100 minutes
This classic roasted chicken recipe is a staple in any home cook's repertoire. It produces a succulent chicken with a beautifully browned, crispy skin, perfect for a comforting family dinner.
0 lb
tablespoons
Optional: Fresh Herbs
sprigs
cloves
Optional: Lemon, cut in half
each
1. Preheat the Oven and Prep the Chicken
Preheat your oven to 500F (260C), and place a large cast iron pan inside to heat up. Meanwhile, remove any giblets from the cavity and pat your chicken dry with paper towels. This is essential for achieving a crispy, golden-brown skin.
2. Season the Chicken
Rub the whole outside of the chicken with olive oil. This process helps to crisp up the skin during roasting. Next, season the chicken liberally with salt. If you have any fresh herbs, garlic cloves, or a lemon, stuff these into the chicken cavity for added flavor.
3. Let the Chicken Temper
Allow the chicken to sit at room temperature for at least 30 minutes before cooking. This step ensures that the chicken cooks evenly.
4. Roast the Chicken
Carefully place the chicken into the preheated cast iron pan in the oven. Cook for 15 minutes at 500F (260C), then reduce the oven temperature to 350F (175C). Continue to roast until the thickest part of the thigh reads 155F (68C) on a meat thermometer. This should take around 45-60 minutes depending on the size of your chicken.
5. Rest the Chicken
Once the chicken is cooked, remove it from the oven and let it rest for at least 10-15 minutes before serving. This allows the juices to redistribute throughout the chicken, resulting in a more tender and juicy bird.
6. Serve
After the chicken has rested, carve it into portions and serve. Enjoy the succulent, flavorful meat and the crispy, golden skin!
An instant-read thermometer is essential to avoid overcooking. Breast meat should reach 150°F, and thigh meat should reach 165°F.
Allow the chicken to rest for at least 15 minutes after roasting for a moist and succulent result.
Opt for a high-quality, air-chilled chicken if possible for better flavor and texture.
Start at a high temperature for the first 10-15 minutes for a golden crust, then reduce to finish cooking.
Rub salt, herbs, and spices all over the chicken and under the skin, then let it rest in the fridge for up to 24 hours to enhance juiciness and flavor.
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