Roasted Chicken in pan

Fast Roast Chicken

  • Author: Gitta
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 people 1x
  • Category: Main Course
  • Cuisine: American


This chicken can be ready in under 1 hour!  Great for company or a weekend dinner.  Makes delicious leftovers or weekday lunches. 



  • 1 each 4-5 pound while chicken
  • 2 each lemons
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 3 cloves garlic (1 tbsp), minced
  • 2 tsp salt
  • 1 tsp ground pepper
  • 1/4 cup olive oil


  1. Preheat oven to 425 degrees F.
  2. Remove the backbone of the chicken using a sharp chefs knife or poultry scissors.  It is easier to cut if you cut as close to the backbone as possible.  You can freeze the backbone and once you have 5-8 backbones you can make chicken stock.
  3. Using a Microplane, remove lemon peel.  Be sure to grate only the yellow part of the lemon since the white part is bitter.  You should have about 2 tsp of the grated lemon peel. 
  4. Combine grated lemon peel, thyme, oregano, garlic, salt, pepper, and olive oil.  
  5. Pat the chicken dry using a paper towel.  It is important to dry the chicken so that the skin will brown.  
  6. Rub the above spice mixture all over the chicken. 
  7. Place chicken in a cast iron pan.  
  8. Roast chicken 30-40 minutes until the skin is crisp and an instant-read thermometer inserted in breast reaches 165 degrees F.  Let rest 5-10 minutes to allow the juices to reabsorb.  Cut desired pieces (thighs, legs, wings, breasts).
    Roasted Chicken in pan