Roast Chicken

By Mark Bittman

Updated Dec. 16, 2024

Roast Chicken
Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.
Total Time
50 to 60 minutes
Rating
5(9,556)
Comments
Read comments

With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you’ll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don’t already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.

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Ingredients

Yield:4 servings
  • 1whole chicken, 3 to 4 pounds, trimmed of excess fat
  • 3tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

673 calories; 51 grams fat; 13 grams saturated fat; 0 grams trans fat; 24 grams monounsaturated fat; 10 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 50 grams protein; 949 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.

  2. Step 2

    When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.

  3. Step 3

    Tip the pan to let the juices flow from the chicken’s cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.

Ratings

5 out of 5
9,556 user ratings
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Comments

GaryLK

I have used a similar roast technique for years to make marvelous chicken.

Simple:

1. Preheat oven to very hot, 500 Degrees.
2. Put in chicken
3. When fire alarm in the next room goes off. remove battery and turn oven down to 375. about 45 min.
4. Replace battery

JG

Great recipe...good week night staple that the kids love.

If you're feeling fancy (or having friends over), you can throw fresh thyme, rosemary and 1/2 a lemon inside the chicken's body cavity.

Also, for an easy sauce, once the chicken is done, put the pan with roasting juices on the burner, add white wine, shallot, stock, a little butter/flour mashed together and you'll have a perfectly scrumptious sauce to spoon over your bird.

Bonnie

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

Starke Donnally in Syracuse

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

Kim

Easy and Delicious!!!! : )

Excellent technique

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.

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