Roasted Rosemary Chicken

This classic whole roasted chicken recipe is the perfect centerpiece for any meal, offering a spectacular balance of simplicity and flavor. Using a dry spice rub anchored by aromatic powders like garlic and onion, and enriched with the smoky depth of paprika and herbaceous notes of thyme and rosemary, the chicken is seasoned deeply for a truly succulent result. Roasting at a steady 400∘F in a cast iron skillet ensures the skin turns wonderfully crisp and golden, while the meat remains incredibly moist and tender; just be sure to give it a generous rest period before carving to lock in all those delicious juices.

Ingredients

  • 1 Whole Chicken
  • Olive or vegetable oil
  • 1 Tsp Kosher Salt
  • 1 Tsp Black Pepper
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1 Tsp Smoked Paprika
  • 1 Tsp Dried Thyme
  • 1/2 Tsp Dried Rosemary
  • 1/4 Tsp Cayenne Pepper

Steps

  1. Preheat an oven to 400∘ F.

  2. Grease a 12 inch cast iron skillet with an oil with a high smoke point (olive oil is a good choice).

  3. Pat the chicken dry with paper towels and rub down with the spice blend.

  4. Tuck the wings behind the neck of the chicken (if possible).

  5. Truss the legs together with kitchen twine by crossing the ends one over the other in front of the chicken, then tying them in that position.

  6. Place the chicken in the cast iron skillet and place the skillet in the oven for 90 minutes.

  7. Pull the chicken out of the oven and let stand for 5 to 15 minutes.

  8. Carve and serve.