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Back-to-basics cooking never goes out of style. This roast chicken recipe is easy and comforting.
How to roast a chicken is a life skill everyone should have!
It’s one of those basic kitchen skills that feels a little old-fashioned and incredibly empowering at the same time. With just a few simple ingredients and a cast-iron skillet, you can turn a whole chicken into a comforting meal that feeds a family, creates leftovers, and builds confidence in the kitchen. No fancy marinades. No complicated steps.
Just good food made the simple way with about 5 minutes of prep time! All you need is salt, pepper, and olive oil to make oven-roasted chicken that is moist inside and crisp skin on the outside.
Why is roasting a chicken such a great life skill?
Knowing how to roast a chicken saves money, stretches meals, and teaches you how food really works. A whole chicken costs less per pound than pre-cut pieces, and you get multiple meals out of it. Roast it once and you have dinner, sandwiches, salads, soups, and stock later in the week. It’s the definition of practical cooking.
Curious what skillet I am using? This is the Our Place cast iron Always Pan. It’s functional and gorgeous! Collin has and loves this Ozark Trail cast-iron skillet.
Easiest Roasted Chicken
yield: 5 SERVINGS
prep time: 5 MINUTES
cook time: 60 MINUTES
total time: 1 HOUR 5 MINUTES
Basic roasted cast iron chicken with crisp skin and moist insides.
- 3-4 pound whole chicken
- olive oil
- salt and pepper
1
Start by preheating your oven to 425°F. A hot oven is key for crispy skin.
2
Pat the chicken it completely dry with paper towels. Dry skin equals crispy skin. Place the chicken in a cast-iron skillet, or even a simple baking dish.
3
Drizzle the chicken all over with olive oil, rubbing it into the skin. Season generously with salt and pepper, making sure to get some inside the cavity too.
4
Place the chicken breast-side up in the oven and roast for about 60 to 70 minutes, depending on the size. A good rule of thumb is about 20 minutes per pound. Use a meat thermometer to be sure it’s cooked to 165 degrees.
5
Once the chicken comes out of the oven, let it rest for 10 minutes before carving. This keeps the meat juicy and prevents all the juices from running out onto the cutting board.
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Extra tips on how to roast a chicken:
- You’ll know it’s done when: The skin is golden brown and crisp, and the juices run clear when you cut between the leg and thigh. A thermometer inserted into the thickest part of the thigh reads 165°F
- If the skin starts to brown too quickly, loosely tent the top with foil for the remainder of the time.
- Room temperature helps: Let the chicken sit out for 20 minutes before roasting so it cooks more evenly.
- Salt equals flavor: Under-seasoning is the most common mistake. A whole chicken can handle more salt than you think.
- Save the bones: Freeze the carcass to make homemade broth later. This is another great life skill that costs nothing.
This cast iron chicken is delicious and was so easy!
I served mine with roasted potatoes and broccoli for a simple yet cozy dinner that my family enjoyed. There’s something deeply satisfying about making a meal with so few ingredients and having it turn out delicious. Roasting a whole chicken for the first time will give you confidence in the kitchen. Once you master this, everything else feels easier!
Once you master this easy method, you can start adding in other herbs and citrus for additional flavor. For Hispanic recipes, I add a packet of Goya seasoning instead of salt and pepper, and I love that flavor.
