Orange and Rosemary Skillet Roast Chicken | Cooking Basics
Serves: 6 to 8
Ingredients - Roast Chicken
  • White onion, small - 1
  • Garlic cloves - 3 to 4
  • Orange - 1
  • Whole chicken - 1 3 to 4 lb.
  • Kosher salt - 1.5 tbs.
  • Ground pepper - ½ tbs.
  • Rosemary - 1 sprig
  • Butter - 2 tbs.
  • Kitchen twine - >1 foot
Ingredients - Roasted Vegetables
  • Garlic - 3 to 4 cloves
  • Rosemary - 1 sprig
  • Russet potatoes - ½ lb.
  • Carrots - ½ lb.
  • Parsnips - ½ lb.
  1. Onion - Quarter
  2. Garlic cloves (all) - Peel
  3. Orange - Quarter
  4. Potatoes, carrots, and parsnips - Peel and chop into bite-sized pieces
  1. Position oven rack in the middle of your oven and preheat oven to 450 degrees with a 10" to 12" cast iron skillet inside
  2. Remove innards from your chicken (you can save them for stock). Place the bird in a bowl and pat it dry with a paper towel. Mix together your salt and pepper and season the entire bird - inside the cavity, on the skin, in between the skin and meat
  3. Melt butter in microwave (~45 seconds should do it)
  4. Place quartered onion, 3 to 4 garlic cloves, quartered orange, and rosemary sprig inside the cavity of the bird
  5. Tie the legs of the bird together (see video for a full demo)
  6. Take skillet out of oven
  7. Place the bird breast-side up in the middle of the skillet
  8. Baste the bird with your melted butter
  9. Place chopped vegetables with remaining peeled garlic cloves and around the bird. Break up your rosemary and nestle it between vegetables
  10. Give it all one final flourish of salt and then place in the oven
  11. Cook at 450 for ~30 minutes and then turn off oven
  12. Leave bird in the oven for another 25 to 35 minutes. Chicken is done when it reaches 160 degrees
  13. Remove it from pan and let it rest for 20 minutes on a carving board before carving
  14. Toss the roasted vegetables in the chicken juice and give them a sprinkling of salt and pepper. Serve with your beautiful and fragrant roast chicken. I call the dark meat!
  1. After all the meat is carved up, save the carcass and place it with giblets / innards into a stock pot. Fill with water, an onion, 2 carrots, and 1 stalk of celery. Boil and simmer for about 1.5 hours. You now have homemade chicken stock
  2. Cook's Illustrated method gives you even cooking because the hot skillet helps to give the dark meat a head start in cooking. Dark meat takes longer to cook than white meat so by placing it on the hot skillet, the cooking process starts immediately and ends up being cooked at the same time with the breasts
  3. For a family of four, roast chicken can usually stretch over 2 meals. Serve as is or use the meat in tacos, soup, or a rice dish
Recipe by Cook Smarts at