Easy, No-Fuss Roast Chicken

Why You’ll Love This Recipe

I love how this roast chicken turns out perfectly every single time, even if I’m not trying too hard. It’s straightforward, doesn’t need fancy tools or techniques, and fills the kitchen with the most amazing aroma. The buttery seasoning under the skin keeps the meat moist, while the high heat crisps up the skin beautifully. Best of all, everything bakes in one pan—including the carrots and onions—so cleanup is easy too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken:
→ 3.5–5 pound whole chicken
→ 4 tablespoons unsalted butter, softened
→ 1 teaspoon Italian seasoning
→ 1 teaspoon garlic powder
→ 1 teaspoon fine sea salt
→ ¼ teaspoon black pepper

For the Pan:
→ 1 yellow onion, sliced
→ 1–2 medium carrots, coarsely chopped
→ ¾ cup water, chicken broth, or white wine

For the Cavity:
→ ½ lemon, cut into 2 pieces
→ A few sprigs fresh rosemary and/or thyme

Directions

1. I take the chicken out of the fridge and let it sit at room temperature for about 20 minutes while the oven preheats to 425°F.

2. In a small bowl, I mix together the softened butter, Italian seasoning, garlic powder, salt, and pepper until smooth.

3. I arrange the sliced onion and chopped carrots in the bottom of a large baking dish or roasting pan to create a flavorful base.

4. After removing the giblets from the chicken cavity (if included), I pat the chicken dry with paper towels. Then I place it breast side up on top of the vegetables and tuck the wings under the body.

5. I stuff the cavity with lemon pieces and fresh herbs to infuse the chicken with flavor as it roasts.

6. Using a small spoon or my fingers, I gently separate the skin from the chicken breasts and slide some of the butter mixture underneath. Then I rub the remaining butter all over the outside of the chicken, making sure to coat the legs and thighs too.

7. If I have kitchen twine, I tie the legs together for a neater presentation. Otherwise, I leave them untied—it still roasts beautifully.

8. I pour the water, broth, or wine into the bottom of the pan, which helps keep the chicken moist and creates a base for pan drippings.

9. I bake the chicken for 65 to 90 minutes, depending on the size. I check the internal temperature with a meat thermometer to make sure it reaches at least 165°F in both the thigh and breast.

10. If the chicken is browning too quickly, I loosely cover it with foil. I uncover it during the last 10 minutes to let the skin crisp up fully.

11. Once done, I let the chicken rest for 15 minutes before carving. This step locks in the juices and makes slicing much easier.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Resting Time: 15 minutes
Total Time: 1 hour 55 minutes

Variations

Sometimes I switch up the seasoning blend—adding smoked paprika, lemon zest, or even a bit of cayenne for heat. If I have other root vegetables like potatoes or parsnips, I toss them into the pan with the onions and carrots. For a richer flavor, I use white wine instead of broth or water.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I place slices of chicken in a baking dish with a splash of broth and cover with foil, warming them in a 325°F oven until heated through. The microwave works too, though I prefer the oven to help maintain that roasted texture.

FAQs

How do I know when the chicken is fully cooked?

I always use an instant-read thermometer. The thickest part of the breast and thigh (without touching bone) should read at least 165°F.

Do I have to truss the chicken?

No, I often skip it. Trussing gives a prettier result, but the chicken still roasts beautifully and cooks evenly without it.

Can I use dried herbs instead of fresh?

Yes. I use dried rosemary or thyme when I don’t have fresh on hand. Just sprinkle a bit more into the butter mixture and cavity for extra flavor.

What can I do with leftovers?

I shred leftover chicken for sandwiches, salads, wraps, or soups. The bones are perfect for making homemade chicken broth too.

Why is it important to let the chicken rest after cooking?

Resting allows the juices to redistribute, keeping the meat moist and flavorful when sliced. I always wait at least 15 minutes before carving.

Conclusion

This Easy, No-Fuss Roast Chicken is one of those timeless recipes that always delivers. It’s juicy, flavorful, and surprisingly simple to prepare—even if I’m not an expert in the kitchen. From the crispy skin to the tender meat, it’s everything I want in a homemade roast chicken, and it never fails to impress. Whether I’m making it for family or just for myself, this is comfort food at its best.