I’ve always been a huge fan of cooking a whole chicken in the slow cooker. Still am, but this method yields the juiciest breast meat I’ve ever had! This Simply Amazing, 5 Ingredient Oven Roasted Chicken is just as simple as the slow cooker method, with tastier results. It’s also perfect for those times when you don’t have 4 hours to wait on the slow cooker, this recipes is ready in just under two hours.
Say Hello! to the juicest breast meat ever with this EASY 5 Ingredient Oven Roasted Chicken!Click To Tweet
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For this recipe, you will need only five ingredients: one whole chicken (4-5 lbs), 1 tablespoon olive oil, salt, pepper, and smoked paprika to taste. You could knock this recipe down to 4 ingredients easily by omitting the smoked paprika, but it’s such an easy and tasty addition, I don’t know why you would!
Begin by preheating your oven to 450° F. Make sure your rack is in the middle position and place an ovensafe 12″ skillet in the oven while it is preheating. I used my favorite cast iron skillet for this recipe. Take your chicken out of the wrapper and pat dry with paper towels. Make sure to remove any giblets. I used a four and a half pound chicken for this recipe. Rub the entire chicken down with one tablespoon olive oil and then sprinkle with the salt and pepper, rubbing it into the chicken. Placing the chicken breast up, bind the legs and tuck the wing tips under. If desired, sprinkle the chicken with some smoked paprika. When the oven is preheated, carefully remove the skillet from the oven, transfer bird to the skillet, and replace to the oven. Make sure wing tips stay tucked during this process. Roast your chicken for approximately 30-40 minutes, until breast registers 120° F and thighs register 135° F. Once temperatures are established, turn the oven off and allow the chicken to remain in the oven for another 30-40 minutes. When the breast is at 160° F and the thighs are at 175° F, it’s done. Remove the chicken to a carving platter and allow it to rest for 20 minutes, uncovered.
I’ve always preferred dark meat to white, I used to think white meat was so dry. Using this recipe, I happily eat the breast and we don’t have to fight over legs anymore! This recipe is also great for small dinner parties, it’s so easy and the presentation is simple yet elegant.
A few notes:
- Make sure to have an instant read thermometer handy to ensure safe temperatures.
- If you have a larger or smaller chicken, adjust cooking times by about 10 minutes either way.
- According to my man (aka cast iron skillet master), there is an easy and essential way to care for your skillet after using. Wash in hot water, no soap or detergents. Immediately after washing, dry and place on a warm burner to dry completely. Use a small amount of olive oil to coat the interior of the pan. I messed some of that up and was politely reminded to properly care for my equipment!
Above, you will find some of the equipment I used while preparing this Simply Amazing, 5 Ingredient Oven Roasted Chicken.
An instant read thermometer is essential for ensuring poultry is properly cooked.
I love my Lodge 12″ cast iron skillet. I’ve had it for several years and know they only get better with time. There are so many great recipes you can create with a good cast iron skillet, definitely a must-have for anyone who cooks as often as I do!
My extra-large cutting board gets lots of action in my kitchen, I use it daily if not more. I used it to carve the chicken on in this recipe. It does double duty as an attractive serving platter.
You’ll want a good, sharp knife to carve your chicken. My Victorinox knives are my favorite and I will only carve poultry with my extra sharp chef’s knife.
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Here are some other great chicken recipes you’ll love: