The Best Whole Roasted Chicken
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A whole roasted chicken is the simplest and most unfussy of foods. We often think of it as elegant, fit for a holiday or other special occasion, and it can be. But it is also perfect for a weeknight, when you want to dish up a satisfying meal that is both nourishing and uncomplicated.
There’s no reason to be intimidated by the idea of cooking a whole bird. Roasted chicken requires minimal preparation, and once it’s in the oven, it’s entirely hands off.
It’s perfect for sliding into the oven in the late afternoon, before all the evening crazy begins. An hour-ish later, and dinner is just about ready.
Keep it super simple and serve your roasted chicken with steamed broccoli or another favorite veggie. A squeeze of lemon. If you’re mustard people, a smear of dijon. You and all your hungries will not be disappointed.
With a few simple steps, you can make the best roasted chicken you have ever eaten.
A Few Details on Prep
The Giblets
Before doing anything else, if there are any giblets in the cavity remove them, but do not throw them away. Pop them into the fridge or freezer and same them for later. They’ll be great for making bone broth or stock later, along with the bones leftover from the chicken after eating.
Pat the Chicken Dry
For the best crispy golden skin on your perfect roasted chicken, dry the chicken with a paper towel before seasoning the chicken.
Smear With Butter
Butter that bird up before sliding it into the oven. Chicken breasts are notoriously dry and flavorless. Butter under the skin can help change all of that. Slice the butter thinly so it’s easy to slide it right under the skin. Use a knife along the edge if you need a little help loosening the skin.
Rub butter into the outer skin also, then sprinkle generously with salt and pepper. You can thank me later, when you pull your steaming bird from the oven and snack on that crispy salty skin while you call everyone to the table.
A Word About Roasting Pans
While any metal roasting pan will do, I highly recommend roasting chicken in a snug-fitting cast iron skillet.
Why cast iron? It holds heat well. When properly seasoned, it cleans up like a dream. It’s non-stick without the toxic coating of a non-stick pan.
Why snug fitting? You’re going to preheat the pan in the oven before roasting, and you’re going to roast the chicken breast-side-up. When placed in a hot snug pan, the thighs begin to cook immediately. This should yield an even roast overall, solving that pesky problem of under-done thigh meat and over-done breast meat.
I learned the hot pan trick from Mark Bittman in his book How to Cook Everything and I have not stopped using it since. And yes, that book is as thorough as it claims to be. I definitely recommend it.
A quick word of caution: For the hot pan trick, do not use glass. A chilly chicken in a hot glass pan could lead to disaster. And a ruined dinner.
Okay and Oh My Goodness
That is a whole lot of chatter about something I said is so so simple.
Are you ready already to roast some chicken?
I know I am.
The Best Whole Roasted Chicken
Ingredients
One whole chicken, trimmed of fat around the cavity
Two or three tablespoons butter, divided and thinly sliced
Salt and pepper
Lemon or orange or apple, halved (optional)
Tools: a cast-iron or stainless steel skillet or other metal roasting pan is ideal for this recipe. Do not use glass.
Preparation
Preheat oven to 500°F. Preheat the cast-iron skillet or roasting pan in the hot oven.
Prepare the chicken by removing the giblets from the cavity. (Place giblets in refrigerator or freezer to use for making broth or for other purposes.)
Using a paper towel, pat the chicken dry.
If desired, place the halved lemon/orange/apple into the cavity.
With the breast side up, smear the outside of the chicken with half of the butter slices. Slide the other half of the sliced butter under the skin, between the skin and the breast meat.
Sprinkle the chicken generously with salt and pepper.
Remove the preheated pan from the oven and carefully place the chicken into the pan, breast side up.
Set timer for 15 minutes, and place chicken on the center rack of the 500°F oven.
After 15 minutes, reduce oven heat to 400°F and continue to roast for about 45 minutes, until an instant-read thermometer inserted into thickest part of the thigh reads 155-165°F.
Remove from oven and allow to rest for 5 minutes.
