This oven roasted chicken is perfectly seasoned with juicy meat, crispy skin and the best flavor. This easy roast chicken is a classic and my go-to recipe!
Prep Time: 5 minutesminutes
Cook Time: 45 minutesminutes
Let Rest: 10 minutesminutes
Total Time: 1 hourhour
Servings: 12
Equipment
Instant-Read Meat Thermometer
A large cast iron skillet or roasting pan
Ingredients
5 to 5.5 poundsfresh whole chicken
4Tablespoonsbutter, slightly melted
1teaspoonKosher salt
1-2Tablespoonsall-purpose steak seasoning(I like McCormick Grill Mates Montreal Steak Seasoning)
Instructions
Place cast iron pan inside oven and preheat to 450°F. Remove giblets and neck from inside of chicken if they weren't removed. Then 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.
Pour melted butter over the meat and season with salt and all-purpose steak seasoning. Salt and pepper inside the cavity as well.
Working carefully, open the oven and slide the oven shelf out. Transfer the chicken to the hot skillet.
Roast at 450°F for about 45-60 minutes, or until temperature in thickest part of the breast or thigh reads 160-165°F. If the temperature is not high enough keep checking about every 5 minutes.
Remove from oven and let rest 10-20 minutes before carving. Resting the meat before carving is an important step, because it redistributes the juices and the meat will be wonderful and juicy. Enjoy!
Notes
For more flavor: Stuff the cavity with lemon, garlic and thyme.