Optional Gravy - this is for 2 cups. Double if having potatoes and gravy
to taste salt
Spray a 12-inch oven-safe pan (cast iron preferred) with PAM. Place in the oven and preheat to 425 convection or 450 conventional.
Pat dry a whole chicken, tie legs together with butcher twine and tuck wings under.
Coat the surface with a tablespoon of butter or a bit of vegetable oil.
Season the chicken with salt and pepper to taste. I used my 7:2:1 All Purpose Seasoning . (See Spicy option in notes below).
Transfer the chicken to your preheated pan. Let it roast until breast temp is 120 and thigh is 135. About 30 minutes depending on size and oven.
Turn OFF the oven and let set in the hot oven until breast temp is 165 and thigh is 175+. About 30 minutes.
See oven warning in notes below.
Move the chicken to a plate and pour any liquid in the chicken cavity into the pan.
Optional Gravy Instructions
Combine flour with a cup of cold water. You need 2 tablespoons of flour for every cup of gravy you are making. You can use a bowl and whisk to combine the flour and water or I like to use a Tupperware shaker.
Move the pan to the stovetop and add the amount of chicken broth you want for gravy. Over medium-high heat, bring to a boil.
Slowly add most of the water/flour mixture while continuously stirring. In about 2-3 minutes, the mixture will thicken. Add more flour mixture is not thick enough and continue to stir. Continue this until the desired thickness. Add salt to taste.
This should be fine for 4 to 5-pound chickens. The times will vary by size.
Season to your taste.
Crispy skin depends on drying the skin well with a paper towel before starting.
Most people will use butter to coat the chicken, but the oil may give a crisper skin.
The gravy is optional. 2 cups are enough for just the chicken, but you will want 4 cups if doing mashed potatoes with gravy.
Spicy option: Change the seasoning: Mix the rub: 4 teapoons kosher salt, 1 teaspoon each of pepper, garlic powder, onion powder, thyme and sugar. 2 teaspoon paprika and 1/2 teaspoon cayenne pepper (optional).
Gravy is not included in nutrition.
I have done this in three different ovens with good results, but I suspect there are some ovens that will lose heat faster and may not get to the 165 after turning the oven off. Note: This is a well tested Cooks Illustrated technique but this is my warning, not theirs.
Try not to open the oven when the oven is off. Use a remote thermometer if you have one.
If turning the oven off makes you too nervous or you don't trust your oven, leave the oven at 200°. I recommend using a remote thermometer of some type to monitor for 165° in the breasts. Never cook by time.
Make it Perfect First Time and Every TimeDon't miss out, check the full post. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.