One Hour Roasted Chicken

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  • Hello I Heart Nap Time friends! I’m Melissa from No. 2 Pencil. Over at No. 2 Pencil, I share my favorite recipes, creative crafts, and fun DIY projects. Today, I’m sharing one of my all-time favorite dinners. This one hour roasted chicken is simple to make, and so delicious! The chicken is juicy and flavorful, and it has a lovely crispy skin that is a must for a roasted chicken. One of my favorite recipes is my slow cooker chicken, and this is an oven roasted variation of that recipe.

    One Hour Roasted Chicken

     

    Let’s get started!

    Ingredients:

    One fresh whole chicken, 5-5 1/2 pounds

    4 Tablespoons of melted butter

    1 teaspoon of kosher salt

    2 tablespoons of all-purpose steak seasoning. I like McCormick Grill Mates Montreal Steak Seasoning.

    Instant-Read Meat Thermometer

    A large cast iron skillet or roasting pan

    Instructions:

    Step 1. Place cast iron pan inside oven and preheat oven and cast iron pan to 450 degrees. Preheating the pan helps the chicken cook faster.

    One Hour Roasted Chicken

     

    Step 2: Remove giblets and neck from inside of chicken. If this part makes you a little squeamish, try and find a brand that sells them with giblets and neck already removed. My local Fresh&Easy market sells them already cleaned.

    Step 3: Rinse chicken well with cold water and pat dry with paper towels. I don’t worry about tying the legs together, but I do tuck the wing tips under the wings.

    Step 4: Pour melted butter over chicken and season with salt and all-purpose steak seasoning.

    Step 5: Working carefully, open oven, slide oven shelf out, and transfer chicken to hot skillet.

    Step 6: Roast chicken at 450 degrees for about 45 minutes, or until temperature in thickest part of thigh reads 165 degrees.

    Step 7: Remove chicken from oven and let rest 15-20 minutes before carving. Resting the meat before carving is an important step. If you cut into the meat straight from the oven, the juices will run out and the meat will be dry. If you let the meat rest, the juices will redistribute and the meat will be wonderful and juicy.

    Learn how to roast a chicken in one hour!

    If you are just learning to cook, or are intimidated by cooking a whole chicken, this recipe is for you. It’s really simple, and the results are so impressive. When my husband and I were first married, this was the recipe I always made for company. Roast chicken also has the benefit of being extremely economical. This 5.5 pound chicken was only nintey-nine cents per pound.

    One Hour Roasted Chicken

    Course: Main Course
    Cuisine: American
    Keyword: One Hour Roasted Chicken
    Cook Time: 45 minutes
    Let Rest: 15 minutes
    Total Time: 1 hour
    Servings: 12
    Calories: 482
    Author: Jamielyn Nye
    This one hour roasted chicken is simple to make, and so delicious! The chicken is juicy and flavorful, and it has a lovely crispy skin that is a must for a roasted chicken. 

    Ingredients

    • Instant-Read Meat Thermometer
    • 5.5 pounds One fresh whole chicken 5-5 1/2 pounds
    • A large cast iron skillet or roasting pan
    • 4 Tablespoons of melted butter
    • 1 teaspoon of kosher salt
    • 2 tablespoons of all-purpose steak seasoning. I like McCormick Grill Mates Montreal Steak Seasoning.

    Instructions

    • Step 1. Place cast iron pan inside oven and preheat oven and cast iron pan to 450 degrees. Preheating the pan helps the chicken cook faster.
    • Step 2: Remove giblets and neck from inside of chicken. If this part makes you a little squeamish, try and find a brand that sells them with giblets and neck already removed. My local Fresh&Easy market sells them already cleaned.
    • Step 3: Rinse chicken well with cold water and pat dry with paper towels. I don’t worry about tying the legs together, but I do tuck the wing tips under the wings.
    • Step 4: Pour melted butter over chicken and season with salt and all-purpose steak seasoning.
    • Step 5: Working carefully, open oven, slide oven shelf out, and transfer chicken to hot skillet.
    • Step 6: Roast chicken at 450 degrees for about 45 minutes, or until temperature in thickest part of thigh reads 165 degrees.
    • Step 7: Remove chicken from oven and let rest 15-20 minutes before carving. Resting the meat before carving is an important step. If you cut into the meat straight from the oven, the juices will run out and the meat will be dry. If you let the meat rest, the juices will redistribute and the meat will be wonderful and juicy.

    Nutrition

    Calories: 482kcal | Protein: 38g | Fat: 35g | Saturated Fat: 11g | Cholesterol: 165mg | Sodium: 372mg | Potassium: 397mg | Vitamin A: 425IU | Vitamin C: 3.4mg | Calcium: 31mg | Iron: 2.1mg
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    If you like this recipe, you may also like some of my recent favorites:

    No.2 Pencil

    Skillet Lasagna

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    One-Pan Chicken Alfredo

    Thanks so much for letting me share, Jamielyn!

     

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