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Simple Oven Roasted Chicken

With a few pantry staples and the right tools, it's easy to enjoy a simple roast chicken, full of flavor. 

Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 45 minutes
Resting Time 10 minutes
Total Time 2 hours
Author Liz


  • 5 lb. whole chicken giblets and neck removed, rinsed and pat dry
  • 1 Tbs. extra-virgin olive oil
  • 2 tsp. kosher salt
  • 2 tsp. coursely ground black pepper
  • 2 tsp. ground paprika


  1. Preheat oven to 450. Place about a cup of water in the bottom of a roasting pan. Set rack inside.

  2. Rub chicken all over with olive oil. Sprinkle bottom with half of the salt, pepper, and paprika. (I do this while chicken is set on the rack in the roaster.) Flip and sprinkle remaining salt, pepper and paprika over chicken. Set chicken, breast up, on rack in prepared pan.

  3. Cook uncovered in preheated oven for 15 minutes. Lower temperature to 350F and continue cooking for 15 minutes per pound. Check and add additional water to pan about halfway through, if needed, to keep the bottom from burning from any drippings.

  4. Using a meat thermometer, check temperature in the chicken breast. Chicken should be cooked to 165F. Cook for additional time, if needed (I usually check temperature every 5 minutes, until chicken comes to temperature.)

  5. Remove from oven and allow to rest for 10 minutes before serving.