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How to Make the Perfect Roast Chicken Every Single Time

The simplest way to make a roast chicken in the oven. If you follow my 2 easy steps to roasting, you will have the perfect roast chicken every single time!
Prep Time 10 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 35 mins
Course Main Dish
Servings 4 people

Ingredients
  

  • 1 whole chicken washed thoroughly and pat dry
  • 1 tbsp. dijon mustard
  • 1 tbsp. salted butter at room temperature
  • 1 lemon
  • 4 tbsp. extra virgin olive oil
  • Rosemary chopped coarsely
  • thyme
  • sea or kosher salt
  • freshly cracked black pepper
  • 5 carrots chopped
  • 7 medium turnips chopped
  • 9-10 small radishes chopped
  • 1 small bag shallots chopped

Instructions
 

  • After thoroughly washing your chicken, pat to dry. Place in cast iron skillet breast side up. Spoon dijon mustard and butter onto the chicken. Sprinkle a handful of fresh chopped rosemary, about 4 sprigs of thyme, freshly cracked black pepper, and a generous amount of salt over the chicken. Squeeze the juice of 1/2 a lemon over top (being careful not to lose the seeds).
  • Using your hands, massage all ingredients over the chicken. Flip over and repeat (adding more rosemary, thyme, salt and black pepper, as needed, and squeezing the other 1/2 of your lemon). You should have a generous and even coating of all the ingredients over the chicken.
  • Flip back over, so the chicken is breast side up in the cast iron skillet. Stuff the chicken cavity with a handful of sprigs of both rosemary and thyme for extra flavour. Place aside.
  • Prepare your vegetables (you can use any other root vegetables that you like) by peeling and chopping them. Try to chop everything to a consistent size, so all of your veggies roast evenly.
  • Add veggies to a large bowl and season with salt, black pepper, rosemary, thyme, and extra virgin olive oil. Toss vegetables so they are coated evenly.
  • Add vegetables to the same cast iron skillet as your seasoned chicken.
  • Place cast iron skillet in an oven pre-heated to 425°F and let it roast for 15 minutes. Then reduce to 350°F and let roast for 1 hour. There is no need to flip your chicken over. But as oven temperatures vary, check on your chicken after 40 minutes.
  • If you have a thermometer (which is not necessary for this recipe), chicken should be cooked to an internal temperature of 165°F. Remove from the oven and let chicken rest for 10-15 minutes. Note that the chicken will continue to rise in internal temperature slightly as it rests.
  • Serve and enjoy!