10+ Roast Chicken Recipes to Try for Easy, Delicious Dinners

Roast chicken recipes really nail that sweet spot between simple and satisfying. You don’t need a special occasion—just a craving for something cozy and golden.

Whether you’re cooking for yourself or feeding a crowd, roast chicken always delivers. It’s easy, it’s classic, and honestly, who doesn’t love that crispy skin?

You only need a few basic ingredients to make juicy, flavorful chicken. Just follow some straightforward steps and you’ll end up with a crispy, golden roast that feels like home.

Ingredients

• Whole chicken
• Salt
• Pepper
• Butter or oil
• Herbs (optional)
• Garlic (optional)
• Lemon (optional)

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Pat chicken dry and season inside and out with salt and pepper.
3. Rub butter or oil over the skin for crispiness.
4. Add herbs, garlic, or lemon inside the cavity if you want.
5. Place chicken on a roasting pan and roast until the skin is golden and juices run clear, about 1 to 1.5 hours.
6. Let it rest before carving.

1) Classic Butter and Herb Roast Chicken

Try slipping herb butter under the chicken’s skin for a simple, tasty roast. It helps keep the meat juicy and adds a ton of flavor.

Rosemary, sage, and thyme are all solid choices for that classic aroma. Rub salt, pepper, and the herb butter on the outside for a crispy, golden finish.

Stuff the cavity with lemon halves and extra herbs if you’re feeling fancy. Let the chicken rest after roasting so the juices stay put.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 4 tablespoons unsalted butter, softened
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh sage, chopped
• 2 tablespoons fresh thyme, chopped
• 1 lemon, halved
• Salt and pepper

Cooking Instructions:

1. Preheat oven to 425°F (220°C).
2. Mix butter with chopped herbs.
3. Gently lift the skin and spread herb butter underneath.
4. Rub the rest of the butter on the skin.
5. Season with salt and pepper.
6. Stuff lemon halves and extra herbs inside the cavity.
7. Roast for about 1 hour and 15 minutes, until golden and juices run clear.
8. Let rest 10 minutes before carving.

For more tips, try this herb butter roast chicken recipe.

2) Garlic and Lemon Stuffed Roast Chicken

Garlic and lemon bring a fresh twist to roast chicken. Season the inside with salt and pepper, then tuck in lemon quarters and garlic halves.

This combo keeps the meat juicy and packs in flavor. The lemon’s brightness cuts through the savory garlic, which is just a great match.

Toss in some rosemary or thyme if you’re into herbs. Roast until the chicken hits 165°F (74°C) inside.

Ingredients

• 1 whole chicken (5 to 6 pounds)
• 1 lemon, cut into quarters
• 3 garlic heads, halved
• Salt and pepper to taste
• Fresh rosemary or thyme (optional)

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Season the cavity with salt and pepper.
3. Stuff with lemon, garlic, and herbs if you want.
4. Place chicken in roasting pan, breast side up.
5. Roast for 1 hour to 1 hour 15 minutes, until internal temp is 165°F (74°C).
6. Let it rest 10 minutes before carving.

For more tips, check this lemon and garlic roast chicken recipe.

3) Ina Garten’s Perfect Roast Chicken

Ina Garten keeps it simple and gets it right every time. Season the chicken inside and out with salt and pepper to help those flavors soak in.

Roast at 425°F (220°C) so the skin crisps up and the meat stays juicy. Tie the legs together for even cooking—it actually helps.

Throw in some garlic and a handful of herbs for bonus flavor. The pan drippings? Perfect for a quick gravy.

Ingredients:

• 1 whole chicken
• Kosher salt
• Freshly ground black pepper
• Garlic cloves
• Fresh thyme or rosemary

Cooking Instructions:

1. Preheat oven to 425°F (220°C).
2. Remove giblets and rinse chicken.
3. Season inside and out with salt and pepper.
4. Stuff garlic and herbs in the cavity.
5. Tie legs with kitchen twine.
6. Roast for about 1 1/2 hours, until cooked through.
7. Let it rest before carving.

For more details, see Ina Garten’s recipe here.

4) Simple Salt and Pepper Roast Chicken

Sometimes you just want roast chicken, no frills. Dry the chicken well, then season with salt and pepper so the skin crisps up.

Roast at 425°F (220°C) for even cooking and golden skin. Let it rest before you slice—trust me, it’s worth it.

Toss some potatoes or carrots in the pan if you want an easy side. It doesn’t get much simpler.

Ingredients

• 1 whole chicken
• Salt
• Black pepper
• Optional: potatoes, carrots, or other vegetables

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Pat chicken dry.
3. Season generously with salt and pepper.
4. Place on roasting pan or in a cast iron skillet.
5. Roast for about 1 hour, or until internal temp is 165°F (74°C).
6. Let rest 10 minutes before carving.

5) Roast Chicken with Crispy Skin

Want crispy skin? Pat the chicken dry and rub on some butter or oil for that extra crunch.

Crank the oven to 450°F (230°C) or even a bit higher right at the end. This gets you that golden, shatteringly crisp skin.

Slide some garlic or herbs under the skin if you’re in the mood. Use a thermometer—165°F (75°C) in the thickest part means you’re good.

Ingredients

• 1 whole chicken (about 4 pounds)
• 2 tablespoons butter or olive oil
• Salt and pepper to taste
• 3 cloves garlic, minced
• Fresh herbs (thyme, rosemary)

Cooking Instructions

1. Preheat oven to 450°F (230°C).
2. Pat chicken dry and rub with butter or oil.
3. Season with salt, pepper, garlic, and herbs.
4. Roast for 45-60 minutes until the skin is crispy.
5. Check with a thermometer; 165°F (75°C) is the goal.
6. Let it rest 10 minutes before carving.

For more tips, see Crispy Roasted Garlic Chicken Recipe.

6) Juicy No-Fuss Roasted Chicken

Looking for a roast chicken that’s juicy and easy? This no-fuss method gets you there with barely any effort.

Just season the chicken and roast it at a high temp. The skin crisps up, and the meat stays moist.

No need to baste or fuss. Let the chicken rest before carving and, if you’re into it, use the drippings for a quick pan gravy.

Ingredients:

• Whole chicken (about 4-5 pounds)
• Olive oil or butter
• Salt
• Black pepper
• Optional: garlic powder, thyme, or rosemary

Cooking Instructions:

1. Preheat oven to 425°F (220°C).
2. Pat chicken dry and rub with oil or butter.
3. Season with salt, pepper, and any herbs you like.
4. Place in roasting pan, breast side up.
5. Roast 70-90 minutes, until internal temp is 165°F (74°C).
6. Let it rest 10 minutes before carving.

7) Roast Chicken with Garlic Herb Butter

Garlic herb butter takes roast chicken up a notch. Spread it under the skin and on top for juicy meat and crisp skin.

Mix in rosemary, parsley, and thyme for a fresh kick. Lemon juice and garlic make it zesty—add white wine if you’re feeling a little extra.

Roast at 425°F (220°C) until golden and crisp. It’s simple, but honestly, it tastes like you fussed way more than you did.

Ingredients:

• 1 whole chicken
• 1/2 cup unsalted butter, softened
• 4 garlic cloves, minced
• 2 tbsp fresh rosemary, chopped
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh thyme, chopped
• 1 lemon, juiced
• Salt and pepper to taste
• 1/4 cup white wine (optional)

Cooking Instructions:

1. Preheat oven to 425°F (220°C).
2. Mix butter, garlic, herbs, lemon juice, salt, and pepper.
3. Loosen skin and spread butter mixture underneath.
4. Rub the rest of the butter on the skin.
5. Place chicken in roasting pan. Pour wine around if using.
6. Roast for 1 to 1.5 hours, until skin is golden and juices run clear.
7. Let rest 10 minutes before carving.

8) Lemon and Thyme Roast Chicken

Let’s talk about lemon and thyme roast chicken—honestly, it’s hard to mess this up. The lemon brings a bright, almost zippy flavor, and thyme adds that herby, familiar aroma.

Roasting the chicken with a whole lemon tucked inside? That keeps everything juicy and, well, just a little bit fancy.

Grab some butter and rub it all over the chicken’s skin. Stuff the cavity with lemon halves, a few sprigs of fresh thyme, and some garlic cloves.

As the chicken roasts, the flavors seep right in. The smell alone will have you hovering near the oven.

Ingredients:

• 1 whole chicken (about 4-5 pounds)
• 2 lemons, halved
• 4-5 sprigs fresh thyme
• 4 cloves garlic
• 3 tbsp butter, softened
• Salt and pepper to taste

Cooking Instructions:

1. Preheat your oven to 425°F (220°C).
2. Rub the softened butter all over the chicken skin.
3. Sprinkle salt and pepper generously.
4. Stuff the cavity with lemon halves, thyme, and garlic.
5. Place the chicken breast-side up in a roasting pan.
6. Roast for about 1 hour and 15 minutes, or until the internal temperature hits 165°F (74°C).
7. Let it rest for 10 minutes before carving—trust me, it’s worth the wait.

9) Roast Chicken with Root Vegetables

Roast chicken with root veggies is one of those meals that feels cozy and a little nostalgic. The chicken cooks right alongside carrots, potatoes, and onions, soaking up their earthy flavors.

It’s a true one-pan wonder, and honestly, who doesn’t want fewer dishes?

Toss your root vegetables with olive oil, salt, and pepper. Lay them out in a roasting pan, then nestle the chicken on top.

Rub the chicken with garlic and a few sprigs of thyme. Pop it in the oven and let the magic happen.

Lower the oven temperature partway through so everything browns up nicely. You’ll end up with juicy chicken and caramelized veggies—can’t really beat that.

Ingredients:

• Whole chicken
• Carrots
• Potatoes
• Onions
• Garlic cloves
• Fresh thyme
• Olive oil
• Salt and pepper

Cooking Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the vegetables with olive oil, salt, and pepper.
3. Spread the veggies in a roasting pan and set the chicken on top.
4. Rub the chicken with garlic and thyme.
5. Roast for 25 minutes.
6. Lower the oven to 400°F (200°C) and continue roasting for 45-50 minutes.
7. Make sure the chicken reaches 165°F (74°C) before serving.

10) Roast Chicken with Rosemary and Garlic

Roast chicken with rosemary and garlic—honestly, it doesn’t get much easier or more satisfying than this. You coat the chicken in a buttery mash of fresh garlic and rosemary.

As the chicken roasts, those flavors really sink in. The meat turns out juicy and the aroma is just wild.

Start by slathering the butter-herb mixture all over the chicken. That’s what gets you that golden, crispy skin.

Roast at 400°F (200°C). The outside crisps up, but the inside stays tender.

Want a little zing? Toss in some lemon zest or a squeeze of juice.

Don’t forget a good sprinkle of salt and pepper. It makes all the difference.

Ingredients:

• 1 whole chicken (4-5 lbs)
• 3 tbsp butter, softened
• 3 tbsp fresh rosemary, chopped (or 3 tsp dried)
• 3-4 cloves garlic, minced
• Salt and pepper to taste
• Lemon zest (optional)

Cooking Instructions:

1. Preheat oven to 400°F (200°C).
2. Mix butter, rosemary, garlic, salt, pepper, and lemon zest.
3. Rub butter mixture all over the chicken.
4. Place chicken in a roasting pan.
5. Roast for 1 to 1.5 hours, until juices run clear.
6. Let rest before carving for juicier meat.

If you want a visual walkthrough, check out this garlic rosemary oven roasted chicken.