How to Roast a Chicken

Written By Anthony LeDonne
A roasted chicken in a cast iron pan atop root vegetables

Last updated: February 9, 2026

Serves 2

Ingredients

1 chicken
Assorted root vegetables, carrots, potatoes, rutabagas, etc.
EVOO
Kosher salt
Freshly ground black pepper
Butter

Directions

1 chicken

Truss the chicken. Optionally, refrigerate, uncovered, for up to 48 hours to dry out the skin. Let stand at room temperature for 1 hour before cooking.

Heat the oven to 500˚F. Then lower to 475˚F.

Vegetables
EVOO
Kosher salt
Freshly ground black pepper
1 chicken
Butter

Cut the vegetables into 3/4-inch chunks. Toss with EVOO, salt, and pepper in a large bowl. Then transfer to a cast iron pan. (I’ve also used a sheet pan.) Place the chicken on top. Then place a few pats of butter on the chicken breast.

Roast the chicken for 25 minutes. Lower the heat to 400˚F and roast for another 35 minutes. Transfer the chicken to a cutting board and rest for 20 minutes.

Five minutes before serving, reheat the cast iron pan over high heat to warm the vegetables, stirring to heat through.

 
Anthony LeDonne

Anthony LeDonne is a NYC-based stand-up comedian. He's been featured in the New York Comedy Festival and on Amazon Prime, Hulu, and Tubi. He lives in New York City with his high school sweetheart and overweight Pomeranian.

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https://anthonyledonne.com
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