Last Updated on December 18, 2023 by David Michael

Vertical Roast Chicken

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Growing up, Sunday night dinner was always a little more special than the rest of the week. More often than not that meant Sunday night roast chicken. Served with mashed potatoes with gravy, sauteed vegetables, and cucumber salad. Sunday night was the only meal we always had dessert also.
For me it is the ultimate comfort food: a perfectly cooked roast chicken. I feel that the most simple seasoning is also the best. A touch of butter and salt and pepper is all that is needed.
The first time I had a vertical roasted chicken was eye opening. Completely crispy and browned on all sides. I rarely roast a chicken using any other method.
I like to cook the chicken on the vertical roaster with the legs up. The fat from the legs will self baste the breast. It also makes carving the leg / thigh super easy.

Vertical Chicken Roaster Recipe with Chicken roasted on Staub Vertical Roaster. Carved leg and thigh in foreground.
Carved Leg & Thigh of vertical roasted chicken on a plate, Staub vertical roaster in background.

I like to tie the legs of the chicken together. This keeps the legs from going over the built in drip pan of my vertical roaster. If your vertical roaster doesn’t have a drip pan, just place it in a shallow roasting pan to catch any drippings. I use the Staub cast iron vertical chicken roasterbut this recipe will work for any vertical roaster.
If your chicken wants to lean to one side, push a half of a lemon or half an onion into the cavity to get it to stand upright.

Vertical Roast Chicken Recipe

1 whole chicken (about 3 ½ pounds)
1 tablespoon softened butter
Salt and pepper
Lemon or onion if needed

Preheat the oven to 350º Fahrenheit.

Rub the chicken with the softened butter and season inside and out with the salt and pepper.

Place the chicken on the vertical roaster with the legs up. If your chicken is a bit wobbly, stabilize it by pushing a lemon half or two into the cavity. Onion halves work also.

Tie the legs together with cooking twine and place in the oven, on a shallow roasting or sheet pan if needed.

Cook until the juices run clear and the chicken reaches an internal temperature of 165. About an hour and 15 minutes. Check the temperature after 1 hour. Check the temperature with an instant read thermometer inserted in the thickest part of the thigh.

Remove from the oven and let rest for 10 minutes before carving.

Use any drippings to make a gravy or sauce to serve with the chicken if you like.
Serve with roasted vegetables or a salad and you’ve got a great meal.

A larger 5-7 pound bird will take about 2 hours, check the temperature to be certain.

Of course you can use any seasonings you like, think of my recipe as a blueprint.

I’ve also cooked a duck with the vertical roaster, it gives off a lot of fat so be sure to put a larger drip pan underneath the roaster. Super tasty results too!

We hope you love your vertical roast chicken as much as we do.

Bon Appetit!

For the holidays you may like our recipe for Foolproof Roast Turkey.

Recommended Products

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ThermoPro Digital Instant Read Meat Thermometer

This is the digital thermometer that I use and love. It gives you peace of mind to be able to check the temp of anything that you’re roasting. It also has a magnetic back so you can keep it your oven door or refrigerator for quick access.

ThermoPro TP18 Ultra Fast Thermocouple Digital Instant Read Meat Thermometer for Grilling BBQ Smoker Kitchen Food Cooking Thermometer for Oil Deep Fry Candy Thermometer

Henckels Classic Razor-Sharp 2-pc Carving Set

Henckels Classic line is great quality at a great price. Balanced and sharp, this carving set is a joy to use.

Henckels Classic Razor-Sharp 2-pc Carving Set

Cooking Twine

Made for cooking, this pure cotton twine does not contain any resins or coating that you wouldn’t want in your food.

 Regency Wraps Butchers Cooking Twine, Made of Heavy-Weight Natural Cotton, Perfect for Meat Trussing and Food Prep, 500 ft Cone

STAUB Cast Iron Vertical Chicken Roaster

This is the vertical chicken roaster that I use and love. It’s a solid, single piece of enameled cast iron that is easy to clean. I’ve roasted up to a 8 pound chicken using the Staub roaster with beautiful results. I’ve also used it to vertically roast a duck (put another roasting pan under it to catch the drippings – ducks will drip plenty of fat).

STAUB Cast Iron Vertical Chicken Roaster

Browse Amazon for more great Cookware.

You may also like our post on our picks for Best Stainless Steel Cookware.

See our review of the Staub Tea Kettle too!

3 thoughts on “Vertical Chicken Roaster Recipe”

  1. Brilliant! Exactly 1 hr. 15 mins for the crispiest skinned chicken I’ve ever made at home. Used my recently bought Staub vertical roaster. I’ve made rotisserie chickens at home (delicious) but had to throw out that rotisserie as it was such a bear to clean. The Staub item is no trouble cleaning up–just use the drippings for chicken stock. Wipe off. Wash. Upside down is key– the fats did run down over and through the breast, making it the moistest chicken breasts ever. I never eat breasts; too dry. This time? Moist, wonderful. As were the thighs and wings. Heartily recommend. Wish I’d had this years ago. –from a fine cook, age 70, who has traveled the world eating at the finest places. Beautifully finished color. Maybe I’ll even try duck now. Glad I found this recipe. I didn’t tie the legs together to expose more of the skin surface. Delicious! 9 July 2023

    1. Thank you for the wonderful comments. I’m so delighted that you had such great success with the recipe and your Staub vertical roaster! I love your idea of using the drippings in stock, I’ll give that a try.

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