Cast Iron Whole Chicken Oven Roasted Recipe

Roasting a whole chicken in a cast iron skillet delivers a crispy-skinned, succulent bird, and the heavy-duty pan does a great job of retaining and distributing heat. Here’s a basic recipe for oven-roasting a whole chicken in a cast iron skillet:

Ingredients:

1. 1 whole chicken (about 4-5 lbs)
2. 2-3 tbsp olive oil or melted butter
3. Salt, to taste
4. Freshly ground black pepper, to taste
5. 1 lemon, halved
6. 4-5 cloves garlic, peeled
7. A few sprigs of fresh herbs (like rosemary, thyme, and/or sage)
8. 1 onion, quartered (optional)

Instructions:

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prep the Chicken: Remove the giblets and any excess fat from the chicken. Rinse the chicken inside and out under cold running water. Pat it dry thoroughly with paper towels.
3. Season the Chicken: Rub the chicken all over with olive oil or melted butter. Generously season the chicken inside and out with salt and freshly ground black pepper.
4. Stuff the Chicken: Place the lemon halves, garlic cloves, and half of the herbs inside the chicken cavity. (This infuses the chicken with additional flavor as it roasts.)
5. Prepare the Skillet: If you’re using an onion, spread the onion quarters in the bottom of a large cast iron skillet. These will act as a makeshift roasting rack, keeping the chicken elevated and allowing heat to circulate underneath. They’ll also caramelize and add flavor to any juices.
6. Roast the Chicken: Place the chicken breast-side up in the skillet, on top of the onions if using. Place the skillet in the preheated oven. Roast the chicken for about 60-75 minutes, or until the juices run clear when you cut between a leg and thigh, or a meat thermometer inserted into the thickest part of the thigh (without touching bone) reads 165°F (74°C).
7. Let it Rest: Once done, remove the chicken from the oven and transfer it to a cutting board. Let it rest for about 10-15 minutes before carving. This allows the juices to redistribute, ensuring a moist bird.
8. Serve: Carve the chicken and serve with your favorite sides.

Tips:

• For added flavor, you can also rub the chicken with a mix of your favorite herbs and spices.
• Remember that roasting times can vary depending on the size of the bird, so always use a meat thermometer to ensure doneness.
• If the chicken starts to brown too quickly, you can tent it with aluminum foil.
• The drippings left in the skillet can be turned into a delicious gravy.

Enjoy your oven-roasted whole chicken from a cast iron skillet!