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Faster Roasted Chicken from the Minimalist

Yields1 Serving

 1 whole chicken, 3-4 lbs.
 canola or olive oil
 salt and pepper
 half a lemon and/or a handful of fresh herbs (optional)

Place a heavy, oven-safe (cast iron is ideal) skillet in the oven and preheat it to 450F. (Alternatively, place the skillet over the burner to heat up as you preheat the oven.)


Pat your chicken dry with paper towel, drizzle it with oil and sprinkle with salt and pepper. If you like, tuck half a lemon and/or some fresh herbs in the cavity.


Carefully place the chicken in the hot skillet, breast-side up, and roast for 30 minutes. Don't open the door to check on it. After 30 minutes the juices should run clear and the joints should wiggle in their sockets; if you have a meat thermometer, it should read 155F when poked into the meatiest part of the thigh. If not, pop back into the oven for 15 minutes. Cover and let rest for 5-10 minutes (the temperature will continue to climb a few degrees).