Roast chicken is the ultimate kitchen staple! And my version is so ridiculously easy to make. There are just three ingredients, yes three! With no stuffing of the bird required. Trust me, this recipe will become your go-to oven roasted chicken recipe.

Growing up, my mom was always so adamant about making a whole roasted chicken. It was easy, economical, comforting, and offered a different tasting experience from baked chicken breasts (namely, I got dark meat and crispy skin!).

My mom loved to serve this recipe with a side of roasted vegetables for weeknight dinners, but I’ve found it can go far beyond that. You can zhuzh it up for a stunning Thanksgiving main (that’s not a turkey) or carve it up to make soups, protein bowls, or even breakfast hashes.

Moral of the story – learn how to roast a chicken! Because it’s…

• Versatile: you can slice it, dice it, or shred it
• Simple: only three ingredients (chicken, olive oil, seasonings)
• Super flavorful: you can always switch up the seasonings

Roast Chicken Ingredients

While some roast chicken recipes are fancy, with aromatics stuffed inside the cavity and the chicken sitting on a bed of vegetables, don’t feel obligated to make it that way. As I always say, simple is often best!

Plus, when you want to get a healthy dinner on the table with no-fuss, it’s hard to beat this recipe. Here’s what you’ll need:

• For the chicken: grab a 4 to 5-pound whole chicken. If it’s smaller or larger, you’ll need to adjust the cooking time.
• For the flavor: all you need are olive oil, Italian seasoning, salt, and pepper. If you don’t have an Italian seasoning blend, feel free to sprinkle on your favorite dried spices and herbs.

Find the printable recipe with measurements below.

How To Roast A Chicken

First, pat the chicken dry and truss the legs (you don’t need to truss or tuck the wings). Trussing helps to cook the chicken legs and thighs evenly and avoid drying out the breast since the cavity will be exposed.

Second, evenly rub the chicken with oil and pat in the seasoning. Don’t be afraid to add a bit more salt, as this will help crisp up the skin. As for the oil, make sure to rub it underneath the chicken as well, so all sides are fully coated.

Third, let’s get to roasting! Roast the chicken at 425°F (220°C) for about 70 to 90 minutes, or until it’s beautifully golden! To make sure your chicken is cooked perfectly, check out my tips in the next section.

How to Serve a Simple Roast Chicken

There are countless ways to serve roast chicken. And you can never go wrong serving it up on a plate with vegetable-heavy sides. But here are a few more ideas to use up the whole chicken throughout the week.

• With roasted or mashed vegetables: These veggies are classics for a reason. I’m talking about roasted Brussels sprouts, glazed carrots, roasted potatoes, creamy mashed potatoes, mashed sweet potatoes, or mashed cauliflower.
• Turn it into a salad: Slice pieces and layer on top of any salad for a protein boost – like this kale salad with apples and chicken.
• Add it to a protein bowl: Start with a rice or leafy greens base, then pile on your favorite veggies, diced roast chicken, pickled onions, or even a dollop of hummus!
• Make a breakfast hash: Dice it up into cubes and cook it with other seasonal veggies in a pan, then crack a few eggs on top for the final touch. You can use my turkey cranberry hash as inspiration!
• Add it to a soup: Make a classic chicken soup out of it, or even my white chicken chili.

Roast Chicken Recipe Video

I’m confident this recipe will be on regular rotation in your kitchen! It’s so darn easy (really). Click play to see how I make it!

More Easy Chicken Recipes

Want even more amazing chicken recipes? Here are a few of my favorites. You can also take a glimpse at my roundup of chicken breast recipes and chicken thigh recipes for more ideas.

• Lemon Garlic Spatchcock Chicken
• Air Fryer Chicken Wings
• Crispy Baked Chicken Thighs
• Herbed Honey Mustard Chicken
• Slow Cooker Whole Chicken

Believe me when I say this super easy roast chicken will be your new favorite way to prep a whole bird. Give it a try, and let me know your thoughts and how you served it in a comment below!