Easy Roasted Chicken

Easy Roasted Chicken Recipe - Chicken in a Cast Iron Skillet

This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there’s no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner!

This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there's no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner!

Roasting a whole chicken has always been a bit of a feat for me. It’s one of those classic dishes that everyone has to make at least once I think. I finally found a recipe that I will repeat over and over again!

This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there's no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner!

It’s so easy just to go to your grocery store and pick up a rotisserie chicken that’s cooked and hot and ready for you. However, it’s much more fulfilling to make one on your own. To get just the right crispy skin, brown color and drippings to create a yummy pan gravy! Yep – The pan gravy is where it’s at with this easy roasted chicken recipe!

I’ve tried several recipes for roasted chicken in the past. One called for using baking bags from Reynolds. That was a bit of a failure. The skin never got crispy and the color was just not there. Others called for stuffing lemons inside of the chicken and roasting with vegetables. Again, not quite what I was looking for. The chicken was somehow dry and the skin not crispy.

This easy roasted chicken recipe starts your chicken off at a high temperature (450 degrees). Pop the chicken into the scorching hot  oven and then immediately turn the heat down to 375 degrees for the duration of the roasting time. That high heat at the outset is what gives this easy roasted chicken its great, crackly skin. By not stuffing the bird, or roasting with veggies, you cut down on any added moisture in the oven, providing that perfect environment to keep the skin dry and crispy. Also, because you’re just roasting the chicken with no added accompaniments, you’ve got the base for great, quick gravy at the end.

The gravy couldn’t be simpler, and it cooks in just the right amount of time to let that roasted chicken cool on your cutting board for a bit to let the juices redistribute. To make it, just place that cast iron skillet with the pan drippings over a burner set to medium-high heat. Add in some white wine (or dry vermouth) for amazing flavor and then make a slurry of cornstarch and water by shaking them up together in a small jar. Add it to the pan and let it all cook together for a minute or two, until it thickens up. Season to taste with salt and pepper, and you’re ready to go.

Serve alongside your favorite vegetable side dish (try this roasted broccoli or a miso roasted cauliflower) and mashed potatoes and you’re set!

PS – Be sure to save the bones from your roasted chicken to make a simple, nutritious bone broth with the help of your slow cooker or instant pot

Easy Roasted Chicken

Course: Main Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Resting Time: 10 minutes
Total Time: 1 hour 40 minutes
Servings: 6 people
Calories: 361 kcal
Author: Platings & Pairings
This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there's no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner!
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Ingredients

Chicken

  • 4-6 pound whole chicken neck and giblets removed
  • 2 tablespoons olive oil
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon paprika
  • 1 teaspoon black pepper
  • 3/4 teaspoon McCormick Grill Mates Montreal chicken seasoning or poultry seasoning
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder

Gravy

  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1/4 cup dry white wine or vermouth

Instructions

  1. Preheat your oven to 450 degrees.
  2. Rinse your chicken with cold water inside and out and dry well with paper towels.
  3. Combine olive oil with spices in small bowl and mix well. Rub half of your spice mix under the skin of the breast side and back side. Rub the remaining spices on the outside of your chicken. Using some kitchen twine, tie up the chicken legs and wings. This makes for more uniform cooking.
  4. Place your chicken breast side up in an oven safe skillet or roasting pan. Place in your preheated oven and immediately reduce the heat to 375 degrees.
  5. Roast your chicken for approximately 20 minutes per pound, or until the temperature of the breast meat registers at 180 degrees.
  6. Remove the chicken from the oven and let rest for 10 minutes in the pan. After the chicken has cooled, remove to a cutting board and let rest for an additional 10 minutes before carving (reserve the pan drippings in the pan to make your gravy).
  7. While the chicken is cooling on the cutting board, defat your pan drippings by skimming the top with a spoon and reserving only the solids in the pan. Place your pan on your stove burner over medium-high heat, add 1/4 cup white wine or vermouth. Reduce this mixture by about half.
  8. Combine the cornstarch and water in a small mason jar or Tupperware and shake well to combine. Add this mixture to your reduced drippings and heat until the gravy has thickened. Serve over your carved chicken.

Don’t have a meat thermometer yet? This is my favorite meat thermometer, and it’s under $15! 

If you loved this Easy Roasted Chicken I would appreciate it so much if you would give this recipe a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

Nutrition Facts
Easy Roasted Chicken
Amount Per Serving
Calories 361 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 6g 30%
Cholesterol 108mg 36%
Sodium 686mg 29%
Potassium 281mg 8%
Total Carbohydrates 1g 0%
Protein 27g 54%
Vitamin A 8.3%
Vitamin C 2.8%
Calcium 1.6%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

Wine Pairings for Easy Roasted Chicken:

  • A Viognier or unoaked Chardonnay would pair nicely with this dish.
  • If you would like to go the red route, I’d suggest a Pinot Noir, or other light bodied red. Avoid hard, oaky tannic reds and they can overwhelm the delicate flavors of the chicken.

Tips:

  • Don’t throw out those bones from your roasted chicken – Use them to make a simple, nutritious bone broth with the help of your slow cooker!
  • Here’s a great resource for learning how to tie up your chicken. However, if you don’t have kitchen twine on hand, feel free to skip this step.

121 comments

  1. Terri @ that's some good cookin'

    I was on Pinterest tonight and found this chicken. It is the most beautiful roasted chicken I have ever seen. I will trying this out for Sunday dinner for sure. Gorgeous, delicious looking bird!

    Reply

    1. Erin

      Thanks Terri – Enjoy! Perfect for a Sunday Dinner 🙂

      Reply

      1. Kelly Moore

        So good. I used cut up chicken and doubled the marinade recipe. Made for some yummy pan drippings for the gravy. Thanks for the post. Definitely worth the Pin!

        Reply

        1. Erin

          So good to know that this works well using chicken pieces as well Kelly! Thanks for the great feedback – I really appreciate it 🙂

          Reply

  2. Debbie

    Hi there – I was wondering if the chicken should be covered or not.
    Thanks!

    Reply

    1. Erin

      Hi Debbie – Good question. You should cook the chicken uncovered.

      Reply

  3. Leigh

    Hi! I’m going to try this tonight. Is it better to let it get to room temp or right in from the fridge?
    Thanks!

    Reply

    1. Erin

      Hi Leigh – I use the chicken straight out of the fridge, just to be sure that nothing funky happens. The cooking time is adjusted for that. Hope this helps! I’d love to hear back on how it turns out 🙂

      Reply

  4. Theresa

    I have been married for 25 years, and have made roast chicken many times. Usually it ends with me having a meltdown because it’s not done, or it has weird juices in the cavity, or something else. I made your recipe tonight. I am home alone today, but I had decided to experiment so that I can finally learn how to make a roast chicken. And Oh. My. Gosh. This is the most delicious chicken I have ever had. Seriously. It’s juicy, flavorful, the skin is crispy. It is truly amazing! I would serve this to company. I can’t wait to make it for my kids and serve a roast chicken without any tears!!

    Reply

    1. Erin

      I love this amazing testament Theresa! I’m glad that I could finally help you overcome your chicken meltdowns!!! This is definitely a go to recipe for me. It just seems to turn out perfectly every time.

      Reply

  5. Michelle

    I made this tonight for my family…it was sooo good!! My 5year old ended up nibbling off of the carcus once everyone left the table. The skin was so crispy and full of so much flavor! A favorite for sure!

    Reply

    1. Erin

      AWESOME! I love to hear the positive feedback Michelle! Thank you 🙂

      Reply

  6. Renee

    Home roasted chicken is the best! Your recipe looks delicious!

    Reply

  7. Maggie

    The chicken is amazing Erin! Love it! I just got a new cast iron pan and cannot wait to try out the recipe with it 🙂

    Reply

    1. Erin

      🙂 Yay – I hope you love it Maggie!

      Reply

  8. Lisa

    Thanks for reminding me how much I love a simple roasted chicken Erin. I haven’t made one in a while. Yours looks absolutely perfect!

    Reply

    1. Erin

      Thanks Lisa – This one comes out perfectly every time! I love a good fail-proof recipe!

      Reply

  9. Chelsey

    I rarely comment on a recipe, either because it was just okay or, let’s face it, life gets busy and I forget. But this. Oh my goodness. It was so amazing, so simple, so delicious. My husband “likes” most meals I make, including the ones I a great deal of work into making. This one, I barely did a thing and he is all “THIS IS WONDERFUL”. Thank you for helping me to finally find my perfect roast chicken. Bring on the dinner parties, I have my go to meal.

    Reply

    1. Erin

      Thank you so much for taking the time to comment Chelsey – It means the world to me!

      Reply

  10. Heather Kinnaird

    this is a gorgeous bird!! cannot wait to try your method

    Reply

    1. Erin

      Thanks so much Heather – I hope you enjoy! This recipe is the most fail proof method that I’ve found!

      Reply

  11. Roz

    Absolutely love this recipe, since Ive found it, I have not done a roasted chicken any other way!! Thank you!!!

    Reply

    1. Erin

      I’m so happy to hear that Roz! Thanks for letting me know 🙂

      Reply

  12. Jean

    I’m going to try this soon., but I was wondering what I can substitute for the wine? Would just plain water work?

    Reply

    1. Erin

      Hi Jean – You could swap in some chicken stock. Hope this helps!

      Reply

  13. JODIE LIAKOS

    I NEVER leave comments, but I have to say this is absolutely the best chicken I have ever tasted!! I will NEVER use another recipe. The chicken came out so moist and full of flavor.

    Reply

  14. Easy Roasted

    This looks really good and I’m always up for trying a new recipe for chicken. I don’t see any nutritional info for the recipe. Can you provide that?

    Reply

  15. ANNA

    I’ve used this recipe over and over and it is always amazing! I even used the mix of seasonings for this chicken recipe on my Thanksgiving Turkey! It was delicious! Thank you for posting this, it’s made my cooking life so much easier.

    Reply

    1. Erin

      So happy to hear that Anna – I definitely need to make this dish more often! So yummy!

      Reply

  16. Catherine @ Ten Thousand Hour Mama

    Great idea to turn the bones into bone broth! Waste not, want not.

    Reply

    1. Erin

      Thanks Catherine – I love that this recipe turns into two recipes 🙂

      Reply

  17. Mary

    What a gorgeous bird!! I’ve always followed Ina Garten’s perfect roasted chicken recipe and it has never failed. She does, however, stuff hers with lemon, garlic, onion, and herbs. It’s that high temp though, you need a high temp to get that perfectly crispy skin! That’s why we have troubles trying to achieve that same result when cooking in the smoker.

    Reply

    1. Erin

      Ina is just the queen! And YOU are the queen of smoking Mary… I’m sure the flavor in the smoker is just fantastic too!

      Reply

  18. Melissa (Pen and Parent)

    This is helpful. I admit I haven’t tried making a roast chicken because I get lazy and buy one at the store but I know making this one at home would be so much better!

    Reply

    1. Erin

      It really is SO much better – The skin, the gravy, the way the house smells. But I’m with you, I often find myself grabbing a premade chicken at the store too…

      Reply

  19. Pech

    I know you label this easy, but it’s look SUPER impressive!

    Reply

    1. Erin

      Thanks Pech – It is super easy too though!

      Reply

  20. Melissa

    This is a great classic dish! Perfect for the whole family

    Reply

  21. Kelsey

    This looks delicious! I am a little weird about bones and tendons and all that stuff in my meat (boneless, skinless chicken breasts are my jam) but this looks easy enough I might be able to handle it!

    Reply

  22. Marlynn | UrbanBlissLife

    I love roast chicken!! This looks so tasty – the skin is perfectly crisp!

    Reply

  23. Brenda

    Since I rely on review, I just wanted to add mine. I followed the recipe exactly and it turned out perfect! I didn’t make gravy because I was using the bulk of the chilcken for soups, but my husband got the legs. The flavor and moisture were perfect! It will be very hard NOT to do it myself in the future!
    Thanks so much for posting this one!

    Reply

    1. Erin

      I’m so glad that you enjoyed the chicken Brenda! Such a yummy dinner!

      Reply

  24. Amy

    Just confirming if u put any water in the pan when u are cooking?

    Reply

  25. Karen

    Made this tonight and was excellent! Great spice blend – makes a great gravy. Will definitely keep in my regular meal rotation.

    Reply

    1. Erin

      So happy to hear that you enjoyed the recipe Karen. Cheers!

      Reply

  26. Valeria

    Excellent roasted chicken!

    Reply

  27. Linda

    Awesome, but I have to admit I did tweek it a bit as I do not own a big enough cast iron pot (I will in the future!). I used smoked paprika and smoked sea salt and a tbs of Better than Buollion in 1/2 c hot water and 1 tsp thyme and threw it in the crock pot….
    OMG! It was so good. I am not a recipe follower and my husband knows this so his question was”are we ever going to get this again?”
    Cant wait to get a cast iron pan and roast in the oven. I doubt that anyone will get the crispy skin if Im doing the cooking…its a family fight over fried 😝chicken but I really wanted a healthier version. Your seasoning ideas were great. Thanks so much Erin

    Reply

    1. Erin

      So happy to hear that you enjoyed it Linda!

      Reply

  28. Macy

    Oh my goodness. I have made tons of different recipes for roasted chickens over the years and I think I’ve found the one. My husband said this was the best one I’ve ever made. I doubled the gravy to serve with homemade mashed potatoes and roasted green beans. The gravy is amazing! Thanks for this awesome recipe.

    Reply

    1. Erin

      So happy to hear that you liked it Meg! The gravy is definitely one of my favorite parts of the recipe!

      Reply

  29. LaToya

    I made this today and OH MY GOD! I put half an onion and half a stick of butter in the cavity and you’re talking about flavor filled finger licking chicken heaven! Pardon my English but we f—ed that chicken up!

    Reply

    1. Erin

      🙂 So glad you liked it LaToya! Love your addition of the butter – Yum!

      Reply

  30. Jess

    Hi there! Just wondering if the pan has to be cast iron, or if a regular roasting pan would work? Thank you! Can’t wait to try this recipe out 🙂

    Reply

    1. Erin

      Hi Jess – You could also make this in a regular roasting pan.

      Reply

  31. Brandy

    I know you said you don’t add veggies with it but can it be in the oven at the same but different pan and still come out right? I will cooking it in a roasting pan since I don’t own a cast iron one

    Reply

  32. Anne

    Such a delish recipe. Thank you for giving me the confidence to do my own roast chickens.

    Reply

    1. Erin

      So glad you liked it Anne – This recipe seems daunting, but it really does seem to come out perfectly every time!

      Reply

  33. Ernie Duncan

    Saw this recipe yesterday and made it last night… my chicken was smaller (2 person dinner) at 2.7 lbs… followed directions to the letter…used my trusty cast iron skillet… at 20 min/lb. the cooking time would be 54 minutes so I made it an even hour, popped it in at 450F and turned the oven temp down to 375F as advised. The result did NOT have the crusty skin nor was there enough fluid in the skillet to make a sufficient gravy. The upper portion (breasts) were done and moist, but the portion of the bird nearest the skillet was only marginally done…So everyone else seems to have had success, what could have happend here?? Certainly not a disaster BUT not what I expected either… !
    …Ernie Duncan, NH

    Reply

    1. Erin

      I’m so sorry to hear that you didn’t have the results that everyone else has with this yummy recipe Ernie! My only thought is that perhaps your oven is not cooking at the proper temperature. It sounds like it may be cooking at a cooler temperature than expected. I would try testing the temperature. Here’s a handy article on how to do that, even without a thermometer.

      Reply

  34. Linda

    Made this chicken today for our family Mother’s Day dinner. It was outstanding…got rave reviews….and so easy to make. Thanks for sharing this recipe…it is now my ‘go to meal’.

    Reply

    1. Erin

      I’m so happy to hear that you enjoyed it Linda!

      Reply

  35. Sandy

    This recipe was amazing. I doubled the rub recipe and I didn’t make the gravy. A smashing success with the family – cooked the 20min/lb – perfect.

    Reply

    1. Erin

      So happy to hear that it worked for you Sandy!

      Reply

  36. Patty

    This chicken was fantastic!!!
    My only problem is that it wasn’t enough. I have a husband and two grown sons and two grandchildren! If I was to cook two chickens at the same time how much longer would I need to set the timer?
    Thank you for such a great recipe!

    Reply

    1. Erin

      I’m so happy you liked it Patty! I’ve made two chickens at the same time, for a larger party, and found that the cooking time remains the same. Enjoy!

      Reply

  37. Lisa Taylor

    I made this last night,and it was delicious!Thank you so much for not only the recipe,but the cooking method as well! (cast iron skillets rule)After my chicken rested I carved it all up and put it back in the pan with the gravy,it was a big hit over at our house! I will definitely make this again!😀

    Reply

    1. Erin

      So happy to hear that you enjoyed the recipe Lisa!

      Reply

  38. Clare

    This looks fabulous! Will definitely be trying it soon. What seasonings should I use instead of the McCormick seasoning?

    Reply

    1. Erin

      Hi Clare – I would maybe add some garlic salt, pepper, thyme, rosemary and coriander. Hope that helps!

      Reply

  39. cindy scheurich

    Hi Clare-Let me join the others who think this recipe is absolutely AWESOME! I gave my husband the recipe to make and the chicken was just as delicious as promised. I have also found that once he purchased a meat thermometer his chicken has been SO much better. One question, though-he did not know how to put the spices under the chicken skin, and since I’m not much of a cook I could not advise him. Is there a technique to doing this? Thanks!

    Reply

    1. Erin

      Hi Cindy – So happy to hear that you love this recipe. My tip for putting the spices under the skin is to use your fingers to make a gap between the skin and the mean (or you can use a spoon). Then rub the spices into that gap. Hope that helps!

      Reply

  40. Yolonda

    What kind of dry white wine do you use?

    Reply

    1. Erin

      Hi Yolonda – I often just use a dry white vermouth because I can always have it on hand. Because it’s fortified, it never goes bad. But, if I am using wine, I will often use a Pinot Gris or Sauvignon Blanc. Hope that helps!

      Reply

  41. Ashley

    I made this tonight and it was the easiest roast chicken I’ve ever made. The chicken was juicy and delicious, the pan gravy was a snap and was so good! I’ll definitely make it this way again, thanks!

    Reply

    1. Erin

      I’m so happy to hear that you liked it Ashley!

      Reply

  42. Amy

    Erin, I have made this many times and we are never disappointed. So good and so easy!!!

    Reply

    1. Erin

      I’m so happy to hear that Amy! This is one of those recipes that just always makes me happy – The smells, the taste and the ease of the recipe. Such a comfort food too!

      Reply

  43. Mary

    Used your recipe to make supper…went over Very Well…
    I used poultry seasoning and it was still tasty, but I’ve since bought some Montreal Chicken spice and will be making two chickens tonight.
    I’m sure it will be just as good. Will be using any leftovers for in my homemade cheesy chicken mushroom ravioli next week.

    Reply

    1. Erin

      So happy to hear that you liked it Mary!

      Reply

  44. Aminah Kolar

    I tried this recipe about a month ago and I’ve made it almost every week since. Fantastic! The skin was so crispy while the chicken was so tender and it’s great for left overs!

    Reply

    1. Erin

      I’m so happy to hear that you love this recipe Aminah!

      Reply

  45. Anna

    I’ve roasted chickens for years, but this was the easiest, tastiest, and moist one. It was delicious and the gravy was also raved about. Served it to company. Loved, loved loved it.

    Reply

    1. Erin

      I’m so happy to hear that Anna! I love serving this recipe when we have company!

      Reply

  46. Sonia Jaffe Robbins

    I made this tonight, but wanted a version with a lot less sodium. So for seasoning, I used 1 teaspoon paprika, 1 teaspoon chipotle chili powder, 1 teaspoon ground ginger, and probably a teaspoon of ground black pepper (didn’t measure, just ground and ground and ground the pepper mill). With a four-pound chicken I had to cook an extra 15-20 minutes in my enameled cast iron pan, but it was perfect. I made the gravy just with the wine, skipped the cornstarch. Yummy. I will do this again, and experiment with seasonings, maybe lemon zest next time?

    Reply

    1. Erin

      I think that some lemon zest would be amazing in this chicken recipe Sonia!

      Reply

  47. Lauren

    Great recipe but the time is a bit misleading. Resting is 20min not 10, and for the larger end of the 4-6 lb bird it calls for has 2 hour cooking time not 1.5. So we ended up eating over 40 minutes later than planned, with guests waiting. Oops. I should have read the whole recipe, that’s totally my fault! Thanks for the tasty recipe.

    Reply

  48. Sue Gower

    I am not the worlds greatest cook by any means but this recipe turned out amazing ! Thanks for all the comments because it really helped to let it rest before eating

    Reply

    1. Erin

      I’m so happy to hear this Sue!

      Reply

  49. Brittany

    Made this tonight and it was fantastic.. and easy! I did t have white wine, so I substituted Pinot noir in the gravy. Yum yum!

    Reply

    1. Erin

      That sounds like an amazing substitution Brittany – I’ll bet it gave it some great color too!

      Reply

  50. Cathleen Wilder

    Best roasted chicken I’ve ever had! I’m a fairly inexperienced cook and was surprised by how good it turned out. Nice and crispy on the outside, juicy on the inside and flavorful throughout.

    Reply

    1. Erin

      I’m so happy to hear that the recipe worked well for you Cathleen!

      Reply

  51. Arshi

    The chicken looks beautiful. I would like to try it but am afraid to roast it uncovered as I had a huge mess in the oven last time I roasted uncovered. Does it splatter when cooking?

    Reply

  52. Linda

    Making this as we speak! It’s smelling heavenly, I can’t WAIT! Sure we’re going to love it. Thanking for all you do!

    Reply

    1. Erin

      Of course – Thanks for stopping by Linda!

      Reply

  53. Christine E Ferguson

    The literal best chicken I’ve ever made. My fiancee couldn’t even wait, I went to grab my cup and when I turned around a huge chunk of skin was gone! It was still on the stove and everything! I’d say it was a huge hit!

    Reply

    1. Erin

      Yay!!! I’m so happy you both loved it!

      Reply

  54. Helen

    Hands down the BEST roasted chicken I ever made!!!
    Thank you!!

    Reply

    1. Erin

      Of course – Thanks for the comment!

      Reply

  55. Raquel Contreras

    This was SO GOOD! My god it was easy and the best chicken I’ve ever had. Seriously so incredible. I will make this over and over again – for Sunday dinner, for company. Thank you for this incredible recipe!!

    Reply

    1. Erin

      Of course Raquel – So happy you liked it!

      Reply

  56. Helen

    This was hands down the best roast chicken I ever ate! Do you think a rub like this would work well for a Thanksgiving turkey??

    Reply

    1. Erin

      I do! That’s a great idea Helen!

      Reply

  57. Jamie

    Thank you for this recipe. It worked very well the first time I tried it! My family really enjoyed it. Will be making it again!

    Reply

    1. Erin

      I’m so happy to hear you liked it Jamie!

      Reply

  58. Ashley

    I googled ‘best roasted chicken’ and this comes up. It was so good and so easy! I will never buy a rotisserie chicken again. I wasn’t a huge fan of the gravy, next time I would probably just add the corn starch and water and save the wine for drinking 🙂

    Reply

    1. Erin

      I’m glad you liked it Ashley!

      Reply

  59. MB (NY/NJ)

    Okay, so the first comment was in 2015 and now it’s 2018. Can we call this a timeless recipe yet?

    FIRST: I can’t make roast chicken of any kind. It’s usually “dry chicken dust”. Wellllllllllll …. I just literally had my 2nd helping of perfectly cooked, moist, juicy roast chicken! Seriously … it’s amazing!

    So SECONDLY: A downright miracle has occurred in my kitchen even after I dared “stuff” the darn thing, too. Other than that, I followed the recipe exactly. Thank you Erin! This recipe is fantastic and the mix of spices is very tasty.

    Reply

    1. Erin

      Thank you so much for the kind words MB. I too made this recipe again this weekend – It’s definitely a timeless recipe in my book!

      Reply

  60. Sonja

    I made this recipe tonight and it was awesome, I changed it up just a bit by removing the chilli powder and adding rosemary it was amazing.

    Reply

    1. Erin

      That sounds like a great swap Sonja! I made this recipe again last weekend too!

      Reply

  61. Karen

    I saw a sad little rotisserie chicken at my grocery store Friday. I decided to purchase a fresh, plump chicken (and on sale!) instead. I brought it home, searched Pinterest and found your recipe on one of my saved pins. It was so delicious! My husband devoured a leg as soon as it came out of the oven, and our 2-year-old granddaughter kept asking for, “More! More!”

    I will be making this recipe over and over. Thank you so much.

    Do you know if this would work well in an Instant Pot? I’m thinking about asking for one for Christmas! It would make roasting this chicken a lot quicker on weekdays after work, but would it still be so nice and crispy?

    Reply

    1. Erin

      I’m so glad you gave it a go and loved it Karen! Unfortunately in the Instant Pot, the skin does not get crispy. It will be tender, but not crispy. I do love making these Instant Pot chicken breasts with gravy though!

      Reply

  62. JoVonna

    I love this recipe but it leaves my oven a complete mess. I do have an auto cleaning oven which I try not to use because it smokes up my house and creates bad air for me and my dog. Any suggestions?

    Reply

  63. Farrel

    Roast chicken is a favorite meal for me to make and this turned out superb. I usually follow Ina Garten’s roast chicken recipe, or Michelle Tam (Paleo Nom Nom) spatchcocked recipe but was looking for something different. The herb mixture was perfect and the cooking time was as well. I cooked a 5 lb. chicken for 1 hr. 40 minutes, and it turned out perfectly. Very happy with the results.

    Reply

    1. Erin

      So happy it worked well for you Farrel!

      Reply

  64. Ginger Harris

    This is the third time I’ve made this recipe and every time is just as good (and easy!). This is the best roasted chicken I have ever had!! Literally finger lickin’ good! 🙂

    Reply

    1. Erin

      I’m so happy to hear that you like it as much as I do Ginger!

      Reply

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