“My Simple Method for Perfect Oven Roasted Chicken”

There’s something about a beautifully roasted whole chicken that makes even a simple dinner feel special. 🍗❤️ Today I’m sharing my simple method for oven roasted chicken with flavorful, golden skin and juicy, tender meat. There’s nothing complicated about this recipe—the secret is giving the seasonings plenty of time to do their job. I start with a simple dry rub and let my chicken rest seasoned in the refrigerator for at least 24 hours. When it’s time to cook, I roast it at 350°F for 1 hour and 30 minutes, then increase the temperature to 425°F for the final 30 minutes to help that outside become beautifully browned and crispy. A NOTE ABOUT CHICKEN SIZE & COOKING TIME: The chicken I used in this video weighed approximately 6.5 pounds. I roasted it at 350°F for 1½ hours, then increased the oven temperature to 425°F for the final 30 minutes to help brown and crisp the skin. Your cooking time will vary depending on the size of your chicken. As a general planning guide for an unstuffed whole chicken at 350°F, allow roughly 20–25 minutes per pound. A 4–5 pound chicken may take roughly 1½–2 hours, while an 8–9 pound chicken can require approximately 3 hours or longer. Always use temperature—not time alone—to determine when your chicken is done. Check the temperature in the thickest part of the breast and the innermost part of the thigh, being careful not to touch the bone. Poultry should reach a safe minimum internal temperature of 165°F (74°C). Once it's done, allow the chicken to rest before carving so those juices have a chance to redistribute.