Roast Chicken Recipe (2024)

After serving this to my husband he said, "I hope I die before you do."

Using a preheated 500 degree oven will produce a lot of smoke. This technique works perfectly well with a preheated 350 degree oven that will not produce much smoke. The trick is to preheat the oven for about 30 minutes with the skillet on the oven.

Adding a bit of water to the skillet just before putting in the chicken great reduces any smoke. In fact, I had none. Same tasty chicken.

Putting the chicken on a bed of roughly cut (length-wise) parsnips and carrots creates the same moist tender chicken but also delightfully flavoured tender veggies.

I'm surprised no one has mentioned this yet... the smoke point of extra virgin olive oil is only 375-400 degrees. This is why it's so smoky - you're cooking it at 500!! There are good roast chicken recipes that don't use any fat or moisture, and I think they're fabulous. Adding no additional moisture creates an extra crispy skin!

I spatchco*ck mine. Fits great in a 12" skillet. Cook time is only 30 mins done this way at 425 degs.

Typically it is not the Chicken that smokes, it's the dirty oven. If you roast a lot, take some time and really clean out your oven. I make this all the time, and my house guests cannot believe how juicy the breast meat comes out. A go to roast chicken without the twine. Pretty awesome. As with most roast chickens, let it dry out as long as possible.

The notes about excess smoke, smoke alarms and a mess are really not so funny. This is a recipe that is more appropriate for a commercial kitchen or an outdoor barbecue. If you have a staff to clean up your stove and kitchen after you are done then go ahead. Otherwise I would suggest trying a different method.

Using a cast iron pan could be overkill. Cast iron builds and retains very high heat by design. Substituting a roasting pan with rack and the same exact cooking instructions for any poultry yields wonderful results.

Place a "bed" of vegetable under the chicken. Use carrot, celery, shallot and sprig of them. Does wonders for pan juices. Improves roasting because chicken effectively roasting on a trivet.

Agreed. This recipe should come with a warning. Was a guest at a dinner where the host used this recipe and we all had to leave the house - opening up all the windows on the way out. Stayed outside for a good 15 minutes while the house cleared of smoke. Ridiculous cleanup after it was over, splatters all over the stove and oven........It was a tasty chicken though.

I attempt to follow a NY Times-published recipe quest the first time, EXACTLY, especially by Mark Bittman and similar responsible NYT friends. I read and digested the "chef" comments and began the experiment. I'm in my 7th decade and never turned the oven above 450 F, until now. So, a bit of exhaust, but the result was worth it! No smoke alarms, but a crisp skin and succulent "bird". Next time, experimentation with flavors and then, with temps and timings, as NY Times cooks have reported. Cheers

Easy and Delicious!!!! : )

Splatting the bird is a good variation. It will make the thighs lie flat against the pan so that they cook more quickly and the breast doesn't dry out. I also seasoned the bird 24 hours ahead and used sage and lemon zest as well as salt and pepper. Obviously cooking time will vary with the size of the bird, but I've found it takes about 30 minutes after turning the oven down. This recipe is so simple but that's what makes it great.

Couldn't be simpler. Tender. So juicy.Put my olive oiled/salted/peppered chicken in the fridge for about 45 min before roasting, which helped the skin crisp up more. My chicken was just over 5 pounds, and it was in the second stage (at 350 degrees) for 50 min. Thermometer read 173 when it came out, so that might have been a few min too long, but based on the end result, not sure I would change that.

I like putting diced or sliced potatoes & other veggies around the bird so they roast with it and catch the drippings.

What size of cast iron skillet? Regular & seasoned or nonstick? Thanks.

I made this tonight and it is THE most accurate roasting instructions I have used and will use over and over again. The only thing I did different was I spatchco*cked it and roasted my 4-lb chicken for 30-minutes after lowering the heat. The skin didn't brown as much as I would have liked, but it was definitely tender & juicy all over. Next time I will baste it and try a little butter with the olive oil.

Very basic, but quite good and much faster if you spatchco*ck the chicken. And who doesn't like to say they spatchco*cked a chicken.

Followed the recipe and used an organic air chilled chicken. It turned out juicy and delicious.

I would be leery of using olive oil at such a high initial temp; it can turn nasty and I haven't gone over about 400 or 425 degrees tops using it. Others have mentioned alternative sources of fat, which I will certainly explore.

Whole lemon, sliced red onion and thyme sprigs in the cavity while cooking. Was a bit smokey in the kitchen, but chicken was perfect. Definitely make the gravy as suggested and recommend sprinkling with fresh thyme prior to serving. Paired with roasted leeks, carrots, red potatoes, and onion (also with olive oil/salt/pepper in cast iron skillet at 350 for 50 min. in bottom oven while chicken was roasting in top oven. Easy and quite delish!

Delicious. Did not smoke for me; maybe because my oven was (temporarily) clean? Stuffed with feta, olives, garlic, thyme: yum!

Super easy amd always a winner. I found a similar recipe several years ago in Esquire magazine of all places (that one was spatchco*cked). It made me fall in love w my cast iron skillets.

I let it dry for a couple days seasoned with lemon pepper and salt, then smeared it with butter and laid it on veg and herbs. Best and juiciest chicken I've ever made!

Followed recipe as directed but also added fennel seeds and crushed red pepper all over the bird along with the oil and salt pepper. Delicious!