One Pan Whole Roasted Chicken
Golden crispy skin, juicy meat - the easiest whole roasted chicken you will ever make.
There is no dinner more satisfying or more forgiving than a whole roasted chicken. One pan, four ingredients, and the oven does all the work. The secret is starting at high heat - 425F for the first 15 minutes - to get the skin properly golden and crispy before reducing the temperature to let the meat cook through gently. Pat the bird completely dry before oiling it. Moisture on the skin is the enemy of crispiness. Let it rest for at least 15 minutes after it comes out of the oven - this is not optional. The juices redistribute and the meat stays moist all the way through.
Prep: 10 min • Cook: 80 min • Serves: 4
Ingredients
- 1 5lb Whole Chicken
- 2 Tbl Olive Oil
- 1 Salt
- 1 Black Pepper
Instructions
- Arrange a rack in the middle and preheat the oven to 425F.
- Pat the chicken completely dry with paper towels - this is essential for crispy skin.
- Place the chicken in the dutch oven, breast side up.
- Drizzle the olive oil over the chicken and rub it all over the skin, top and bottom. Season generously with salt and pepper (to taste).
- Roast the chicken in the oven for 15 minutes (until skin starts to color).
- Reduce the temperature to 375F and continue roasting until a thermometer inserted into the inner thigh reaches at least 165F, about 1 hour more.
- Remove from the oven and rest for 15-20 minutes before carving. Do not skip the resting period.