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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!).
Ingredients
- 1 whole chicken
- kosher salt
- 1 tablespoon extra virgin olive oil
- black pepper or dry seasoning mixture
Instructions
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At least 20 minutes, but ideally overnight, pat dry the chicken and coat liberally with salt.
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Let chicken come to room temperature.
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Place cast iron pan in the oven and preheat to 425 degrees.
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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.
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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.
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Let chicken rest for 10-15 minutes before slicing (don't skip this step! It ensures juicy-ness!!).
Cook Times
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3 pounds = 40-45 minutes
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4-4.5 pounds = 50-60 minutes
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5 pounds = 65-75 minutes
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If using a meat thermometer, place it in the thickest part of the thigh or breast until it reached 165 degrees F.
Kathleen
March 11, 2019it look delicious! There’s nothing like a good roasted chicken for dinner!