Mom's Roast Chicken Recipe
Mom's Roast Chicken Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
This is the best way to cook a whole chicken that roasts up super juicy with crisp, golden skin. It's simply seasoned, but packs in so much flavor. —James Schend, Taste of Home Food Editor
Recommended: Mom’s Best Recipes
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 minutes + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 minutes + standing

Ingredients

  • 1 broiler/fryer chicken (4 to 5 pounds)
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 2 teaspoons olive oil
  • Minced fresh thyme or rosemary, optional

Directions

Rub outside of chicken with salt and pepper. Transfer chicken to a rack in a rimmed baking sheet. Refrigerate, uncovered, overnight.
Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes.
Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat.
Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving. Yield: 6 servings.
Originally published as Mom's Roast Chicken in Taste of Home April/May 2018

Nutritional Facts

5 ounces cooked chicken: 405 calories, 24g fat (6g saturated fat), 139mg cholesterol, 760mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 44g protein.

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  • 1 broiler/fryer chicken (4 to 5 pounds)
  • 2 teaspoons kosher salt
  • 1 teaspoon coarsely ground pepper
  • 2 teaspoons olive oil
  • Minced fresh thyme or rosemary, optional
  1. Rub outside of chicken with salt and pepper. Transfer chicken to a rack in a rimmed baking sheet. Refrigerate, uncovered, overnight.
  2. Preheat oven to 450°. Remove chicken from refrigerator while oven heats. Heat a 12-in. cast-iron or ovenproof skillet in the oven for 15 minutes.
  3. Place chicken on a work surface, neck side down. Cut through skin where legs connect to body. Press thighs down so joints pop and legs lie flat.
  4. Carefully place chicken, breast side up, into hot skillet; press legs down so they lie flat on bottom of pan. Brush with oil. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 35-40 minutes. Remove chicken from oven; let stand 10 minutes before carving. If desired, top with herbs before serving. Yield: 6 servings.
Originally published as Mom's Roast Chicken in Taste of Home April/May 2018

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