Classic Roast Chicken (Master The Art Of Perfect Roasting)

Classic Roast Chicken, a meal so simple yet filled with rich flavors has managed to secure its place in the culinary world as a timeless classic.

The beauty of this dish lies not just in its taste but also in its versatility.

It’s a dish that you can have on a regular weekday or serve at a fancy dinner party, and it will fit perfectly either way.

Personally, I find the process of roasting a chicken to be quite therapeutic.

The scent of the chicken roasting away in the oven, the sound of the skin crisping up, and finally, the sight of a perfectly roasted chicken, golden brown in color, being taken out of the oven is quite a spectacle in itself.

Moreover, roasting a chicken is an art that requires a balance of the right techniques and quality ingredients.

In this guide, I will walk you through the steps of roasting a chicken in the most traditional way.

From selecting the right chicken and preparing it for roasting to deciding the perfect roasting temperature and timing, I’ll cover it all.

We’ll also delve into the history of this classic dish and explore why it has stood the test of time and remains a favorite in households and fine-dining restaurants alike.

So, join me in this culinary adventure, and let’s master the art of Classic roast chicken together!

Special Ingredients for Classic Roast Chicken

When it comes to a Classic roast chicken, the ingredients list is beautifully simple. But don’t let that fool you – the key is in how we use them. Here’s the breakdown:

  • The Chicken: Personally, I always opt for free-range, organic chicken. The flavor is just incomparable. Try it and you’ll know what I’m talking about.
whole raw chicken on wooden cutting board isolated on white background
  • Butter or Olive Oil: For example, I find that butter adds richness while olive oil gives a Mediterranean twist. The choice is yours.
High angle view of various sticks of fresh butter with slices shot on rustic wooden table
  • Herbs: A mixture of rosemary, thyme, and sage brings a fragrant and earthy flavor. Fresh herbs do make a difference!
Fresh rosemary isolated on white background
  • Lemon: Adds a bright, zesty flavor. Plus, it helps in getting that crispy skin we all love.
Lemon cut in half
  • Garlic: Adds a subtle yet complex flavor. Remember to use fresh cloves!
Garlic on isolated on a white background
  • Salt and Pepper: It’s all about enhancing the chicken’s natural flavor. Use sea salt or kosher salt for the best results.
Salt and black pepper in wooden bowl

The ingredients for Classic roast chicken might be basic, but the final result is anything but that.

It’s a melody of flavors, each ingredient working in harmony with the other to produce a dish that’s savory, satisfying, and heartwarming.

Also, I understand that we might have dietary restrictions, and that’s okay.

You can substitute olive oil for butter to make it dairy-free, or skip the garlic if you’re intolerant. The beauty of this dish is its adaptability.

Step-by-Step Cooking Process for Classic Roast Chicken

Classic Roast Chicken (Master The Art Of Perfect Roasting)

Recipe by Teal NotesCourse: Lifestyle, Recipes


Prep time


Cooking time








  • 1 whole chicken (about 4-5 pounds)

  • 4 tablespoons butter, softened

  • 2 teaspoons salt

  • 1 teaspoon black pepper

  • 1 teaspoon dried rosemary

  • 1 teaspoon dried thyme

  • 1 lemon, halved

  • 4 garlic cloves, minced

  • Fresh parsley, for garnish (optional)


  • Preheat the oven to 425°F (220°C).
  • Rinse the chicken thoroughly and pat it dry with paper towels.
  • In a small bowl, combine the softened butter, salt, black pepper, dried rosemary, and dried thyme.
  • Rub the butter mixture all over the chicken, including under the skin and inside the cavity.
  • Squeeze the juice of one lemon all over the chicken, and then place the lemon halves inside the cavity.
  • Sprinkle the minced garlic evenly over the chicken.
  • Place the chicken on a roasting pan or a baking dish with a rack.
  • Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the internal temperature reaches 165°F (74°C).
  • Baste the chicken with the pan juices every 20 minutes to keep it moist and promote even browning.
  • Once cooked, remove the chicken from the oven and let it rest for about 15 minutes before carving.
  • Garnish with fresh parsley, if desired.
  • Serve the Classic Roast Chicken with your favorite side dishes and enjoy!

1. Roasting Process (Continued): Roast the chicken in the preheated oven for about 1 hour and 20 minutes, or until the juices run clear when you cut between a leg and thigh.

Everyone’s oven is a bit different, so keep an eye on your bird to avoid overcooking.

  • Temperature and Timing: Maintaining a consistent temperature is crucial for the perfect roast.

    Aim for an internal temperature of 165°F (74°C). A good meat thermometer is your best friend here.
  • Basting the Chicken: Baste your chicken every 20 minutes or so. This keeps the bird moist and enhances its golden, crispy skin.

    Personally, I use the juices that accumulate in the pan for basting.

2. Resting the Chicken: Once you’ve taken the chicken out of the oven, let it rest for at least 15 minutes before carving.

This allows the juices to redistribute, ensuring a moist and flavorful bird.

Cooking a Classic roast chicken may seem daunting, but as we’ve seen, it’s all about following these steps closely. The reward is a delicious meal that’s sure to impress!

Tips and Tricks for a Perfect Roast Chicken

When it comes to roasting a chicken, there are a few tips and tricks I’ve learned along the way that can elevate your dish to the next level:

  • Choosing the Right Chicken: Always opt for a high-quality chicken, preferably organic and free-range.

    The taste difference is remarkable. Trust me on this one!
  • Proper Trussing Technique: Trussing, or tying up your chicken, ensures it cooks evenly.

    Plus, it gives your roast a professional look. I use kitchen twine and make sure the wings and legs are snug against the body.
  • Ideal Roasting Temperature: Personally, I find that an oven preheated to 425°F (220°C) gives the perfect balance between a juicy interior and crispy skin.

    However, remember that all ovens vary slightly, so adjust as needed.
  • Resting is Key: Like any good piece of meat, allow your chicken to rest after roasting. It locks in the juices and ensures a tender and juicy bird.
  • Add a Twist: Don’t be afraid to experiment. Add a rub, stuff the cavity with your favorite herbs, or try a new brine.

    It’s all about making the Classic roast chicken your own.

Remember, practice makes perfect. The more you roast, the better you get. So don’t be disheartened if your first few attempts don’t turn out as expected.

Keep these tips in mind, and you’ll be a roast chicken master in no time!

Accompaniments and Serving Suggestions

A Classic roast chicken is a crowd-pleaser, but it’s the accompaniments and the way you serve it that can take your meal from great to unforgettable.

Here are my recommendations:

Traditional Side Dishes: Personally, I love serving roast chicken with some classic sides.

Think creamy mashed potatoes, roasted vegetables, or a simple, fresh salad. And let’s not forget warm, crusty bread to mop up those delicious juices!

Wine Pairing Suggestions: A nice Chardonnay or a light Pinot Noir pairs beautifully with roast chicken.

These wines complement the savory, earthy flavors of the chicken without overpowering them.

Presentation Tips: Remember, we eat with our eyes first. Carve your chicken on a large platter, surrounded by your choice of sides.

It makes for a beautiful, rustic presentation that’s sure to impress.

Serving a Classic roast chicken isn’t just about the main dish. It’s about creating a meal that’s harmonious, where every component complements the others.

By following these suggestions, you’re sure to create a dining experience that your guests will remember.

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What is the difference between roast chicken and roasted chicken?

The name of the dish can be referred to as either ‘roast chicken’ or ‘roasted chicken’. 

There isn’t a difference. It’s more normal to use the ‘roast’ version, though.

For example, you might say ‘For Sunday lunch, we usually have roast beef with roast potatoes.

What makes a chicken a roasting chicken?

Roaster — A roaster chicken is defined by the USDA as an older chicken, about 3 to 5 months old and weighing between 5 and 7 pounds.

The roaster yields more meat per pound than a fryer and is usually roasted whole, but it can also be used in other preparations, like chicken cacciatore.

Is roast chicken better than fried?

Roasted chicken is a healthy choice, especially compared to fried chicken. The rotisserie method drains the fat, while fried chicken absorbs it.

To make rotisserie chicken even healthier, remove the skin and stick to white meat.

Are roasted chicken healthy?

Fried chicken might taste delicious, but frying chicken increases the fat content. 

Roasted chicken is a better option because it has lower saturated fats and cholesterol. It’s also packed with protein, vitamin B12, and iron.

If you’re looking to increase protein in your diet, roasted chicken is an excellent source.

Why is roast chicken dry?

Checking the temperature is really the only surefire method for doneness, as sometimes fully cooked chicken can still retain a pinkish tinge. 

If you keep cooking it past 165°F, the meat will most definitely dry out, so always use that as your best indicator.

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