Easy Roasted Fried Chicken Recipe
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This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there’s no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner!
Roasting a whole chicken has always been a bit of a feat for me. It’s one of those classic dishes that everyone has to make at least once I think. I finally found a recipe that I will repeat over and over again!
It’s so easy just to go to your grocery store and pick up a rotisserie chicken that’s cooked and hot and ready for you. However, it’s much more fulfilling to make one on your own. To get just the right crispy skin, brown color and drippings to create a yummy pan gravy! Yep – The pan gravy is where it’s at with this easy roasted chicken recipe!
I’ve tried several recipes for roasted chicken in the past. One called for using baking bags from Reynolds. That was a bit of a failure. The skin never got crispy and the color was just not there. Others called for stuffing lemons inside of the chicken and roasting with vegetables. Again, not quite what I was looking for. The chicken was somehow dry and the skin not crispy.
This easy roasted chicken recipe starts your chicken off at a high temperature (450 degrees). Pop the chicken into the scorching hot oven and then immediately turn the heat down to 375 degrees for the duration of the roasting time. That high heat at the outset is what gives this easy roasted chicken its great, crackly skin. By not stuffing the bird, or roasting with veggies, you cut down on any added moisture in the oven, providing that perfect environment to keep the skin dry and crispy. Also, because you’re just roasting the chicken with no added accompaniments, you’ve got the base for great, quick gravy at the end.
The gravy couldn’t be simpler, and it cooks in just the right amount of time to let that roasted chicken cool on your cutting board for a bit to let the juices redistribute. To make it, just place that cast iron skillet with the pan drippings over a burner set to medium-high heat. Add in some white wine (or dry vermouth) for amazing flavor and then make a slurry of cornstarch and water by shaking them up together in a small jar. Add it to the pan and let it all cook together for a minute or two, until it thickens up. Season to taste with salt and pepper, and you’re ready to go.
Serve alongside your favorite vegetable side dish (try this roasted broccoli or a miso roasted cauliflower) and mashed potatoes and you’re set!
EASY ROASTED CHICKEN
COURSE: MAIN DISH CUISINE: AMERICAN PREP TIME: 10 MINUTES COOK TIME: 1 HOUR 30 MINUTES RESTING TIME: 10 MINUTES TOTAL TIME: 1 HOUR 40 MINUTES SERVINGS: 6 PEOPLE CALORIES: 361 KCAL AUTHOR: PLATINGS & PAIRINGS
This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there's no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner!
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INGREDIENTS
CHICKEN
4-6 pound whole chicken neck and giblets removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon black pepper
3/4 teaspoon McCormick Grill Mates Montreal chicken seasoning or poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
GRAVY
1 tablespoon cornstarch
1/4 cup water
1/4 cup dry white wine or vermouth
INSTRUCTIONS
Preheat your oven to 450 degrees.
Rinse your chicken with cold water inside and out and dry well with paper towels.
Combine olive oil with spices in small bowl and mix well. Rub half of your spice mix under the skin of the breast side and back side. Rub the remaining spices on the outside of your chicken. Using some kitchen twine, tie up the chicken legs and wings. This makes for more uniform cooking.
Place your chicken breast side up in an oven safe skill
Pin
34K
Share
1K
Tweet
Yum
141
35K SHARES
Jump to Recipe Print food Recipe
This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there’s no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner!
Roasting a whole chicken has always been a bit of a feat for me. It’s one of those classic dishes that everyone has to make at least once I think. I finally found a recipe that I will repeat over and over again!
It’s so easy just to go to your grocery store and pick up a rotisserie chicken that’s cooked and hot and ready for you. However, it’s much more fulfilling to make one on your own. To get just the right crispy skin, brown color and drippings to create a yummy pan gravy! Yep – The pan gravy is where it’s at with this easy roasted chicken recipe!
I’ve tried several recipes for roasted chicken in the past. One called for using baking bags from Reynolds. That was a bit of a failure. The skin never got crispy and the color was just not there. Others called for stuffing lemons inside of the chicken and roasting with vegetables. Again, not quite what I was looking for. The chicken was somehow dry and the skin not crispy.
This easy roasted chicken recipe starts your chicken off at a high temperature (450 degrees). Pop the chicken into the scorching hot oven and then immediately turn the heat down to 375 degrees for the duration of the roasting time. That high heat at the outset is what gives this easy roasted chicken its great, crackly skin. By not stuffing the bird, or roasting with veggies, you cut down on any added moisture in the oven, providing that perfect environment to keep the skin dry and crispy. Also, because you’re just roasting the chicken with no added accompaniments, you’ve got the base for great, quick gravy at the end.
The gravy couldn’t be simpler, and it cooks in just the right amount of time to let that roasted chicken cool on your cutting board for a bit to let the juices redistribute. To make it, just place that cast iron skillet with the pan drippings over a burner set to medium-high heat. Add in some white wine (or dry vermouth) for amazing flavor and then make a slurry of cornstarch and water by shaking them up together in a small jar. Add it to the pan and let it all cook together for a minute or two, until it thickens up. Season to taste with salt and pepper, and you’re ready to go.
Serve alongside your favorite vegetable side dish (try this roasted broccoli or a miso roasted cauliflower) and mashed potatoes and you’re set!
EASY ROASTED CHICKEN
COURSE: MAIN DISH CUISINE: AMERICAN PREP TIME: 10 MINUTES COOK TIME: 1 HOUR 30 MINUTES RESTING TIME: 10 MINUTES TOTAL TIME: 1 HOUR 40 MINUTES SERVINGS: 6 PEOPLE CALORIES: 361 KCAL AUTHOR: PLATINGS & PAIRINGS
This is the perfect easy roasted chicken recipe. The skin is perfectly crisp and crackly, there's no basting, and it results in a lovely pan gravy at the finish. Easy enough for a weeknight dinner!
INGREDIENTS
CHICKEN
4-6 pound whole chicken neck and giblets removed
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon paprika
1 teaspoon black pepper
3/4 teaspoon McCormick Grill Mates Montreal chicken seasoning or poultry seasoning
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
GRAVY
1 tablespoon cornstarch
1/4 cup water
1/4 cup dry white wine or vermouth
INSTRUCTIONS
Preheat your oven to 450 degrees.
Rinse your chicken with cold water inside and out and dry well with paper towels.
Combine olive oil with spices in small bowl and mix well. Rub half of your spice mix under the skin of the breast side and back side. Rub the remaining spices on the outside of your chicken. Using some kitchen twine, tie up the chicken legs and wings. This makes for more uniform cooking.
Place your chicken breast side up in an oven safe skill
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