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How to Roast a Chicken – the quick easy way in only 1 hour!

How to Roast a Chicken, the quick easy way in only 1 hour! Often the most fuss-free methods are the best and that’s exactly the case in learning how to roast a chicken easily and perfectly every single time.

How to Roast a Chicken in 1 hour

How to Roast a Chicken in 1 hour!

I’ll confess that when I first saw chef Thomas Keller’s method of roasting chicken I was skeptical. Sure it looked perfect, but of course I like my chicken to be fully cooked while still juicy inside.

I’ve seen some other rush roasted methods that were a little too close to underdone, which really turns me off. The white meat is never an issue but I don’t like it when the dark meat has any pinkish colour close to the bone.

I first thought that the temperature for this recipe was a bit extreme too, I mean 450 degrees F, come on! Then I thought about roast chicken from wood fired ovens I’d tried and quickly changed my opinion. High heat obviously works well there. It turned out to be the best simple roast chicken I’ve ever eaten.

Raw whole chicken on wooden cutting board

Make sure your chicken is at room temperature before roasting. Take it out of the fridge an hour before cooking.

Chef Keller doesn’t use any fat on the outside of his chicken but I do use a tiny bit of olive oil to rub all over the surface of the bird to ensure even browning. I use less salt than in his version too. I don’t prefer a crackling of salt appearing on the skin.

Some important tips to keep in mind.

Chef Keller’s tips for starting with a dry bird at room temperature are very important. When open roasting large cuts of meat or whole poultry, it is always a mistake to put them straight from the fridge into the oven.

Take the meat out of the fridge at least an hour before roasting it. The closer it is to room temperature when it goes into the oven, the more evenly it will roast.

Adding herb and garlic flavour to the meat is not difficult but don’t sprinkle the fresh herbs on the outside of the chicken before cooking. The very high heat will just burn them anyway.

Instead just stuff some fresh thyme or rosemary into the cavity of the bird along with a couple of whole garlic cloves if you like. You can also sprinkle fresh herbs on the outside of the chicken after it is fully roasted and let it infuse flavour into the skin while it rests before carving.

Resting the chicken for a full 15 minutes before carving is also very important to letting the juices settle into the meat. Plus letting the residual heat from roasting dissipate throughout. Any rested meat will always be juicier than if you cut into it straight away.

Follow all these simple but necessary tips and a roast chicken dinner can be easy enough to achieve, even as a welcome weekday comfort food meal.

Looking for more tasty chicken recipes?

Find hundreds of other chicken ideas in our Chicken Recipes Category and in our Quick & Easy Meals Category.

Be sure to check out this collection of our Most Popular Chicken Recipes of the last decade!

Our top Ten Chicken Recipes of the past 10 years. Image collage for Pinterest

One last idea to use any leftover chicken! Leftover Chicken Spaghetti.

Leftover Chicken Spaghetti with Bacon image with title text for Pinterest

 

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How to Roast a Chicken in 1 hour

How to Roast a Chicken

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How to Roast a Chicken in 1 hour

How to Roast a Chicken - the quick and easy way in only an hour!

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Often the most fuss-free methods are the best and that's exactly the case in learning how to roast a chicken easily and perfectly every single time.

Ingredients

  • 3 1/2 to 4 pound whole chicken, at room temperature
  • 2 tsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions

  1. Preheat oven to 450 degrees F.
  2. Wash the chicken and pat dry with paper towels both inside the cavity and all over the skin surface.
  3. Bend the wing tips backwards and tuck them under the chicken. Tie the legs together with butcher string.
  4. Rub the olive oil all over the surface of the chicken. Sprinkle the salt and pepper all over the chicken and gently rub it into the oil.
  5. Place the chicken on a parchment lined aluminum pan or baking sheet. Roast for one hour or until the skin is evenly golden brown and the thickest parts of the meat register 170 degrees F on a meat thermometer.
  6. Remove the chicken from the oven and let it rest for 15 minutes before carving and serving.

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Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

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One Hour Beer Butt Chicken. So juicy with a super delicious, easy dry rub! – Tasty Flick

Sunday 25th of July 2021

[…] in my favourite One Hour Roast Chicken recipe, I think that quick cooking at high temperature is actually what works best for this […]

lisa

Sunday 22nd of November 2020

could I do this on the bbq instead of the oven, same time and temperature. Thank You

Don Campbell

Saturday 14th of March 2020

The hour time is misleading, because it taks my oven 20 minutes to get to 450. I took the bird from the fridge and put it in the microwave on defrost for 2.5 minutes, which brought it to room temperature.

I put it in the oven at 200F, and hone it had reached 450 put some canola oil on it and rubbed it in with a paper towel, By the time we add in the 20 minutes to resting after roasting, our time had advanced to 1:35 plus 5 minutes carving time.brings us to 1:40, about the time it tqkes to do a bird at 375 in the toaster oven.

The result was tender, juicy and cooked to a T. I always check between the drumstick and body with a instant thermometer, and at 1 hour it was perfect.

Great chicken, but not as fast as advertised. Thanks,

Catherine

Monday 23rd of December 2019

Silly question perhaps, but is it okay to roast 2 chickens at the same time? I have a large group coming for dinner and 1 chicken will not be enough to feed everyone

Sam

Thursday 7th of March 2019

I am more than happy to praise this chicken. Even with simple salt and pepper seasoning, it is tastier than stuff you buy pre-made in store. Never fails to be perfectly cooked, tender and juicy. And that crispy skin, wow. BUT, this makes a mess of the oven like nothing else. The house smells like burnt grease, my smoke alarm goes off, and I can't use my oven again to cook anything, unless I do a self-clean first. High heat and grease do not a nice pair make! Lots and lots of splattering. If it wasn't for the mess it leaves, I'd be cooking this a lot more.

Sam

Sunday 17th of March 2019

I was worried about that as our oven is new. Thanks for your post.

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