Skillet Roast Chicken
Skillet Roast Chicken that's golden and crisp on the outside and moist, tender, and flavorful on the inside. All it takes is one hour to have this scrumptious meal on the dinner table making it the perfect meal for busy weeknights.
Servings 6 Servings
- 1 tablespoon Kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1 (4 pounds) whole chicken
- 1 tablespoon olive oil
Adjust oven rack to middle position. Place a 12-inch cast iron skillet or an oven safe pan and preheat oven to 450 F.
In a bowl, combine salt, garlic powder, and pepper. Using paper towels, pat chicken dry. Rub olive oil on the entire surface. Sprinkle salt mixture evenly and rub all over 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 15 to 20 minutes before slicing. Serve hot.
Serving: 100g | Calories: 173kcal | Carbohydrates: 0.5g | Fat: 11.3g | Saturated Fat: 3g | Cholesterol: 76mg | Sodium: 1203mg | Potassium: 8mg | Fiber: 0.1g | Sugar: 0.1g | Iron: 0.7mg