Whole Roasted Chicken is a dish that everyone who cooks chicken needs in their stable of dishes they’ve perfected. It’s roasted simply in a cast iron skillet with a seasoning mix and melted butter.
I don’t know that I could ever tire of eating roasted chicken. It’s familiar, comforting, and uncomplicated. Plus, it’s flat out good eating. I cook it in an iron skillet and don’t bother to truss, tie, tuck or stuff.
Just plain roast chicken with good seasoning and butter to help the skin crisp up and the meat stay succulent and moist.
Whole Roasted Chicken is fancy enough for company, easy enough for Tuesday night supper, and grand enough for Sunday Dinner. That’s a tall order for any recipe to fill but roast chicken does it with ease.
It’s important to pat the outside of the chicken dry before cooking. The drier the skin, the crispier it gets. Crispy chicken skin is a very good thing. After it’s seasoned, place it in the refrigerator, uncovered, for at least four hours and up to overnight and half the next day. Season liberally with my signature seasoning blend, 4-1-1.
The seasoning blend is primarily kosher salt. By seasoning the chicken well before cooking, you’re giving the seasoning a chance to work it’s magic. First, salt draws juices out of the chicken and then it causes the juices to go back into the chicken carrying the seasoning with it. So, the inside of the chicken gets seasoned and not just the outside.
That’s amazing. And scientific.
But, most importantly, it makes for the best roast chicken you’ve ever tasted. I wouldn’t kid about roast chicken.
While we’re on the topic of roast chicken, check out another delicious recipe for Rotisserie Style Chicken in the Oven. If you love smoking whole chickens, check out Smoked Spatchcock Chicken .
Whole Roasted Chicken
preheat oven to 425 degrees
yield: 6 to 8 servings
Whole Roasted Chicken is a dish that everyone who cooks chicken needs in their stable of dishes they’ve perfected. It’s roasted simply in a cast iron skillet with a seasoning mix and melted butter.
4 to 5 pound whole chicken
4-1-1 seasoning
4 tablespoons melted butter
Place chicken on a tray or large platter that can contain juices from the chicken.
Pat chicken dry with paper towel.
Sprinkle liberally all over with 4-1-1 seasoning. Don’t forget the cavity and all the crevices.
Place uncovered in the refrigerator for at least 4 hours up to overnight.
Remove to room temperature for at least one hour before cooking.
Place breast side up in a large cast iron skillet. I use a 12 inch skillet.
Brush exposed side with melted butter.
Roast in a 425 degree preheated for about 90 minutes or until the internal temperatures in the thickest part of thigh reaches 165 degrees. If you don’t have a meat thermometer, the thighs should wiggle easily and the juices run clear when done.
Remove from oven and let rest for 10 minutes before carving.
Whole Roasted Chicken
Ingredients
- Whole Roasted Chicken
- 4 to 5 pound whole chicken
- 4-1-1 seasoning
- 4 tablespoons melted butter
Instructions
- Place chicken on a tray or large platter that can contain juices from the chicken.
- Pat chicken dry with paper towel.
- Sprinkle liberally all over with 4-1-1 seasoning. Don't forget the cavity and all the crevices.
- Place uncovered in the refrigerator for at least 4 hours up to overnight.
- Remove to room temperature for at least one hour before cooking.
- Place breast side up in a large cast iron skillet. I use a 12 inch skillet.
- Brush exposed side with melted butter.
- Roast in a 425 degree preheated for about 90 minutes or until the internal temperatures in the thickest part of thigh reaches 165 degrees. If you don't have a meat thermometer, the thighs should wiggle easily and the juices run clear when done.
- Remove from oven and let rest for 10 minutes before carving.
Joy says
What is 4.1.1 seasoning
Jackie Garvin says
It’s my house seasoning blend.
https://syrupandbiscuits.com/4-1-1-seasoning/