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.
- 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
- 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.
Amy, this is just gorgeous!!!
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!
One of my favorite dinners! Great photos.
I love recipes like this. Chicken is a favorite in my house for sure!! 🙂
Mmm….this chicken looks good! I like the idea of adding the orange juice. Delicious!!
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.
So simple and so beautiful. I think rosemary is chicken’s most perfect partner. Love your photos!!
Honey, that “regular” chicken looks pretty spectacular. Love that it’s in a cast iron skillet!
*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.
How is it you made raw chicken look nummy? 🙂 I can’t ever get enough of good ole roasted chicken.
Love roasted chicken, but it takes so long.
Cut it up.
Thanks, Amy! 😉
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! 🙂
Beautiful! I have never made roasted chicken and I don’t know why. I’m sold!
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.
Must try this this week! Ya think I would be a party-pooper if I tried boneless skinless breasts??
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…)
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!
Great recipe and I love the photos!
I love how simple this is, definitely bookmarking it!
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.
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…
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.