posts at tomorrow’s party.
    Have a lovely evening!
    Maria @ Krafty Cards etc.

    • Reply
      October 30, 2013 at 8:46 pm

      Thanks, Maria! I’m thrilled to be featured on your beautiful blog. See you tomorrow!

  • Reply
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  • Reply
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  • Reply
    November 10, 2014 at 2:41 am

    The skin on that chicken looks amazing!!! So crispy and delicious. Thanks so much on the tips for cooking times too, so handy to know.
    Thanks for sharing
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