Roast Chicken

This recipe, adapted from Food for Friends, is truly simple and calls for just 3 ingredients while your cast-iron skillet does the rest of the work.

Photography By Neal Santos | March 15, 2015


Preheat the oven to 400°.

Pat the chicken dry with paper towels, and sprinkle with the salt and smoked Spanish paprika to taste. Set in a cast-iron skillet, and roast uncovered until the chicken is tender and the juices run clear, about 1 hour. Let stand 5 to 10 minutes before carving. Serve with roasted potatoes or vegetables.

Note: Stein-Novack recommends the local chickens from Godshall’s Poultry in Reading Terminal Market.

Serves 2-4

About this recipe

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  • 1 chicken (about 4 pounds)
  • 1 tablespoon kosher salt
  • Smoked Spanish paprika
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