Basic Roasted Chicken
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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.
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.
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.
Happy roasting! Enjoy!
Basic Roasted Chicken Recipe
Basic Roasted Chicken
A simple and quick way to roast a whole chicken.
Ingredients
- 1 whole chicken, cut up
- 2-3 tablespoons olive oil
- 3 tablespoons white wine (whatever you would drink)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 springs rosemary, pull off rosemary leaves
Instructions
- Preheat over 450-degrees F.
- Coat chicken and baking dish with olive oil. Spread chicken pieces evenly in pan, and add white wine.
- Sprinkle salt, pepper and rosemary over chicken.
- Roast in oven uncovered for 30 minutes, or until chicken done.
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.
This is one of the most delicious and easiest chicken recipes I’ve ever made. Thank you!
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.
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.
Thanks for a great recipe!! Did it tonight and was a hit!
Hello Pilar,
So glad to hear it! It’s a great go-to for us. Happy cooking!
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?
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!
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.
Hi! I’ve made this several times. I love it. My fiance keeps requesting it!
Since I live alone, and the chickens I cook are ones I have raised and processed, usually dressed out as 12 to 14 lb birds, I always roast chicken pieces or mostly just one piece. When I put them in the freezer I cut them all up and vacuumed pack them. So roasting just a chicken thigh or leg is usually what happens, it is such an easy tasty meal, potatoes cut in half and scored get the same treatment as the chicken pieces, olive oil, usually fresh minced garlic and what ever herbs from my garden strike my fancy. It is nice to see comments from people that will take the time to cut up chickens, so much cheaper. Once you get the hang of it you can get a chicken cut up in a matter of minutes, and it hasn’t lost all its juices in the padding if it is from the store.
I love Italian Flat Roast Chicken:
Take a sheet pan and cover with foil and place a rack on it. Heat oven to 350 F.
Take 10 cloves finely chopped garlic and poach in 1/2 c. olive oil (or more EVOO if you are going to use for veggies and/or potatoes as well). Add in the grated zest from 3 lemons and let sizzle a minute and add in 1 tea. chopped rosemary and 1 tab. chopped thyme (fresh) 1 1 1/2 tea. salt and 3/4 tea. fresh pepper. Strain mixture.n Reserve oil
Splay-cock a whole chicken (cut out backbone and flatten ) Loosen skin and place herb/lemon mixture up under the skin . Rub with reserved oil and place on the rack.
Place in upper 1/3rd oven and add 1 c. chicken stock to the pan. Bake about 45 min.-1 hr. depending on the size of your chicken. Remove and temp legs and breast to 175 F and 165 F respectively.
Remove chicken to a platter and tent with foil. Remove rack from pan and add additional chicken stock to the pan and de-glaze scraping up the brown bits. Pour into a cup and skim off the fat.
Add drippings into a small pot (don’t strain). In a small cup mix 1/2 c. dry white wine with 1-2 tab. cornstarch. Bring the drippings to a simmer and stir in the cornstarch mixture and cook until thickened. Cut your chicken into serving pieces and coat with sauce or serve on the side.
I will often toss veggies in the olive oil and roast in the pan surrounding the chicken. Quartered mini potatoes are also good tossed in the seasoned olive oil and roasted in the oven.
I always have lemons, garlic, rosemary and thyme on hand and this is my go to chicken if I am making a meal for a friend. The original recipe was from Americas Test Kitchen. I have changed and added to it to accommodate my own tastes.
If you try this let me know what you think.
I used 1/4 teaspoon each of salt and pepper and used 1 teaspoon crushed dried rosemary. I increased the pinot grigio wine to 5 tablespoons. I can’t get over how simple and absolutely delicious this is. Thanks so much for sharing this recipe Amy!