Basic Roasted Chicken

Basic Roasted Chicken

We are a regular sort. We regularly listen to music throughout the day. We regularly have a pile of laundry out the wazoo. We regularly use more spoons than forks. And on Monday nights (okay, maybe Tuesdays sometimes), we have Roasted Chicken.

Roasted Chicken sounds like what regular people eat, but regular doesn’t mean bad. To have a reliable go-to meal, that’s no fuss, relatively quick, AND tasty too, can’t be beat in my book. It’s a trusty standby for us regular folk.

There are probably a million ways people say to roast chicken and I’ve tried a few. Many resulting in dry, tasteless chicken, and/or the mess of dealing with a whole bird to cut up after roasting. I’ve found roasting a whole chicken cut up, at high heat for a short time works every time. Pretty darn regular I have to say.

How to roast chicken

The seasoning and herbs can be easily switched up to your liking. Here I show fresh rosemary and white wine, but I’ve used oregano, chicken-friendly tarragon, thyme, or whatever tickles my fancy at the time. A squeeze of fresh lemon or orange juice is a nice addition too.

Basic Roasted Chicken

Cast iron is my vessel of choice for roasting. I use a large skillet or shallow braiser depending on how much room is needed. The chicken should be snug in the pan. Most of the time I use a whole chicken, cut up, but this recipe works well for any chicken parts. Maybe you’re a thigh person? Or all legs is what your family prefers. Easily adjust, and make it work for your needs.

Basic Roasted Chicken

Happy roasting! Enjoy!

Basic Roasted Chicken
Prep time
Cook time
Total time
A simple and quick way to roast a whole chicken.
  • 1 whole chicken, cut up
  • 2-3 tablespoons olive oil
  • 3 tablespoons white wine (whatever you would drink)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 springs rosemary, pull off rosemary leaves
  1. Preheat over 450° F.
  2. Coat chicken and baking dish with olive oil. Spread chicken pieces evenly in pan, and add white wine.
  3. Sprinkle salt, pepper and rosemary over chicken.
  4. Roast in oven uncovered for 30 minutes, or until chicken done.



Check out other recipe and fun stuff at Mingle Monday with my friend Robyn, from Add a Pinch.


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  1. 3


    I like regular. This looks like a great way to make chicken. I never thought of roasting a chicken cut up – that’s new to me but I’m totally going to try it! Thanks for sharing the recipe. Gorgeous pics!

  2. 4

    TidyMom says

    WOW!…………just WOW Amy! this pictures are anything but “ordinary”………..just stunning! and it’s making my mouth water for chicken at 11am!

  3. 6

    Bev Weidner says

    Absolutely gorgeous! Your photography is stunning. So stunning I might need to go to second base with it.
    Roasted chicken is now on the menu for next week. Thanks!

  4. 7


    Roasting is a word that mostly drives me into a tizzy but I think this recipe might just give me the confidence boost I need. :)

  5. 14

    SMITH BITES says

    i haven’t roasted a chicken in like . . . forever!! i bet you were the smartest girl in your class . . . this is a great tip for the time-pressed . . . uhm, as in ALL of us?!

  6. 15

    Jeanette says

    Roasted chicken is a staple in our house too – I like using chicken parts, it cooks faster and everyone can get their favorite parts – white or dark meat. Sometimes I serve roasted chicken with chimichurri sauce – my kids love it this way.

  7. 16

    Cheri says

    This looks delicious. I’ll have to give it a go sometime soon. I usually roast a whole chicken but I have a hard time knowing when it’s done, even with a thermometer. This looks like a much more simple and trusty way to roast. Can’t wait to try it!

  8. 17


    I agree, nothing wrong with something simple and as good as roasted chicken. I don’t do one every week but probably every two. And like many things, in order to keep my house cool, I use my grill. Heat on for two burners, off on the other two I put the pan on top of; makes an oven outside! So I can garden and water…and keep my house cooler!

  9. 18

    Kelsey/TheNaptimeChef says

    This looks simple and perfect – always the best way with roast chicken!

  10. 21


    Wishing I had a whole cut up chicken right now. I’ve never roasted chicken in my cast iron, I can see that it would work wonderfully.

  11. 23

    Chris says

    I like regular. :) And, I like this chicken! I have not become a cast-iron user yet, and I am not sure why! (especially since I live down south). I really need to break out of my comfort zone and get on the ball. Looks fantastic!

  12. 25

    Cookbook Queen says

    I love recipes like this. Chicken is a favorite in my house for sure!! :)

  13. 26

    Denise @ Creative Kitchen says

    Mmm….this chicken looks good! I like the idea of adding the orange juice. Delicious!!

  14. 27

    Georgia Pellegrini says

    I adore cast iron skillets as well for roasting and for most things that go in the oven. I think it’s because you don’t have to wash it afterward, just wipe it : ) This chicken looks heavenly.

  15. 29

    Sommer@ASpicyPerspective says

    Honey, that “regular” chicken looks pretty spectacular. Love that it’s in a cast iron skillet!

  16. 30

    Wenderly says

    *Regular* is good in my book. And I can just taste this deliciousness through my screen. Guess I need to show up on your doorstep some Monday.

  17. 33

    LetsPourTea says

    I always make roast chicken, because it is quick and easy, but I roast the whole chicken and then have a hard time cutting it apart. Doing it beforehand is definitely a much better idea! :)

  18. 34

    Lindsay @ Pinch of Yum says

    Beautiful! I have never made roasted chicken and I don’t know why. I’m sold!

  19. 35


    Sometime basic is the best. It’s the simple things in life that I appreciate.

    I have some complex recipes, but the quick but still very tasty can work out best during a rushed schedule.

  20. 36

    Laura Cook says

    Must try this this week! Ya think I would be a party-pooper if I tried boneless skinless breasts??

    • 37

      ELBSeattle says

      Bone-in chicken always results in a much more flavorful result. When I want to do breasts I always buy split breasts still on the bone. Much cheaper than boneless/skinless, and they taste so much better.

      (Sorry to hijack the response Amy…)

  21. 38


    I’d like to echo Bridget’s comment and say I’ve never seen raw chicken look so beautiful. There aren’t many things more comforting than a roasted chicken when you aren’t expecting and really need it.

    I can smell the rosemary at my desk right now just thinking of it!

  22. 41

    ELBSeattle says

    I do my chicken in a cast iron skillet as well. I sear the chicken first, though. Heat the skillet to ‘very hot’ and put in a small amount of oil. (I ike coconut oil) Put the chicken parts in. Brown on one side (5 minutes) then flip w/ tongs and brown on the other side. Salt and pepper generously. By this time the oven is up to temp and you just pop the whole thing in. I’ve not done the white wine thing – I’ll try that next time. This is THE way to make chicken.

    • 42

      ELBSeattle says

      Also – I always buy a whole chicken and cut it up myself. Usually cheaper, plus it’s easier to find organic/free range birds that are still whole. I use Kitchen Aid shears. Once you learn your way around the chicken it’s very easy to do. One word of caution: if the chicken is cold, be careful where your fingers are as you’re cutting. You don’t want to end up snipping off a pinky in the process…

  23. 43

    LennyG says

    The photos and recipe keep me coming back to this one. I add fresh lemon and serve this with angel hair pasta. The remaining liquid in the pan makes a great base for a sauce in which to toss the pasta. So simple yet so tasty.

  24. 44

    Sam says

    I made this the other night and it was delicious – making it again this week! So simple, so good. I didn’t have any wine on hand, so I used the juice from a grapefruit.

  25. 45

    Mary says

    This is one of the most delicious and easiest chicken recipes I’ve ever made. Thank you!

  26. 46

    Jeff says

    Made this tonight. Was pleasantly surprised as was my family. Of course my wife was thrilled that not only was it delicious but she didn’t have to cook. Thank you for sharing.

    • 47


      Hey Jeff!

      So great to hear it! It’s such an easy recipe—one that I always feel confident knowing I can throw a hearty meal together for my family fairly quick and easy.

  27. 50

    Will says

    Great simple and easy recipe! I also brined the chicken beforehand, and it was super juicy! Wife loved it. What steps can I include to insure it gets extra brown next time time I make roasted chicken?

  28. 51

    Brent says

    My dear wife has been the cook for 30yrs but since she was diagnosed with early onset Alzheimers 4yrs ago its been my job.Being her primary care giver is an honor yet so very stressful. We have always been mindful of the food we eat and believe it to be the key to one’s health.I became an organic gardener way back in 70’s and try to grow as much of own food as possible.This all takes a lot of time but well worth it!My exspearience with the oven is lacking and I get stuck with how long and at what temps to cook at. I collect vintage kitchen items and have many pieces of cast iron.I love to to cook with it…Chicken came out beautiful tonight! To brown and crisp-up the skin I put it under the broiler for a couple min. THANKs for your help….YOU were a GOD-sent for me last night…..NOW what am i going to eat for supper….When they say a women’s work is never done I truly understand!

    • 52


      Thank you for sharing that, Brent. I’m so glad that you found a bit of help here. I cannot even begin to imagine how it must be, but it’s sounds like you are caring and loving your wife amazingly well.

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