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Roast Chicken. The simplest recipe for roast chicken you’ll ever use that yields a tender, moist and delicious chicken every time.

Roast Chicken from

Roast chicken is one of the easiest meals to prepare during the week as well as on the weekend. For years after I was first married, I was majorly intimidated by the thought of having to roast chicken for supper, but over the years realized that a beautiful roast chicken just looks harder to prepare than it really is to make.

For years, I used the method of cooking my roast chicken in the oven on a roasting pan with a rack insert. While it worked fine, I soon discovered a trick while we were at the lake for a long weekend and I didn’t have my roasting pan with me, but had volunteered to make roast chicken for supper for our group.

What I did have on hand was my big iron skillet.

Being one to use what I have, I went with it. I cooked my chicken breast side down for some reason, too. My roast chicken turned out better than any other I’ve cooked before and now my skillet is my cookware of choice for roasting chicken. And I always roast them with the breast side down, too.

It really couldn’t be any simpler to make either. It boils down to three things.

1. Preheating the oven.

2. The skillet.

3. Olive oil.


Here’s my recipe for the easiest and most delicious roast chicken I’ve ever eaten.

5 from 2 votes

Roast Chicken Recipe

All 50 mins

Prep Time 5 mins
Cook Time 45 mins
Servings 6 servings
Course Main Course
Cuisine American
Author Robyn Stone | Add a Pinch
Roast Chicken. The simplest recipe for roast chicken you'll ever use that yields a tender, moist and delicious chicken every time.


  • 1 (3 ½ - 4) pound whole chicken cleaned
  • olive oil or softened butter
  • 1 teaspoon Stone House Seasoning


  • Preheat oven to 425 degrees with the skillet inside the oven. When the skillet and oven have preheated, remove the skillet from the oven and place the chicken inside of the skillet. Coat the chicken well with olive oil and then sprinkle with Stone House Seasoning.
  • Place back in the oven and cook for 15-20 minutes per pound or until an internal probe registers 160 degrees when inserted into the breast of the chicken.
  • Remove from the oven and allow to rest for about 5-10 minutes to allow the juices to return to the meat.
  • Use pan juices to baste, if desired.

Nutritional Information

Serving: 3ounce | Calories: 190kcal | Protein: 20g | Fat: 11g

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Love ya,

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Robyn Stone

Robyn Stone is a wife, mom, blogger, recipe developer, and cookbook author. Welcome to Add a Pinch where I share thousands of delicious, tested and perfected easy recipes that the whole family will love.

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Recipe Review


  1. I noticed that you do a lot of cooking with a cast iron skillet. How do you clean your skillet after cooking with it? Do you let it cool down or do you pour hot water in it then wipe it out.

  2. 5 stars
    Just came across this jewel and made it for dinner tonight. I hadn’t used my cast iron skillet for anything more than the occasional pan of cornbread. This was such a hit, I think I’ll be making it regularly! Thanks for this great, foolproof recipe!

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