Start by preheating your oven to 350°F (175°C). Since you’ll be cooking the chicken longer, you want a lower temperature than you’d use for a thawed bird. This allows the chicken to cook evenly without drying out.

Grab your roasting pan or a baking dish that’s large enough to hold the whole chicken. You can place a roasting rack in the pan if you have one, but if you don’t, no worries! Simply laying the chicken directly in the pan will work just fine.

Take the frozen chicken out of its packaging. If the chicken is stuffed with giblets or a neck, you won’t be able to remove them until the bird has thawed a bit during the cooking process. That’s okay! You can remove them later.

Place the frozen chicken breast-side up in the roasting pan. You won’t be able to season the inside yet, but you can season the outside. Drizzle some olive oil or melted butter over the top, and sprinkle on a good amount of salt, pepper, and any other herbs or spices you enjoy. I love adding garlic powder, paprika, thyme, and rosemary for a classic roasted chicken flavor.

Pop the chicken in the oven and let it roast. For a frozen chicken, you’ll need to add about 50% more cooking time than you would for a thawed bird. If your chicken is about 4 to 5 pounds, it will usually take around 2 to 3 hours to fully cook from frozen.

Here’s a simple rule of thumb:

For a thawed chicken, you generally cook it for about 20 minutes per pound.

For a frozen chicken, increase that to about 30 minutes per pound.

So, if you have a 5-pound frozen chicken, it’s going to take around 2.5 to 3 hours to roast.

After the first hour of cooking, your chicken will have thawed enough to work with a little more. At this point, you can try to remove any giblets or the neck from the cavity using tongs or a fork if you haven’t already.

If you want, you can now season the inside of the bird. You can also add a few cloves of garlic, lemon wedges, or fresh herbs like rosemary or thyme inside the cavity to boost flavor. Baste the chicken with its juices or a bit more butter or oil to help it brown beautifully.

Every 30 minutes or so, baste the chicken with its own juices to keep it moist. If you notice that the skin is browning too quickly, you can tent a piece of aluminum foil over the top to prevent it from burning.

After 2 to 3 hours, your chicken should be close to done. The best way to check is to use a meat thermometer. Insert it into the thickest part of the thigh (without touching the bone). The chicken is safe to eat when the internal temperature reaches 165°F.

If you don’t have a thermometer, you can also cut into the thigh and make sure the juices run clear (not pink). The leg should also move easily when you wiggle it, which is a good sign that the bird is done.

Once the chicken is fully cooked, remove it from the oven and let it rest for about 10 to 15 minutes before carving. This allows the juices to redistribute, making the meat even more tender and juicy.

Now, carve up your roasted chicken and enjoy! Serve it alongside some roasted vegetables, a salad, or maybe some warm, crusty bread.