Perfect Roast Chicken
Your Guide to Roast Chicken
Updated April 2025
A versatile and underrated, classic crowd-pleaser!
Picture this: you’re prepping for a dinner party, and the main dish that comes to mind is something fancy—maybe prime rib or a filet mignon. But what if I told you that a humble roast chicken could hold its own at the center of the table?
This recipe proves just that. It’s deeply flavorful, impossibly juicy, and just as impressive as any red meat showstopper.
My inspiration? Watching Salt, Fat, Acid, Heat on Netflix and seeing Samin Nosrat effortlessly roast a buttermilk-marinated bird that was golden, crispy, and completely drool-worthy. This roast chicken—based on her cookbook technique—reminds me that the simplest proteins can deliver the most elegant results. Whether you’re hosting or just craving a cozy, feel-good meal, this chicken is your new go-to.
If you're short on time or want to go all-in with a classic, deeply satisfying version, this guide has you covered. Below you’ll find two ways to make incredibly juicy, flavorful roast chicken: a quick, no-fuss method with customizable sauces, and a slow-marinated classic for extra depth of flavor. Choose your own chicken adventure!
Why You’ll Love This Roast Chicken
Two recipes, one perfect chicken – Choose the route that fits your schedule: the quick Weeknight Hero or the flavor-packed Sunday Best.
Golden, crispy skin + juicy meat – Say goodbye to dry chicken forever.
Crowd-pleasing and versatile – A roast chicken is the ultimate comfort food and an impressive dinner party centerpiece all in one.
Perfect for leftovers – Shred it into soups, toss it into salads, or make the best chicken sandwiches ever.
Customizable flavor – Spice it up with sauces or keep it classic—this chicken is your canvas.
How to Serve Roast Chicken
Here are some delicious ways to serve your roast chicken:
Slice it tableside and serve with a drizzle of pan juices or a dollop of your favorite sauce.
Pair it with sides like roasted Asian veggies, crusty bread, or a fresh and healthy kale salad.
For a cozy twist, serve it with rice and a simple pan gravy.
Or go bold and serve with global-inspired sauces like chimichurri, spicy harissa yogurt, ginger scallion oil or my favorite yangnyeom Korean sauce.
Leftovers & Storage
Fridge: Store leftover chicken in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze shredded or chopped chicken in zip-top bags for up to 3 months.
Reheating Tip: Warm it gently in the oven at 300°F with a splash of chicken broth or water to keep it moist.
More Questions? Check out the FAQ
What size chicken should I buy?
Look for a bird between 3 –4.5 lbs. It’s the sweet spot for even cooking and juicy results.
Can I roast a chicken without a rack?
Absolutely. A sheet pan with a baking rack is my preferred method and a cast iron skillet works beautifully. You can also roast the chicken on a bed of hearty vegetables—think onions, carrots, and potatoes—which soak up the juices and turn into a built-in side dish.
Do I need to truss the chicken?
It’s not strictly necessary, but tying the legs and tucking the wings helps the chicken cook more evenly and stay juicy.
How do I know when my roast chicken is done?
A meat thermometer is your best friend. The thickest part of the thigh should read 165°F, and juices should run clear when pierced.
Do I need to let the chicken rest after roasting?
Yes! Letting the bird rest for 10–15 minutes keeps all the delicious juices inside, so your chicken stays tender and moist.
What’s the best way to carve a roast chicken?
Start by removing the legs, then slice the breasts away from the bone. Don’t forget to get every last bit of meat from the carcass—great for sandwiches or soups!
Can I meal prep roast chicken?
Absolutely. Roast chicken is fantastic for leftovers—slice it for sandwiches, shred it into soups or salads, or make a cozy chicken and rice bowl.
Option 1: Quick + Customizable Roast Chicken
Ready in under an hour (plus rest time), this version is perfect for weeknights or when you want something simple and satisfying.
Ingredients:
3-4 lb whole chicken
Kosher salt
Black pepper
Extra virgion olive oil
Optional aromatics for the inside of the chicken: 1 lemon, a few pieces of carrots, celery, onions, sprigs of rosemary and thyme
Directions:
A note on washing chicken: you don’t need to wash your chicken, according to the USDA, it actually spreads bacteria! Instead, I rub my chicken with salt to remove any impurities. Think of it as a nice exfoliating salt scrub!
Prepping your chicken: Place your chicken on a sheetpan with a baking rack propped underneath, if you have one! Exfoliate the chicken with salt as mentioned above. Dry thoroughly with a paper towel. Dry chicken = crispy chicken.
Preheat oven to 425°F.
Truss your chicken - this helps prevent the less meaty parts (think wings) from overcooking and burning. If not trussing and using a spatchcock method (I love doing this for even cooking), go ahead and spatchcock!
Rub extra virgin olive oil over the chicken and season with Kosher salt and black pepper on all sides and into the cavity. Add in any of your optional aromatics.
Roast the chicken on your baking pan or roasting pan for 45 minutes to an hour, until internal temp hits 165°F in the thickest part of the thigh. Your best bet is using a meat thermometer and checking that the juice from the thigh joint runs clear!
Let rest 15 minutes before carving.
Option 2: Classic Roast Chicken with 24-Hour Marinade
If you’ve got the time, this version delivers rich flavor all the way through the meat.
Ingredients:
3 - 4 lb whole chicken
Kosher salt
2 cups of buttermilk (more as needed)
Directions:
This chicken takes 24 hours to marinate, so plan accordingly! I promise you that you’ll only spend about 2 hours out of those doing actual work. Cook time is about an hour and the rest of the time includes your bird taking a nice buttermilk bath.
To prep the chicken: trim off the wing tips with a sharp knife and reserve for stock.
Mix 2 tbsp of kosher salt with the buttermilk until it dissolves.
Place your chicken in a gallon sized plastic bag (make sure it is sealed completely to avoid refrigerator disaster) and pour in the buttermilk salt mixture. Tip: double up on plastic bags to prevent refrigerator leakage).
Squish the buttermilk around so it gets to all parts of the chicken, plop it on a plate and stick it in the fridge. If you have the time, rotate the bag over the next 24 hours to get even marination. Definitely not a necessity.
An hour before you plan to cook, preheat your oven to 425° degrees setting the rack right in the middle.
Take the chicken out and remove as much of the mixture as you can with your fingers (don’t wipe it dry with paper towels). Let the chicken sit and come to room temp. This ensures even cooking. Tie the legs together with cooking twine. Put your bird on a baking sheet or a roasting pan.
Make sure the pan is in the back of the oven. The legs should point toward the rear left corner and the breast should be pointing toward the center. This will help protect the breasts from overcooking, so you don’t have the dreaded dry white meat.
When the chicken starts to brown (about 20 minutes in) - reduce to 400° degrees and continue to roast for 10 more minutes. Rotate your chicken so the legs are now facing the rear right corner of the oven.
Cook for about 30 more minutes until you see a deep brown color all across the chicken. The juices will run clear when you stick a knife between the thigh crease. I always recommend using a meat thermetor to take out any guessing.
Take out the chicken and let it set for 15 minutes before you carve away and impress all your guests!
Serve with roasted potatoes and an herb forward roasted veggie salad. Voila, the perfect dinner party meal!