Florencia Baldini Last Updated on December 31, 2025Every time we go back to Italy, there’s one dish Alan and I ask for every single time: my mum’s best and easy roast chicken. It’s genuinely the best in the world. I don’t think anything will ever compare to it… but this is the closest it gets — and it’s phenomenal.
Garlic, rosemary, really good olive oil, crispy skin and juicy meat. Simple, comforting, and done properly.
Of course I had to ask her the question everyone asks: “What’s the secret?” I was expecting a clever trick or a special ingredient… but the answer was much simpler than that.
There is no secret ingredient.
It’s all about the quality of the chicken.
A good free-range, corn-fed chicken is what makes this recipe shine. Everything else is there to enhance it, not mask it. Once you’ve got that right, all you need is good olive oil, plenty of garlic, and fresh rosemary.
This is the kind of roast chicken that’s easy, unfussy, and incredibly reliable. Crispy, golden skin on the outside, juicy meat on the inside, and rich pan juices that taste like liquid gold. I don’t think I’ll ever beat my mum’s pollo… but this is the closest I’ve ever come.
Why This Is The Best Easy Roast Chicken
A great roast chicken doesn’t need butter under the skin, lemon wedges, wine, or complicated prep. What it really needs is:
- the right temperature at the right time
- simple seasoning
- and a bit of patience
Starting the chicken at a higher temperature helps the skin crisp up beautifully, while finishing it gently keeps the meat tender and juicy. Basting a couple of times during cooking builds flavour and gives you those irresistible pan juices at the bottom of the tray.
This is a recipe you can trust — whether it’s for a Sunday lunch, a family dinner, or a comforting meal when you don’t want to overthink things.
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How To Make It
Step 1
Take the chicken out of the fridge 20–30 minutes before cooking if you can, so it roasts more evenly. Pat the chicken completely dry with kitchen paper (this is the key to crisp, golden skin).
Preheat your oven to 220°C fan (425°F).
Step 2 – Prepare the garlic oil mix
In a small bowl, mix the olive oil with finely chopped (or crushed) garlic and finely chopped rosemary until well combined. This fragrant oil will coat the chicken evenly and flavour it all the way through.
Step 3
Place the chicken in a large roasting tin. Pour the garlic oil mix over the chicken and rub it all over, making sure it’s well coated.
Step 4
Tie the legs together with kitchen string (truss the chicken). This keeps the bird compact, helps it cook evenly, and gives a neater finish.
Step 5
Transfer the chicken to the oven and roast at a high temperature (220°C fan/425°F) for the first 15 minutes to get the skin going. Then reduce the oven to 180°C (350°F) and continue roasting for about 1 hour 15 minutes, or until the chicken is fully cooked through. The internal temperature should reach 75°C / 165°F, or the juices should run clear when you pierce the thigh where it meets the body. During cooking, baste the chicken twice — once at around 30 minutes and again after 1 hour — spooning the pan juices over the skin to keep it juicy and golden.
Step 6
Remove the chicken from the oven and transfer it to a cooling rack to rest for 15 minutes.
Step 7
Carefully pour the juices from the roasting tin into a bowl or jug. You can thicken them into a gravy if you like, but they’re delicious just as they are.
Tips & Hacks
- Choose a good chicken: Free-range, corn-fed chickens have better flavour and texture, and they roast more evenly.
- Dry the skin well: Moisture prevents browning, so don’t skip this step.
- Start hot: The initial high heat is key for golden, crispy skin.
- Baste twice: This keeps the meat juicy and enriches the pan juices.
- Rest before carving: Cutting too soon lets all the juices escape.
Swaps
Rosemary: Thyme or sage work well, but rosemary gives the most classic roast chicken flavour.
Extra virgin olive oil: Light olive oil also works, but extra virgin adds depth and richness.
Garlic: Fresh garlic is best — garlic powder won’t give the same aroma or flavour.
Storage
Fridge: Store leftover roast chicken in an airtight container for up to 3 days.
Freezer: Shred the meat and freeze for up to 2 months for easy meals later.
The Best Side Dishes For This Roast
- Honey Glazed Carrots
- Garlic Parmesan Crusted Potatoes
- Roasted Carrots & Halloumi Salad
- Maple Roasted Brussels Sprouts with Cranberries and Pecans
The Best Easy Roast Chicken (Crispy Skin, Juicy Meat)
Video
Ingredients
- 1 whole free-range corn-fed chicken, 2 kg/ 4.4 lb
- 30 ml extra virgin olive oil
- 3 garlic cloves, finely chopped
- 2 –3 sprigs fresh rosemary, finely chopped
- 1 tsp salt
Instructions
- Preheat the oven to 220°C fan (425°F).
- Pat the chicken dry thoroughly with kitchen paper and place it breast-side up in a roasting dish.
- Prepare the garlic oil: in a small bowl, mix the olive oil with finely chopped rosemary, a pinch of salt, and black pepper.
- Rub the garlic oil all over the chicken, making sure to coat the breast, legs, and wings evenly.
- Tie the legs together with kitchen string and tuck the wing tips underneath the bird.
- Roast for 10 minutes, then reduce the oven temperature to 180°C fan (350°F).
- Continue roasting for 1 hour 10–15 minutes, basting once or twice with the pan juices.
- The chicken is ready when the juices run clear at the thigh joint or the internal temperature reaches 75°C (165°F).
- Remove the chicken from the oven and transfer it to a cooling rack to rest for 15 minutes.
- Carefully pour the juices from the roasting tin into a bowl or jug. You can thicken them into a gravy if you like, but they’re delicious just as they are.
Notes
- Letting the chicken come to room temperature for 20 minutes before roasting helps it cook more evenly.
- Resting is essential — it keeps the meat juicy and makes carving easier.
- The pan juices are perfect spooned over the chicken or used as a light gravy base.
- Leftovers are great for salads, sandwiches, or soups the next day.