Nothing says simple comfort food like a whole-roasted chicken, and when tossed into an already-hot, cast iron skillet with sliced potatoes and onions, you have an incredibly easy one-pot-meal that’s ready in just one hour for dinner any night of the week.
If you’ve ever watched an episode of Barefoot Contessa, you know that Ina’s husband Jeffrey’s favorite meal is a whole roasted chicken. Every Friday night. She even wrote a cookbook about it. So while it may have become a bit of a schtick, I’d have to say those two are onto something.
I like to make a roast chicken on Sunday as part of my meal prep to have on hand for lunches and throw together dinners through the rest of the week.
And every time I roast that whole chicken I wonder why I don’t hear more about others preparing the whole humble bird. Because we all know, people love their chicken. Chicken breasts? Absolutely! Drumsticks? They’re the most transportable bite. Wings are always a party favorite, and even chicken thighs are having their day.
So when I picked up the latest issue of Bon Appétit’s Sunday Suppers issue and discovered a new variation on whole-bird roasting, I was in. And now, you are too.
How to Oven Roast a Whole Chicken
There are a couple of new techniques I found in the roast chicken primer from Bon Appétit that I was excited to try since they’ve eliminated all the “trickery” and “secrets”. There’s no flipping or rotating. There’s no marinating, brining or basting. Instead it’s just a chicken, a pan, and a searing hot skillet in the oven.
Okay everyone, let’s roast some birds.
Salt the whole chicken and then let it rest. Salting the inside and the outside of the uncooked 4 to 4 ½ pound chicken flavors and tenderizes it, and I believe it also contributes to a deliciously crispy skin. Think of those delicious rotisserie chickens you get from the store…their secret it salt. Use kosher salt rather than iodized and be sure to pat the skin dry with paper towels before. Allow the salted chicken to rest for at least an hour or 24 is even better. When ready to roast, drizzle with olive oil and then add a bit more salt and freshly cracked black pepper and that’s really all the flavor you need.
Bake the chicken in a sizzling hot cast-iron skillet. I’ve almost always baked my roasted chickens in a roasting pan or dish. But where this chicken gets a literal leg-up is by placing a 12-inch cast iron skillet in a 425° oven as it preheats. Then, drizzle a bit of olive oil in the pan so the chicken doesn’t stick, and quickly place the bird in the hot pan.
Warning! Be sure your bird is nice and dry so the water and oil don’t splatter and spit, even though it still may so step back from the pan as you place the chicken in it.
Add veg for a full meal deal. This idea isn’t a unique technique since it is a signature of many whole roasted chickens. Still, the idea to surround the bird with thinly sliced potatoes that sear and cook in the chicken’s rendered fat at the same time as the bird creates the.most.amazing.bites.
I’ve made this chicken with extra thin russet potato slices sliced with my mandoline to create crispy potato chips, and then again where I’ve added sweet potatoes and sliced onions to the russets. Both are spot on. Squash, carrots, chopped celery chunks, leeks, green beans, or cabbage would also be mighty fine.
How Long Does It Take to Roast a Whole Chicken?
The beauty of this baked whole chicken recipe is that once it’s in the oven, it’s a hands off affair. Roasting a 4-5 pound whole chicken at 425° in the oven typically takes just about an hour. Use a meat thermometer to gauge the temperature and pull the bird out once the thickest part of the thigh but doesn’t hit the bone hits 155° to 160°F and the juices run clear. Loosely tent the chicken with foil and rest for about 15 minutes so the juices seal into the chicken meat. The internal temperature of the chicken will continue to cook as it rests.
Transfer the bird and veg to a serving platter or serve it straight from the skillet so you can dip into all the delicious drippings.
What to Serve With Roast Chicken to Make a Meal
This dinner can easily become a one and done dinner, but if you’re looking to augment it into something more, here are a few additions for the menu.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.
Cast-Iron Skillet Whole Roasted Chicken With Potatoes
Remember to heat your cast-iron skillet in the pre-heating oven before loading your cast-iron skillet with the vegetables and chicken. This technique ensures a crisped bottom rather than a gelatinous one. You can also use a roasting pan for this recipe, but the results on the underside will be softer.
Ingredients
4 to 4 ½poundwhole chicken
kosher salt
extra-virgin olive oil
freshly ground black pepper
1red onion, any variety will do, sliced
1russet potato, very thinly sliced (no need to peel the skin)
½sweet potato, very thinly sliced (no need to peel the skin)
6-8sprigs of fresh thyme
Instructions
Pat the chicken dry with paper towels and season generously with kosher salt inside and out. Let the chicken sit for 1 hour, or in the refrigerator overnight.
Preheat the oven to 425°F and set a 12-inch cast iron skillet inside on the middle rack. Tie the legs of the chicken together with string or twine and pat dry with paper towels again. Drizzle with olive oil and lightly rub or brush the skin to cover it evenly. Season with a bit more salt and freshly ground black pepper. In a medium bowl, toss the vegetables with half of the thyme leaves and a drizzle of olive oil and set aside.
Once the oven comes to temperature, drizzle 1-2 tablespoons of oil in the skillet. Very carefully place the chicken in the hot pan and quickly move out of the way in case the oil pops. Carefully add the potatoes, onion, and thyme around the chicken and bake for 50-60 minutes or until a meat thermometer inserted into the thickest part of the thigh without touching the bone reads 155 to 160°F and the juices run clear.
Transfer from the oven and loosely tent with foil for about 15 minutes before serving.
Adapted from Bon Appétit.
More Roasted Whole Chicken Recipes to Love
There’s more than one way to cook a whole bird. Here’s a few more for you to give a whirl.
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This was probably the best chicken I’ve ever roasted. I added more onions and probably more veggies too….I love leftovers. All the salt made this chicken tender and the broth was perfect. I also threw in 1/2 stick butter with the veggies after I put the chicken in the hot skillet! I’ll cook this often!!
Just be sure to put your salted chicken in the fridge uncovered over night, it dries out the skin making it crisp. Also I’d suggest putting the bird on a platter not in the cast iron skillet. I know most of us know that moisture will cause cast iron to rust but not everybody knows about cast iron.
you are making a dried type of Indian chicken curry or with little sauce, at that point I recommend you bubbled even pan fried the potatoes independently in another dish, at that point fuse the cooked potatoes to your dried curry only so to coat the potatoes with sauce.
Hello. Thank you very much for your recipe – everything turned out very tasty. I do not really like cooking chicken in the oven – for some reason it does not seem to me like it should be. But with your tips – it all worked out as it should. And my husband was also delighted!
I made this for my family last night I only my chicken was a 9 pounder…
But not was delish! Thank you for sharing this recipe. I can’t wait to cook it for them again.
Delicious!!! Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices. Bon Appetit
Broil Chicken season outwardly, cleave an apple and 1 onion, blend ii with a little garlic and stuff the chicken, cook it as typical, yet 10 min before you are prepared to take out, get the chicken out, get the work of the simmering plate, place it in the simmering tin and put the chicken on (it will deplete the fat and darker the skin.
This chicken was so delicious, tender and moist. We loved the vegetables too. It is perfect for 2 people with great leftovers to enjoy later. We loved it.
How do people serve/slice the chicken when done?
With a sharp knife? :) Remove the legs first, then cut the breasts off the carcass and slice.
This was probably the best chicken I’ve ever roasted. I added more onions and probably more veggies too….I love leftovers. All the salt made this chicken tender and the broth was perfect. I also threw in 1/2 stick butter with the veggies after I put the chicken in the hot skillet! I’ll cook this often!!
I am going to make this tonite! Have cooked chicken in cast iron before,but not exactly like this. Will let you know and thanks;
I am literally telling my mom to make this next sunday for real.
This really looks yummy guysssss
Thank you!
Very good and easy enough for any night. Very adaptable and easy to change veggies and seasonings based on what you have on hand.
Just be sure to put your salted chicken in the fridge uncovered over night, it dries out the skin making it crisp. Also I’d suggest putting the bird on a platter not in the cast iron skillet. I know most of us know that moisture will cause cast iron to rust but not everybody knows about cast iron.
Thank you for reading, Judy! I appreciate your input!
you are making a dried type of Indian chicken curry or with little sauce, at that point I recommend you bubbled even pan fried the potatoes independently in another dish, at that point fuse the cooked potatoes to your dried curry only so to coat the potatoes with sauce.
Hello. Thank you very much for your recipe – everything turned out very tasty. I do not really like cooking chicken in the oven – for some reason it does not seem to me like it should be. But with your tips – it all worked out as it should. And my husband was also delighted!
I made this for my family last night I only my chicken was a 9 pounder…
But not was delish! Thank you for sharing this recipe. I can’t wait to cook it for them again.
Thank you for posting such a great article!
Delicious!!! Add the cilantro to the baking dish and toss with the potatoes. Serve the chicken with the potatoes and lemon wedges. Drizzle with the pan juices. Bon Appetit
I give this a try today, and my family love it! Thanks you for sharing this! :)
Can I do this with turkey instead of chicken? So I can prepare this meal for Christmas.
Broil Chicken season outwardly, cleave an apple and 1 onion, blend ii with a little garlic and stuff the chicken, cook it as typical, yet 10 min before you are prepared to take out, get the chicken out, get the work of the simmering plate, place it in the simmering tin and put the chicken on (it will deplete the fat and darker the skin.
That is something great for punjabi food lover
thank you for sharing
This chicken was so delicious, tender and moist. We loved the vegetables too. It is perfect for 2 people with great leftovers to enjoy later. We loved it.
So glad you liked it, Patti! I hope you’ll try it again soon :)
Everything tastes better in a cast iron skillet!