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.
Sounds good — think I’ll try it!
OK, did it tonight for supper, & it was tender & juicy. Thanks, Miss Amy!!
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!
WOW!…………just WOW Amy! this pictures are anything but “ordinary”………..just stunning! and it’s making my mouth water for chicken at 11am!
I’m seriously craving roast chicken now. That looks so simple and delicious!
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!
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. 🙂
Looks so easy and delicious!
I’ve always seen it roasted whole, but not in pieces…keeps it cleaner for serving though! Yummmmm 🙂
There are very few people who can make raw chicken look beautiful. You are one of them. 🙂
You make it look easy… and delicious!! Cant wait to try this method! 🙂
Great post! Have a great weekend!
This looks just gorgeous, Amy. I love roast chicken dinner. It’s simple and elegant all in one.
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?!
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.
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!
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!
This looks simple and perfect – always the best way with roast chicken!
Love this! I need basic stuff like this – thanks! 🙂
I would have never thought to roast chicken in my cast iron skillet!
You teach me new stuff, friend, and I kinda love it!
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.