Simple Skillet Roasted Chicken.
  • 5-6 lb. Whole Chicken
  • Olive Oil
  • Salt and Pepper
  • 4 Rosemary Sprigs
  • 2 Oranges, quartered
  1. Preheat oven to 400 degrees.
  2. Remove chicken from packaging and pat dry with a paper towel. Use sharp kitchen shears to cut out the spine, then flip the chicken over and press down to flatten.
  3. Drizzle the chicken lightly with olive oil and season well with salt and pepper on both sides.
  4. Place the chicken skin-side down in a cast iron skillet and surround it with the whole rosemary sprigs and orange quarters.
  5. Cook the chicken for 20 minutes in a 425 degree oven, then remove the skillet from the oven and carefully flip the chicken so that skin side is up. Increase the temperature to 450 degrees and cook for an additional 20-25 minutes, until the chicken is cooked through (check the deepest part of the chicken breast for a temperature of 165 degrees).
  6. Remove from oven and let the chicken rest for 10 minutes before slicing and serving.
Recipe by DomestikatedLife at