An expertly roasted chicken is a sight to behold. The crispy, savory skin and tender, succulent meat make for a rustic, cozy, hearty meal that's nourishing and satisfying. And if you haven't yet mastered the technique to make a consistently perfect bird, we've got easy-to-follow advice from a culinary legend.
Melissa Clark's reputation precedes her: She's a New York Times columnist and the author of more than 40 cookbooks who has received multiple awards from the James Beard Foundation for her work. These trustworthy poultry instructions come from her latest release, The Big Book of Dinner, and the key takeaway is this: Keep it simple.
"This is the simplest and arguably the best way to roast a chicken," Clark writes. "No bells and whistles, just juicy meat and crisp skin lightly flavored with salt, pepper, and herbs."
If you're in the mood for a more elaborate flavor profile, Clark has guidance for that, too: "You don’t need anything more to make a spectacular chicken dinner, but feel free to fancy it up with any of the variations...In one, a quick herb butter adds richness and makes for herby, creamy pan drippings that will utterly transform plain rice, roasted potatoes, or noodles. And in the other, adding root vegetables and lemon wedges to roast in the same pan is an easy way to build a full meal, with all the lovely, savory chicken fat seasoning the caramelized vegetables."
Classic Salt and Pepper Roast Chicken
Author: Melissa Clark
Prep Time: 15 min
Cook Time: 70 min
Calories: 720 calories per serving
Servings: 4 servings
Ingredients
- 1 whole chicken (3½ to 4½ pounds), patted dry
- Fine sea/table salt and black pepper
- 1 small bunch of branchy herbs (optional), such as rosemary, thyme, or sage (or a mix)
- 1 to 2 tablespoons extra-virgin olive oil or melted butter
- Lemon wedges (optional), for serving
Directions
- Season chicken inside and out with 2 teaspoons salt and 1 teaspoon pepper. Let stand at room temperature for 30 minutes, or refrigerate, uncovered, for up to 24 hours to dry out the skin (which makes it crisper).
- Heat oven to 425°F.
- Place chicken breast-side-up in a roasting pan, rimmed sheet pan, or ovenproof skillet. Stuff cavity with herbs if you like. Brush or drizzle all over with oil; if you like, you can tie the leg, but it’s not necessary.
- Roast until juices run clear when you pierce the thickest part of the thigh with a knife (165°F on an instant-read thermometer), 55 to 70 minutes. Let stand for 10 minutes before carving.
- Serve, with pan juices spooned over the meat and lemon wedges alongside for squeezing, if desired.
Rules & Variations
- You can stuff the cavity of the chicken with any number of additional aromatics, including a head of garlic halved through the equator, wedges of citrus (lemon, orange, tangerine, or lime), and/or smashed pieces of ginger or lemongrass. They will infuse the flesh as everything roasts. It’s subtle, but nice.
- For a larger bird (4½ to 5½ pounds), add an extra ½ teaspoon salt and roast for a little longer.
Roast Chicken with Herb Butter
In a small bowl, mash together 3 tablespoons softened butter, 3 tablespoons chopped soft herbs (such as parsley, basil, tarragon, dill, cilantro, or chives), and a pinch of salt and black pepper. You can also add a grated garlic clove or 1 tablespoon minced shallot or scallion if you like. After salting the chicken (and letting it sit if you have time), rub the herb butter all over the bird, and, using your hand, slip some under the skin. Roast as directed; serve with buttery pan juices spooned over the top and more herbs if you have them.
Roast Chicken with Lemony Carrots and Parsnips
Cut 3 medium peeled carrots and 3 medium peeled parsnips (or 6 of one or the other) into 2-inch lengths. In a small bowl, toss vegetables with 1 lemon cut lengthwise into 8 thin wedges, a drizzle of olive oil, and 1 teaspoon salt. Place chicken on a sheet pan and scatter mixture around the bird, leaving space between veggies and the bird for air to circulate and caramelize everything. Roast the chicken, stirring the vegetables once or twice, as directed; serve everything with pan juices and roasted lemon wedges for squeezing.
The Big Book of Dinner. Text copyright © 2026 by Melissa Clark. Photographs copyright © 2026 David Malosh. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Penguin Random House LLC.
