Simplest Whole Roast Chicken, Six Ways

A perfectly roasted whole chicken is a timeless classic that exudes elegance and comfort, making it a favorite dish for special occasions and family dinners alike. But what if you could create this culinary masterpiece in just about an hour, turning it into a delightful weeknight treat? With this Herb-Roasted Whole Chicken recipe, you can achieve just that—a flavorful and succulent roast chicken that requires minimal effort and time.

The secret to the success of this recipe lies in the high heat provided by a heated skillet, which cooks the chicken thighs faster than the breasts. As a result, you get beautifully browned chicken without sacrificing the tenderness of the breast meat. The pan juices released during cooking elevate the flavors, and you have the option to serve them with the chicken or create a more elaborate pan sauce for added richness.

MAKES: 4 servings

TIME: About 1 hour

INGREDIENTS:

• 1 whole chicken, 3 to 4 pounds, trimmed of excess fat
• 3 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper
• A few sprigs fresh tarragon, rosemary, or thyme (optional)
• 5 or 6 cloves garlic, peeled (optional)
• Chopped fresh herbs for garnish

INSTRUCTIONS:

1. Preheat the oven to 450°F. Place a cast-iron or other heavy ovenproof skillet in the oven and let it heat for about 5 minutes. In the meantime, rub the whole chicken with extra virgin olive oil and season it generously with salt and freshly ground black pepper. Optionally, add a few sprigs of fresh tarragon, rosemary, or thyme for added aromatic flavors.
2. Once the oven and skillet are hot (after about 10-15 minutes), carefully place the seasoned chicken, breast side up, in the hot skillet. If desired, add peeled garlic cloves around the chicken to infuse it with a delightful garlicky essence. Roast the chicken undisturbed for 40 to 50 minutes or until an instant-read thermometer inserted into the meaty part of the thigh registers 155-165°F.
3. Tip the pan slightly to let the juices from the bird’s cavity flow into the pan. If the juices are red, cook the chicken for another 5 minutes until it’s fully cooked. Once done, transfer the roasted chicken to a platter and allow it to rest for a few minutes. Optionally, you can pour the pan juices into a measuring cup and remove excess fat.
4. Reheat the pan juices if needed and carve the roasted chicken into serving pieces. Garnish with fresh chopped herbs and serve with the pan juices as a flavorful and natural sauce.

VARIATIONS:

• Herb-Roasted Chicken: A little more elegant: Start the cooking without the olive oil. About halfway through, spoon a mixture of 1/4 cup olive oil and 2 tablespoons chopped fresh parsley, chervil, basil, or dill over the chicken. Garnish with more chopped herbs.

• Lemon-Roasted Chicken: Brush the chicken with olive oil before roasting; cut a lemon in half and put it in the chicken’s cavity. Roast, more or less undisturbed, until done; squeeze the juice from the cooked lemon over the chicken and carve.

• Roast Chicken with Paprika: With good paprika, quite delicious: Combine the olive oil with about 1 tablespoon sweet paprika or smoked pimentón.

• Roast Chicken with Soy Sauce: Chinese-style roast chicken, made easy: Replace the olive oil with peanut or neutral oil, like grapeseed or corn. Halfway through the cooking, spoon or brush over the chicken a mixture of 1/4 cup soy sauce, 2 tablespoons honey, 1 teaspoon minced garlic, 1 teaspoon grated or minced fresh ginger (or 1 teaspoon ground ginger), and 1/4 cup minced scallion.

• Roast Chicken with Cumin, Honey, and Orange Juice: Sweet and exotic: Halfway through the cooking, spoon or brush over the chicken a mixture of 2 tablespoons freshly squeezed orange juice, 2 tablespoons honey, 1 teaspoon minced garlic, 2 teaspoons ground cumin, and salt and pepper to taste.

5 MORE WAYS TO FLAVOR SIMPLEST WHOLE ROAST CHICKEN:

There are many ways to flavor a roast chicken; here are some simple ideas to get you started:

• Lemon: Use 3 tablespoons freshly squeezed lemon juice in addition to or in place of olive oil.

• Lime: Use 3 tablespoons freshly squeezed lime juice in a soy sauce mix (as in the Roast Chicken with Soy Sauce variation) or with some minced jalapeño or serrano chiles or hot red pepper flakes, chopped fresh cilantro leaves to taste, and a tablespoon or two of peanut oil.

• Honey-Mustard: Combine 2 tablespoons to 1/3 cup mustard with 2 tablespoons honey and rub the chicken with this mixture during the final stages of roasting.

• Wine: Put 1/2 cup white wine and 2 cloves crushed garlic in the bottom of the roasting pan; baste with this in addition to or in place of the olive oil mixture.

• Curry: In place of the olive oil, use neutral oil, like grapeseed or corn—or butter. Combine 1/2 cup coconut milk and 2 tablespoons curry powder and baste the chicken with this mixture during the final stages of roasting.