Who doesn't love a perfect roast chicken? When prepared right, it is hard to resist. This one is roasted at high heat and seasoned with just a few ingredients and is delicious! This easy recipe will give you a juicy chicken, crispy skin, and one that is full of flavor — all in the comfort of your own home. I am sure once you try this, it will become a regular at your table.
Ingredients for Perfectly Easy Roast Chicken:
1 4-5 pound chicken
1 teaspoon Herbes de Provence
2 teaspoon Kosher salt
1 teaspoon black pepper
You will also need:
Cast iron skillet - I have a Lodge cast iron skillet. It is reasonably priced and great to have. Click HERE for more information on it.
Instant Thermometer - I have the Taylor Precision Thermometer.
Time-Saving Tip: While this chicken is roasting, it is a great time to prepare any side dishes and set the table.
Let's see what we need.
Let's get cooking.
Combine the salt, Herbes de Provence, and pepper and set aside.
Place the cast-iron skillet in the oven and preheat to 425 degrees.
While the oven is preheating clean and thoroughly dry the chicken inside and out. If you are new to cleaning a whole chicken, make sure you clean inside the cavity as well and discard any package you may find inside. The dryer the chicken, the crispier the skin will be. Once the chicken is dry sprinkle the herb mixture all over the chicken...don't forget the bottom and a little inside the cavity, too.
Once the oven is preheated, and the pan is hot, carefully take the pan out of the oven. Make sure you cover the skillet handle with a potholder because it will be scorching. Place the chicken in the pan. You will hear the chicken sizzling as soon as it touches the pan. Very carefully, lift the HOT pan and return it to the oven. Make sure you cover the handle and the bottom as you lift it to return it to the oven. The chicken will take an hour and a half to cook. It depends on the weight.
After about an hour and ten minutes, start checking for doneness. Stick the thermometer in the thickest part of the thigh. When it registers 165 degrees, it is done; if it is one or two degrees less, that is okay, take it out of the oven. If not, roast longer. Try not to overcook or else the chicken will be dry. Once the chicken is out of the oven, let it rest for at least ten minutes before carving. The chicken will continue cooking a bit while it is resting.
It's ready! You are going to be amazed how delicious this chicken is. The crispy skin and the juicy meat showered in seasoning is so good. it is definitely worthy of making for your guests. It's that good.
Enjoy!
Perfectly Easy Roast Chicken:
main dish
1 4-5 pound chicken
1 teaspoon Herbes de Provence
2 teaspoon Kosher salt
1 teaspoon black pepper
Combine the salt, Herbes de Provence, and pepper and set aside.
Place the cast-iron skillet in the oven and preheat to 425 degrees.
While the oven is preheating clean and thoroughly dry the chicken inside and out. If you are new to cleaning a whole chicken, make sure you clean inside the cavity as well and discard any package you may find inside. The dryer the chicken, the crispier the skin will be. Once the chicken is dry sprinkle the herb mixture all over the chicken...don't forget the bottom and a little inside the cavity, too. Once the oven is preheated, and the pan is hot, carefully take the pan out of the oven. Make sure you cover the skillet handle with a potholder because it will be scorching. Place the chicken in the pan. You will hear the chicken sizzling as soon as it touches the pan. Very carefully, lift the HOT pan and return it to the oven. Make sure you cover the handle and the bottom as you lift it to return it to the oven. The chicken will take an hour and a half to cook. It depends on the weight.
After about an hour and ten minutes, start checking for doneness. Stick the thermometer in the thickest part of the thigh. When it registers 165 degrees, it is done; if it is one or two degrees less, that is okay, take it out of the oven. If not, roast longer. Try not to overcook or else the chicken will be dry. Once the chicken is out of the oven, let it rest for at least ten minutes before carving. The chicken will continue cooking a bit while it is resting.
You will also need:
Cast iron skillet - I have a Lodge cast iron skillet. It is reasonably priced and great to have. Click HERE for more information on it.
Instant Thermometer - I have the Taylor Precision Thermometer.