Not only is this recipe delicious, it calls for simple ingredients and is easy to make. My children and husband love it and I make it almost every week! I usually double the recipe and make two chickens (and I suggest you do, too!) so there’s more meat for more meals. Enjoy!
Technique tip: I usually double the recipe and make two chickens (and I suggest you do, too!) so I have even more meat to work with.
Swap option: This recipe calls for no butter or oil. Feel free to add either if you're craving a little more flavor!
- One 2¾-pound free-range chicken
- 5 sprigs thyme
- 8 sprigs rosemary
- 6 cloves garlic, peeled and lightly crushed
- 1 tablespoon sea salt
- 1 tablespoon freshly ground black pepper
- Assorted roasted vegetables, for serving
1. Use a small pairing knife and your fingers to gently loosen the skin from the chicken breasts and thighs. Stuff the herbs and garlic under the skin and spread in an even layer. Sprinkle the salt all over the chicken and season with pepper. Cover and refrigerate for 30 minutes or up to 24 hours.
2. Preheat the oven to 500°F. Preheat a large cast-iron skillet in the oven for 5 minutes. Put the chicken in the skillet, breast side up, and roast for 20 minutes. Reduce the heat to 475°F, turn the chicken breast-side down and roast for about 20 minutes longer, or until the juices run clear when a thigh is pierced. Flip the bird back over and cook for 5 minutes more. Transfer the chicken to a board and let rest for 10 minutes; carve.
3. Skim the fat from the juices in the skillet. Serve with a side of roasted vegetables. Pour the juices over all. Add 1 tablespoon water to the pan and pour over the chicken again.