How to Roast a Chicken: Crisp Skin, Juicy Meat
Updated: 11 hours ago
A roast chicken is the first proper dinner every cook should master. It feeds a family, it makes the house smell wonderful, and the leftovers give you sandwiches, soup and stock for the week. It is also far easier than it looks. Only a few things really matter, and once you know them you will never need a recipe again.
Why It Matters
A whole chicken is good value, and roasting one teaches you three skills you will use for the rest of your cooking life: drying and salting for crisp skin, using a thermometer instead of guessing, and resting meat so the juices stay where they belong.
What You Need
A whole chicken, about 3½ to 4½ lb (1.6 to 2 kg).
Salt, pepper and a little oil or soft butter.
For the cavity, if you like: half a lemon, a few garlic cloves and a sprig of thyme.
A roasting pan, a rimmed baking sheet or an ovenproof skillet.
An instant-read thermometer. This is the one tool that guarantees success.
Step by Step
Dry it. Take the chicken out of its packaging and pat it dry all over with paper towels, inside and out. Dry skin is crisp skin.
Salt it. Season generously all over with salt. If you have time, do this the day before and leave the chicken uncovered on a plate in the fridge overnight. The salt seasons the meat and the cold air dries the skin. My Salt 101 guide explains why.
Heat the oven. Heat the oven to 425°F (220°C) and let the chicken sit out while it heats, about 30 minutes.
Oil and season. Rub the skin with a little oil or soft butter, grind over some pepper, and tuck the lemon, garlic and herbs inside. Tie the legs together with string if you have some. It isn't essential.
Roast. Put the chicken breast side up in the pan and roast for roughly 15 to 18 minutes per pound (450 g). A 4 lb (1.8 kg) bird usually takes 60 to 75 minutes. Start checking early: every oven is different.
Check the temperature. Push an instant-read thermometer into the thickest part of the thigh, without touching the bone. You want 165°F (74°C). The juices should also run clear when you pierce the thigh.
Rest. Lift the chicken onto a board and leave it for 15 minutes before carving. The juices settle back into the meat instead of running all over the board.
How to Tell It's Right
The skin is deep golden and crackles when you tap it, and the legs wiggle loosely in their joints. Most importantly, the thickest part of the thigh reads 165°F (74°C). Colour and juices are clues; the thermometer is the answer.
What Can Go Wrong
Pale, flabby skin: the bird was wet or the oven wasn't hot enough. Dry it well and roast at 425°F (220°C).
Dry breast meat: it was overcooked. Start checking the temperature early, and remember it keeps cooking as it rests.
Pink near the bone: if the thermometer reads 165°F (74°C), it is safe; bones in young birds can stay pinkish. If it doesn't, put it back in the oven.
Smoke in the oven: fat is burning in the pan. Add a splash of water or a few sliced onions under the bird.
Carving straight away: all the juice ends up on the board. Give it 15 minutes.
Practise With These Recipes
Put the same rules to work on my Greek Chicken and Potatoes, which roasts chicken and potatoes together in one pan. Use the leftovers in my Chicken Pot Pie, and turn the carcass into stock with my How to Make Stock lesson.
The tools I use: Roasting Pan, Instant-Read Thermometer, and a Chef's Knife for carving.
This lesson is part of my Anyone Can Cook Kitchen School. Next lesson: How to Roast Vegetables.
Frequently Asked Questions
What temperature should roast chicken be?
165°F (74°C) in the thickest part of the thigh, checked with an instant-read thermometer. That is the recommended safe temperature for all chicken.
How long does it take to roast a whole chicken?
At 425°F (220°C), allow roughly 15 to 18 minutes per pound (450 g). A 4 lb (1.8 kg) chicken usually takes 60 to 75 minutes, but always check the temperature.
Should I wash chicken before roasting?
No. Washing raw chicken splashes bacteria around your sink and worktop. Patting it dry with paper towels is all it needs.
How do I get crispy skin?
Dry the chicken thoroughly, salt it ahead of time if you can, leave it uncovered in the fridge overnight, and roast it at a high temperature.
How long should roast chicken rest?
About 15 minutes for a whole bird. It stays hot, and the meat is juicier when you carve it.
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