After roasting chickens in just about every way possible, I can confidently say this method is it. Crispy skin? Yes. Juicy meat? Absolutely. But what sets this apart is the flavor. Trust me, after roasting hundreds of chickens, I’ve learned that the little details make all the difference.

Roasting it at a high temp in a melt-your-face hot skillet and allowing it to rest just right gives you that gorgeous, crispy skin and tender, flavorful meat that will make your taste buds do a happy dance. It might seem counterintuitive for a roast chicken to have this much flavor because there are no special rubs, no brining, no smoking, but trust me. It slaps.

As a self-proclaimed chicken-roasting pro, I’m telling you: this method is the gold standard. So if you’re looking for a roast chicken that not only looks impressive but also packs serious flavor and versatility, you’ve found your new go-to. Don’t say I didn’t warn you—it’s about to be your best friend in the kitchen

So what makes this roasted chicken recipe special? The technique, I think. The whole cooking process takes place in an oven-safe skillet. A little on the stove, but mostly in the oven. Plus it’s fast… like an hour tops.

And the skin gets nice and crispy. I’m so not a chicken skin eater, but I almost ate it this time.

It’s also adapted from the Zuni Cafe Cookbook. The Zuni Cafe is a famous, fancy-pants restaurant in San Francisco. I really wanted to go while we were living in the Bay Area, but alas… living on student loans & GI bill doesn’t really leave room for $100 dinner dates.

Our little family gets by just eating half of a roasted chicken and the rest is saved for another night. (That won’t last long, though. It seems our little ones are pretty carnivorous.)

I wrote a big ol’ post all about how to roast a chicken! Click over to see my How To Roast a Chicken (the Easy Way!) tutorial!

SaveSave

If you make one of my recipes, be sure to post it on social media and tag me at @perrysplate or #perrysplate so I can send you some love!

Continue to Content

Zuni Cafe Roasted Chicken

Yield: Serves 4

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

This method of roasting a chicken makes the best, crispy skin! I also love using my cast iron pan because it transfers from the stove to the oven so easily.

Print

Ingredients

• 1 chicken, 2¾- to 3½ pounds
• 1 Tablespoon Kosher salt
• 1 teaspoon freshly cracked black pepper

Instructions

1. Place the chicken on a clean pan to use as a work surface. Remove and discard the bag of organs (unless you keep it for broth or another use.) Pat the chicken dry with paper towels.
2. Season the outside of the chicken liberally with salt and pepper. If you aren't cooking the chicken right away, cover loosely and
3. About 45 minutes to 1 hour before serving, preheat the oven to 475°F.
4. Choose a 10-inch oven proof skillet (like cast iron, if you have it). Preheat the pan over medium heat on the stove.
5. Wipe the chicken dry and set it breast side up in the pan. (No you don't need any oil.) It should sizzle. Place the chicken in the pan in the center of the oven and roast for 30 minutes.
6. Turn the bird over with a pair of sturdy tongs. Roast for another 10 to 20 minutes, depending on size.
7. Flip the chicken back over, breast-side up, to recrisp the breast skin, another 5 to 10 minutes. Or until the chicken has reached an internal temperature of about 160F.
8. Remove the chicken from the oven and turn off the heat. Lift the chicken from the roasting pan and set on a plate.
9. Allow to rest for at least 10-15 minutes, even if you have no other preparations to do. Cut the chicken into pieces, spread on the warm platter and serve.

Notes

If you like, you can slide some fresh herb sprigs under the skin. Rosemary, thyme, and sage work deliciously here.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Lodge 10.25 Inch Cast Iron Pre-Seasoned Skillet – Signature Teardrop Handle - Use in the Oven, on the Stove, on the Grill, or Over a Campfire, Black

Nutrition Information

Yield 6 Serving Size 1
Amount Per Serving Calories 32Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 13mgSodium 639mgCarbohydrates 0gFiber 0gSugar 0gProtein 3g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

SaveSaveSaveSave

This post may contain affiliate links. Any purchases made by using these links won’t cost you any extra and helps keep my content free. These links may be Amazon links as I am part of the Amazon Associate Program.