Do you love simple recipes as much as I do? If you know anything about the recipes that come from AKOS, it’s that they are simple, delicious and very easy to recreate. In today’s blog, you are going to learn a SUPER-SIMPLE way to make the perfect one-pan roasted chicken.
For this recipe, I used a deep cast iron skillet, but you can use any roasting pan. It is worth noting that using cast iron to cook your food is not only a great way to get more flavor, but it’s also a great way to fortify your food with iron.
As with all meat, it is really important that you choose a source that has been responsibly raised. Refer back to this post for some resources on how to find a great source of meat near you. The perfect roasted chicken has never been easier, and I am excited to hear about how YOUR roasted chicken turns out!
Also, be sure to save the gizzards and the carcass from your chicken as you can use these to make an awesome homemade bone broth. If it will be a couple days before you will be making the broth, simply pop the carcass and gizzards into your freezer.
If you prefer watching the tutorial live, check out the video below from our community group on Facebook, where I go live with a new recipe every Monday!
AKOS Nutrition Perfect One-Pan Chicken
- (1) 5-6 lb whole chicken
- 1 lemon, quartered
- 1 onion, quartered
- 6-8 cloves garlic, peeled
- 6-8 sprigs of fresh herbs (rosemary, thyme, tarragon, sage)
- 1-2 Tbs olive oil (for bird)
- 1 Tbs sea salt (Redmond Real Salt is my FAVORITE) and 1 Tbs ground pepper
- 1-2 Tbsp olive oil (for veggies)
- 2 tsp sea salt and 2 tsp pepper
- 1 yellow onion, sliced
- 3 lbs of veggies (brussels sprouts, radishes, butternut squash, parsnips, etc) halved or approx 1/2-1″ cubes
- Preheat oven to 425 F with the rack in the lower third.
- Remove the gizzards from the chicken (SAVE THESE FOR BONE BROTH!), rinse the chicken inside and out, and pat completely dry. It is VERY IMPORTANT that you dry the chicken completely or else the skin will not get crispy. Place on a cutting board to rest at room temperature while you prepare the veggies.
- Place the veggies in an even layer at the bottom of your cast iron skillet. Drizzle with 1-2 Tablespoons of olive oil and season with salt and pepper.
- Stuff the inside of the chicken with the lemon, onion, herbs and garlic. Rub the chicken with olive oil and season well with salt and pepper. Place the chicken on top of the veggies in the skillet.
- Roast for 70-90 minutes, or until the thickest part of the breast has reached 165 F.
- Take the chicken from the oven, and allow the drippings from the chicken to drip onto the veggies. Place the chicken on a cutting board to rest for at least 10 minutes before carving.
- Give the veggies a stir and return the skillet to the oven for an additional 20 minutes.
- Save the carcass to make Instant Pot bone broth!