This Roast Chicken Recipe is a simple, homestyle dinner that’ll become a staple in your recipe box!
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Chicken is one of my dinner staples. It’s usually a decent price at the store and you can make it about a million different ways. Roast chicken is one of favorite cook once and eat twice dinners. Since my boys are picky eaters, Mike and I are the only ones who will eat chicken that’s not in nugget form. That usually leaves some leftovers from the bird. I chop up any uneaten meat and pop it in some Tupperware for later in the week. It’s any easy way to meal prep and still get dinner on the table.
The other thing I really like about this recipe is that once it’s in the oven you can pretty much forget about it for a good hour. Okay maybe not “forget” because your house is going to smell delicious, but you don’t have to tend it. I even take advantage of the oven being on to roast some potatoes to go alongside the chicken.
Now, if you’ve never roasted a chicken before, don’t fret. It’s easy I promise. The important thing is to make sure your bird is thawed before roasting and to use a handy dandy meat thermometer to make sure the meat is cooked through all the way. The butter will make the skin golden brown and help get the yummy seasoning all over the bird. Once you take the chicken out of the oven, let it sit for 5-10 minutes so the juices can redistribute themselves into the meat and you’re set! If you’re feeling fancy you can stuff the cavity with lemon slices, garlic cloves, and/or onion wedges too.
Hungry for More?
Roast Chicken Recipe
- One 3-4 pound whole chicken thawed
- 1 tablespoons butter at room temperature
- 1 teaspoon seasoned salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried sage
- 1/8 teaspoon ground mustard
Preheat your oven to 400 degrees F.
In a small bowl, mix together the seasoned salt, pepper, sage, and mustard. Set aside.
Rinse the chicken off, remove the innards and/or neck if these is anything inside the cavity. Use paper towels to pat the bird dry.
Place the chicken in a roasting pan and rub the surface with butter until the top side of the bird is well coated. Rub the bird all over with the seasoning mixture.
Place the chicken in your hot oven and roast for 1 hour to 1 1/2 hours, or until the juices run clear and a meat thermometer inserted into the center of the breast reads 160 degrees F.
Carefully remove from the oven and let sit for 5 minutes.
Carve the chicken into sections (breasts, wings, thighs, and drumsticks). Transfer to a serving platter for a family-style meal or distribute the meat amongst everyone's plates.
I like to serve my chicken with roasted potatoes (russet or new potatoes). Rinse 4 to 6 medium-sized potatoes, cut them into bite-sized pieces, and toss with 1 1/2 tablespoons vegetable oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Spread on a silicone mat lined baking sheet and bake along side the chicken during the last 40 minutes of roasting.