Skillet Roast Chicken is golden and crisp on the outside and moist, tender, and flavorful on the inside. It’s ready in an hour with five simple ingredients, making it the perfect meal for busy weeknights.
This roasted chicken looks like a lot of work, but it’s one of the simplest and easiest dishes you can pull together. It goes from the kitchen to the dinner table in less time than it would take to have food delivered from your favorite restaurant.
Ready in about an hour, and with just five ingredients,  you’ll be blown away by how beautifully golden and incredibly moist the chicken comes out of the oven!
Five simple ingredients
Before I discovered this roasting method on America’s Test Kitchen, I used to pile on all the spices I could get my hands on to maximize flavor. Not anymore! This chicken is surprisingly tasty with just kosher salt, garlic powder, pepper, and olive oil.
There’s no need for fancy equipment also. Just your trusty cast iron pan or thick-bottomed skillet for a deliciously crisp, juicy, and flavorful meal that will go great with your favorite side dishes.
Easy gravy
A great thing about roasting the chicken in a skillet instead of a roasting pan, you get a glorious pool of pan drippings you can easily turn into the gravy to spoon over mashed potatoes, rice, or even noodles. Dinner can’t get any easier!
- Add 1/3 cup of flour to 1/3 cup of pan drippings and cook, whisking regularly, for about 2 to 3 minutes or until smooth and lightly browned.
- Slowly add 3 cups of chicken broth, whisking vigorously to prevent lumps, until the gravy thickens.
Cooking tips
- Don’t forget to put your cast iron skillet in when you preheat the oven! The preheated skillet will help sear the chicken thigh parts and allow them to cook congruently with the breasts.
- The success of this roasting technique depends on accurate temperatures; make sure to use a meat thermometer. To properly check the temperature, insert the probe into the thickest part of the breast just above the bone for white meat, and insert the probe between the tip of the breast and thigh for dark meat.
- If you’re cooking a larger bird, increase the time the chicken stays in the “off” oven to 35 to 45 minutes.
- Let the chicken rest uncovered for about 10 minutes before slicing to lock in the juices. While it’s resting, you can easily make gravy from the pan drippings.
Look at that perfectly cooked chicken above; even the breast part is incredibly moist and well-seasoned!
Serving suggestions
Serve with mashed potatoes, gravy, and veggies for a hearty, flavorful lunch or dinner!
We rarely have leftovers when skillet roast chicken is on the menu. Hence, I occasionally cook an extra bird to use in soups, to top salads, or to fill quesadillas (with caramelized onions and gouda cheese, yum!), tacos, enchiladas, or taquitos.
Ingredients
- 1 tablespoon Kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (4 pounds) whole chicken
- 1 tablespoon olive oil
Equipment
- cast-iron skillet
- Meat thermometer
Instructions
- Adjust oven rack to middle position. Place a 12-inch cast iron skillet or an oven safe pan and preheat oven to 450 F.
- Using paper towels, pat the chicken dry. Rub olive oil on the entire surface.
- In a bowl, combine salt, garlic powder, and pepper. Sprinkle salt mixture evenly and rub all over the chicken. Tie the legs together using kitchen twine and tuck wing tips behind back.
- Place chicken on preheated skillet with breast side up and roast chicken in 450 F oven for about 25 to 35 minutes or until breasts register 120 degrees and thighs register 135 degrees.
- Turn off the oven and leave the chicken in the oven for about 25 to 35 minutes or until breasts register 160 degrees and thighs register 175 degrees.
- Remove chicken from oven and transfer to a cutting. Let rest uncovered for about 10 to 15 Â minutes before slicing. Serve hot.Â
Notes
- Don’t forget to put your cast iron skillet in when you preheat the oven! The preheated skillet will help sear the chicken thigh parts and allow them to cook congruently with the breasts.
- The success of this roasting technique depends on accurate temperatures; make sure to use a meat thermometer. To properly check the temperature, insert the probe into the thickest part of the breast just above the bone for white meat, and insert the probe between the tip of the breast and thigh for dark meat.
- If you’re cooking a larger bird, increase the time the chicken stays in the “off” oven to 35 to 45 minutes.
- Â
Nutrition Information
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
Rosey says
That is a lovely bird. We haven’t made a whole chicken in far too long.
Lalaine says
Time to try this. 🙂 You’ll be amazed how moist and flavorful the chicken comes out in less than an hour and with simple seasonings!
Ashley @ Big Flavors from a Tiny Kitchen says
Roast chicken is always a favorite in my house – so nice to find different ways to prepare it!
Lalaine says
Thanks Ashley. This is sure another delicious variation:)