ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Easiest Roast Chicken

Yield Makes 6 to 8 servings
This is our favorite way to roast a chicken and all you need is the chicken, salt, and pepper. 


  • 6- to 8-lb. chicken, giblets and lumps of fat removed
  • Kosher salt
  • Freshly ground black pepper

Nutrition Information

  • calories 392
  • caloriesfromfat 55 %
  • protein 42 g
  • fat 24 g
  • satfat 6.6 g
  • carbohydrate 0.0 g
  • fiber 0.0 g
  • sodium 128 mg
  • cholesterol 134 mg

How to Make It

  1. Preheat oven to 425°. Rinse bird well inside and out; pat dry. Sprinkle chicken with salt and pepper.

  2. Set bird, breast side up, on a V-shaped rack in an 11- by 17-in. pan. Roast until a thermometer inserted through thickest part of breast to bone reaches 170° (or 180° through thickest part of thigh at joint), 1 1/4 to 1 3/4 hours. If drippings start to smoke, tilt pan and skim fat (discard), then add about 1/4 cup water to pan.

  3. Insert a carving fork into body cavity, piercing carcass; lift bird and tilt to drain juices into pan (save for gravy if you like). Let chicken rest in a warm place for about 15 minutes, then serve.

  4. Note: Nutritional analysis is per serving.