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.

Roast Chicken Recipe

Roast Chicken. The simplest recipe for roast chicken you'll ever use that yields a tender, moist and delicious chicken every time.
5 from 2 votes

Review Recipe

Print Recipe

Prep Time5 mins
Cook Time45 mins
Total Time50 mins
Servings: 6 servings
Course Main Course
Calories: 190kcal
Serving Size 3ounce
Cuisine American
Author: Robyn Stone | Add a Pinch



  • 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.

Nutrition Information

Serving: 3ounce | Calories: 190kcal | Protein: 20g | Fat: 11g
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Add this one to your meal plan soon. You’ll definitely be so glad you did!

Love ya,

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Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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15 Comments Leave a comment or review

    1. Hey Diana, While this roast chicken does cook fairly quickly using this high temperature method, it should have read 15-20 minutes per pound. Thanks so much!

  1. I have always been intimidated by roasted birds (chicken and turkeys), but this looks quite manageable. Would this method work with a small turkey or turkey breast for Thanksgiving dinner?

    1. Hey Jocelyn! Once you start preparing roast chicken at home, it really will become second nature and one of the easiest meals you can prepare. You absolutely can use this same method with a small turkey or a turkey breast. Let me know how it goes!

  2. I let someone borrow my cast iron skillet years ago. Never got it back and can’t find one that is comparable. Plus I don’t think I could ever get it seasoned like the old one was.

  3. Roast chicken used to be a Sunday dinner specialty. Now that regular store chicken has come down so much in price, everyone can afford a roast chicken dinner. If you want to make it truly awesome, cook a free-range or organic chicken. Even one that was farm raised on a small family farm will have more flavor than a grocery store factor farmed bird. It does cost a bit more, but as the saying goes, it’s worth it!

  4. 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.

  5. 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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