Description
This Cast Iron Roast Chicken recipe delivers a juicy, flavorful whole chicken with perfectly crispy skin, finished with a rich pan gravy. Using a cast iron skillet ensures even cooking and a restaurant-quality meal that’s easy to prepare and loved by the whole family.
Ingredients
Scale
For the Roast Chicken
- 1 whole chicken, 6 to 8 pounds
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 6 sprigs rosemary
- 1 head garlic, halved horizontally
- ¼ bunch fresh parsley
- ½ lemon, cut into two wedges
- Salt and pepper, to taste
For the Pan Gravy
- Organ meat from chicken (optional)
- ⅓ to ½ cup strained pan drippings (depending on chicken size)
- ½ cup white wine
- ¾ cup chicken stock
- 2 tablespoons corn starch or flour
Instructions
- Prepare the Chicken: Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels, then rub it all over with olive oil, salt, and pepper. Stuff the cavity with rosemary sprigs, garlic halves, parsley, and lemon wedges for aromatic flavor.
- Roast the Chicken: Place the chicken breast-side up in a cast iron skillet. Cut the unsalted butter into pieces and dot it over the top of the chicken. Roast in the preheated oven for approximately 75 to 80 minutes, or until the internal temperature reaches 165°F (74°C) when checked at the thickest part of the thigh.
- Rest the Chicken: Remove the skillet from the oven and transfer the chicken to a cutting board. Tent with foil and let it rest for 15 minutes to allow the juices to redistribute.
- Make the Pan Gravy: Pour off excess fat from the skillet, leaving about 2 tablespoons along with the browned bits. If using organ meat, chop and sauté it in the skillet. Add the strained pan drippings and deglaze the pan with white wine, scraping up the browned bits. Add chicken stock and bring to a simmer.
- Thicken the Gravy: Mix the corn starch or flour with a small amount of cold water to create a slurry. Slowly whisk the slurry into the simmering liquid until the gravy thickens to your desired consistency. Adjust seasoning with salt and pepper as needed.
- Serve: Carve the rested chicken and serve it alongside the rich pan gravy. Enjoy this juicy, flavorful roast chicken with crispy skin as a perfect family meal.
Notes
- Say goodbye to boring, bland, dry roasted chicken! Cast iron roasted chicken is so simple and tastes restaurant quality with super juicy meat and perfect crispy skin.
- This recipe is one of my family’s favorite meals and makes a wonderful centerpiece for any occasion.
- Using a cast iron skillet helps distribute heat evenly and creates a beautifully browned chicken skin.
- Adjust cooking times based on your chicken’s size; always use a meat thermometer for best results.
- The pan gravy adds delicious depth using the flavorful drippings from the chicken roast.
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 1 g
- Sodium: 72 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 46 mg
