Go Back
Roasted Whole 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.
Print Recipe Pin Recipe
5 from 1 vote

Whole Roasted Chicken


  • Whole Roasted Chicken
  • 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.
Tried this recipe?Mention @syrupandbiscuits or tag #syrupandbiscuits!