This oven-roasted whole chicken has crispy skin, juicy meat, and plenty of flavor from butter, lemon, garlic, and rosemary. It's easy to make, and I'll show you exactly how long to roast it depending on its weight.
A 2.6 lb (1.2 kg) whole chicken takes about 1 hour and 20 minutes to roast at 400°F (200°C). If your chicken is larger, check the cooking-time chart below. No brining or complicated preparation needed!
Roast chicken is probably one of the most beloved dishes in the world. It is definitely one of my favorite meals. And I can hardly find another dish that makes my kids happier, either a whole roasted one or just some thighs or drumsticks.
We eat chicken every week in one form or another. A quick meal like these Basic Skillet Chicken Breasts or something like these Baked Legs in Honey Mustard Sauce. Or cooked in sauce like the Paprikash with Dumplings.
Ingredients: 6 + salt & pepper | Prep Time: 10 minutes | Cook Time: 1 hour 20 minutes | Servings: 4 | Difficulty: Easy
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How long to roast a chicken in the oven?
At 400°F (200°C), I follow a simple rule I've been using for years: 20 minutes per 1.1 lb (500 g), plus another 30 minutes.
I found this rule in a cookbook, and it has always been helpful, especially when cooking the larger-than-usual chickens I can buy directly from farms around here.
For example, a 3.3 lb (1.5 kg) chicken needs about 1 hour and 30 minutes.
These are approximate times. Every oven is different, so always check the internal temperature before removing the chicken from the oven.
| Chicken weight | Approximate roasting time at 400°F (200°C) |
| 2.6 lb (1.2 kg) | 1 hour 20 minutes |
| 3.3 lb (1.5 kg) | 1 hour 30 minutes |
| 4 lb (1.8 kg) | 1 hour 40 minutes |
| 4.4 lb (2 kg) | 1 hour 50 minutes |
| 5.5 lb (2.5 kg) | 2 hours 10 minutes |
How do you know when the chicken is done?
The safest way is to use a meat thermometer. Insert it into the thickest part of the thigh without touching the bone. The internal temperature should reach 165°F (74°C).
If the chicken hasn't reached that temperature, continue roasting and check again after about 5 minutes.
A thermometer is especially useful because roasting times depend on the size of the bird and your oven. You don't want to serve undercooked chicken, but you don't want to dry it out by roasting it too long, either.
Recipe ingredients
You only need a few simple ingredients to make this whole roasted chicken.
Whole chicken: Mine weighed 2.6 lb (1.2 kg). You can use a larger chicken; just adjust the roasting time using the chart above.
- If you like roasted chicken, check out Whole Roasted Chicken with Oranges or Roasted Chicken with Apples.
Butter: It helps the skin turn golden brown and adds flavor.
Lemon, garlic, and rosemary: I put them inside the chicken to flavor the meat. You can use thyme instead of rosemary.
Seasoning: Fine sea salt, freshly ground black pepper, and sweet paprika. You can add other spices you like, but don't skip the salt.
See the recipe card for full information on ingredients and quantities.
How to roast a chicken in the oven
Making a whole roast chicken in the oven is not difficult at all. You only need a few ingredients and a little preparation.
Step #1: Pat it thoroughly dry with paper towels, inside and outside. Don't wash it first. Season the cavity with salt. Cut the lemon and garlic head in half and place them inside the chicken with three sprigs of rosemary.
Step #2: Tie the legs together with kitchen string if you like, and tuck the wings out of the way so their tips don't get too dark.
Step #3: Melt the butter and mix it with salt.
Step #4: Place the chicken breast-side up in a cast-iron pan or roasting pan. Brush the chicken all over with the butter.
Step #5: Sprinkle it with chopped rosemary, sweet paprika, and black pepper.
Step #6: Roast at 400°F (200°C) for about 1 hour and 20 minutes for a 2.6 lb (1.2 kg) chicken. Use the chart above if your chicken is larger.
Step #7: Check for doneness. Insert a meat thermometer into the thickest part of the thigh, without touching the bone. The chicken is done when it reaches 165°F (74°C).
Step #8: Let the chicken rest for 10-15 minutes before carving. This gives the juices time to settle, so they don't all run out when you cut into the meat.
How to get crispy chicken skin
Dry the chicken well. Moisture prevents the skin from crisping, so pat it dry before adding the butter and seasonings.
Use enough salt. Season the chicken well, inside and outside. Salt adds flavor and helps the skin brown.
Roast uncovered. Only use foil if the skin starts getting too dark.
Let it rest before carving. Rest the chicken for 10-15 minutes, preferably uncovered or only very loosely covered with foil.
For even crispier skin, you can salt the chicken and leave it uncovered in the refrigerator for a few hours or overnight before roasting. This is optional; I don't usually bother when making this simple recipe.
Do you wash chicken before cooking?
Definitely not! Washing raw chicken spreads bacteria around your sink, countertops, and other kitchen surfaces.
There's no need to rinse it. Cooking the chicken to a safe internal temperature of 165°F (74°C) is what matters.
I also recommend using a separate cutting board for raw poultry. I have a large plastic one that I can wash in the dishwasher afterward.
What to do with leftovers?
A regular chicken weighing about 2.6-3.3 lb (1.2-1.5 kg) should be enough for about four people, maybe even five. If your chicken is larger, you'll probably have some leftovers.
The bones: Please don't throw away the leftover roasted bones; they make the most wonderful stock. Make it just like in my Romanian Semolina Dumpling Soup.
- If you don't have time to make stock right away, freeze the bones until you need them.
Leftover meat: Use it for salads, sandwiches, or fricassee. You can also add chopped chicken to soups, fried rice, or fried noodles.
Store leftover chicken in an airtight container in the refrigerator for 3-4 days.
How to Roast a Whole Chicken in the Oven
Equipment
- Roasting dish or cast-iron skillet
- Small saucepan
- Kitchen string
- Brush
Ingredients
- 1 whole chicken about 2.6 lb/1.2 kg, Note 1
- 1½ teaspoons fine sea salt divided
- 1 organic lemon
- 1 whole head of garlic
- 5 sprigs fresh rosemary divided
- 2 tablespoons butter
- sweet paprika to taste
- freshly ground black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the chicken: Pat the chicken completely dry with paper towels, inside and outside. Season the cavity with ½ teaspoon salt.1 whole chicken + ½ teaspoon salt
- Stuff the chicken: Halve the lemon and cut the garlic head in half horizontally. Place them inside the chicken together with 3 sprigs of rosemary.1 organic lemon + 1 whole head of garlic + 3 from 5 sprigs fresh rosemary
- Truss the chicken: Tie the legs together with kitchen string if desired, and tuck the wings underneath the bird. Place the chicken breast-side up in a cast-iron pan or roasting pan.
- Season the outside: Melt the butter in a small saucepan and mix it with the remaining 1 teaspoon salt. Brush the chicken all over with the butter mixture. Finely chop the leaves from the remaining 2 rosemary sprigs and sprinkle them over the chicken with sweet paprika and black pepper.2 tablespoons butter + 1 teaspoon salt + 2 rosemary sprigs + sweet paprika + freshly ground black pepper
- Roast the chicken: Roast for about 1 hour and 20 minutes for a 2.6 lb (1.2 kg) chicken. If your chicken is larger, adjust the cooking time according to its weight (Note 2). If the skin starts getting too dark, cover the chicken loosely with aluminum foil.
- Check for doneness: Insert a meat thermometer into the thickest part of the thigh without touching the bone. The chicken is done when the internal temperature reaches 165°F (74°C). If necessary, continue roasting and check again every 5 minutes (Note 3).
- Rest the chicken: Remove it from the oven and let the chicken rest for 10-15 minutes before carving to keep the meat juicy.
Notes
- Chicken size: You can use a larger chicken. Adjust the roasting time according to its weight.
- Cooking times: At 400°F (200°C), allow approximately 20 minutes per 1.1 lb (500 g), plus another 30 minutes. For example, a 3.3 lb (1.5 kg) chicken needs about 1 hour and 30 minutes. See the cooking-time chart in the post for more sizes.
- Internal temperature: The safest way to check doneness is with a meat thermometer. The thickest part of the thigh should reach 165°F (74°C), without the thermometer touching the bone.
David says
Do I put water into the roasting tin before putting the chicken on the tin and into the oven ?
Adina says
Hi David. You don't need any water.
Jay says
With foil, lol
Jay says
Hi
Should I fully cover the chook for the whole process??
Thanks
Adina says
Hi Jay. You should not cover the chicken at all. If you notice that the skin is getting too dark towards the end of the cooking process, then cover it loosely with aluminum foil. But that depends on your oven mostly.
Nicco says
This came out so moist and delicious! I even ate the skin, which I normally don’t like. I added potatoes, carrots and onion the last 30 minutes. Everyone loved it and I’ll save this recipe. Thank you!
Adina says
So happy to hear it, Nicco. Thank you for the feedback.
Nammi says
Yumm, that roast looks delicious. I always have trouble when trying to get crispy skin.
Silpa says
I am looking for this recipe. Now I will end my search. Nice recipe. Chicken looking amazing here. Nice photography.
Katerina says
I am drooling in front of the screen! This chicken looks simply amazing!