When it comes to cooking a whole chicken, choosing the right pan is key for ensuring even cooking and getting crispy skin. The pan needs to be large enough to accommodate the chicken comfortably, conduct heat well, and withstand going into the oven. There are a few different pans to consider for roasting whole chickens.
What size pan do you need to roast a whole chicken?
For roasting a 4-5 lb whole chicken, you’ll want to use a pan that’s at least 12 inches in diameter. This allows enough room for air circulation around the chicken for even cooking. If cooking a larger 6-7 lb chicken, opt for a pan that’s 14 inches or larger. Here are some common pan sizes for roasting chicken:
| Pan Size | Chicken Size |
|---|---|
| 9×13 inch | 3-4 lbs |
| 12 inch round or square | 4-5 lbs |
| 14 inch round or square | 6-7 lbs |
You want the chicken to fit comfortably in the pan without touching the sides. Overcrowding the pan can lead to uneven cooking.
Rimmed Baking Sheets
Rimmed baking sheets (also called sheet pans) are a versatile choice for roasting whole chickens. The low sides allow for air circulation, while the rim prevents juices from dripping over the sides. The light metal also heats up quickly and evenly.
Opt for a heavy gauge aluminum or steel pan that won’t warp at high temperatures. An 18 gauge pan is ideal. Avoid thinner cookie sheets, which may bend or buckle in the heat of the oven.
Pros:
- Promote browning and even cooking
- Durable and won’t warp
- Easy to clean up
Cons:
- Limited depth to contain drippings
- May need a broiler pan for crisping skin
Cast Iron Skillets
For getting gorgeously crispy skin, it’s hard to beat a cast iron skillet. The heavy material gets scorching hot and retains heat beautifully. Just make sure to thoroughly preheat the skillet before adding the chicken.
Choose a size 12 inch or larger cast iron pan to accommodate a whole bird. Make sure it’s well-seasoned to prevent sticking.
Pros:
- Gets extremely hot for crispy skin
- Retains heat well for even cooking
- Imparts iron to food
Cons:
- Heavy
- Prone to sticking if not well-seasoned
- Can rust if not cared for
Enameled Cast Iron
For excellent heat retention paired with nonstick convenience, choose an enameled cast iron Dutch oven. Le Creuset makes popular enameled cast iron pans in a range of vivid colors.
Make sure to choose a size 12 inches or larger to accommodate a whole chicken. The enameled surface prevents sticking and makes cleanup much easier than regular cast iron.
Pros:
- Retains heat for even cooking
- Enamel coating prevents sticking
- Durable and chips resistant
- Easy to clean
Cons:
- Heavy
- Enamel may discolor over time
- Expensive
Stainless Steel Roasting Pans
Roasting pans made from stainless steel are a classic choice for whole birds. The reflective metal helps produce a beautifully browned exterior.
Pick a pan with low sides to allow good air circulation. A pan with a rack inset can elevate the chicken above the pan drippings as it roasts.
Pros:
- Reflective for browning
- Racks lift chicken from drippings
- Durable and easy to clean
Cons:
- May discolor over time
- Less heat conductive than other metals
Glass or Ceramic Bakeware
Glass and ceramic pans are naturally nonstick and safe for oven roasting. Choose heat-safe borosilicate glass or ceramic bakeware.
Keep in mind glass and ceramic don’t conduct heat as efficiently as metal. Allow for extra roasting time compared to metal pans.
Pros:
- Nonstick surface
- Easy to monitor browning
- Doubles as serving dish
Cons:
- Less efficient heat conduction
- Not as durable as metal
- Susceptible to breaking
Nonstick Roasting Pans
Nonstick roasting pans have a convenience factor, as the chicken won’t stick to the pan. However, the coating may degrade at high heat or become scratched over time.
If using nonstick, don’t go over 500°F in the oven. Avoid metal utensils that could damage the coating. Use wood, silicone or plastic utensils instead.
Pros:
- Prevents sticking
- Easy cleanup
Cons:
- Coating may degrade over time
- Can’t use metal utensils
- Limited high heat tolerance
Should you use a roasting rack?
A roasting rack can help promote air circulation for even browning and cooking. It elevates the chicken up off the pan bottom so the underside doesn’t stew in the drippings.
Look for a sturdy stainless steel V-rack that fits inside your roasting pan. You can also use a makeshift rack by arranging vegetables like onions, carrots and fennel in the bottom of the pan.
Without a rack, rotate the chicken every 30 minutes to prevent one side from overcooking. Tent with foil if the skin browns too quickly before the meat cooks through.
Prepping the pan for roasting
For the best results, start by dry brining the chicken uncovered in the fridge overnight. This seasons the meat and dries out the skin for extra crispiness.
On roasting day, remove the chicken from the fridge and let it sit at room temperature for 30 minutes to 1 hour before cooking. This helps it cook more evenly.
Next, prep the pan by coating it with oil or butter. Rub the oil all over the bottom and sides of the pan using a brush or paper towels.
If using a roasting rack, place it in the pan and coat with oil as well. The small amount of fat helps the chicken brown beautifully without sticking.
Sprinkle salt and pepper in the oiled pan. You can also add rosemary, thyme or other herbs for flavor.
Place the chicken directly in the oiled pan, breast side up. Tie the legs together with kitchen string to hold their shape if desired. Rub the skin with a little olive or avocado oil.
Roast the chicken untouched for the first hour of cooking for crispy skin. About halfway through, baste with pan juices and rotate to evenly brown.
Let rest 10-15 minutes before carving for juicy, tender meat.
Tips for the perfect roast chicken pan
Follow these tips to choose the right pan for roast chicken and get the best results:
- Pick a heavy pan like cast iron or stainless steel for even heating.
- Choose a pan size 12 inches or larger to fit a whole chicken.
- Allow at least 1-2 inches of space around the chicken for air flow.
- Preheat the empty pan before adding the chicken for crispy skin.
- Use a roasting rack to prevent stewing in juices.
- Dry brine the chicken overnight and roast at high heat up to 425°F.
- Rotate the chicken every 30 minutes for even cooking.
- Let rest before carving to lock in the juices.
The Takeaway
For roasting whole chickens, rimmed baking sheets, cast iron, enameled cast iron, stainless roasters, and ceramic bakeware are all good options. The key is to choose a pan large enough to hold the chicken while allowing air circulation for crispy browned skin.
Preheat the pan before adding the chicken, use a rack if possible, and rotate periodically for the best results. Follow these tips to get a juicy, golden roast chicken straight from your oven.