Easy Roasted Chicken
August 18, 2026 • 0 comments
PUT THE BUTTER AWAY YOU DON'T NEED IT FOR THIS ONE!
- Prep Time:
- Cook Time:
- Servings: 3+
Ingredients
- CHICKEN - WHOLE Roaster
- (.5-1.5 Tablespoons) Sea Salt
- (1-2 Tablespoons) Your Favorite Salt Free Seasoning
Directions
- Thaw your chicken.
- Once thawed, remove packaging and pat dry with a paper towel. The drier the bird the more crispy the skin! Sprinkle sea salt all over your bird even the inside. This will feel like a lot of salt if you only have table salt use less! Then, season all over with your favorite seasoning. (If you only have seasoning with salt already in it, skip the salting and season well inside and out!)
- Preheat your oven to 425 degrees.
- Rest your bird for for at least 30 minutes-2 hours on a wire rack or anywhere uncovered and not sitting in juice.
- Using a heavy bottomed pan or a roasting dish (I like using a cast iron pan.), place your chicken BREAST SIDE DOWN!
- Depending on the weight of the bird, roast for 30-50 minutes. Smaller birds will be closer to 30 minutes and larger birds might need closer to 60 minutes.
- Carefully, flip the bird using some tongs, and roast for another 20-30 minutes, until it reaches 165 degrees in the thickest part of the breast meat and the skin is crispy. BABYSIT THIS STEP! CHECK IT SO YOU DON'T OVER DO IT.
- Rest your bird for at least 15 minutes. SERIOUSLY WAIT. If you crack the skin open to early, you will release all the juices and dry out your meat.
- Serve with your favorite roasted broccoli and potato recipe.