If you’re on the hunt for a roast chicken recipe that delivers juicy meat and heavenly crispy skin all cooked effortlessly in one pan, you’re going to want to try this Cast Iron Roast Chicken with Pan Gravy Recipe. I absolutely love this because it turns a simple chicken into a restaurant-quality meal that my whole family literally goes crazy for. Plus, the pan gravy that comes from all those tasty drippings pulls everything together like magic—you won’t want to serve it any other way!

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Why You’ll Love This Recipe

Simple Yet Impressive: You get restaurant-quality roast chicken using just one cast iron pan, saving time and effort.
Juicy, Flavorful Meat: The garlic, rosemary, and lemon infuse the chicken beautifully while roasting.
Ultimate Crispy Skin: Cooking in cast iron locks in moisture and crisps up the skin perfectly every time.
Rich Pan Gravy: Using the pan drippings plus a little wine and stock means you get a luscious gravy made from scratch.

A whole roasted chicken with golden brown, crispy skin sits in the center of a black cast iron pan. The chicken's surface is shiny with oil and topped with small sprigs of herbs and pieces of roasted garlic, giving a textured look. Around the chicken in the pan, there are browned bits and pieces of caramelized garlic or herbs. The pan is placed on a white marbled surface with a piece of newspaper underneath visible at the bottom left corner. The photo is taken close-up, showing the detailed texture of the chicken and pan, with soft natural light highlighting the warm tones. Photo taken with an iphone --ar 2:3 --v 7 - Cast Iron Roast Chicken with Pan Gravy, crispy roast chicken, easy cast iron chicken recipe, juicy roast chicken, homemade pan gravy

Ingredients You’ll Need

For this recipe, I like to keep ingredients straightforward but fresh. The olive oil and unsalted butter work together to crisp the skin and make the pan gravy beautifully silky. Fresh rosemary and garlic add so much aroma. When shopping, try to find a good-quality whole chicken—organic or free-range if possible—and fresh herbs for bright flavor.

Flat lay of a whole raw chicken with golden skin resting, a few sprigs of fresh rosemary with vibrant green needles, a head of garlic halved horizontally revealing tightly packed cloves, a small bunch of bright green fresh parsley, two lemon wedges with juicy pulp, two brown whole uncracked eggs, a small white bowl filled with clear golden olive oil, a small white bowl with glossy unsalted butter chunks, a small white bowl holding clear golden pan drippings, a small white bowl containing pale white chicken stock, a small white bowl with pale white corn starch powder, a small white bowl of pale amber white wine, coarse sea salt crystals, and freshly cracked black peppercorns artfully scattered, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cast Iron Roast Chicken with Pan Gravy, crispy roast chicken, easy cast iron chicken recipe, juicy roast chicken, homemade pan gravy

Whole Chicken: Choose a 6 to 8-pound bird for the perfect balance of cooking time and portion size.
Olive Oil: Helps crisp the skin and adds subtle fruity flavor.
Unsalted Butter: Adds richness to both the roast and the pan gravy.
Rosemary: Fresh sprigs impart an earthy, herbal aroma that’s irresistible with chicken.
Garlic: Using a halved head sliced horizontally ensures even roasting and mellow garlic sweetness.
Fresh Parsley: Adds a pop of color and freshness, especially in the gravy.
Lemon: Both wedges for roasting and seasoning add lively citrus brightness.
Salt and Pepper: Essential for seasoning the bird inside and out.
Organ Meat (Optional): You can add this to the pan for deeper gravy flavor if you like.
White Wine: Adds acidity and complexity to the pan gravy.
Chicken Stock: Builds the gravy’s savory foundation.
Cornstarch or Flour: For thickening that perfect pan gravy.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This recipe is one of those classics that you can easily tweak depending on what you have or your mood. I love experimenting with different herbs or adding a little spice if I’m feeling bold. You should definitely make it your own!

Herb Swap: I sometimes swap rosemary for thyme or sage for a different herbal profile, which my family always enjoys.
Lemon Twist: For a citrus lover, adding zest or using orange instead of lemon gives a bright, fragrant flavor boost.
Spicy Kick: Adding a pinch of cayenne or smoked paprika to the seasoning mix brings subtle heat and smokiness.
Gravy Variation: Skip wine for a non-alcoholic version and boost flavor with a splash of apple cider vinegar or extra stock.

How to Make Cast Iron Roast Chicken with Pan Gravy Recipe

Step 1: Prep and Season Like a Pro

First things first, preheat your oven to 425°F (220°C). Pat your chicken dry with paper towels—this is a game changer for crispy skin. Rub the whole bird all over with olive oil, then generously season with salt and pepper inside and out. Stuff the cavity with lemon wedges, halved garlic, and some rosemary sprigs to infuse every bite with flavor. Remember, don’t rush this step—proper seasoning is key to making your roast chicken sing.

Step 2: Sear in Cast Iron for Maximum Crisp

Heat your 12-inch cast iron skillet over medium-high heat and melt the butter until foamy. Place the chicken breast-side down to sear the skin for about 5 to 7 minutes, until golden brown and crispy. This technique helps lock in the juices and starts building flavor right from the pan. When I first learned this trick, I was amazed at how crisp the skin got even before roasting!

Step 3: Roast to Perfection

Flip the chicken breast-side up carefully, add more rosemary sprigs on top, and transfer the skillet to your preheated oven. Roast for about 70 to 80 minutes, or until a meat thermometer inserted in the thickest part of the thigh reads 165°F. Basting occasionally with the pan juices helps maintain moisture. Don’t skip the thermometer—it’s the surest way to nail perfect doneness every time.

Step 4: Make That Legendary Pan Gravy

Once the chicken rests—absolutely don’t skip resting!—pour off excess fat from the cast iron but leave those yummy brown bits. Add white wine to deglaze the pan, scraping up all the flavor-packed bits stuck to the bottom. Then stir in chicken stock and your chosen thickener (cornstarch or flour) to get that luxurious gravy texture. Simmer until it thickens perfectly—this gravy is truly the crowning glory of the dish.

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Pro Tips for Making Cast Iron Roast Chicken with Pan Gravy Recipe

Dry Skin = Crispy Skin: Always pat your chicken dry before seasoning for that irresistible crunch.
Don’t Skip the Rest: Let your chicken rest at least 15 minutes after roasting to lock in juices—it’s worth the wait!
Use a Thermometer: This saved me from guesswork and overcooked chicken forever.
Deglaze Well: Scrape those brown bits off the pan when making gravy—they’re pure flavor gold.

How to Serve Cast Iron Roast Chicken with Pan Gravy Recipe

Three white plates sit on a green wooden surface, each with cooked chicken, steamed spinach, and a small black bowl of roasted mushrooms. The top right plate has a whole chicken leg with brown skin, green spinach on the lower side, and the mushroom bowl beside the leg. The plate on the left shows a chicken leg with three sliced pieces facing the spinach. The bottom plate displays several slices of chicken breast with a pile of spinach next to it, and the black bowl of mushrooms rests on the plate edge. A light beige cloth is loosely placed near the top center, and a white ceramic sauce pitcher filled with brown gravy rests on a folded newspaper near the bottom right, with two forks lying nearby. Dried plants decorate the upper left corner. photo taken with an iphone --ar 2:3 --v 7 - Cast Iron Roast Chicken with Pan Gravy, crispy roast chicken, easy cast iron chicken recipe, juicy roast chicken, homemade pan gravy

Garnishes

I usually sprinkle fresh parsley over the chicken just before serving—it adds a lovely pop of color and a fresh, herbal note that balances the rich gravy. Sometimes I add extra lemon wedges on the side for guests who want an extra citrus zing.

Side Dishes

My go-to sides are creamy mashed potatoes (perfect for soaking up that gravy), roasted seasonal vegetables like carrots or Brussels sprouts, and a simple green salad to lighten things up. I’ve also paired it with buttery dinner rolls for sopping up juices—you can’t go wrong!

Creative Ways to Present

For special occasions, I carve the chicken straight from the pan onto a large platter dotted with fresh herbs and lemon slices. Sometimes I place the pan right on the table with a side bowl of gravy—it’s cozy and inviting, and guests love serving themselves warm, juicy slices.

Make Ahead and Storage

Storing Leftovers

I like to carve the leftover chicken into slices or chunks and store them in an airtight container in the fridge. The key is to cool it quickly and keep the gravy separate if possible to avoid sogginess. Leftovers stay delicious for up to 3 days.

Freezing

Yes, you can freeze leftovers! Just pack the carved chicken and gravy separately in freezer-safe containers or bags. When reheating, thaw overnight in the fridge to preserve texture and flavor.

Reheating

I reheat the chicken gently in the oven at 325°F, covered loosely with foil to keep it moist. The gravy reheats beautifully on the stovetop over low heat with a splash of stock or water if it’s too thick. Microwave works in a pinch, but the oven really keeps the texture intact.

FAQs

Can I use a different type of pan instead of cast iron?

You can use an oven-safe roasting pan or heavy skillet, but cast iron is preferred because it conducts heat evenly and produces that unbeatable crispy skin. If you use another pan, make sure it’s preheated well and can go from stovetop to oven safely.
How do I know when the chicken is done?

The best way is using an instant-read meat thermometer; it should register 165°F in the thickest part of the thigh. The juices should run clear, not pink, and the skin should be golden brown and crispy.
Can I prepare the chicken ahead of time?

Absolutely! You can season and stuff the chicken the day before, keep it covered in the fridge, and bring it to room temperature about 30 minutes before roasting.
How do I make the pan gravy thicker or thinner?

Adjust the amount of cornstarch or flour slurry you add. For thicker gravy, add a bit more slurry and simmer slightly longer. For thinner consistency, add more stock or water while stirring.

Final Thoughts

I used to struggle finding a roast chicken recipe that was both easy and truly delicious until I discovered this Cast Iron Roast Chicken with Pan Gravy Recipe. Now, it’s become a cozy weekend tradition for me and my family. It’s the kind of meal that impresses without stress, and the leftovers are just as tasty the next day. Honestly, once you try this, regular roast chicken just won’t satisfy you anymore. Give it a go—you’ll thank me later!