I’ve been meaning to make this post for quite some time now because this recipe is SO simple and yields a super juicy and flavorful chicken!
This is a great way to meal prep too, you can use all parts of the chicken for different recipes! I prefer to use a high quality chicken for this since it is the star of the show, so look for something that says organic and/or raised without antibiotics or pasture raised (the best!).
- 1 whole chicken
- kosher salt
- 1 tablespoon extra virgin olive oil
- black pepper or dry seasoning mixture
At least 20 minutes, but ideally overnight, pat dry the chicken and coat liberally with salt.
Let chicken come to room temperature.
Place cast iron pan in the oven and preheat to 425 degrees.
Pat dry chicken again with paper towels. Cover the skin with the olive oil. Add either salt and pepper or a dry rub seasoning of your choice.
Take cast iron out of the oven (carefully!) and place chicken in the pan. Cook time will depend on the weight of your bird. See below section.
Let chicken rest for 10-15 minutes before slicing (don't skip this step! It ensures juicy-ness!!).
3 pounds = 40-45 minutes
4-4.5 pounds = 50-60 minutes
5 pounds = 65-75 minutes
If using a meat thermometer, place it in the thickest part of the thigh or breast until it reached 165 degrees F.
KathleenMarch 11, 2019
it look delicious! There’s nothing like a good roasted chicken for dinner!