If you’re craving a roast chicken that’s juicy, crispy, and downright irresistible, you’ve got to try this Cast Iron Roast Chicken with Pan Gravy Recipe. I absolutely love how this turns out every time—the skin crisps up beautifully thanks to the cast iron, while the meat stays tender and flavorful. And let’s not forget that silky pan gravy that’s so easy to make and elevates the whole dish. Trust me, once you make this, you’ll be roasting chicken in your cast iron skillet all the time.
Why You’ll Love This Recipe
- Juicy, Crispy Perfection: The cast iron skillet creates the perfect crisp skin and juicy meat every time, no dry chicken here.
- Simple But Sophisticated Pan Gravy: You’ll impress guests with a homemade gravy that captures all those rich pan flavors with hardly any extra effort.
- Family Favorite: This recipe has become a go-to in my house; my family literally asks for it on repeat.
- Great For Beginners and Pros: Whether you’re new to cast iron cooking or a seasoned pro, this recipe is straightforward but delivers restaurant-quality results.
Ingredients You’ll Need
The ingredients here work harmoniously to create that perfect roast chicken experience. I love using fresh herbs like rosemary and parsley combined with garlic and lemon for that classic, aromatic flavor combo. Plus, don’t skip the butter—it’s one of the secrets that keeps the meat juicy and the skin extra crisp.
- Whole chicken: Choose a 6 to 8 pound bird for even roasting and perfect portion sizes.
- Olive oil: Helps with getting that crispy skin without overpowering the other flavors.
- Unsalted butter: Adds richness and moisture, making the chicken tender and flavorful.
- Rosemary sprigs: Fresh rosemary infuses the chicken with an earthy, piney aroma you’ll adore.
- Garlic (head, halved): Roasted garlic mellows out and adds mild, caramelized notes throughout the dish.
- Fresh parsley: A bright, fresh finish for the pan gravy and overall flavor balance.
- Lemon wedges: Adds that subtle citrus zing and helps brighten the whole meal.
- Salt and pepper: Essential for seasoning the chicken and gravy properly.
- Organ meat (optional): If you’re up for making the pan gravy extra flavorful, adding organ meat (like chicken livers) enriches the sauce.
- Strained pan drippings: Captures all the delicious roasted flavors—this is the foundation of your pan gravy.
- White wine: Adds acidity and depth to the gravy; the dry variety works best.
- Chicken stock: Boosts the gravy’s body and flavor without heaviness.
- Corn starch or flour: The thickener for your pan gravy, giving it that perfect silky consistency.
Variations
I love to tweak this Cast Iron Roast Chicken with Pan Gravy Recipe depending on the season or what herbs I have on hand. Feel free to get creative and make it your own; that’s half the fun of cooking!
- Herb swap: I’ve tried thyme, sage, and tarragon instead of rosemary, each bringing a unique twist that keeps this recipe exciting without complicating the basics.
- Spicy kick: Adding a pinch of smoked paprika or cayenne to the seasoning mix is a personal favorite for adding warmth and depth.
- Butter alternatives: For a lighter spin, I sometimes substitute part of the butter with olive oil, which still keeps the skin crisp but reduces richness.
- Pan gravy without organ meat: If you’re not a fan or don’t have organ meat, the gravy is still absolutely delicious without it—just relies on the pan drippings and stock for flavor.
How to Make Cast Iron Roast Chicken with Pan Gravy Recipe
Step 1: Prep Your Chicken for Roasting Bliss
Start by patting your whole chicken dry with paper towels—this step is key to getting crispy skin. Rub the chicken all over with olive oil and season generously with salt and pepper. I like to tuck fresh rosemary sprigs under the skin and into the cavity, along with the halved garlic and lemon wedges. This infuses flavor deeply as the chicken roasts. Don’t forget to lay some butter on top and under the skin if you can—this little secret makes the meat so tender and juicy.
Step 2: Sear and Roast in Your Cast Iron Skillet
Heat the cast iron skillet over medium-high heat and add a bit of olive oil. Place the chicken breast side down to sear for about 6-8 minutes until the skin is golden and crisp—this locks in moisture. Flip the chicken and transfer the whole skillet to a preheated 425°F oven. Roast uncovered for about 70-80 minutes; I usually check internal temperature with a meat thermometer, aiming for 165°F at the thickest part. The cast iron’s even heat means the chicken cooks beautifully with that amazing crispy crust.
Step 3: Make That Dreamy Pan Gravy
Once your chicken is out to rest (always rest your bird at least 15 minutes!), take the skillet with all those tasty drippings and place it on the stovetop over medium heat. If you’re using organ meat, sauté that now until browned. Add white wine to deglaze, scraping up those browned bits—this is pure flavor magic. Pour in the chicken stock, then whisk in corn starch or flour mixed with a bit of cold water to thicken. Stir until you get a smooth, rich gravy. I love adding fresh chopped parsley here for brightness.
Pro Tips for Making Cast Iron Roast Chicken with Pan Gravy Recipe
- Dry the Chicken Thoroughly: This simple trick ensures the skin crisps up beautifully instead of steaming in the oven.
- Use a Meat Thermometer: I learned this the hard way—checking internal temp guarantees you won’t under- or overcook your chicken.
- Let It Rest Before Carving: Resting lets juices redistribute; carving too soon leads to dry meat, and nobody wants that.
- Don’t Skip the Pan Drippings: These are flavor gold—make sure to scrape up every bit for your pan gravy!
How to Serve Cast Iron Roast Chicken with Pan Gravy Recipe
Garnishes
I like to garnish this cast iron roast chicken with extra fresh parsley and a squeeze of lemon just before serving. It adds a fresh pop of color and brightens the rich flavors beautifully. Sometimes I sprinkle a little flaky sea salt on the skin right before carving—it’s such a simple touch but really elevates every bite.
Side Dishes
My go-to sides with this recipe are roasted root vegetables like carrots and parsnips, which cook alongside the chicken in the oven for extra flavor. Creamy mashed potatoes are perfect to soak up all that luscious pan gravy. And if I’m feeling fancy, a simple green salad with a sharp vinaigrette cuts through the richness nicely.
Creative Ways to Present
For special occasions, I’ve served this cast iron roast chicken right in the skillet—it makes such a rustic, cozy presentation. Adding whole roasted lemon slices and extra herb sprigs on top makes it look like something straight out of a food magazine. I even sometimes carve the chicken at the table for a little showmanship; guests love it!
Make Ahead and Storage
Storing Leftovers
I usually let leftover chicken cool completely, then store it in an airtight container in the fridge for up to 3 days. Separating the meat from the bones makes reheating easier and ensures even warming. Be sure to keep the pan gravy in a separate container; it holds up well and keeps your chicken moist.
Freezing
Freezing leftover roast chicken is a great option—I’ve had success portioning it into freezer bags with some gravy to keep everything moist. Just thaw in the fridge overnight and you’re set for an easy meal later in the week. The key is to avoid freezing the entire roasted bird whole; it freezes and thaws more evenly when portioned.
Reheating
To reheat, I prefer warming chicken in a 325°F oven wrapped loosely in foil to keep it from drying out, adding a splash of gravy or chicken stock if needed. The pan gravy reheats gently on the stove or in the microwave. Avoid microwaving the chicken alone as it tends to get rubbery—low, slow oven heat is the way to go.
FAQs
-
Can I use frozen chicken for this Cast Iron Roast Chicken with Pan Gravy Recipe?
It’s best to use a fully thawed fresh or thawed chicken for this recipe to ensure even cooking. If your chicken is frozen, thaw it completely in the refrigerator before roasting to avoid uneven cooking, which can lead to dry spots or undercooked meat.
-
What size cast iron skillet should I use?
A 10 to 12-inch cast iron skillet works perfectly for a 6 to 8 pound chicken. It should be large enough to hold the bird comfortably without crowding, allowing heat to circulate evenly and the skin to crisp up nicely.
-
Can I make the pan gravy without wine?
Absolutely! If you prefer not to use wine, you can substitute it with extra chicken stock and a splash of lemon juice or apple cider vinegar for acidity. The pan gravy will still be delicious and rich with the drippings and stock.
-
How long should I let the chicken rest before carving?
I recommend resting the cooked chicken for at least 15 minutes. This important step allows the juices to redistribute, resulting in meat that’s juicy and tender instead of dry.
Final Thoughts
This Cast Iron Roast Chicken with Pan Gravy Recipe is one of those dishes that quickly became a beloved family classic for me. It’s comforting yet elegant, easy enough for a weeknight but special enough for guests. I hope you enjoy making it just as much as I do—don’t be surprised if it starts showing up on your table regularly. There’s just something about that crispy skin, juicy meat, and rich gravy combo that’s absolutely unforgettable.
Print
Cast Iron Roast Chicken with Pan Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 105 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Roasting
- Cuisine: American
Description
This Cast Iron Roast Chicken recipe yields a juicy, flavorful whole chicken with crispy skin, roasted to perfection in a cast iron skillet. Accompanied by a rich pan gravy made from the drippings, white wine, and chicken stock, this dish transforms a simple roasted chicken into a restaurant-quality meal that’s simple to prepare and sure to impress.
Ingredients
Chicken and Seasoning
- 1 whole chicken, 6 to 8 pounds
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 6 sprigs fresh rosemary
- 1 head garlic, halved horizontally
- ¼ bunch fresh parsley
- ½ lemon, cut into two wedges
- Salt and pepper, to taste
Pan Gravy
- Organ meat from the chicken (optional)
- ⅓ to ½ cup strained pan drippings (amount varies based on chicken size)
- ½ cup white wine
- ¾ cup chicken stock
- 2 tablespoons corn starch or flour (for thickening)
Instructions
- Preheat and prepare the chicken: Preheat your oven to 425°F (220°C). Pat the chicken dry with paper towels to ensure crispy skin. Rub the entire chicken with olive oil and season generously all over with salt and pepper.
- Arrange aromatics and chicken in cast iron: Place the halved garlic, lemon wedges, rosemary sprigs, and parsley into a large cast iron skillet. Position the chicken on top, breast side up, ensuring the aromatics are spread around it.
- Roast the chicken: Place the cast iron skillet in the preheated oven. Roast the chicken for approximately 80 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh and the skin is golden and crispy. Baste occasionally with melted butter from the pan if desired.
- Rest the chicken: Remove the chicken from the oven and tent it loosely with foil. Let it rest for at least 15 minutes to allow juices to redistribute, ensuring moist and flavorful meat.
- Prepare the pan gravy: While the chicken rests, place the cast iron skillet with the trapped drippings on the stovetop over medium heat. Add the organ meat if using and cook briefly for flavor. Pour in the white wine, scraping up any browned bits with a wooden spoon. Reduce the liquid by half.
- Add stock and thicken: Stir in the chicken stock and bring to a simmer. Mix corn starch or flour with a small amount of cold water to create a slurry. Gradually whisk the slurry into the simmering liquid until the gravy thickens to your liking. Season with salt and pepper to taste.
- Serve: Carve the rested chicken and serve with the pan gravy on the side. Enjoy this rich, savory meal that boasts juicy meat and crispy skin with a flavorful homemade gravy.
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 is one of my family’s favorite meals and perfect for Sunday dinner or a special occasion.
- Using a cast iron skillet helps retain heat evenly and develop a beautiful crust on the chicken skin.
- The pan gravy can be adjusted by swapping white wine for dry vermouth or sherry for a slightly different flavor.
- Resting the chicken is crucial to keep it tender and juicy, so don’t skip this step.
- The recipe can be doubled to accommodate larger gatherings by using two skillets or roasting pans.
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
