The short answer: for juicy roast chicken, pat a 4 to 5 pound whole chicken dry, salt it well (overnight if you can), rub it with butter and roast it at 425°F for about 15 minutes a pound, until the thickest part of the thigh and breast reads 165°F. Rest it 15 minutes before carving.
- Key numbers: 425°F · about 1 to 1¼ hours for 4 to 5 pounds · 165°F · 15-minute rest · serves 4 to 6 · about $2.24 a serving
- Top moves: dry the skin, salt ahead, and trust a thermometer over the clock
- Free and paid next step: get the free recipe book starter pages (we email it to you), or plan the week with the Meal Planner & Grocery List ($3.99).
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Prep time: 10 minCook time: 15 minTotal time: 2 hr 10 minServings: 4 to 6 servingsTotal includes 1 hr 45 min of resting, chilling or rising.
Times, temperatures and prices in this roast chicken recipe were checked November 4, 2026. The sections below cover ingredients, the method, a time chart, a quick pan gravy, cost and leftovers.
Roast chicken ingredients (serves 4 to 6)
| Ingredient | Amount | Notes |
|---|---|---|
| Whole chicken | 4 to 5 pounds | Remove the giblets bag |
| Salt | 2 teaspoons | About ½ teaspoon per pound |
| Black pepper | 1 teaspoon | |
| Butter | 2 tablespoons, softened | Or olive oil |
| Lemon | 1, halved | For the cavity |
| Garlic | 1 head, halved across | For the cavity |
| Fresh thyme or rosemary | A few sprigs | Optional |
How to roast a whole chicken
- Dry it. Take out the giblets and pat the chicken dry inside and out with paper towels. Don't rinse it. USDA says washing raw chicken spreads bacteria around the kitchen.
- Salt ahead. Season all over with salt. For the best skin, leave it uncovered on a plate in the fridge overnight, or for at least 1 hour.
- Heat the oven. Set it to 425°F. Let the chicken sit out about 30 minutes while it heats.
- Season. Rub the skin with butter and sprinkle with pepper. Put the lemon, garlic and herbs in the cavity. Tuck the wing tips under and tie the legs if you like.
- Roast. Set it breast side up in a skillet or roasting pan. Roast about 15 minutes per pound.
- Check the temperature. Test the thickest part of the breast, the innermost thigh and the wing. All should read 165°F, as USDA's Chicken from Farm to Table guide recommends.
- Rest and carve. Rest 15 minutes, then cut off the legs, slice the breast and pull off the wings.
Roast chicken time chart
| Chicken weight | At 425°F | At 350°F (USDA chart) |
|---|---|---|
| 3 to 4 pounds | 45 minutes to 1 hour | 1¼ to 1½ hours |
| 4 to 5 pounds | 1 hour to 1 hour 15 minutes | About 1½ to 1¾ hours |
| 5 to 7 pounds (roaster) | 1¼ to 1¾ hours | 2 to 2¼ hours |
| Stuffed bird | Add 15 to 30 minutes | Add 15 to 30 minutes |
Times are a guide. The thermometer decides. The 350°F column for 3 to 4 pound and 5 to 7 pound birds comes from USDA's chart, and the rest are our estimates.
Quick pan gravy
- Pour the drippings into a cup and spoon off most of the fat.
- Put 2 tablespoons of the fat back in the pan over medium heat and whisk in 2 tablespoons of flour for 1 minute.
- Whisk in 1 cup of chicken broth and the drippings. Simmer 3 to 5 minutes until thick, then season to taste.
Serve it with mashed potatoes and roasted Brussels sprouts for a classic plate. More menus: Sunday dinner ideas. Want that citrus aroma on smaller pieces? Try our lemon pepper chicken recipe.
What roast chicken costs
The September 2026 U.S. average price for a fresh whole chicken was $2.06 a pound in BLS average price data, so a 4½-pound bird costs about $9.29. In USDA's weekly grocery ad report for ads ending October 24 to November 5, 2026, lemons averaged $0.79 each and garlic $2.46 a sleeve (about $0.82 a head). With butter, salt and pepper, the recipe comes to about $11.20, or $2.24 a serving for 5. The optional herbs aren't included.
Whole birds cost far less per pound than boneless breasts. Track the price in a grocery price book, and see meal planning on a budget for stretching one chicken across the week. For a different roast dinner, compare the cut and oven method in our roast beef cooking method guide before choosing the main dish.
Leftovers: 3 meals from one bird
USDA says cooked chicken keeps 3 to 4 days in the fridge and about 4 months in the freezer. Refrigerate it within 2 hours.
- Chicken salad: chop the breast meat for our chicken salad recipe.
- Soup: simmer the carcass for broth, then make chicken noodle soup.
- Quick dinners: shredded meat works in any of our rotisserie chicken recipes.
Want other methods? See how to cook chicken and more chicken dinner ideas. The chicken recipes hub collects thighs, breasts, drumsticks and whole-bird dinners together. For a smaller, faster skillet dinner instead of a whole bird, make chicken and broccoli.
Plan the week and save the recipe
- Meal Planner & Grocery List, $3.99. A weekly menu grid and an aisle-sorted grocery list.
- Family Recipe Binder, $6.99. Fillable recipe pages and cards for your roast chicken and gravy.
- Family Life Admin Bundle, $15.99 (
$23.95bought separately). Includes both printables above plus three more family organizers.
Add corn casserole as a soft baked side, making room for its dish in the oven schedule.
Frequently asked questions
How long do you roast a whole chicken? At 425°F, plan on about 15 minutes per pound, so a 4-pound chicken takes about 1 hour and a 5-pound chicken about 1 hour 15 minutes. At 350°F, USDA's chart gives a 3 to 4 pound bird 1¼ to 1½ hours.
What temperature should roast chicken be inside? USDA says whole chicken is safe at 165°F. Check the thickest part of the breast, the innermost thigh and the wing with a food thermometer.
Should I cover chicken with foil when roasting? Don't cover chicken with foil at first when roasting. Roast it uncovered so the skin crisps. If the breast or wings brown too fast before the thigh is done, lay a loose piece of foil over them.
Do you wash chicken before roasting? You shouldn't wash chicken before roasting. USDA advises against washing raw chicken because it splashes bacteria onto the sink and counters. Pat it dry with paper towels instead, then wash your hands.
How do you get crispy skin on roast chicken? Dry it well, salt it the night before and leave it uncovered in the fridge, then roast at 425°F. Rubbing butter or oil on the skin helps it brown evenly.
How long should roast chicken rest? Roast chicken should rest 10 to 15 minutes before carving so the juices settle. Tent it loosely with foil if your kitchen is cool.
How long does leftover roast chicken last? USDA says leftover cooked chicken keeps 3 to 4 days in the fridge and about 4 months in the freezer. Refrigerate it within 2 hours of cooking.
How do I plan a week of meals from one roast chicken? The Meal Planner & Grocery List ($3.99) from HomeBase Paper Co. has a weekly menu grid and an aisle-sorted grocery list, so one bird becomes Sunday dinner, sandwiches and soup.
Where can I save my roast chicken recipe? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages, dividers and recipe cards, so your seasoning, oven time and gravy notes stay together.
Does HomeBase Paper Co. sell the meal planner and recipe binder as a set? The Family Life Admin Bundle ($15.99, $23.95 bought separately) from HomeBase Paper Co. sells the meal planner and the recipe binder as a set, plus three more household printables.
Sources
- USDA FSIS: Chicken from farm to table fsis.usda.gov
- BLS: Average price, chicken, fresh, whole, per lb data.bls.gov
- USDA AMS: Weekly retail specialty crops report (FVWRETAIL) ams.usda.gov