Oven Roasted Whole Chicken
The crispy, buttery skin seals in the moisture, creating one of the juiciest oven roasted chicken dishes you'll ever have - all thanks to cooking it in a skillet!
Servings: 6
Calories: 364kcal
Ingredients
- 1 whole chicken 3 to 6 pounds (I used a 6.5 lb chicken)
- 4 tablespoons extra-virgin olive oil
- 1 lemon quartered
- 1 shallot quartered
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Remove the chicken from the fridge 20 to 30 minutes before roasting.
- Place a 10.25-inch skillet in the middle rack of the oven and preheat the oven to 500 degrees F.
- Remove any giblets from the chicken cavity and discard them then pat the chicken dry with a paper towel. Make sure to dry the inside cavity as well.
- Fill the cavity with the cut shallots and lemons.If your chicken is on the smaller side, you may only be able to fit in 2 or 3 lemon quarters.
- Tie the legs together using kitchen twine or string.
- Rub olive oil over the skin of the chicken then sprinkle the chicken with thyme, salt, and pepper.
- Once the oven has reached the appropriate temperature, carefully remove the skillet from the oven and place the chicken (breast side up) in the hot cast iron skillet.
- Return the skillet to the oven and roast the chicken for 15 minutes.
- Reduce the heat to 350 degrees F and continue to roast the chicken until it reaches an internal temperature of 160 degrees F to 165 degrees F (approximately 45-50 minutes for a 6 ½ lb chicken).
- Let the chicken rest for 5 minutes before transferring to a cutting board to carve.
Nutrition
Serving: 6 | Calories: 364kcal | Carbohydrates: 2g | Protein: 24g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 284mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 12mg | Calcium: 22mg | Iron: 1mg