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Roasted Chicken
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Jacques Pepin's Roasted Chicken

A recipe from the master himself!
Prep Time 3 minutes
Cook Time 50 minutes
Course Main Course
Cuisine French
Servings 4



  • 1 3½-lb chicken
  • Salt and ground pepper to taste



  • Preheat the oven to 425 degrees. Sprinkle the chicken inside and out with the salt and pepper and fold the wings akimbo to position them closer to the body. Place the chicken on its side in an oven-safe skillet, preferably cast-iron.
  • Place the chicken in the skillet in the oven and cook for 20 minutes, then turn the chicken over and cook another 20 minutes. (By cooking the chicken on its sides, the juices stay in the breast and, since only the back is exposed, the chicken does not need constant basting.) Finally, turn the chicken onto its back, baste it with the cooking juices and continue to cook 10 minutes. It should be golden in color.
  • When the chicken is cooked, cut it into pieces and serve, with the drippings on the side.


If you are concerned about the chicken sticking, quarter an onion and a lemon and put those in the lightly oiled pan in the oven under the chicken. This keeps the chicken raised and adds more flavor to the pan juices.
Keyword Chicken

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