Simple Roast Chicken

This Roast Chicken is a great starting point for creating a wonderful, well-rounded meal! We highly recommend pairing this with our Baby Mixed Greens, Strawberry, Almond, & Feta Salad with Aged Balsamic Vinaigrette!


  • 1 whole chicken, 3 or 4 pounds, trimmed of excess fat
  • 3 tablespoon extra virgin olive oil
  • kosher salt
  • fresh ground black pepper


  • Put a cast-iron skillet on a low rack in the oven and heat to 500˚F.
  • Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
  • When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up.
  • Roast (15 minutes), then turn the oven temperature down to 350˚F.
  • Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155-165˚F.
  • Tip the pan to let the juices flow from the chicken’s cavity into the pan.
  • Transfer the chicken to a platter and let it rest (5 minutes).
  • Carve and serve. (Tear apart some of the chicken breast for future use)

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