Cast Iron
Best Roast Chicken With Garlic & Herby Pan Sauce
Popular on Food52
74 Reviews
Yayita
February 19, 2017
Great and relative simple recipe to roast a chicken. This was my second time roasting a bird, first time was a turkey for last year's thanksgiving and this was my first chicken. I honestly thought it was going to be harder and messier...so I was pleasantly surprised. I followed the recipe for the most part but did make a few minor adjustments based on some of the comments I read:
I made sure to use just enough olive oil to coat my chicken and not the prescribed 1/3 cup as instructed. I ended up using about 3 tablespoons for a 3 lb bird. Based on what others have commented, this may have made the difference between a minor oven cleanup and a major one. As it was pointed out that excess olive oil would pool down and cause more oil splatters. It also helped me that used a Dutch oven instead of a cast iron since the Dutch oven encased most of the bird (with the exception of the top).
The instructions doesn't list how much salt and pepper to use so I went with another comment's advice of 3/4 teaspoon per pound, and this worked just fine :) I added enough black pepper so that it looked like an equal mixture of both.
I read two comments where it's mentioned that this recipe is similar to Zuni chicken (which has a 2-3 day dry brine) and to Ruhlman's roast chicken (which has you leave out the chicken for an hour after salting it). Since I had to still unfreeze my bird in the morning, I decided to follow Ruhlman's roast chicken instruction to dry brine the bird for one hour. I don't know how much of a difference this made honestly but I figured it wouldn't hurt.
A couple of other observations I wanted to make, the bird was so good by itself that the pan sauce was not even touched. But I couldn't let the pan dripping go to waste so I am planning on incorporating it into some smashed potatoes. Also, the pan dripping naturally had a high fat content in ir so if you can skim some of the fat out before adding the butter you will be better off, unless you like it in that manner. And lastly, if you have never carved a bird definitely check out Food52's instructions, they were a life saver for me: https://food52.com/blog/4863-how-to-carve-a-chicken-or-turkey.
I made sure to use just enough olive oil to coat my chicken and not the prescribed 1/3 cup as instructed. I ended up using about 3 tablespoons for a 3 lb bird. Based on what others have commented, this may have made the difference between a minor oven cleanup and a major one. As it was pointed out that excess olive oil would pool down and cause more oil splatters. It also helped me that used a Dutch oven instead of a cast iron since the Dutch oven encased most of the bird (with the exception of the top).
The instructions doesn't list how much salt and pepper to use so I went with another comment's advice of 3/4 teaspoon per pound, and this worked just fine :) I added enough black pepper so that it looked like an equal mixture of both.
I read two comments where it's mentioned that this recipe is similar to Zuni chicken (which has a 2-3 day dry brine) and to Ruhlman's roast chicken (which has you leave out the chicken for an hour after salting it). Since I had to still unfreeze my bird in the morning, I decided to follow Ruhlman's roast chicken instruction to dry brine the bird for one hour. I don't know how much of a difference this made honestly but I figured it wouldn't hurt.
A couple of other observations I wanted to make, the bird was so good by itself that the pan sauce was not even touched. But I couldn't let the pan dripping go to waste so I am planning on incorporating it into some smashed potatoes. Also, the pan dripping naturally had a high fat content in ir so if you can skim some of the fat out before adding the butter you will be better off, unless you like it in that manner. And lastly, if you have never carved a bird definitely check out Food52's instructions, they were a life saver for me: https://food52.com/blog/4863-how-to-carve-a-chicken-or-turkey.
Leah
December 8, 2016
Has anyone tried it was chicken pieces instead of a whole chicken. If so how did that work out.
AdventureGirl
December 9, 2016
Yes. I've made it to use up freezer items (thighs and breasts). Was delicious both times.
Mary
November 9, 2016
I do not know why it has taken me so long to try this recipe. We love roasted chicken and this will now be our go to recipe. THANK YOU!
crystelle
October 12, 2015
Made this recipe last night for the family - WHAT A HIT! Absolutely delicious! And very easy. Thank you for this gem!
M.W.
December 30, 2014
Isn't it a cardinal rule to avoid making pan sauces in cast iron? Not to mention anything acidic (such as wine). This makes me skeptical about this recipe.
Merrill S.
December 30, 2014
You're right about the acid; the recipe should say enameled cast iron pan, which is what I use. I will correct this now.
M.W.
December 31, 2014
Merrill -- I ended up using my cast iron skillet and it turned out really well. I even gambled on the pan sauce, which didn't taste metallic or damage the pan. In the future I'll probably use my enameled cast iron, but this worked out much better than expected. I stuffed the cavity with fennel fronds, and I rested the chicken atop sweet potato rounds. Added fresh sage to the pan sauce. A full cup of boiling water felt a little excessive so I'd reduce it to half or 3/4 next time, but the chicken was moist and flavorful, with crispy skin.
dawn R.
May 19, 2015
Wow ,she did say to use an enameled case iron pan!! Why be so damn negative.Life is to short
Kat
October 22, 2015
If you'd read Merrill's response to Malerie before commenting so rudely, you would know that Merrill forgot to mention the enameled part and after Malerie's question, she corrected the recipe. Take it easy.
M.W.
October 24, 2015
Thank you, Kat. If only people would read before spewing randomly and unhelpfully. It was actually quite a positive interaction!
AdventureGirl
November 27, 2014
made this recipe today. it was delicious and so easy; used champagne as opposed to white wine.
tammie
August 24, 2014
This was the best roast chicken ever. Thanks for the recipe! I was afraid it would be dry, but it was so juicy!!!!!
Booker
February 27, 2014
what is the difference in Kosher salt and pink Himalayan salt? Can Himalayan salt be used in place of Kosher salt and maintain the same level of quality and flavor?
carol S.
January 19, 2014
maybe this will help with the mess: cover the chicken very loosely with foil for the first 15 minutes, and maybe lower the temp about 20 degrees.
the result might be less smoke - i have asthma and sympathize, and love really good roasted chicken.
of course, using a kosher chicken means no brining!
the result might be less smoke - i have asthma and sympathize, and love really good roasted chicken.
of course, using a kosher chicken means no brining!
Turbeville G.
January 19, 2014
Covering it will cause the skin to steam. I recommend only cooking this high with a clean oven and pour off the fat. I've made dozens of chickens at 475F and smoke is rarely an issue.
carol S.
January 19, 2014
well, if you only cover it for 15 to 20 minutes, it won't steam, but it will help the cooking process along with a bit less mess. you will still get a great skin!
BurghKitchen
January 13, 2014
I love roast chicken and I used this method EXCEPT I cook it vertical on my ceramic roaster. Never a soggy side, crispy skin all around and such a juicy bird. My rule of thumb has always been 15 minutes/pound plus 15 minutes for the cook at 350. No need to smoke you out of house and home to get a crispy skin.
Zootertoot
January 9, 2014
Made this for dinner...skipped the Olive oil and used butter. Rubbed about 3TBS butter mixed with thyme under the skin and a bit over the top, salted it and chucked it in a cast iron pan with some russet spuds cut into spears. There was some smoke, but I turned down the heat after 35 minutes, and cooked for an extra 15-20 mins. Was delish! Oh, and I tucked 2 small lemons (cut in halves) inside for flavor & moistened.
Plunkett C.
January 4, 2014
This chicken was good, but it smoked out my entire house! Would not make this again, however; the sauce recipe was nice and I will make this again. My first disappointment with a recipe from food52
Turbeville G.
December 29, 2013
I just made this sauce for dinner to serve with Zuni roast chicken, basically the same recipe roasted at 450-475F with a 3 day dry brine. It's A-mazing! I also made gravy and it wasn't touched. This sauce will definitely be showing up on the table pretty often. Thanks! So simple, classic and delicious.
burns W.
December 29, 2013
a 3 day brine! What do you find is the difference between an hour/a day/3 days??
Turbeville G.
December 29, 2013
A universe. I was skeptical too but the Zuni chicken method is the best roast chicken I've ever had. Here's a link to the recipe which is usually served with an equally delicious bread salad. It's a dry brine - 3/4 tsp per lb of chicken on the skin, let sit uncovered in the fridge for 1 to 3 days but I try to do at least 2 days.
burns W.
December 30, 2013
It looks like some people are having this turn out excellently and some are having a splatter fest in the oven. I wonder what is happening? I wonder if the splatterfests are using chicken where perhaps the skin is not fully intact??? Have any of you splatterfest experiencers done any forensics on what might have happened? The Zuni method described elsewhere also makes note of visually monitoring the bird and turning the oven down if it gets too intense.
exit1a
October 2, 2015
Burns - my guess is that the quantity of oil is to blame. I had no problems, and a delightful result, but I didn't use 1/3 cup of oil - I only used what I needed to coat interior and exterior of the bird. Excess would pool in the bottom of the pan and wind up splattering and smoking.
Carol B.
December 23, 2013
World's messiest chicken recipe! Do NOT make this recipes if you or someone in your house has COPD. Made it last night. Then cleaned oven. Today I'm still airing out the entire house.
Eileen
December 8, 2013
I made this tonight for Sunday supper. I had 4.75 pound organic chicken. It roasted for 50 minutes in a cast iron pan and it came out perfectly. Very juicy with crisp skin. Instead of water I used organic chicken stock. Served with brown rice and roasted butternut squash. Everyone loved it. The pan sauce made it! Lovely recipe. Thanks for sharing.
BurgeoningBaker
December 5, 2013
I enjoyed this chicken but it covered my oven in grease and fat. Any way to prevent that from happening?
Ashley M.
December 6, 2013
This is just what happens when you cook chickens like this. When I cook a small chicken using the Zuni method - with no added fat - I still get fat spatterings in my oven. Honestly, the most you can do is line whatever you can with aluminum foil, which still won't prevent what's coming off the very top of the bird. You can even line the rack the bird is on with aluminum foil, and have it come up in a kind of square "U" shape around the sides of your oven to help a little. I usually just go ahead and run the self-clean function on my oven for two hours or while we're sleeping that night if it's really bad.
Alice G.
November 1, 2013
This is a prime example of how simple is best. I tried this with just a bone in breast and it was superb. Next time I have company, I just might have to pull out this recipe. Thank you, Merril!
Kate J.
October 23, 2013
I've now made this recipe twice. The result is absolutely first-rate and I'm so pleased to have found it. This is my query: The whole family (including the cat) is bothered by the other results -- a house full of fumes (that overhead fans can barely ameliorate) and an oven that's so grimy afterwards a full clean is required. It's a real stinker all the way around. I'd be so keen to hear any advice about this. Normally I'd put some water in the pan; but I realize the whole point is to keep the oven closed and to dry the chicken out. Thoughts?
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