Roast Chicken Prepared with a Cast-Iron Method

There’s no need to brine, dry by air, change the temperature, or do any complicated trussing. Just a simple roast chicken.

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Four servings


Whole 3 1/2-4 pound chicken

Kosher salt


Olive oil tablespoon

Step 1
Sprinkle salt liberally on the inside and outside of the chicken. We use 1 tsp. Diamond Crystal or half a teaspoon. Morton kosher salt per lb.) Legs can be tied together using kitchen twine. Allow to sit for 1 hour so that the salt can penetrate. You can also chill, covered, up to a day in advance.

Step 2
Set a 12-inch cast-iron pan or 3-qt. on the rack. enameled cast-iron baking dish on rack. Pre-heat oven to 425 degrees. After the oven has reached temperature, lightly coat half of oil on chicken and pat dry with paper towel. Pour the remaining oil in the hot skillet. This will help keep the skin from tearing and the chicken from sticking. Place chicken in skillet, and roast for 50-60 minutes until instant-read thermometer is inserted into thickest part breasts. (Temperature will rise to 165deg when chicken rests). Rest chicken in skillet for at least 20 minutes, and as much as 45 minutes.

Step 3
Cut the legs of the chicken, then cut off the breasts.