Delicious Roasted Chicken

This roasted chicken is delicious! My favorite way to cook a whole chicken (yes, even over the Instant pot!). There is just something classic; even timeless, if you will; about roasting a whole chicken. The crisp, golden skin, perfectly seasoned. The aroma wafting throughout the entire home and the juicy, tender meat. Imagine your loved ones coming home and opening the front door to be greeted by such lovely smells! Or even roasting a small chicken or Cornish hen for yourself!

To make a beautiful roasted chicken, first start with a large, cast iron skillet. The one I am using here is our 12 inch Wagner. Be sure it is good and seasoned, so that the chicken does not stick. We want that beautiful golden skin on the bird, not the skillet! If you do not have a cast iron skillet, I highly recommend you invest in one. They are a wonderful addition to any cook’s kitchen and even supply trace amounts of much needed iron into your food. Non-stick pans cannot go into the oven and even leach harmful chemicals into the foods you’re cooking. Aluminum pans are also toxic and do not hold heat well like cast iron. In fact, I only have cast iron skillets and really enjoy cooking with them. Try it out. You just may find yourself making the swap!

Preheat your skillet on medium/high with some oil. I like cooking with avocado oil because it has a higher smoke point. You could also use lard. I have not been able to find lard locally that was not also hydrogenated, so I’ve been sticking with avocado oil. I am hoping we will get a bear this year so we can render the fat for cooking. You want enough oil in your pan to be able to fry the skin, but you don’t want it too deep.

While your skillet is preheating rinse your chicken and pat dry with a clean lint free towel or paper towel. Then rub chicken with the oil and season how you like. My go-to is freshly cracked black pepper and Himalayan salt. I also use turmeric, paprika, garlic powder and other spices from time to time to mix it up. Season all sides of your chicken.

Next, using butcher’s twine, tie the drum sticks together. You don’t have to, but the reason I like to, is that it prevents the skin tearing open in the leg joints while the chicken is cooking. When this happens the juice runs out of the meat, and we want that to stay in the chicken to give it that juicy texture and flavor!

Preheat your oven to 375*F.

Now that the chicken is seasoned and the legs are tied, place it in the hot oil, breast side down. Searing the chicken caramelizes the natural fat in the skin, giving it that crispy brown flavor and texture we all love. Allow to sear for about 5 minutes.

Carefully turn your chicken over to sear the back. I do this by putting a meat fork in the cavity and a dinnah fork in the neck area. Be sure not to pierce the skin. Sear for another 4 or 5 minutes.

After the chicken is seared take your skillet off the burner and pop it directly into the oven. How long to bake will depend on the size of your chicken. For small chickens, I suggest checking after 1 hour 10 minutes. Better to check a little early than too late! Average sized chickens take roughly 1 hour 30 minutes to 1 hour 50 minutes. You’ll want to take it out when it gets between 155*F and 160*F, as the meat will continue to cook some while it rests, finally reaching 165*.

Take the chicken out and let it rest while you finish preparing the other dishes. Check the temperature of the meat in the breast or thigh before serving. I love using my OXO digital thermometer. It is very accurate and the battery lasts for a very long time! I’ve had this one for a few years now and I still have yet to change the battery in it, even with regular use. It’s good quality and will last me a very long time. I always use this when roasting and baking meats. We also use it for making maple syrup.

Make yourself a savory gravy for your mashed taters. Slice up some homegrown tomatoes. Add some home canned green beans and a dollop of cottage cheese. Maybe some homemade pickles on the side. Brew some fresh coffee and you’ve got a pretty good spread! So delicious and hits the spot! I hope you’ll enjoy many roasted chicken suppers to come!

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OXO Digital Thermometer: https://amzn.to/3mm3zRb