Cast Iron Roast Chicken

 Here’s a recipe for Cast Iron Roast Chicken, a simple yet delicious way to cook a whole chicken with crispy skin and juicy meat using a cast iron skillet.

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Ingredients

1 whole chicken (about 4-5 lbs)

2 tbsp olive oil or melted butter

1 tbsp salt (or to taste)

1 tsp black pepper

1 tsp garlic powder

1 tsp onion powder

1 tsp dried thyme or rosemary (or a mix of both)

1 lemon, quartered

4 garlic cloves, smashed

1 small onion, quartered

Fresh herbs like rosemary or thyme (optional)

1 cup chicken broth (optional, for basting)

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Instructions

1. Prepare the Chicken

Preheat your oven to 450°F (230°C).

Remove the chicken giblets (if included) and pat the chicken dry with paper towels to remove excess moisture.

Place the chicken on a clean surface or cutting board.

2. Season the Chicken

Rub the entire chicken with olive oil or melted butter.

Season generously with salt, pepper, garlic powder, onion powder, and dried herbs (thyme or rosemary). Be sure to season inside the cavity as well.

Stuff the cavity with the lemon quarters, smashed garlic cloves, and onion quarters. If using fresh herbs, add them inside the cavity as well.

3. Sear the Chicken

Heat a cast iron skillet over medium-high heat.

Once hot, carefully place the chicken breast-side down in the skillet and cook for 5–7 minutes until the skin is golden brown and crispy.

4. Roast the Chicken

Turn the chicken over so it’s breast-side up.

Transfer the skillet to the preheated oven and roast for 45–55 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured at the thickest part of the thigh.

Optionally, baste the chicken with chicken broth or its own juices halfway through cooking for extra moisture.

5. Rest the Chicken

Once cooked, remove the skillet from the oven and let the chicken rest for 10–15 minutes. This helps the juices redistribute and keeps the chicken moist.

6. Serve

Carve the chicken and serve it with the roasted vegetables or a side of your choice.

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Tips

If you want to add vegetables to the skillet, you can place them around the chicken (e.g., potatoes, carrots, and parsnips) before roasting. They will cook in the chicken’s juices and become flavorful.

For extra crispy skin, you can broil the chicken for the last 2-3 minutes of roasting, watching closely so it doesn't burn.

This method works well for any seasoning mix you prefer, such as lemon-herb or smoked paprika.

Enjoy your perfectly crispy and juicy Cast Iron Roast Chicken, a simple yet impressive meal for any occasion!