The Crispiest Skillet Roast Chicken

All you need is a chicken, a skillet and salt! - Plus trouble shooting and answers to frequently asked questions

Here’s the thing: roast chicken doesn’t need to be complicated to be amazing. I’ll take it a step further and say the less you do, the better it is. All you really need is a chicken, a tablespoon of kosher salt, and a cast iron skillet. That’s it. No butter, no oil, no herbs, no fancy marinades—just high heat, a hot skillet, and enough time to let the magic happen. This recipe went viral for a reason, and today, it’s getting the full spotlight it deserves. I’m breaking down everything you need to know—plus answering the most common questions I get about it and giving a couple options for those of you who just have to add something besides salt.

Skillet roast chicken…simple perfection:

Tried and true! Trussed or untrussed - it's all good.

A quick recap for anyone new. Heat a cast iron skillet in a 450 F oven. Season a chicken with about a tablespoon of kosher salt. Place it in the hot pan (no butter or oil) and roast at 450 for about an hour. THAT’S IT.

This recipe makes you feel like an executive domestic goddess/god. The skin gets unbelievably crispy, the meat stays perfectly juicy, and the whole thing tastes like you’ve been brining or dry-aging it for days. You haven’t. You’ve just salted it and tossed it in the oven. Don’t even get me started on the pan sauce—made with nothing but water, a wooden spoon, and whatever browned bits the chicken left behind. Fancy without being fussy. Perfect, every single time. If you simply must add something, a spoonful of Dijon, a knob of cold butter, a drop of lemon juice, can make it even more magical (but I do believe - and my kids will back me up - it’s also perfect as is.)

When I posted this recipe on Instagram I had no idea it would go viral (it’s a simple roast chicken, after all.) 2.6 million views and 57,000 saves later (!!!), it’s clear this isn’t just a recipe—it’s a thing. At home we make it almost every Sunday. The kids love it, we love it, and it requires zero mental energy. Plus, the leftover carcass transforms into a rich bone broth, so nothing goes to waste. So many of you have messaged me saying it’s a favorite in your family too and I love that.