Juicy Roast Chicken and Vegetables (VIDEO)
This homemade Roast Chicken and Vegetables is the perfect dinner. There’s nothing like the aroma of a chicken roasting in the oven. You’ll love the crisp, salty skin and juicy center.
Watch the video tutorial and see how easy it is to bake a whole chicken dinner in one pan.
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We love chicken recipes from Instant Pot Whole Chicken to Spatchcock Chicken. If you are a fan of chicken dinners, this Roasted Chicken is a must-try!
How to Roast Chicken Video Tutorial:
Homemade Roasted Chicken is something every cook should master and our method produces the juiciest chicken breast you’ll bite into. You’ll love how easy this is and it’s amazing how butter, salt, and pepper can create so much flavor. Roasting the chicken with vegetables makes this an easy one-pan meal.
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Why You Should Roast Your Own Chicken:
Roasting a whole chicken is easy with minimal prep since there’s no need to marinate or brine ahead and you don’t need to pre-cook your vegetables since they roast in the oven with the chicken. You don’t need any fancy equipment, just a roasting pan.
A freshly roasted chicken is no match for a store-bought one that has been sitting under a heat lamp for some time. There’s something about roasting a whole chicken that will make you feel like a great cook. The presentation and flavor will impress your family.
How to Pick a Good Chicken:
- Visual Cues: Look for chicken with pink-colored meat and avoid any chicken that has any hint of grayish coloring which indicates spoilage.
- Check the Date: Use Chicken before the use-by date on the package.
- Air chilled chicken – a method for cooling chickens that produces the best flavor.
- Organic and Free Range – another indicator of a good quality chicken.
Chicken Roasting Time Chart:
For reference, these are the chicken sizes we have experimented with. We always recommend using an instant thermometer to double-check that it reaches a safe 165˚F.
- 5 lb Chicken roast for about 75 minutes at 425˚F
- 5 1/2 lb Chicken – roast for about 80 minutes at 425˚F
- 6 lb chicken – roast for about 90 minutes at 425˚F
If your Chicken is Browning too Much: We make a small triangle-shaped foil shield to place over the chicken after the first 30 minutes of roasting. This keeps the chicken from browning too quickly and ensures a juicy chicken breast. We use this same trick to make our Juicy Roast Turkey.
How do I Check Roast Chicken for Doneness?
Internal Temperature: Use an oven-safe thermometer while the chicken roasts, or insert an instant thermometer into the deepest part of the thigh (without touching bone) and it should register at 165˚F when done.
Juices Run Clear: If you don’t have a thermometer, use a small knife to cut between the leg and thigh going all the way to the bone and you should see the juices run clear.
Common Questions:
We use a 10×15 cast iron roasting pan. You can also use a rimmed baking sheet or a large oven-safe skillet, preferably a heavy cast iron pan.
You can roast with or without a rack. A pan with a rack allows air to circulate under the chicken and helps the skin to crisp and brown all over. Add the vegetables under the rack if using.
Tying or trussing the chicken with kitchen twine is optional and will make for a nicer presentation.
A frozen whole chicken should be fully thawed (about 24 hours) in the refrigerator.
Some ovens get smoky at higher temperatures. If yours does, reduce the heat to 400˚F and cook an extra 10-20 minutes.
Using a pressure cooker is the fastest way to cook a whole chicken. Check out our instant pot chicken tutorial.
Arrange the rack in the lower third of the oven so the chicken is sitting exactly in the center.
Love a Crisp Chicken Skin? If you prefer crispy skin, let your chicken rest without tenting. Otherwise, the steam under the foil will soften the chicken skin.
Serve With:
Because this is essentially a meal in itself, we love to serve roast chicken as the main course. To complete your chicken dinner, pair it with these sides:
- Mushroom Gravy – our easiest gravy recipe or make gravy from the chicken pan drippings like we did our Turkey Gravy.
- Dinner Rolls – complete the meal with fluffy rolls
- Caesar Salad – a fresh green salad with homemade dressing
Make-Ahead Tips:
- Prepping the Chicken: You can stuff, butter and season your chicken a day ahead then cover with plastic wrap and refrigerate until ready to roast.
- Prepping the Vegetables: Since potatoes can discolor once they are peeled, it is best to cut and season the veggies just before roasting.
More Chicken Recipes to Try:
If you love this Roasted Chicken, then you won’t want to miss these reader-favorite chicken recipes.
- Chicken Parmesan – we will never stop loving this classic
- Chicken Marsala – a homemade restaurant favorite
- General Tso’s Chicken – even better than takeout
- Chicken Piccata – easy, one-pan chicken recipe
- Air Fryer Chicken Wings – super crispy
- Chicken Fettuccini Alfredo – my Mom’s recipe
Juicy Roast Chicken and Vegetables
Ingredients
For the Roasted Vegetables:
- 6 Yukon gold potatoes , peeled and quartered (or 8 red potatoes)
- 2 large carrots, peeled and cut into 1” pieces
- 1 medium onion, chopped into 1” pieces
- 1 head of garlic, cut in half parallel to the base, divided
- 4 sprigs rosemary, divided
- 1 Tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Place chopped potatoes, carrots, onion, half of a head of garlic, and 2 sprigs of rosemary in a mixing bowl. Drizzle with 1 Tbsp olive oil and season with 1/2 tsp salt and 1/4 tsp black pepper.
- Place chicken in a roasting pan. Remove giblets from chicken and pat dry inside and outside with paper towels. Season inside the chicken with 1/2 tsp salt and 1/4 tsp black pepper. Stuff the chicken with 1/2 of the garlic head, 2 lemon halves, and 2 sprigs of rosemary.
- Melt 2 Tbsp of butter. Brush the chicken all over the top and sides with melted butter then season all over with 2 tsp salt and 1/2 tsp black pepper.
- Tie the legs together and tuck the wings under the bird. Spread veggies around the chicken. Roast in the oven uncovered at 425˚F for 80 to 90 minutes (depending on size of chicken*) until internal temperature of the thigh reaches 165˚F or until the juices run clear when you cut into the thigh.
- Transfer chicken and veggies to a platter, tent with foil, and let rest at least 15 minutes before slicing and serving.
Notes
Nutrition Per Serving
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Do not hesitate to make this, Absolutely delicious! I had a slightly smaller bird a little under 5lbs, I roasted on 350, and then at the end I went up to 425…..the only change I made was I used a Lime instead of a lemon…added more garlic. I will be making three whole chickens come Christmas, so this will be my go to hands down. The skin….everything was magical. Thank You Natasha!
You’re very welcome, Renee!
Natasha! Now all I need is a Christmas trifle. Please help. I’m just looking for something delicious, chocolate and has Christmas flare…..any ideas?
Hi Renee, I have a couple trifles under my dessert section. Try searching trifle in the saerchin window or you can find them under these links – Mixed Berry Trifle and this No-Bake Berry Trifle. I hope you love these.
It turned out perfectly
Best recipe I’ve seen in my 60 yrs of cooking
Making it again tomorrow
That’s wonderful, Annette! Thank you for sharing. I’m glad you loved it.
This was amazing! Thank you! My kids usually are not a huge fan of chicken but they LOVED this! Delicious 🙂
That’s wonderful to hear. You’re very welcome. I’m glad it was enjoyed.
Made this for my family tonight. It was a hit! They even loved the carrots! Lol. Thank you!
Wonderful, Laura! So glad it was a hit. 🙂
I have it in the oven now, I can’t wait to eat it! I used fewer potatoes and more carrots, as I’m going to mash them up for my 9 month old for his dinner! I know the recipe will turn out great. When I want something I KNOW will be good and not a gamble and I just need to find a recipe from a tried and true trusted blog, I always come over to NK <3
Thank you for sharing, Austin! I’m so glad you are enjoying the recipes on my blog.
Love your recipes Natasha! I have 2 6lb chickens to roast, can I put both in the oven? Any adjustments? Thanks!
Hi Cheryl! You’ll need to cook them until the internal temperature at the deepest part of the thigh reaches 165˚F, and juices run clear when you cut between the leg and the thigh.
Do you peel the garlic head? You put half in the chicken what about the other half?
Hi Marsha, I did not peal the garlic head. I have photos of the garlic head in the post with the chicken, I hope that gives a better idea on what it looks like.
I love this roasted chicken recipe. It is my go to when I want to impress company. I actually feel like a good cook. Thank you.
Aww, that’s wonderful, Beth! I’m glad you love this recipe. Thank you.
Seems like a great recipe but was difficult to follow for the all of the ads.
Hi Kara, Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
prep all your ingredients before hand and then play the video and follow along. Its so much fun and so much easier.
Hi Natasha, isn’t to early to add the vegetables with the chicken and cooked them for 90 mns, don’t they get mushy??
Hi Christine, if you cut the vegetables too small that may be possible, but we make it this way each time and it works out perfectly!
Amazing!! I followed the recipe as written and the results were Amazing. The chicken was juicy, very flavorful and the presentation spot on. It was a huge hit at the dinner table. Thanks Natasha for the recipe!
You’re very welcome, Marisela! I’m glad it was hit!
Your roasted chicken with vegetables and potatoes was delicious! Thank you
You’re welcome, Carol. Glad you enjoyed it!
Absolutely AMAZING!!!! Only had a 4# organic chicken but it was sooo juicy! Added parsnips to the veggies for variety!!!! Hubby says this needs to go in the weekly rotation!
That’s fantastic! So glad you found a favorite to add to the rotation. 🙂 Thank you for the review.
How would this recipe work with chicken thighs? And changes in temp or time?
Hi Heather, I haven’t tested this recipe with thighs to advise of some changes in the timing. I imagine that will work but you’ll probably have to monitor the cooking time.
Totally yummy. One of our go to recipes, even without the vegetables.
So glad to hear that, Becky! Thank you
Natasha I hanks so much for this roasted chicken. It is so delicious. Always a hit and so easy to make.
That’s wonderful, so glad you enjoy this recipe.
Would the timing work for a 6lb, spatch-cocked chicken? Or, maybe 20 minutes less? Thank you for your help.
Hi Ryan! I bet that could work! You may need to double-check to ensure the chicken is cooked through, so give yourself some extra time.
Just made Juicy Chicken with vegetables. I’m 80 so I have made lots of whole chickens. This recipe is so flavorful and quick. Try it you will be amazed as my husband was.
Aww, thank you Monica! So glad to hear that.
I have been using chicken thighs rather than cooking a whole chicken because they never ever were as good as this recipe. 53 years of cooking and I finally made the perfect chicken thanks to you! I will be making this over and over. Even the leftovers were moist and delicious..
I’m so glad you gave this a go, Ellen! That’s so great!
This sounds delicious! And easy. I’m going to make this recipe on my Traeger pellet grill.
That’s just awesome! Thank you for sharing your wonderful review, Debbie!
Great recipe, I make it every week. So easy. I work from home so I prep everything during lunch time and just stick it in the oven an hour before I am done work.
That’s so great! I love that you have a new favorite, Galina!
Literally the best of the best recipe, so simple yet amazing my mother has made this several times it never disappoints, and is an absolute crowd pleaser . ✨🍗✨
I’m so glad to hear that! Thank you for sharing that with us, Anisha.
Best roasted chicken EVER! I’m a fairly new cook/baker, Natasha’s recipes and videos have given me the confidence to keep trying and improving. Her recipes are fool proof! Thank you so much for your great work and sharing your talent with all of us 💖
That’s so great! It sounds like you have a new favorite, Paola!
This was the first recipe I made off your site. It was a hit!!! I absolutely love your recipes!! If there is a cookbook in the future I am totally buying it.
Thank you for your wonderful review, Katherine! I don’t have a cookbook out yet, but we are working on one!
Going to try this tonight,looks great
Was wondering if any water was put into pan,or does it produce its own
Thanks
Hi Trent, we did not add any liquid to this recipe. I hope you love it!
Hi Natasha! I didn’t have a bulb of garlic on hand! I did have minced garlic. Will a few spoonfuls of this work as well? Thankyou, and I LOVE your recipes!!
Hi Jennifer, if you don’t have any other choice I think that will be a good substitute.
absolutely fabulous juicy and flavorful. I couldn’t get fresh thyme so I bought some poultry herbs and chopped them and put some into the melted butter before I brushed it on the chicken. I roasted chicken at 400 and used the foil on the breast as suggested.
Hi Kathie, great to hear that you enjoyed this recipe! Thank you for sharing that with us.
Hi Natasha, I fixed the chicken today for a dinner for four this evening and it was delicious. Everyone loved the flavor. It is going to be my favorite way to fix chicken from now on. It is very simple and fast Thank you for sharing all your recipes and expertise.
I’m so glad this was a hit, Beth! Thank you so much for sharing that with me.
This is just one thing I like to do with your recipe. To the 2 tbs melted butter (that you would brush on the outside of the bird), I mix right in 2tsp seasoning salt, the 1/2 tsp black pepper AND 1 tsp homemade poultry seasoning. I give it a quick mix and brush that all over the outside. My goodness! It just ups the flavor a bit more. However, this is to complement your recipe not criticize it. It’s a solid recipe! Natasha, you make terrific stuff!
No worries, I appreciate some suggestions and tips! Thanks a lot for sharing that with us, Pat. That is so helpful and I’m glad you loved this recipe.
I’m interested in using this recipe for a Turkey breast. The breast size is in range noted of a large chicken. Would the cooking method be the same?
Hi MaryAnn, I haven’t tried this with a turkey breast, but I bet it could work! I imagine you would need to adjust the time to ensure it doesn’t overcook or dry out.
I cook your roasted chicken and veggies for lunch today, and it turned out just like yours, juicy and delicious! Thanks so much for this recipe! It was a hit at my house! 🙂
That’s just awesome! Thank you for sharing your wonderful review, Joanie!
Natasha, I’m making chicken this year for Thanksgiving in place of turkey and I plan on using this recipe. But, I also have seen your video for Roast turkey. Is it okay if for the chicken I use that butter and parsley under the skin as you do for the turkey?
Hi Bonita! I bet that will work here! I hope you love this recipe! Happy Thanksgiving!
Hi Natasha! Thanks so much for the recipe. I plan to try it but would like to know if you actually used a “hen” vs. a fryer chicken?
Hi Sheila, I have not tried that to advise.
Made this today and it was fantastic! Chicken was 6.5 lbs and took 2 hours. Most tender roasted chicken I have ever made.
That’s so great! I’m glad you enjoyed it, Sandra!
Hi Natasha. Lovely simple roast chicken thank you.
Just something of interest We in RSA use the giblets to make curry with them, its really tasty.
Thank You
Regards Mary
You’re welcome! I’m so happy you enjoyed it, Mary! Thank you so much for sharing that with me.
Hi. I don’t know what I did bad, but after 3 hours the chicken didn’t reach the 165F yet. Family is mad with me because it’s 9.15pm and still no food. Maybe this was slow cook? 😂😂😂😂
Hi Willem, I’m not sure what went wrong but was it probably because of the settings that you used for your oven? I recommend rewatching the video tutorial to remember what went wrong.
Hi Natasha, love your recipes! Was going to try this tonight but my oven only has a a conventional roast option. Will this charr the vegetables and/or burn the chicken?
Hi Sam, I always opt for the regular bake mode in most of my recipes unless I’m broiling something. In some ovens, roasting can give off more heat from the top so it can make the top of the chicken overly browned and dry. Regular Bake mode is a safe way to go unless a recipe states otherwise.
I tried this today on a Sunday afternoon and it was absolutely delicious and so easy to do. I live with my son and daughter in law and I often fix dinner to help out as she is a teacher. They loved it as well and using leftovers to make a pasta salad. The lemon and garlic flavors are amazing and the chicken was so juicy. I was delighted with how it turned out. Love your recipes and many blessings to you and your beautiful family!! I will be trying more. Love them !!
Hello Dixie, I’m so happy to have read your good feedback. Thank you for sharing your great experience trying this recipe, we’re glad you and your family enjoyed it!
Hi there Natasha..do you have to turn your roast chicken over.
Hi Joyce, we did not have to turn this chicken over. I hope you love this recipe!
Hi Natasha
In South Africa, gizzards of the chicken are seldom included However if they are they could b÷ used to make gravy. Alternatively I used them to make stuffing, without the neck put the gizzards in a food processor, add an onion, cup of breadcrumbs, sage, chicken spice, an egg and mix together to stuff the chicken. Try it 😉
Hi Colleen, thanks for sharing that with us.
Hi Natasha
What do you mean by dividing the rosemary? I love all your recipes and you are my go to for any type of cooking. Keep smiling…
Hi Sharron, 4 sprigs rosemary divided means 2 sprigs will be used for step 1 and the other 2 for step 2 in the recipe card.
Is there an option to used dried rosemary for this roasted chicken? if not what would be another option for roasted chicken recipe?
Hi Jane, I think that will work fine too.
This is one of those recipes that you will make over and over. I made it last Sunday and am making it again this Sunday. I think the lemon is a game changer! Yum, the juice that it makes is delicious! Now onto the bread:) The smell in my house right now….
It is really a game-changer, thanks for trying out this recipe, good to know that you enjoyed it!
I really loved this recipe, the chicken and veggies came out delicious. Thank you much for this easy gem of a recipe. I took inspiration from one of your other recipes and added a step further or putting a butter/lemon/parsley combo under the chicken breast skin and it came out super moist and delicious!
That’s so great, John! I’m so glad you found inspiration for this! Thank you for your lovely comment!
I made this chicken today and it was SO wonderful! Usually when I roast a chicken I stuff it with stuffing but this looked so good I had to try! Stuffing it with the lemon, garlic, and rosemary gave it SUCH a nice flavor! I will definitely be making this again!
Hello Ashley, I’m happy to hear that you enjoyed this recipe! Thank you for sharing that with us.
Best roast chicken EVER!! Family approved and eaten 😊 the only different thing which I did was to add some water and wine as I added more potatoes and carrots.
Great to hear that you loved this recipe! Thanks for your good comment and review, we appreciate it.
I just love watching your videos. I get great compliments on your recipes that I make. I really like your chopping/cutting board. Where can I purchase one?
Aww, that’s the best! Thank you so much for sharing that with me, Elizabeth! I’m so happy you’re enjoying my recipes! You can find our favorite kitchen tools in our Amazon Affiliate Shop HERE.
Hi Natasha, Made Juicy Roast Chicken with vegetables tonight. Thank you – was yummy – yes meat was tender and vegetables very tasty 😋 👍🏼
Thank you for that lovely review, Paulin! I’m so glad you enjoyed it!
Loved loved loveddddd this recipe. I tried this recipe last night for me and my husband and since it’s only me and him I got a 2.5lb chicken and baked it on a baking sheet pan with a rack on it so it can get crispy all over with a bed of veggies and omg girl it was the juiciest chicken ever 😭🥰 I LOVE YOUR RECIPES NATASHA!!!!
That’s just awesome, Kaleena! Thank you for sharing your wonderful review! We love juicy chicken, and this is the best recipe for it!
I made it for our sunday lunch and it was amazing. So moist, tender and flavorful.I really loved the smell and taste of the lemon and rosemary. It was also easy to serve and designed a beautiful table for me. Thank you so much.
You are very welcome! Thanks for leaving a great review and feedback, glad you enjoyed the recipe!
Made this tonight for dinner and it was amazing! The best roast chicken I have ever had! Thank you!
That’s fantastic feedback! Thank you for sharing that with us.
super tasty recipe !!
I made this last night for my husband and me. I added some halved Brussels Sprouts to the veggie mix. I’m not very experienced with roasting a whole chicken, but this turned out quite well, and was delicious. Thanks for a great recipe, and an informative video.
Yum! I love that you added brussels sprouts! Great idea!
I’ve made roast chicken many times over the years. This was definitely the best roasted chicken that I’ve ever made. I followed the recipe exactly. No changes were needed. I can’t wait for the leftovers tomorrow! Thank you so much!
I’m happy to hear that, Sharon. Thank you for sharing that with us and you are very welcome!
This was not only beautiful but it tasted as good as it looked. My kids LOVED every bite & my husband too. It’s not easy to find recipes that we all love so I was super excited that they all love it. Also, it was easy to fix, so a double win! Clean up is a breeze because it’s was fixed on my iron cookie sheet & all it needs is to be rinsed & dried to be ready to use again. Thanks for posting this video & all the inspiration you give me to feed my family.
Hello Beverly, that is so heartwarming. Thank you so much for your fantastic comments and feedback, we appreciate it!
Made the roast chicken recipe tonight. It was absolutely delicious and the chicken so moist! Hubby said best I’ve ever made. Followed your recipe pretty much except I put some paprika on the skin as well. Potatoes and carrots turned out great, some carrots and onions got a bit of charring. Made gravy with the drippings, turned out delicious too! This recipe is definitely a keeper and will make again.
Hello Geri, thank you so much for your wonderful comments and feedback. I’m happy that you enjoyed this recipe!
I have a 2lb chicken. How long should I cook? 40 min at 425?
Hi Audrey, it is possible that times would vary. We used a 5 1/2 lb chicken. I recommend reading through our recommendations in the Chicken Roasting Time Chart section and cooking the chicken until it reaches 165 degrees.
Hello!!! I made this juicy chicken recipe yesterday for dinner and IT.IS.AMAZING!!! One of our all time favorites. The flavors with the lemon and garlic was wonderful. I will definitely make this again and again!!!
Hello Annette, thanks for your awesome feedback and review! Your comments made my morning more inspiring!
made this no rack but I placed l half stick butter in side chicken with other ing. mentioned. thick sliced onion rounds salted cracked pepper sprinkle olive oil then halved Brussels sprouts ontop this was bed for chicken yummy. had a small chicken so dropped temp to 355. 1 hour 25 minutes. roughly instant read thermometer always handy.
I’m so happy you enjoyed that. Thank you for sharing that with us, Joseph!
Sent the recipe to my husband this afternoon an hour later he was already preparing the chicken, for a house full of picky eaters all three of our little ones ate their entire meal and asked for seconds! This is a miracle dish! Absolutely loved it, can’t wait to invest more of our time trying out your delicious recipes! Thank you!🤍
Forgot to add rating 🥲
Hello Claudia, that is so heartwarming and inspiring for me. Thank you so much for sharing your wonderful feedback with us.
Love this recipe so much. I make it at least 2-3 times a month super easy and delicious! Yesterday I swapped the Yukon potatoes for sweet potatoes and it came out so delicious. Just a quick question I have been noticing my veggies burning a little. Yesterday I took them out about 40 mins after they went in the oven, placed them in a glass container with foil on top, and then added them at the end. How can I assure my veggies won’t get too burned? Thank you so much! You’re amazing!
Hi Tiffany, make sure you are not cooking on convection settings. Also, cut them up larger so they are less likely to burn and lastly, you can tent the veggies with foil if you see they are browning too quickly or even add them 10 minutes into the roasting.
Thank you so much! Can’t wait to try it out. Love love this recipe!
Made this tonight and I can honestly say it’s the best chicken I have ever had, husband agreeing. Made it just as written and was super moist and full of flavor, please make this chicken for your family, a real treat, thank you Natasha, I always trust your recipes!
That’s so sweet of you, thank you so much for your wonderful review! I’m glad you loved this recipe big time!
Not enough spices added to the chicken.
Hi Simone, feel free to adjust the seasoning and add more according to your preference.
Can I season under the skin like the Instant pot recipe?
Hello Jen, that should be alright too.
This chicken turned out great. We are empty nesters so we have lots left over. I hope I can make a soup with the leftovers. Even through I live in Texas we are getting some really cold weather later this week, soup weather!
Sounds perfect. I’m sure will also be great. Enjoy and I hope you’ll love every recipe that you will try, Suzanne!
The bests chicken ever! I tried tonight and the family loved it
Thank you Natasha
I’m so happy to hear that!
Hi Natasha! I’m looking forward to making this tomorrow night. Can I replace the butter for olive oil? Also, what would be a good substitute for garlic? Maybe more onion?
Hi Amy, yes, I think that both of those would be fine.
hello Suzanne. remove meat and don’t forget what’s called da oyster. that two oval shaped pieces meat in the back bone. place skeleton in crock pot with celery small stalk leaves are good a 4 inch piece one Carrot cut in half half a yellow onion one clove garlic skin on smashed. cook on low over night mages a great chicken stock. in texas hill country
Hey Natasha I just love your recipes always easy and the taste is DELICIOUS…and you make it fun while cooking….God bless you and your family
Hello Aria, that’s so nice to know. Thank you for your great review and support. God bless you and your family too!
Hi Natasha, love your videos! tonight i will make the juicy roast chicken, can’t wait! what type of salt do you use for this chicken and in most recipes?
Thank you! I usually use sea salt in my recipes.
hi! I am an avid fan of yours.I love your recipes and whenever I see your cooking and baking I am excited to try them myself.I love watching you and I love your smiles!
You’re so nice! Thank you.
Made the chicken today. Followed the recipe and it came out great. Cooked through and still juicy. Last time I cooked a chicken it came out half cooked even though it was in the oven for over 2 hours.
Wow! That’s a long time! I’m glad you found our recipe, and it worked for you, Angela!
The taste are awesome! But unfortunately, the skin on the other side is not brownish & crispy; more like steam chicken. Do I need to turn the chicken in between?
Hi Addelyn, I don’t turn the chicken normally. You could roast on a rack if you prefer a crispy skin all around the chicken.
I’m surprised your recipe says to do this uncovered. I worry about it getting burned! I’m almost afraid to try it but you have never ever failed me before so here goes …
Hi Mira, roasting uncovered at a high temperature results in juicy chicken and crisp skin. I hope you love it!
Hi Natasha!
I love all your recipe everytime i see new one i always tried it. I also like the way you represent your recipe. You’re amazing and i always love the way you smile..you’re funny! Thanks for sharing your talent in cooking.
You’re welcome, Regina! I’m happy you enjoyed this recipe.
Hey Natasha!
Absolutely love your video on roasting a whole chicken! You make it look so easy. I have not tried it yet, but I will this coming weekend! I’m excited as I have never roasted a whole chicken.
I have everything for the recipe except the fresh rosemary. I’m going to try dry herbs and hope that works! I have a mobility problem and my niece does the shopping for me she does a fair job, but does not go out of her way to do a good job! Oh well!
Thanks again, and stay safe!
Larry
Hello Larry, great to hear from you and thanks for sharing that with me. I think that will work, please share with us how it goes as I would love to get your feedback.
Good morning Natasha,
Do I bring chicken to room temp before cooking? Doing it today. Thanks.
Hi Pat, a frozen whole chicken should be fully thawed (about 24 hours) in the refrigerator.
Natasha, love all your recipes. My go to for anything new 🙂 This is the first time I tried roast chicken at home and it was delicious. So moist. We all loved it.
However, all my veggies were burnt / completely charred. How do you manage not to burn the veggies at that heat, for that long? Wonder what I did wrong..
Hi, did you possibly use convection mode? That usually cooks them faster. Also, be sure not to cut the veggies too small.
Thanks, will try keeping the veggies bigger next time. The chicken was outstanding… have always been too intimidated to try roasting a chicken, no longer 🙂 Thank you.
I’m glad to know that!
Hi Natasha, love your recipes!… Question, can I use regular butter instead of unsalted? Or is there a difference in using unsalted?
Hi Michelle, salted butter will work in this recipe.
Natasha I love you and you recipe videos! I making this chicken tonight I can’t wait to taste it!!!!!
I’m so glad you’re enjoying our recipes! I hope you love this chicken recipe!
I bought 2 chickens from a local farmer’s market that were free range, but each chicken was only 3 1/2 pounds. How do I adjust your recipe if I cooked both chickens together? Also, how would I adjust if I just cooked one 3 1/2 pound chicken.
Hi Christine, I haven’t tried roasting 2 small chickens together but my guess is that it would take about 60 to 80 minutes. Be sure to check the internal temperature so it reaches 165˚F and juices run clear when you cut between the leg and thigh.
This was the moistest juiciest and flavorful chicken I’ve ever had! The meat just fell off the bones! It was perfectly golden brown and crispy. What a beautiful centerpiece too! You’ll never want to buy another store bought chicken again! Amazing flavors and easy to prepare.
We had to call it ‘Juicy’ Roast Chicken for that reason! I’m so glad you enjoyed this recipe, Esmeralda!
I am just about to make my Natasha Roast Chicken!!! Cannot wait!
Hi Natasha,
How much cooking time would I add if I stuffed the chicken?
Hi Marjorie, I haven’t tested it that way but the key would be to check the temperature of the stuffing if you plan to eat the stuffing to ensure it is a safe temperature.
Hi! Love love this recipe!! Thank you for helping me learn to cook! Question for you? I have a fancier oven and I’m embarrassed to say that I don’t know much about it 😳 in the future should I use regular bake? Convection bake? Or Convection roast for this recipe? Thanks!!!!
Hi Dani, I always opt for the regular bake mode in most of my recipes unless I’m broiling something. In some ovens, roasting can give off more heat from the top so it can make the top of the chicken overly browned and dry. Regular Bake mode is a safe way to go unless a recipe states otherwise.
This looks so good. Am going to make using your recipe. Can I substitute the rosemary with another fresh herb. I just don’t care for rosemary. What would you recommend as substitute for the rosemary?
You can try basil or sage. I think that would work too.
good night, I love you so much, this recipe is delicious and thank you.
Great Recipe! Natasha when you roast the chicken, do you use the regular bake function or the convection roast function?
Hi Vesna, we use the regular bake function.
Just finished a wonderful meal with the best Chicken recipe I have ever used. Ever recipe of yours, Natasha, has been awesome. Thanks for sharing
You’re so welcome! I’m glad you enjoyed your meal and this recipe!
Hi Natasha. I’m a huge fan of your and love watching your vidoes. For Christmas this year, I tried this roasted chicken recipe. It was AMAZING! I have a picky girl and she ate so much of this dinner, so thank you for this wonderful recipe. It will be a regular from now on. I also made your apple pie recipe which was dee-friggin-licious. I had to use a gluten free crust that I found in my local supermarket, but the filling was all Natasha ;-). Thanks again, and all the best during the holidays and in 2021!!!
I’m so happy you enjoyed that. Thank you for sharing that with us, John!
Made this last night and it is a keeper. I stuffed the chicken with a boxed dressing and it was delicious!
Who needs recipe books when you have Natasha’s Kitchen. This is the 9th recipe I have tried and everyone has been delicious.
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
hello natashia. soooo perfect and yummy and all of the above goodness. my husband and i added dry mustard in the mixture…. we got 2 whole chicken at the same time for 90mins
I’m so happy you enjoyed that. Thank you for sharing that with us!
it’s a keeper. Thank you, Natasha. Tried it yesterday. my kids thought it was much better than a store-bought. i have only one concern. by the time the chicken was done the vegies were way past done almost to the point of burnt. the kids didn’t like that though my kids are really good about eating vegies. i had to cover the breast with foil at one point but the skin turned out crispy and delicious anyway.
Thank you for sharing that with me, Natalia! I’m so glad you enjoeyd this recipe!
So delicious that my husband asked me if we could add it to the weekly rotation.
That’s so great! It sounds like you have a new favorite!
As always, your recipes are the best and I just love your style!!
Can one do this without the carrots and potatoes? I’m wondering if omitting them will affect the flavor of the chicken ?
Thank you so much, Betty for always trusting my recipes. It is so good with booth carrots and potatoes but feel free to omit it from the recipe.
Hi Natasha, love your videos!! Your always so full of energy and cheer. Natasha I would love to do this recipe but for the amount of triples (3 chickens ) lol… the amount of ingredients I’m ok, but please help with the cooking time for all three chickens, so they can all be ready at the same time?? Please help!!
Hi Lidia, I haven’t tried this with three times the amount to advise on time. I imagine it will take longer, however. If you do the experiment I would love to know how you like this!
This is the second time I have used the roasted chicken recipe. I double it and it turns out awesome. All is ready in 80 minutes. My family loves it and it is so easy to make it. Thank you.
Hello Donna, I am happy to hear that your family always enjoys this recipe. Thanks for your great review and feedback!
Natasha,
You are an amazing chef! I look forward t your recipes every day
You’re so nice! Thank you!
Excellent recipe! Can you substitute chicken thighs and drumsticks for the whole chicken?
Hi Jan, I have only tried this with a whole chicken, but I imagine there may be a way to do that! If you happen to test it out, I would love to know how you like that!
This recipe was delicious!
I would like to make it again with bone in skin on chicken thighs and drumsticks. Any recommendations for cooking?
Hi Jan, I haven’t tested this like that to advise, but I imagine it may work with a few changes. If you experiment, I would love to know how you like that!
It’s sooooo good! I was only able to find. 4.23lb chicken, but it took also about 75 mins. Delicious!!! Will be making this chicken more often! Kids loved it!
I’m glad you enjoeyd that, Svetlana!
The best Juicy chicken ever! Me and my whole family love that recipe! Thank YOu so much!
My pleasure, Mirka. Sounds perfect!
Thank you I love your recipes God bless
Thank you and so great to hear that!
Thanks Natasha for the recipe. I’ve been waiting for roast whole chicken recipe from you 🙂
A question. We don’t like garlic that much (not when the taste is noticeable). When putting a half garlic head inside the chicken’s cavity, how garlicky would the chicken taste? Wondering if it is possible to remove garlic all together or woupd it not be tasty?
Hi Sara, you’re welcome and I hope you like this recipe. The garlic makes the dish so delicious because it enhances the flavor. You can omit it from the recipe but the flavor will not be the same, you can probably use garlic powder instead to still get that flavor but if you do an experiment, please share with us how it goes.
Thanks for your response. I made this yesterday and oh wow! Really tasty, juicy and just delicious. I ended up cutting one small clove of garlic and putting the two halves along with the lemon and rosemary is the cavity. It was just the right amount. Thanks again for sharing this amazing recipe
Sounds awesome! Thanks for your wonderful comments and feedback, Sara.
What should cooking time be if I use the convection roast option in my oven? Thank you.
Hi Marc, for a convection oven-roasted chicken, I would reduce the temperature from 425˚F to 400˚F and definitely check with a thermometer to make sure it reaches a safe temperature. I hope you love this juicy roast chicken recipe!
What disposable kitchen gloves do you recommend when handling poultry?
Hi Heather, we have the gloves listed in our Amazon affiliate shop.
Thank you so much! By the way LOVE your recipes and videos!!!
I’m so happy to hear that Heather! Thank you for watching!
Could you use this recipe for a turkey?
I imagine that will work too but the cooking time will be different but I do have a Thanksgiving Turkey recipe here.
I can hardly wait to cook this roasted chicken. All your recipes are soooo delicious..
Thank you for the videos
You’re welcome, Yolanda! I’m so glad you’re enjoying our recipes and videos!
Can’t wait to try this tomorrow ! I won’t be able to have fresh Rosemary by tomorrow, how much dried rosemary would you recommend using inside the chicken and on the vegetables ? I will be using a 6.5lb chicken.
Thank you !
Hello Sara, sounds like a great plan. Yes, I imagine that should work too, please let us know how it goes.
Made this tonight and it was amazing. The best chicken I have ever made thank you for sharing the recipe.
You are most welcome, Trisha. That makes me so happy, thanks for your great review and feedback!
please can you do tomba chichen because i want to see how to do it please do it 😢😢😢
Thanks for your suggestion
I have a 4lb chicken and an oven Im not familiar with. I have followed your instructions…but how long?? and should i keep checking
Hi Laraine, I would highly recommend using a meat thermometer and cook until it reaches 165˚F at the deepest part of the thigh. It would take less time (maybe 10 minutes less).
I made this today but my chicken was smaller so didn’t take as long to finish thus The veggies were still hard so I roasted the veggies for an extra 30 minutes, still hard, put them back for another 30 minutes now they are dry and not really soft inside, what am I doing wrong?
Hi Janice, it could be due to cutting the vegetables too large or possibly roasting at a lower temperature. The veggies really need at least 75 minutes total in the oven.
Thank you. Your site is a go-to for me for good, dependable, delicious recipes.
I’m so happy you love our recipes! Thank you so much for the fantastic review and your encouraging words. I am smiling big reading your comment
Hi Natasha!
Could this chicken also be made
in a 6qt slow cooker. I would love to make it for Thanksgiving.
If so how long does it have to cook on low or on high.
Thank you, Judith
Hi Judith, I have not tried this in a slow cooker to advise and I worry it would be a completely different recipe.
Please do not discard the chicken liver or Gizzard. Please send to me post paid. Liver for Chopped Liver and Gizzard is great in soups.
alanjesq
Thanks for sharing! I’d love to hear about your recipes for those.
Hi natasha can you pumpkin pie please 😊😊😊 a special request.
Thank you for that suggestion, Malak!
Hi natasha can you do pumpkin pie please a special request.
Thank you so much for that suggestion Malak! We have our favorite pumpkin recipes for you.
How long would you cook an 8-10lb chicken? Also, do different toaster pans require different cook times?
Hi Joanna, it is possible that times would vary. We used a 5 1/2 lb chicken. I recommend reading through our recommendations in the Chicken Roasting Time Chart section and cooking the chicken until it reaches 165 degrees.
Hi natasha can you do pumpkin pie please 😊😊😊 a special suggestion
Roasted chicken is my favorite! Quick and easy and looks like you spent all day when you really didn’t!
Exactly! Isn’t it the best! We absolutely love it!
Such a delicious dinner! We’ll all be fighting over the leftovers for sandwiches tomorrow.
I’m so glad you enjoeyd it, Jen! Thank you for that wonderful review!
Do you have a video on how to carve a whole cooked chicken?
Hi HP, we only have one on how to cut up a whole raw chicken, but the concept would be very similar.
Love having the option of chicken & turkey for Thanksgiving & this chicken is perfect!!
Thank you for that wonderful feedback Natalie!