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Easy Whole Roast Chicken Recipe

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3.9 from 3 reviews

This Easy Whole Roast Chicken recipe delivers a perfectly roasted, juicy chicken with a crispy skin, infused with lemon, garlic, and herb flavors. Prepared in a cast iron skillet and roasted in the oven, this straightforward recipe is perfect for any occasion and results in tender meat with delicious pan juices.

  • Total Time: 80 minutes
  • Yield: 4-6 servings

Ingredients

Chicken and Seasoning

  • 3½ – 4½ pound whole chicken
  • 1-2 teaspoons salt, divided
  • Black pepper to taste

Fillings and Flavorings

  • 1 small lemon, cut in half
  • 1 small head of garlic, cut in half
  • 1 small bunch of herbs (thyme, rosemary, parsley, sage)

Butter and Seasoning Blends

  • 6 tablespoons unsalted butter, melted
  • 2 teaspoons lemon pepper seasoning
  • 2 teaspoons Italian herb seasoning blend

Instructions

  1. Prepare the Chicken: Remove the whole chicken from the refrigerator 30-45 minutes before cooking to bring it to room temperature, ensuring even cooking.
  2. Preheat Oven and Prepare Pan: Preheat your oven to 425°F (220°C). Lightly grease a 9-10 inch cast iron skillet or any oven-safe shallow roasting pan and set it aside.
  3. Season the Chicken Cavity: Place the chicken on a clean surface or baking sheet. Pat it dry thoroughly with paper towels. Season the inside of the chicken cavity with ½ teaspoon of salt.
  4. Stuff the Chicken: Stuff the chicken cavity with lemon halves, halved garlic bulb, and the bunch of fresh herbs. Optionally, truss the legs to hold the shape during roasting.
  5. Place in Skillet: Transfer the chicken breast-side up into the prepared skillet.
  6. Season the Exterior: Sprinkle the outside of the chicken evenly with the remaining salt and black pepper. Brush half of the melted butter all over the chicken using a pastry brush.
  7. Add Seasonings: Sprinkle the lemon pepper seasoning and Italian herb blend evenly over the buttered chicken.
  8. Roast Initially: Place the skillet in the preheated oven and roast for 20 minutes.
  9. Brush with Remaining Butter: Carefully remove the chicken from the oven and brush the rest of the melted butter over the chicken.
  10. Continue Roasting: Return the chicken to the oven and roast for another 25 minutes.
  11. Check for Doneness: Insert a meat thermometer into the thickest part of the breast or thigh, avoiding bone and gristle. The chicken is done when the thermometer reads 165°F (74°C). If not done, continue roasting for an additional 10-15 minutes as needed.
  12. Rest and Serve: Remove the chicken from the oven and let it rest loosely tented with aluminum foil for 10-15 minutes. This allows juices to redistribute for a moist result. Carve and serve with the flavorful pan juices.

Notes

  • Using an almost 4-pound chicken takes about 65 minutes to cook; adjust cooking time for smaller chickens accordingly.
  • Allowing the chicken to rest after roasting helps keep it juicy and flavorful.
  • Trussing the legs is optional but helps maintain a compact shape for more even cooking.
  • If you prefer different seasoning blends, feel free to substitute the lemon pepper and Italian herbs to suit your taste.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 65 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/easy-whole-roast-chicken-recipe/