When you need a dependable dinner that feels a little special without making a mess of the kitchen, this 3-Ingredient Oven Chicken is such a good one to keep in your back pocket. Roasting a whole chicken is an old-fashioned, budget-friendly way to feed a family, and with just a few pantry basics, you get tender meat, crisp golden skin, and a pan full of savory juices that taste like you worked much harder than you did.
This chicken is wonderful with mashed potatoes, buttered noodles, rice, or simple roasted vegetables so you can soak up every bit of the flavorful juices. I also love serving it with a green salad, soft dinner rolls, or applesauce for an easy family meal, and any leftovers make terrific sandwiches, soup, or chicken salad the next day.
3-Ingredient Oven Chicken
Servings: 4 to 6
Ingredients
1 whole raw chicken, about 4 to 5 pounds
Directions
1. Preheat the oven to 350°F. Remove the giblets from the chicken if included, then pat the chicken dry with paper towels and place it breast-side up in a metal roasting pan.
2. Pour the melted butter evenly over the chicken, making sure to coat the top and sides.
3. Sprinkle the dry onion soup mix all over the chicken as evenly as possible.
4. Roast uncovered for about 1 hour 30 minutes to 1 hour 45 minutes, or until the skin is deeply golden and a meat thermometer inserted into the thickest part of the thigh reads 165°F.
5. Let the chicken rest for 10 to 15 minutes before carving so the juices can settle back into the meat. Serve warm with the pan juices spooned over the top if you like.
Variations & Tips
For crispier skin: Patting the chicken very dry before adding the butter helps the skin roast up more beautifully. If you want even more color, you can raise the oven temperature to 400°F for the last 10 to 15 minutes while watching carefully.
For picky eaters: If the onion soup flavor feels too bold for little ones, use only part of the packet for a milder taste. The butter still keeps the chicken moist and gives it that classic roast chicken flavor families love.
To add vegetables: Tuck chunks of carrots, onions, and potatoes around the chicken during the last hour of roasting so you have an easy all-in-one meal. They soak up the buttery pan drippings and turn wonderfully tender.
Leftover idea: Save every bit of extra chicken for another meal. It is perfect for casseroles, pot pie, enchiladas, soup, or quick lunch sandwiches, which makes this simple recipe stretch even farther.
