This cast iron roast chicken is a simple recipe that is perfect for an elegant dinner, or just meal-prep for the week. No fancy spices or herbs needed.
Whole Chicken Butter or Oil | Kosher Salt Gravy: Pan Drippings | Broth | Shallot All-Purpose Flour | Herbs
Place chicken into the cast iron pan. Tuck the wings & tie the legs. Carefully lift the skin, and rub underneath with oil or butter, then coat the outside. Season with salt and pepper.
Place the cast iron pan on the middle rack and roast the chicken for 1 - 1 hour and ten minutes, depending on the size of your bird. Remove from the oven.
Trim off both legs and wings. Then cut at an angle, downwards towards the middle. This should take off a large chunk of one side of the breast. Repeat on the other side.
To make gravy, sauté shallots in cast iron pot, along with leftover drippings. Stir in flour and broth and bring to a simmer until thickened. Add in herbs and seasoning. Serve gravy with the roasted chicken.
Absolutely delicious! My husband cooked this with carrots, beets, and baby potatoes.
Lisa