Today, I’m sharing one of my all-time favorite dinners. This one hour roasted chicken is simple to make, and so delicious! The chicken is juicy and flavorful, and it has a lovely crispy skin that is a must for a roasted chicken. One of my favorite recipes is my slow cooker chicken, and this is an oven roasted variation of that recipe.
Let’s get started!
You will need:
Instant-Read Meat Thermometer
One fresh whole chicken, 5-5 1/2 pounds
A large cast iron skillet or roasting pan
4 Tablespoons of melted butter
1 teaspoon of kosher salt
2 tablespoons of all-purpose steak seasoning. I like McCormick Grill Mates Montreal Steak Seasoning.
Step 1. Place cast iron pan inside oven and preheat oven and cast iron pan to 450 degrees. Preheating the pan helps the chicken cook faster. This is the trick to speeding up the cooking process.
Step 2: Remove giblets and neck from inside of chicken. If this part makes you a little squeamish, try and find a brand that sells them with giblets and neck already removed. My local Fresh&Easy market sells them already cleaned.
Step 3: Rinse chicken well with cold water and pat dry with paper towels. I don’t worry about tying the legs together, but I do tuck the wing tips under the wings.
Step 4: Pour melted butter over chicken and season with salt and all-purpose steak seasoning.
Step 5: Working carefully, open oven, slide oven shelf out, and transfer chicken to hot skillet.
Step 6: Roast chicken at 450 degrees for about 45 minutes, or until temperature in thickest part of thigh reads 165 degrees.
Step 7: Remove chicken from oven and let rest 15-20 minutes before carving. Resting the meat before carving is an important step. If you cut into the meat straight from the oven, the juices will run out and the meat will be dry. If you let the meat rest, the juices will redistribute and the meat will be wonderful and juicy.
If you are just learning to cook, or are intimidated by cooking a whole chicken, this recipe is for you. It’s really simple, and the results are so impressive. When my husband and I were first married, this was the recipe I always made for company. Roast chicken also has the benefit of being extremely economical. This 5.5 pound chicken was only nintey-nine cents per pound.
If you like this recipe, you may also like some of my recent favorites:
This post originally appeared on I Heart Nap Time.
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