The Perfect Roasted Chicken

An overhead view of a whole roasted chicken in the roaster pan


Units Scale
  • 1 6 LB Whole chicken (Thawed and giblets removed)
  • 2 TBS Oil (This is a great place to use a flavored oil like onion oil.)
  • 3 cup Water or Stock
  • 2 tsp Salt
  • 2 tsp Pepper


  1. Preheat the oven to 350F
  2. Set up your roasting pan. Place the Chicken on the roasting rack and truss the legs together with twine, then coat in oil. Its best to pour the oil over it, and using you hands, spread the oil all over the chicken.
  3. Next evenly distribute the salt and pepper over the chicken. Then pour the water or stock into the bottom of the roasting pan. 
  4. Roast in the oven for about two hours. The skin should be golden brown and the internal temp should be 165F.
  5. Remove from oven, cover with foil, and allow to rest for 15 minutes before carving. 
  6. Reserve the liquid in the bottom for gravy or adding flavor to stock.


A Roasting pan is a must, it helps the chicken cook evenly and allows you to collect the drippings without getting the bottom of the chicken soggy.  

Cooking twine is also useful in the kitchen. This recipe uses it to truss the chicken legs together. How do you truss a chicken? I grab about a 6-8" length of twine and loop the center of it around the tail, then take one side of twine and wrap it around one leg then repeat with the other side of twine and leg. I then pull it tight and tie the ends of twine together.


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