Whole roast chicken is a Sunday dinner tradition in our house and an enduring classic recipe. Golden-crusted and crisp-skinned, the classic simplicity of a whole roast chicken is always welcome. If you have any, leftovers make great meals during the week. Don’t toss that carcass: save it and freeze to make broth. Never done a whole chicken? Just follow my directions for how to roast a whole chicken.
How to Roast a Whole Chicken
I’ve roasted many whole chickens with varying techniques. With a v-rack and a vertical roaster. Starting the bird breast side down turning half way through. I’ve tried tying, or trussing the bird, or not. Many of the techniques produced a good roast chicken. At times the results were inconsistent or the appearance not as eye-appealing as I wanted. It was chef Tom Colicchio’s method of searing the chicken first on the stovetop that inspired me. It’s always how I start my bone-in chicken breasts and many meat dishes, so it made sense.
Sear first in a heavy pan, then place the pan in the oven to finish roasting. Works like a charm. You get crisp, golden skin and moist meat on the inside. This is where a traditional cast iron skillet is the best pan choice. Now I get consistent results every time.
Prepare the Chicken
Unwrap the chicken and allow it to stand at room temperature for one hour to get the chill off. Next, rinse the chicken under cold water, discarding any packet of innards. Remove any fat globs near the cavity opening and discard. Dry the bird well.
Next, tie the chicken legs together with kitchen twine and trim off wing tips with kitchen scissors or shears. If you don’t have a pair, it’s a good tool to invest in. I like the Shun scissors for their heft and quality, but there are less expensive ones on the market. I’ve listed several links at the end of the post.
My standard blend is black pepper, kosher or sea salt and granulated garlic.
Time to Sear & Roast
Pre-heat your oven to 375 degrees (190 C). Heat a cast iron skillet over medium heat. While the pan is heating, drizzle all olive oil over the bird and season. Place chicken in the hot pan bottom side down and sear for a few minutes until you achieve a golden crust. Watch your heat level and turn the heat down if needed so as not to burn the chicken.
When you get a golden crust on the bottom, turn the chicken breast side down and do the same. When the breast side is golden, stand the chicken on it’s sides and sear the sides. This is where tying the legs helps; the chicken is more stable when on it’s sides. This may seem a little awkward, but work with it. I use silicone tipped tongs to make handling the chicken easier as the edges are soft and don’t tear the skin.
When the chicken is golden all over, turn the chicken breast side up and put the pan in the oven. Roast until a digital thermometer reads 165 degrees in the deep part of the thigh. Timing will depend on the size of your chicken. A 4 to 4 ½ pound chicken will take approximately 60 minutes. Remove the chicken from the oven and allow it to rest for 10 minutes. While the chicken is roasting, make a side dish and salad to complete dinner.
Two Ways to Carve
To carve, cut off the leg-thigh pieces using a heavy Chefs or French knife. Pull the leg piece back until the joint is exposed. I pull mine back until it pops, then it’s easy to see where to cut above the joint. Next cut off the wings, then cut down the center breast bone and free the chicken breasts by running the knife down along the rib cage. See the photos for help.
After dinner, pick off any chicken meat still clinging to the body and save for chicken salad, tacos, quesadillas or soup. Save the roast carcass and freeze. When I get 4-5 stored in the freezer, I use them to make chicken stock. Here is my recipe.
Other Helpful Links:
The classic cast iron skillet is still made by Lodge, available on Amazon. I have a 10 1/4″. Find them too at Target and cooking stores. Shun kitchen scissors, on Amazon or Messermeister 8-1/2-Inch Take-Apart Utility Shear, on Amazon
How to Roast a Whole Chicken
- 4 1/2 pound whole chicken
- 2 teaspoons extra virgin olive oil approximate
- 2 teaspoons sea salt
- 2 teaspoons mixed black pepper
- 2 teaspoons granulated garlic optional
- 1 12″ cast iron skillet
- Kitchen twine to tie the legs
- Remove the chicken from the refrigerator, unwrap and allow to stand for one hour at room temperature. Wash the chicken with cold water, discarding any packet of innards. Remove any extra fat globs around the cavity opening. Dry well with paper towels.
- Tie the chicken legs together with kitchen twine and trim off wing tips with kitchen scissors or shears, then season the chicken liberally with Florida Seasoned Pepper. Add salt if you prefer. Alternatively use coarse ground black pepper, granulated garlic and a coarse salt such as kosher or seal salt. Drizzle with olive oil.
- Pre-heat the oven to 375 degrees (190 C). Heat a cast iron skillet over medium heat. Place the chicken in the hot pan bottom side down and sear for a few minutes until you achieve a golden crust. Watch your heat level and turn the heat down if needed so as not to burn the chicken. When you get a golden crust on the bottom, turn the chicken breast side down and do the same. When the breast side is golden, stand the chicken on the sides and sear both sides.
- When the chicken is golden all over, turn the chicken breast side up and put the pan in the oven. Roast until a digital thermometer reads 165 degrees in the deep part of the thigh. Timing will depend on the size of your chicken. A 4 ½ pound (2 kilo) chicken will take approximately 60 minutes in my convection oven.