Poultry
Roast Chicken
I have been on the search for a good (and easy) roast chicken recipe. I narrowed down my choice to Cook’s Illustrated Weeknight Roast Chicken and Add A Pinch Skillet Roasted Chicken. I ended up incorporating bits of both using a 5 lb organic free-range roasting chicken from Trader Joe’s and the result was absolutely moist, tender, and delicious!
Note: I reserve the skin and bones from the chicken to make my Instant Pot Chicken Bone Broth.
Roast Chicken
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Ingredients
- 1 tbsp kosher salt
- 1 tbsp olive oil
- 1/2 tsp pepper
- 1 3-1/2 to 4 lb roasting chicken giblets discarded
Instructions
-
Adjust oven rack to middle position. Place 12-inch cast iron skillet (or any oven-safe skillet) on rack and heat oven to 450 degrees.
-
Combine salt and pepper in bowl. Pat chicken dry with paper towels. Rub entire surface with oil. Sprinkle evenly all over with salt mixture. Rub in mixture to coat evenly.
-
Transfer chicken, to preheated skillet in oven. Roast chicken for 30 minutes. Turn off oven and leave chicken in oven for another 30 minutes.
-
Remove chicken in skillet from oven and cool in pan for another 30 minutes. Debone chicken and place chicken with all juices from pan into a casserole dish. Cover and keep warm in oven at 160 degrees until ready to serve.
