
Roasted Chicken
Serves 4
If I had a meal that I could eat and not tire of, it would be roast chicken. And what’s even better, it’s a generally cheap meal, mostly with hands-off cooking that can feed four people. There are many ways to cook a chicken, but I am giving you one of the easiest courtesy of Chef Jacques Pepin. If you want to go an extra step, smear dijon mustard over the whole chicken and rub your favorite dried herbs all over. Enjoy!
Pair with...
Ingredients
- 1 3-4 lb whole
- chicken
- Salt
- Pepper
- 1 tbsp oil
- 3 tbsp water or white wine
Preparation
- Preheat oven to 425 degrees.
- Season the inside and outside of the chicken with salt and pepper.
- Place an oven-proof pan (preferably cast iron) over medium heat and add oil.
- Cook the chicken on it’s side for 2-3 min. Flip to other side and repeat.
- Place pan in oven and cook for 20 min, chicken still on it’s side.
- Turn the chicken over to it’s other side and cook an additional minute.
- Lastly, place the chicken on it’s back (breast side up) and cook another 25 min.
- Check temperature for 165 degrees in the breast and leg. Cook longer if needed.
- Remove chicken from pan to a carving board, breast side down and loosely cover with foil.
- Place the pan back on the stove and over medium heat, add water or white wine.
- Using a flat spatula or wooden tool, scrape up the pan. Set aside drippings.
- Carve chicken and serve with drippings.
- Serve along with your favorite sides or a simple salad.

Chris Chisholm is a Certified Specialist of Wine and a graduate of Boston University Wine Studies and Wine Making programs. He is also a graduate of Cook Street School of Culinary Arts in Denver, CO. He has worked as a personal chef and chef instructor.
If you have any questions, email Chris at chris@snugharborwine.com. You can also follow Chris on Instagram @winechefchris for more delicious food photos!