Simple, Moist & Savory: My Oven Roasted Chicken Recipe

Flavorful and tender Oven Roasted Chicken. Brining is the secret to making this chicken tender and moist. Similar to Rotisserie Chicken, perfect for dinner!

How to Brine a Chicken

Do you ever have problems with chicken drying out while you are baking, grilling or slow cooking it? I’ve had that problem before. But there is a super simple remedy for that: brining. Sure, it’s an extra step in the process that will add about 3-8 hours to your prep time, but it’s oh so worth it! See that chicken in the photo above? I call that an darn good flavorful and tender Oven Roasted Chicken. Seriously, that chicken came out just as flavorful and juicy as a rotisserie chicken. When I tried to cut off one of the drumsticks, the bone just pulled right out of the meat! The secret to getting a juicy, flavorful chicken like this is brining and basting.

I know that isn’t the best photo, but that gives you an idea of how I brined my chicken. I needed something big enough to hold a 6 pound chicken. I used a huge stock pot and a 6 quart crockpot liner. I filled the pot with a simple brine consisting of kosher salt, sugar and cold water. I placed the chicken in the brine and let it soak away for about 4 hours.

Ingredients for Oven Roasted Chicken

The beauty of a fantastic oven roasted chicken is that it relies on a handful of high-quality, straightforward ingredients. There’s no need to overcomplicate things when you start with the right foundation. Each component plays a specific role in building layers of flavor and achieving that perfect texture.

Here’s what you’ll need to make my signature chicken.

• • For the brine
    • 1 gallon of cold water
    • 3/4 C kosher salt
    • 1/3 C brown sugar
  • For the chicken
    • 1 4-6lb roasting chicken
    • 1 tbsp fresh rosemary, finely chopped
    • 1 tbsp fresh thyme, finely chopped
    • 3 cloves of garlic, minced
    • 1/4 C fresh lemon juice
    • 4 tbsp butter, room temp
    • 1/8 tsp ground chipotle pepper
    • Pinch of paprika
    • 1/4 tsp kosher salt
    • 1/4 tsp ground black pepper
    • Extra sprigs of rosemary and thyme
    • 1 1/2 C water for the roasting pan

Let’s talk about a few of these ingredients. For the brine, please use kosher salt. Its larger crystals dissolve well and it seasons the meat more gently than fine table salt. Using table salt can result in an overly salty chicken. The brown sugar in the brine adds a hint of sweetness that balances the salt and helps the skin brown beautifully in the oven.

For the chicken itself, fresh herbs are a must. Dried herbs just don’t have the same vibrant, aromatic quality as fresh rosemary and thyme. The star of our compound butter is the ground chipotle pepper. This is where the magic happens. It’s not about intense heat, but a subtle, smoky warmth that makes this recipe so special. And of course, using a good quality, room temperature butter makes creating the seasoning paste a breeze and ensures the skin gets golden and crisp.

Step-by-Step Instructions For Making Oven Roasted Chicken

Following these steps carefully will guarantee a perfect result every single time. We’ll start with the most important prep step, the brine, and walk all the way through to creating a delicious pan gravy from the drippings. Don’t rush the process, and your patience will be rewarded with the juiciest chicken you’ve ever had.

Step 1: Brine the Chicken

First things first, let’s get that brine ready. Find a stockpot or a container large enough to fully submerge your chicken. I have a great little trick for easy cleanup, line the pot with a crockpot liner. Add your gallon of cold water, the kosher salt, and the brown sugar. Give it a good stir until everything is completely dissolved. Gently place your chicken into the brine, making sure it’s fully covered. Pop a lid on it and let it hang out in the refrigerator for four hours. This step infuses the meat with moisture and seasoning, which is the secret to a never-dry bird.

Step 2: Prepare the Compound Butter

While the chicken is brining or after it’s done, you can mix up the incredible butter rub. In a small mixing bowl, combine your room temperature butter, finely chopped fresh rosemary and thyme, minced garlic, fresh lemon juice, ground chipotle pepper, paprika, kosher salt, and black pepper. If you use a spoon, the lemon juice might not fully incorporate, and that’s perfectly fine. For a smoother paste, you can pulse all these ingredients in a small food processor until well combined. The aroma alone will tell you this is going to be good.

Step 3: Season the Chicken

Once the four hours are up, remove the chicken from the brine and discard the liquid. It’s very important to pat the chicken completely dry with paper towels, inside and out. Dry skin is the key to crispy skin. Now, carefully slide your fingers between the skin and the breast meat to create a little pocket. Take about half of your compound butter and rub it directly onto the meat under the skin. Take the remaining butter and rub it all over the outside of the chicken. Stuff the cavity with a few extra sprigs of fresh rosemary and thyme.

Step 4: Roast to Perfection

Preheat your oven to 425 degrees Fahrenheit. Place your seasoned chicken on a rack inside a foil-lined roasting pan. The rack is important because it allows the hot air to circulate all around the bird, helping it cook evenly. Pour the 1 1/2 cups of water into the bottom of the pan, this will create steam and keep the drippings from burning. Roast for about 1 1/2 hours. Every 20-30 minutes, use a baster or a large spoon to baste the chicken with the pan juices. If the skin starts getting too dark, just loosely tent a piece of foil over the top. The chicken is done when a meat thermometer inserted into the thickest part of thethigh reads 165 degrees.

Step 5: Rest the Chicken and Make the Gravy

This might be the hardest step, but it’s crucial. Remove the chicken from the oven, transfer it to a cutting board, and cover it loosely with foil. Let it rest for at least 20 to 30 minutes. This allows the juices to redistribute throughout the meat. While it’s resting, pour all those delicious pan drippings into a saucepan. Turn the heat to medium and start by whisking in 1/4 cup of flour to create a paste, or roux. Cook for a minute, then slowly whisk in more flour if needed until you reach your desired gravy thickness. Carve the rested chicken and serve it with your homemade gravy.

How To Serve Oven Roasted Chicken

Once you’ve pulled that gorgeous, golden-brown bird from the oven and let it rest, the fun part begins. Serving an oven roasted chicken can be as classic or as creative as you want it to be. For a timeless Sunday dinner, you simply can’t go wrong with traditional pairings that complement the rich, savory flavor of the chicken and that beautiful pan gravy.

I love to present the whole chicken on a large platter, perhaps garnished with a few fresh sprigs of rosemary, and carve it right at the table. It adds a bit of ceremony to the meal that always makes it feel special. Surrounding the chicken with colorful side dishes makes for a stunning presentation that gets everyone excited to dig in.

Here are a few of my favorite ways to serve this chicken:

• • • The Classic Spread: Serve slices of chicken alongside creamy mashed potatoes, which are perfect for soaking up that delicious homemade gravy. Add a side of simple steamed green beans or honey-glazed carrots for color and sweetness.
    • With Roasted Vegetables: For an easy one-pan-style meal, you can roast a medley of root vegetables like potatoes, sweet potatoes, parsnips, and onions right in the pan with the chicken during the last 45 minutes of cooking.
    • Southern Style: Pair it with some fluffy buttermilk biscuits, creamy mac and cheese, and a helping of tender collard greens for a true Southern comfort food experience.
    • A Lighter Touch: If you’re looking for something less heavy, serve the chicken with a bright, crisp salad with a lemon vinaigrette and a side of fluffy quinoa or wild rice.

No matter how you choose to serve it, this oven roasted chicken is sure to be the star of the show. Just don’t forget to drizzle a generous spoonful of that pan gravy over everything.

How To Store & Reuse Oven Roasted Chicken Leftovers

One of the best things about making a whole oven roasted chicken is the leftovers. They are truly a gift that keeps on giving for lunches and quick dinners throughout the week. Properly storing your leftover chicken is key to making sure it stays fresh and delicious for days to come.

First, let the chicken cool down a bit after your meal, but don’t leave it at room temperature for more than two hours. Carve any remaining meat off the bones and place it in an airtight container or a resealable plastic bag. Stored this way, the cooked chicken will last in the refrigerator for three to four days. If you have leftover gravy, store it in a separate airtight container in the fridge.

The possibilities for reusing leftover chicken are nearly endless. Here are some of my go-to ideas:

• • • Classic Chicken Salad: Chop the leftover chicken and mix it with mayonnaise, celery, onion, and your favorite seasonings for a quick and delicious chicken salad. It’s perfect for sandwiches or served on a bed of lettuce.
    • Quick Chicken Tacos: Shred the chicken and gently warm it in a skillet with a splash of chicken broth and some taco seasoning. Serve in warm tortillas with your favorite toppings like salsa, avocado, and cheese.
    • Hearty Chicken Noodle Soup: Don’t throw away that carcass. Place it in a stockpot with an onion, carrots, and celery, cover with water, and simmer for a few hours to make a rich, homemade chicken stock. Use the stock and leftover shredded chicken to create the most comforting chicken noodle soup.
    • Easy Pasta Dish: Toss shredded chicken with cooked pasta, a simple cream sauce or pesto, and some steamed vegetables like broccoli or peas for a super fast weeknight dinner.

Having this delicious, pre-cooked chicken on hand makes meal prep a breeze and ensures that nothing from your beautiful roast goes to waste.

Substitutions & Variations For Oven Roasted Chicken

While I absolutely adore the smoky, herby flavor of this recipe as it is, one of the joys of cooking is making a recipe your own. This oven roasted chicken is a wonderful canvas for experimentation. Whether you need to accommodate a dietary need, use what you have on hand, or are just in the mood for a different flavor profile, there are plenty of easy swaps you can make.

Feel free to play around with the herbs, the citrus, or the spices in the compound butter. You can create a whole new experience with just a few simple tweaks. The fundamental techniques of brining, using a compound butter, and resting the chicken will still yield a fantastic result, so you can be confident in your creativity.

Here are some substitutions and variations to inspire you:

• • • Herb Variations: If you don’t have rosemary and thyme, fresh sage and oregano would be a wonderful, slightly more Mediterranean-inspired combination. You could also try finely chopped parsley and chives for a fresher, milder flavor.
    • Citrus Swaps: Instead of lemon juice, try using fresh orange juice or even lime juice. Orange juice would lend a subtle sweetness that pairs beautifully with the chipotle, while lime would provide a sharper, tangier note.
    • Spice It Up or Down: If you’re not a fan of the smoky chipotle, you can substitute it with smoked paprika for a similar smoky flavor without any heat. If you want more of a kick, add a pinch of cayenne pepper along with the chipotle.
    • Flavorful Roasting Bed: Instead of just water in the bottom of the pan, create a bed of thickly sliced onions, carrots, and celery. The chicken will roast on top, and its juices will drip down, infusing the vegetables with incredible flavor and creating an even more delicious base for your gravy.

Don’t be afraid to mix and match these ideas. Cooking should be fun, and this recipe is very forgiving, so go ahead and put your own signature spin on it.

Oven Roasted Chicken Recipe

Yield: 6 servings

Prep Time: 4 hours 5 minutes

Cook Time: 1 hour 30 minutes

Total Time: 5 hours 35 minutes

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Ingredients

For the brine

• 1 gallon of cold water
• 3/4 C kosher salt
• 1/3 C brown sugar

For the chicken

• 1 4-6lb roasting chicken
• 1 tbsp fresh rosemary, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 3 cloves of garlic, minced
• 1/4 C fresh lemon juice
• 4 tbsp butter, room temp
• 1/8 tsp ground chipotle pepper
• Pinch of paprika
• 1/4 tsp kosher salt
• 1/4 tsp ground black pepper
• Extra sprigs of rosemary and thyme
• 1 1/2 C water for the roasting pan

Instructions

For the brine

1. Line a large stock pot with a crockpot liner.
2. Add the cold water, the salt and the sugar. Stir the mixture until the salt and sugar are dissolved.
3. Add the chicken, cover and refrigerate for four hours. Remove the chicken from the brine and discard the brine once the process is completed.

For the chicken

1. In a mixing bowl, mix together the rosemary, thyme, paprika, salt, pepper, butter, chipotle pepper, garlic and lemon juice (the lemon juice won't completely blend in if mixing by spoon but if you put all of this in a food processor, it should blend well)
2. Stuff the chicken cavity with the extra rosemary and thyme sprigs.
3. Coat the chicken with the seasoning mixture and place in a foil lined roasting pan (your roasting pan should have a rack insert. The chicken should not be in the water/touching the bottom of the pan). Pour 1 1/2 C water into the pan.
4. Roast the chicken at 425 for 1 1/2 hours, basting liberally throughout the roasting process. If the skin begins to darken too much, cover will foil and continue to bake until an internal temp of 165 is reached.
5. Remove the chicken from the oven, cover with foil and allow to rest for 30 minutes.
6. Reserve the juices from the pan to make gravy. Put the juices in a sauce pan over medium heat and start off with 1/4 C flour. Whisk in the flour and then gradually add more flour if needed. Whisk the mixture until thickened.

Notes

Adapted from the Williams Sonoma Cookbook.

Nutrition Information:

Yield: 6
Amount Per Serving: Calories: 713 Total Fat: 53g Saturated Fat: 18g Cholesterol: 247mg Sodium: 263mg Carbohydrates: 1g Fiber: 0g Sugar: 0g Protein: 56g

5 FAQs About Oven Roasted Chicken

Here are some straightforward answers to the most common questions I receive about this oven roasted chicken recipe.

Why is brining essential for this Oven Roasted Chicken recipe?

I know brining seems like an extra, time-consuming step, but I promise you, it is the single most important thing you can do to guarantee a juicy, flavorful chicken. Think of it as insurance against dry meat. The process works through osmosis. The high concentration of salt in the water draws out some of the chicken’s moisture, but then the now-seasoned water is absorbed back into the meat.

This does two wonderful things. First, it seasons the chicken from the inside out, so every single bite is flavorful, not just the skin. Second, it helps the muscle fibers retain more moisture as they cook. The salt solution alters the proteins, allowing them to hold onto water more effectively. That means that even with the high heat of the oven, your chicken will emerge incredibly succulent and tender. Skipping the brine is the most common mistake that leads to a dry oven roasted chicken, so please don’t skip it.

How do I know when my Oven Roasted Chicken is fully cooked?

The most reliable way to know if your chicken is perfectly cooked is to use a digital meat thermometer. Visual cues can be misleading, and overcooking is the enemy of a juicy bird. You want to insert the thermometer into the thickest part of the thigh, making sure not to touch the bone, as the bone will give you a false high reading. The chicken is safe to eat and perfectly cooked when the temperature reaches 165°F (74°C).

If you don’t have a thermometer, you can use the old-fashioned method. Pierce the thickest part of the thigh with a knife or skewer. The juices that run out should be completely clear. If you see any pink or red in the juices, the chicken needs more time in the oven. Another sign is that the legs should wiggle freely in their sockets when the chicken is done. However, for food safety and perfect results, I highly recommend investing in an inexpensive instant-read thermometer.

Can I make this Oven Roasted Chicken without a roasting rack?

Absolutely. The purpose of the roasting rack is to elevate the chicken, allowing hot air to circulate underneath for even cooking and crispy skin all around. It also keeps the bottom of the bird from sitting in the drippings and becoming soggy. But if you don’t have a rack, you have a couple of great options.

My favorite alternative is to create a natural, edible “rack” out of vegetables. Thickly slice some sturdy vegetables like onions, carrots, celery, and potatoes and arrange them in a single layer on the bottom of your roasting pan. You can then place the chicken directly on top of them. Not only will this elevate the chicken, but the vegetables will become incredibly delicious as they cook in the chicken drippings. Another quick fix is to crumple up some heavy-duty aluminum foil into thick ropes and arrange them in the pan to hold the chicken up.

What’s the secret to getting crispy skin on my Oven Roasted Chicken?

Everyone loves that crispy, golden skin, and there are a few key steps to achieve it. First, as mentioned in the instructions, you must pat the chicken completely dry after you remove it from the brine. Moisture is the enemy of crispiness. Use paper towels and dry the entire surface of the chicken, including inside the cavity.

Second, the fat in the compound butter is crucial. Rubbing the butter mixture both under and over the skin not only adds flavor but also helps the skin to brown and crisp up beautifully. The high initial roasting temperature of 425°F is also very important. This blast of high heat helps to render the fat in the skin quickly, which is what creates that delightful crunch. Make sure you don’t crowd the chicken in the oven and avoid covering it with foil unless it’s getting too dark, as trapping steam will make the skin soft.

Can I prepare the Oven Roasted Chicken ahead of time?

Yes, you can definitely do some of the prep work in advance to make things easier on the day you plan to serve it. The brine is the easiest thing to do ahead. You can have the chicken brining in the refrigerator for up to 8 hours, so you can easily set it up in the morning for an evening meal. You can also make the compound butter up to two days in advance. Just mix all the ingredients together and store it in an airtight container in the refrigerator.

I would not recommend seasoning the chicken with the butter and letting it sit overnight, as the salt in the butter can start to cure the meat and affect its texture. The best approach is to brine the chicken, then prepare the butter separately. When you’re ready to cook, all you need to do is pat the chicken dry, rub it with your pre-made butter, and pop it in the oven. This breaks up the work and makes for a much less stressful cooking experience.

Try These Recipes Next

If you enjoyed this oven roasted chicken, you might love some of my other favorite recipes.

• • • Oven Roasted Turkey Recipe: Perfect for the holidays or any special occasion, this recipe guarantees a moist and flavorful turkey every time.
    • Easy Roast Duck Recipe with Glaze: Feeling a bit more adventurous? This roast duck is surprisingly simple to make and features a wonderfully crisp skin and a sweet glaze.
    • 87 Thanksgiving Dinner Ideas: Oven-roasted chicken isn’t the only dish that is perfect for your Thanksgiving table spread.

I hope you’ll give one of them a try for your next special meal.