The Ultimate Guide to Perfectly Juicy Roasted Chicken: An Easy Broiler Recipe

Discover the secrets to roasting a broiler chicken, a true family-favorite that delivers incredible flavor and succulence with minimal effort. Our Rotisserie-style, whole-roasted chicken recipe ensures a juicy, aromatic, and crispy-skinned bird every time. It’s the quintessential meal for busy weeknights, effortlessly feeding a large family, and is versatile enough for both homegrown chickens and store-bought varieties. This simple, one-dish method will become your go-to for an impressive yet easy dinner.

For too long, I overlooked the simple elegance and convenience of a whole roasted chicken. My culinary adventures often led me to more complex chicken dishes, such as deep-fried Chicken Breast Sandwiches or meticulously prepared Grilled Chicken Thighs. While delicious, these options demand more attention and time. The revelation of oven-roasted chicken has been a game-changer for easing my weeknight dinner routine, proving that sometimes, the simplest methods yield the most satisfying results.

The beauty of this roasted chicken recipe lies in its straightforward preparation. Forget elaborate stuffing or a pantry full of exotic ingredients. All you need to do is prepare your whole chicken, generously oil it, season the skin with a robust blend of spices, place it in a casserole dish, and let your oven do the rest. While some recipes might suggest basting with butter and scattering fresh herbs over a bed of vegetables, our method proves that simple, high-quality ingredients and proper technique are all it takes to achieve a wonderfully flavorful meal.

Mastering this simple roast chicken has transformed our dinner rotations. It’s become a beloved comfort food, incredibly easy to prepare even with homegrown birds, which are known for their distinct texture and flavor. The success we’ve had with this recipe has even inspired us to raise more meat birds, ensuring our freezer is always stocked with delicious, whole chickens ready for roasting.

A whole roasted chicken truly is a fantastic meal for any day of the week. To make it a complete and effortless dinner, consider adding whole potatoes or a pan of your favorite vegetables to the oven alongside the chicken. They’ll bake together, creating a harmonious and hearty meal with minimal fuss. I’m excited to share my easy step-by-step tutorial, ensuring you can make a perfectly roasted chicken every time!

For busy individuals, especially stay-at-home parents, this recipe is a lifesaver. You can simply pop it in the oven and attend to other tasks, knowing that a wholesome, delicious meal is cooking itself. The simplicity of achieving a succulent oven-roasted whole chicken might seem almost too good to be true, but prepare to be pleasantly surprised by the impressive results.

What Exactly is a Broiler Chicken?

It’s a common misconception that a “broiler chicken” refers to a chicken cooked under a broiler. In fact, a broiler chicken is a specific classification for a young chicken bred and raised primarily for meat production. These birds are selected for their rapid growth rate and tender meat. Various broiler breeds exist, with commercial broilers typically ready for harvest between 4-6 weeks of age. Slower-growing heritage breeds, preferred by many homesteaders, can take anywhere from 8-14 weeks to reach market weight. Homesteaders usually acquire them as chicks and nurture them until they reach the optimal age for processing, depending on the specific breed.

On our homestead, we’ve experienced the full cycle of raising broilers. One memorable year, we raised and processed approximately 96 birds. This is a significant undertaking, often an all-day family event involving plucking, cleaning, and vacuum-sealing the chickens for freezer storage to last throughout the year. Harvesting chickens at their peak age is crucial for ensuring moist and succulent meat. It’s generally advised to avoid roasting whole chickens that are over a year old, as their meat tends to be tougher, drier, and less flavorful.

Choosing the Right Broiler Chicken for Roasting

Whether you’re sourcing from a farm or your local grocery store, the type of broiler chicken you choose plays a role in the final dish. For those who raise their own, the breed will influence growth rate and optimal harvest time. Popular meat chicken breeds include Cornish Cross Chickens, Big Red Broiler, and Freedom Ranger Chickens. We personally favor Freedom Ranger broilers, as they offer a moderate growth rate, reaching a weight of 5-6 pounds in 9-11 weeks, yielding excellent meat quality.

If homegrown broiler chicken isn’t an option, don’t worry! A store-bought whole chicken works beautifully for this recipe. Simply look for a young, fresh chicken weighing between 3 to 4 pounds. This size is ideal for even cooking and tender results. Once you have your chicken, you’re ready to proceed with our easy roasting steps.

Essential Ingredients for Your Perfect Roast Chicken

Learning how to roast a chicken doesn’t require a long list of fancy items. Our recipe champions simplicity, using basic ingredients to create a meal bursting with flavor. While I have my go-to seasoning blend that guarantees a delicious result, feel free to personalize it with your favorite spices. The key is often in the quantity and application.

• Whole Chicken: Ensure your chicken has its skin intact! The skin and its natural fat are crucial for locking in moisture, rendering a truly juicy and flavorful roast. We recommend a 3 to 4-pound chicken. If your bird is significantly larger or smaller, adjust cooking times accordingly. A general guideline is 20 minutes per pound at 350°F. However, for that coveted crispy skin, I often opt for a slightly higher temperature of 400°F.
• Sunflower Oil: Any neutral cooking oil, such as sunflower, vegetable, or grapeseed oil, will work wonders. Oil helps the seasonings adhere to the skin and promotes an incredibly crispy exterior. While softened butter or coconut oil are alternatives, a good quality cooking oil is generally more cost-effective and easier to apply evenly.
• Seasonings: Our philosophy is simple seasonings, used generously. A significant portion goes onto the skin, and a crucial tip is to place any leftover rub into the chicken’s cavity. This infuses the entire bird with deep flavor. Our recommended blend includes:
  • Salt
  • Black Pepper
  • Ground Sage
  • Garlic Powder
  • Dried Parsley
  • Celery Seed
  • Paprika
  • Dry Mustard
  • Crushed Bay Leaves

  We prefer dried herbs as fresh herbs tend to burn and wilt quickly during the long roasting process. This combination delivers a remarkably savory and aromatic roast without being overly salty.

For precise measurements of these ingredients, please refer to the printable recipe card below. We’ve taken out the guesswork so you can achieve perfect results every time.

Step-by-Step Guide: How To Roast A Chicken (Broiler)

While this recipe yields fantastic results with any whole chicken, there are slight differences if you’re using homegrown birds. For optimal tenderness and juiciness, always choose young hens or specific meat birds (broilers) that have been raised to their peak age. Older roosters or hens are best reserved for soups or chicken broth due to their tougher meat. For our homegrown Freedom Ranger chicken broilers, we prepared them by plucking and removing the neck and giblets; if you’re using store-bought chicken, these steps are typically already done for you.

1. Prepare your Pan: Select an oven-safe, 3-quart roasting pan. A glass 9×13 Pyrex dish, a large roasting pan (often called a chicken roaster), a Dutch oven, cast iron pan, or even a disposable holiday pan will work. A crucial safety note: never place a cold glass pan into a hot oven, or pour cold liquid into a hot Pyrex, as the sudden temperature change can cause it to shatter.
2. Pat Dry the Chicken: Using paper towels, thoroughly pat the chicken dry. This critical step ensures the oil and seasonings adhere properly to the skin, leading to a much crispier finish. Place the dried chicken into your prepared pan.
3. Rub with Oil: Generously rub sunflower oil (or your chosen cooking oil) all over the entire chicken, ensuring to cover the wings, legs, breast, and even the back. A thorough coating of oil is essential for developing that desirable crispy skin during roasting.
4. Season and Massage: Take your pre-mixed spice blend and pat it firmly into the chicken’s oiled skin, gently massaging it to ensure even coverage. Don’t be shy with the spices! Approximately one-third of the spice rub should be sprinkled directly into the chicken’s cavity. This internal seasoning truly elevates the bird’s overall flavor. It might seem like a lot of seasoning, but trust us, it creates a deeply flavorful bird without being overly salty.
5. Roasting Process: Preheat your oven to 400°F (204°C). Carefully place the seasoned chicken into the preheated oven. Roast for 1 to 1.5 hours. The most reliable way to determine doneness is by inserting a meat thermometer into the thickest part of the thigh (without touching the bone). The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C).

Pan Roasted Chicken Tip: If you plan to marinate your whole chicken overnight in a glass pan in the refrigerator, remember to remove it from the fridge at least 30 minutes to an hour before baking to allow it to come closer to room temperature. Alternatively, place the cold pan into a cold oven and allow them to preheat together. This prevents thermal shock and potential shattering of the glassware.

Understanding Roasting Times: How Long to Bake a Whole Chicken Per Pound?

A common question when preparing a whole bird is about the ideal roasting time. As a general guideline, when baking at 350°F (175°C), a whole chicken typically requires 20 minutes of cooking time per pound. So, a 3-pound chicken would bake for approximately 60 minutes, while a 4-pound chicken would need about 80 minutes.

However, for optimal crispy skin and a juicy interior, we recommend roasting your whole chicken at a slightly higher temperature of 375°F (190°C). At this temperature, the cooking time will be slightly shorter. Always roast your whole chicken uncovered to allow the skin to crisp up beautifully. If you notice the skin browning too quickly during the last portion of cooking, you can loosely tent it with aluminum foil to prevent over-browning while the interior finishes cooking. The most accurate way to ensure your chicken is perfectly cooked and safe to eat is to use a meat thermometer. Insert it into the thickest part of the thigh, away from the bone, aiming for an internal temperature of 165°F (74°C).

Handling Leftovers: Storing and Freezing for Future Meals

One of the many advantages of roasting a whole chicken is the potential for delicious leftovers. If you find yourself with extra cooked roast chicken, proper storage is key to enjoying it later. For best results, it’s advisable to de-bone and remove the meat from the carcass while it is still at room temperature – this makes the process much easier. Once the meat is pulled, transfer it to an airtight container or a freezer-safe bag.

Refrigerated cooked chicken will stay fresh for up to 4 days. For longer storage, freezing is an excellent option. If you have a vacuum sealer, use it to seal the chicken, and it can be stored in the freezer for up to six months. If using standard freezer bags, aim to consume the chicken within three months for optimal quality. These versatile leftovers can be transformed into quick and easy meals like chicken salads, hearty soups, comforting casseroles, flavorful tacos, or even a simple chicken sandwich.

Our Favorite Sides to Complement Roast Chicken

A beautifully roasted chicken deserves equally delicious accompaniments. We particularly love serving our roast chicken with creamy mashed potatoes, a rich gravy made from the pan drippings, and a fresh vegetable side. The beauty of this meal is that you can often prepare the sides while the chicken is roasting, making for a truly efficient cooking experience. Remember, weeknight dinners don’t always need to be elaborate; sometimes, a simple vegetable side is all you need to complete the meal. Here are some more ideas for delightful roast chicken sides:

• Effortless Steamed or Boiled Vegetables: For a quick and fuss-free option, simply steam or boil frozen vegetables like Brussels sprouts, broccoli, or green beans. They add a vibrant freshness and nutritional balance to your plate.
• Hearty Grains and Breads: Rice dishes, such as a flavorful pilaf or simple steamed white rice, pair wonderfully with chicken. Don’t forget warm dinner rolls or a crusty loaf of bread to soak up all those delicious pan juices.
• Homemade Bread & Condiments: For true comfort, serve your roast chicken with some Homemade Sourdough Bread and a dollop of Ketchup. It’s a simple pleasure that enhances the meal.
• Quick Pickled & Fresh Sides: If you’re pressed for time, a side of Canned Dill Pickles, tangy Sauerkraut, or freshly sliced avocados can add a refreshing contrast to the richness of the chicken.
• Oven-Baked Root Vegetables: Maximize your oven’s use by throwing whole russet or sweet potatoes onto the bottom rack while your chicken roasts. They’ll be perfectly tender and ready to eat around the same time as the chicken, requiring almost no additional preparation. This method also works beautifully with acorn or butternut squash!

How To Cook a Whole Broiler Chicken:

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How To Make Roasted Chicken (Homegrown)

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour 30 minutes minutes

Total Time: 1 hour hour 35 minutes minutes

Servings: 12 servings

Learn how to roast a broiler chicken, or roasted chicken, as we know it. Our family-favorite Rotisserie-style, whole-roasted chicken is so juicy, flavorful, and super easy to prep! It’s the ultimate roast chicken recipe to keep on hand for quick weeknight dinners and effortlessly feeds a large family! It works for homegrown whole chickens (see tips for cooking with homegrown broilers) or storebought and is seasoned simply and baked all in one dish!

Equipment

• 1 9×13 pan

Ingredients

Ingredients:

• 1 (3 to 4-pound) whole chicken (homegrown or store-bought)
• 2 tsp salt
• 1 Tbsp black pepper
• 1 Tbsp ground sage
• 1 tsp garlic powder
• 1 tsp dried parsley
• 1 tsp celery seed
• 1 tsp paprika
• 1/4 tsp dry mustard
• 2 large bay leaves (crushed)
• 4 Tbsp sunflower oil

Instructions

Directions:

• 

  Combine all the dry spices in a small bowl: salt, black pepper, ground sage, garlic powder, dried parsley, celery seed, paprika, dry mustard, and crushed bay leaves. Mix thoroughly until well combined.
• 

  Generously grease the entire chicken, both inside and out, with sunflower oil (or your preferred cooking oil). Use a good amount of oil to ensure the skin crisps up perfectly.
• 

  Thoroughly rub the dry spice mixture over the entire oiled chicken. Gently massage it into the skin to ensure full coverage. Place any remaining spice rub inside the chicken’s cavity for added depth of flavor.
• 

  Bake the chicken in a preheated 375°F (190°C) oven for approximately 1.5 hours. To ensure it’s cooked perfectly and safely, use a meat thermometer inserted into the thickest part of the thigh (avoiding the bone). The chicken is done when the internal temperature reaches 165°F (74°C).

Notes

Notes: 

• As a general rule of thumb, roasting a whole chicken takes approximately 20 minutes per pound at 350°F. Adjust slightly for a 375°F oven.
• If using homegrown broilers, I like to put the giblets back into the cavity. For store-bought chickens, you can discard the giblet packet or also stuff it into the cavity for extra flavor.
• For convenient meal prep, you can marinate the chicken in the spices for up to 3 days before roasting. Store it in the refrigerator and remember to bring it back to room temperature before baking to ensure uniform cooking.
• Exercise caution when using glass baking dishes. Avoid sudden temperature changes – do not place a cold glass pan into a hot oven, or pour cold liquid into a hot Pyrex, as this can cause it to shatter. If you’ve marinated the chicken in a glass pan from the fridge, either let it warm to room temperature or place it into a cold oven and allow it to preheat gradually with the oven.
• Never pour cold water into a hot glass dish while roasting; it can burst!
• Allow the roasted chicken to rest for 10-15 minutes after baking. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful bird.

Nutrition per serving

Serving: 1servingCalories: 172kcalCarbohydrates: 1gProtein: 12gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 48mgSodium: 433mgPotassium: 139mgFiber: 0.3gSugar: 0.03gVitamin A: 175IUVitamin C: 1mgCalcium: 17mgIron: 1mg