Skillet Roast Chicken
- Level: Easy
- Yield: 2 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 771
- Total Fat
- 56
- Saturated Fat
- 20
- Carbohydrates
- 11
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 55
- Cholesterol
- 247
- Sodium
- 1227
- Total: 1 hr 45 min
- Active: 20 min
Ingredients
1 3 1/2- to 4-pound chicken
4 tablespoons unsalted butter or extra-virgin olive oil
3 sprigs rosemary, plus 1 tablespoon chopped leaves
5 cloves garlic, smashed and peeled
6 wide strips lemon zest
Kosher salt and freshly ground pepper
1 large onion, cut into wedges
2 to 3 carrots, cut into 1- to 2-inch chunks
Directions
- Bring the chicken to room temperature, about 30 minutes. Pat the skin dry with paper towels. Preheat the oven to 425˚ F.
- Heat the butter in a large ovenproof skillet over medium heat. Stir in the rosemary, garlic, lemon zest and a pinch of salt and cook until fragrant, about 2 minutes. Let cool slightly.
- Brush the herb butter all over the chicken; season generously with salt and pepper. Tuck the wing tips under the body and tie the drumsticks together using kitchen twine.
- Stir the onion and carrots into any remaining herb butter in the skillet; set the chicken on top, breast-side up. Transfer the skillet to the oven and roast until the skin is golden and a thermometer inserted into the thickest part of the thigh registers 165˚ F, 60 to 75 minutes. (Tent the chicken with foil if it is browning too quickly.)
- Transfer the chicken to a cutting board, pouring any juices from the cavity back into the skillet. Let rest 20 minutes, then carve. Serve the chicken with the vegetables and pan juices.
Cook’s Note
Be sure to pat the chicken dry before cooking. For extra-crispy skin, plan ahead: Refrigerate the chicken, uncovered, overnight (this will dry out the skin), then bring to room temperature before roasting.