Roast Chicken


  • 1whole chicken, 3 to 4 pounds, trimmed of excess fat
  • 3tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper

Simplest Roast Chicken

  1. Put a cast-iron skillet on a low rack in the oven and heat the oven to 260 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
  2. When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 170 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 65 to 75 degrees.
  3. Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.