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!

Easy Roasted Chicken

Course: Main Dish
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Calories: 220 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.

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.

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!

58 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

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