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
Scale
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
