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A roasted chicken in a cast iron pan.
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5 from 9 votes

Cast Iron Roast Chicken

This 4 ingredient roast chicken recipe is so versatile and easy- made in a cast iron pan!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Resting time10 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Diet: Diabetic, Gluten Free, Low Lactose, Low Salt
Servings: 4 people
Calories: 539kcal
Author: Alicia

Ingredients

Chicken

  • 4-5 pound whole chicken, patted dry
  • 1 tablespoon room temperature butter or olive oil
  • kosher salt and pepper
  • Optional: Fresh herbs such as thyme, rosemary, parsley, and sage

Gravy

  • pan drippings accumulated from the chicken
  • 1 cup vegetable or chicken broth
  • 1 shallot, chopped
  • 1 tablespoon all purpose flour or arrowroot flour
  • 1 tablespoon fresh herbs like rosemary, thyme, or parsley

Instructions

  • Preheat oven to 425 degrees Fahrenheit. Pat chicken completely dry with paper towels and remove any bags from the cavity. Place chicken in a large cast iron skillet, breast side up with wings tucked underneath the breast. If using fresh herbs, stuff them in the cavity. Tie the legs together with kitchen string at the ends.
  • Carefully lift the skin on the breast, sliding your fingers underneath to loosen it without tearing. Rub softened butter or oil underneath the skin, then on top of the skin, all around the chicken so it's completely coated. Season all over with freshly cracked black pepper and kosher salt.
  • Place the cast iron pan on the middle rack for 1 hour and then check to see if it needs more time (generally 4 pounds takes about 55 minutes-1 hour and closer to 5 takes about 1 hour and 10 minutes). Chicken should be a temperature of 165 degrees when inserted in between the thigh and breast - not touching the bone. If the chicken skin begins to get too dark before it's finished cooking, gently cover it with aluminum foil.
  • Remove from oven and place chicken on a carving plate or cutting board. Cover with aluminum foil. 
  • There should be at least 1-2 tablespoons of pan drippings leftover. If there are more, place in a jar to use another time, or simply pour into an empty metal can to toss. Add shallots and sauté for about 2 minutes over medium heat. Stir in 1 tablespoon of flour to coat the shallots and add 1 cup of broth. Bring to a simmer over medium high heat, and reduce till thickened, about 3-5 minutes. Stir in the fresh herbs. Season with kosher salt and pepper to taste. Serve next to the sliced chicken or pour on top. 

Notes

  • I prefer to use air-chilled, organic chicken. Air chilled chickens roast and taste better overall. 
  • Use whatever herbs you have on hand to stuff the cavity - rosemary, thyme, sage, oregano, parsley would all be good. 
  • Root vegetables like potatoes, radishes, and shallots are great in the roasting pan with the chicken for an easy side dish. Season them and roast for the same time. 
  • See the post for pictures on how to cut the whole chicken to serve. Use your fingers to pick off any extra meat to use for sandwiches or soups. 
  • If not on a migraine elimination diet, fresh lemon juice is awesome in the gravy or squeezed on top. Whisk in about 1 tablespoon of fresh lemon juice to the gravy to finish. 

Nutrition

Calories: 539kcal | Carbohydrates: 5g | Protein: 41g | Fat: 39g | Saturated Fat: 13g | Cholesterol: 178mg | Sodium: 205mg | Potassium: 465mg | Fiber: 1g | Sugar: 1g | Vitamin A: 481IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg