Easiest Oven Roasted Chicken - So Juicy

My simple Oven Roasted Chicken recipe is the easiest way to roast a whole chicken, and it's so juicy and flavorful!

Course Main Course

Cuisine American

Keyword chicken, how to cook a whole chicken, simple ingredients

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 340kcal

Preheat your oven to 375°F. Spray a roasting pan with nonstick spray, and set aside. Remove the chicken giblets, and pat the chicken dry.
3 lb Whole chicken
Add your diced potatoes to a large bowl and pour in half of the olive oil. Season with salt, pepper, and a pinch of the chicken seasoning. Set aside.
2 lbs Yukon Gold potatoes, 1 teaspoon Salt, 1 teaspoon Pepper, 4 Tablespoons Olive oil, 2 Tablespoons Chicken Seasoning
On a plate, drizzle the remaining olive oil over your chicken and rub well. Season your whole chicken with my homemade chicken seasoning on all sides, inside, between the skin and meat, and outside of the chicken.
4 Tablespoons Olive oil, 2 Tablespoons Chicken Seasoning
Place lemon wedges, quartered onion, and 2-3 garlic cloves inside of the cavity and tie the legs together. Transfer the chicken to your prepared roasting pan.
½ Lemon, ½ large Yellow onion, 3 cloves Garlic
Toss in your seasoned diced potatoes around the chicken.
Roast chicken for 1 hour to 1 hour and 15 minutes, depending on the size of your bird. Broil for 3-4 minutes, keeping an eye on the chicken and potatoes, making sure they do not burn. Your chicken should reach an internal temperature of 165°F.
Remove from the oven and let your chicken cool in the pan for about 15-20 minutes before carving. Slice and enjoy! Optional: garnish with fresh parsley
Parsley

For an extra juicy roast chicken, mix the seasonings with butter and then use it like a butter rub to spread under the chicken skin and over the entire surface of the chicken!

Don't skip broiling the meat! This brief broil will make for extra crispy skin and a nice crust on the potatoes.

To avoid uneven cooking, tuck the wing tips under the chicken and tie the legs together with kitchen twine. If you don't have twine (like I often find myself), use aluminum foil wrapped into a thin ribbon.

You can add extra stuffing, such as whole sprigs of fresh herbs, or change out the potatoes in the pan for sweet potatoes, squash, cauliflower, or any other hard vegetables!