Raise your hand if you’ve ever seen whole chickens next to the packages of chicken breasts at the grocery store and loved the price, but had no idea what to do with it?
Maybe you waved it off saying “next time” or even purchased a rotisserie chicken instead. Well today I’m going to show you how EASY it is to make your own roast chicken with just three ingredients and a cast iron skillet. I have to hold myself back every time a Cast Iron Roast Chicken comes out of the oven – skin audibly crispy, and meat tender and juicy. This is a must-have chicken recipe to keep in your back pocket!
The method I use for roasting a whole chicken in a cast iron skillet comes from Thomas Keller of French Laundry fame and it could NOT be simpler.
How to Make a Cast Iron Roast Chicken
- Step 1: Pat a whole chicken extremely dry with paper towels.
- Step 2: Season the chicken all over with salt and pepper then tie the legs together with kitchen twine and flip the wings under.
- Step 3: Place the chicken inside a cast iron skillet then roast.
That’s it! A 3-4lb whole chicken will feed 4 comfortably, but can easily stretch to feed 6 with accompanying side dish options.
Cast Iron Skillet as a Roasting Pan
A cast iron skillet makes a fabulous roasting pan. For one, it’s not an extra pan taking up space in the kitchen. I use my cast iron skillet for everything from roasting a whole chicken to sauting vegetables. Secondly, cast iron goes from countertop to oven seamlessly. Prep and season the chicken then plop it in a cast iron skillet, place it in the oven, and roast.
Cast Iron Skillet Options
I love my Le Creuset Enameled Cast Iron Skillets – they will outlive me and I plan on passing them down to my kids someday. That said, non enameled versions work just as well. Here are some “splurge” vs “save” cast iron skillet options:
- Splurge: Le Creuset 10.25″ Enameled Cast Iron Skillet (as seen in these photos.) This size skillet will fit a 3-4lb bird, and is a great all purpose cast iron skillet to have on hand for a family or household of 2 – 4 people.
- Save: Lodge 10.25″ Cast Iron Skillet
- Splurge: Le Creuset 11.75″ Enameled Cast Iron Skillet. This size skillet will fit a large bird and is a great skillet to have on hand if your family is larger, 5+. I can fit 5, 1/4lb hamburgers inside, for reference.
- Save: Lodge 12″ Cast Iron Skillet
Crispy Cast Iron Roast Chicken Skin
To ensure the skin on your cast iron roast chicken is sizzling and audibly crispy you need to pat it very, very dry with paper towels before seasoning with salt and pepper. Next, roast it uncovered. That’s it!
Step 1: Prep the Chicken
For this recipe you’ll need a 3.5-4lb whole chicken. If you can only find a bird that’s larger or smaller, that’s fine, just adjust the roasting time accordingly. Remove the chicken from its packaging, plus any giblets that might be inside. There is no need to rinse the chicken with water.
Place the chicken on a cutting board then pat the entire chicken, inside and out very dry with paper towels.
Season the chicken generously inside and out with salt and pepper. You’ll be AMAZED at how delicious this simple seasoning combo is!
Next, tuck the wings under the body so they don’t burn. Take the tip then fold it up, over, and under the wing, ensuring it’s snug against the body.
Last step is to tie the legs together with kitchen twine. You can buy kitchen twine in the baking aisle at the regular grocery store, or at any specialty grocery store.
Step 2: Roast the Chicken
Place the chicken inside the cast iron skillet then use a sharp knife or kitchen shears to pierce the skin on the chicken breasts in a few places. This will ensure the skin doesn’t bubble up and burn.
Roast the chicken at 450 degrees for 25-30 minutes, or until the top is deep golden brown, then turn the heat down to 425 and roast for an additional 20-30 minutes or until a digital thermometer reads 165 degrees when inserted into the thickest part of the breast. This 3.94lb chicken roasted for 30 minutes at 450 and 30 minutes at 425.
Use tongs to transfer the chicken to a carving board then let it rest for at least 10 minutes before slicing and feasting. I hope you LOVE this simple yet delicious method for Cast Iron Roast Chicken – enjoy!
What to Serve with Cast Iron Roast Chicken
- Homestyle Scalloped Potatoes
- Garlic Butter Roasted Mushrooms
- Green Bean Casserole
- Baked Potatoes
- Gluten Free Focaccia
- Stovetop Mac and Cheese
- Gluten Free Stuffing
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Cast Iron Roast Chicken
Description
Cast Iron Roast Chicken calls for just 3 ingredients and one skillet. This simple chicken recipe is crispy on the outside and unbelievably juicy on the inside.
Ingredients
- 3.5-4lb whole chicken, giblets removed
- salt and pepper
Directions
- Preheat oven to 450 degrees. Pat entire chicken, inside and out, very dry with paper towels. Season chicken generously with salt and pepper inside and out (use more salt than you think you should - trust me!) Tuck the wings underneath the bird (refer to picture in post) then tie legs together with kitchen twine.
- Place chicken breast-side up in an oven-proof skillet, roasting pan, or onto a cooling rack set atop a rimmed baking sheet then use a knife or kitchen shears to snip the skin in a few places on the breasts (this ensures the skin doesn't bubble up and burn.) Roast until the skin is deep golden brown on top, 25-30 minutes, then reduce heat to 425 degrees and continue roasting for 20-30 minutes or until an instant-read thermometer reads 165 when inserted into the thickest part of the breast. Let chicken rest for 10 minutes before carving.
Notes
- My 3.94lb chicken roasted for 30 minutes at 450 and 30 minutes at 425.
- Easy side dish idea: Toss chopped potatoes with extra virgin olive oil, garlic salt, and pepper then spread onto a foil-lined, nonstick-sprayed baking sheet and place into oven with the chicken after turning heat down to 425 degrees. Roast for 25-30 minutes, stirring/flipping once.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Pascale 04.01.2024
It is misleading to see a photo w lots of vegetables w your chicken in the thumbnail when you do a google search. This is not about photo styling this is about accuracy. Recipe seems great, although sassy author
Kristin 04.02.2024
Pascale, I invite you to put yourself in my shoes for a moment and consider what it would feel like if someone you’d never met walked into your office and told you you were doing your job wrong. Should I have let that comment bother me as much as it did? Probably not. We all have bad days. Am I able to take constructive criticism? Yes. But the recipe for the vegetables is literally in the recipe card so I stand by my decision to style my photos and present the recipe as I have.
Lindsey Koch 04.02.2024
I think the photo with the vegetables is very appetizing and makes me more inclined to prepare the chicken than it would without any sides pictured. Also, go on being your sassy self! You’re the best!
Kristin 04.03.2024
Woo! All my love to you always! :D
Lu 03.26.2024
Please put a picture of just roasted chicken and remove picture with vegetables. Very misleading.
Kristin 03.26.2024
I have to say that’s it’s a bit irritating being told how to style the photos I take and place on my own website, Lu. Furthermore the directions for the vegetables are in the recipe card so I’m not sure why you feel mislead.
Val 04.02.2024
So what exactly did you put into your google search? Were you looking for chicken recipes? This is a recipe titled “cast iron roast chicken.” Lo and behold, it tells you how to make chicken! Maybe you should do more than look at pictures. You spent more time to comment whining about being “misled” because you didn’t READ, you only looked at the picture, when you could have found another recipe.
Val 04.02.2024
I have found that reading the title of the recipe actually is very informative about what you’ll learn to make. Maybe you should give that a try.
michelle 03.04.2024
absolutely delicious. i have 2 cast irons so I made 2 last night. my only complaint is that the oven is now a mess and i hate cleaning my oven . do you have an easy cleaning method? i don’t like using self-clean for a few health reasons. but amazing crispy simplicity in this recipe!
Kristin 03.04.2024
Hi Michelle! Ah, sorry to hear that – did the skin spit or something, or was there another reason why the recipe created a mess? I’ve never had that happen before! I usually use baking soda + vinegar to create a paste, leave it on for a few minutes then wipe off.
Sarah 01.02.2024
Absolutely perfect! Thanks for keeping it so easy! My go to roasted chicken recipe forever !
Kristin 01.03.2024
Oh I’m so, so happy to hear that, Sarah!! Thrilled it was a hit for you!
Julie 11.25.2023
Could you add vegetables to the pan without editing the recipe?
Kristin 11.28.2023
Hi Julie! I would add them to a half sheet pan lined with parchment paper or nonstick sprayed foil. Toss with extra virgin olive oil, salt, and pepper then roast on the oven rack underneath the chicken. I hope that helps!!
Lisa 11.14.2023
Easy and delicious! Thanks for the tip to be liberal with the salt! We have a freezer full of chickens we processed so this is my new go to recipe!
Kristin 11.20.2023
I’m so glad this was a hit, Lisa — this recipe literally works every single time!
Karen Taylor 10.15.2023
All the pictures of the cooked chicken show vegetables in the pan, which is why I clicked on the recipe. Yet, there is no mention of vegetables whatsoever. I suggest you get rid of the misleading pictures.
Kristin 10.15.2023
Hey Karen! the vegetables are a photo styling choice. I’m sorry you felt they were misleading!
Mark Morrissette 05.19.2022
I enjoyed this recipe very much
Kristin 05.23.2022
So happy to hear it, Mark!
Kathy 03.26.2022
Just made a whole chicken with your recipe tonight. So delicious. The biggest compliment came from my picky 6 year old grandson who said “ this is delicious then proceeded to have 3 servings of the chicken and green beans. Thanks as always for your great recipes
Kristin 03.28.2022
Oh my gosh, that makes my day to hear, Kathy! This recipe is always a slam dunk with my three kids too. So glad it was a hit!
Joseph 05.24.2021
been doing this for 48 years sept with a twist. squeeze a whole lemon juice inside rotate with hands to coat interior toss in a half stick salted butter season outside as you did place in skillet on its side at 375 15 min rotate to other side 15 min raise heat to 450 rotate on its back. cook till done. recipe complements to My associate James , Jimmy to his friends ,Beard . ” Good Eating “
Kristin 05.25.2021
Sounds *delicious*, Joseph! I bet those pan drippings would make a phenomenal gravy.
Don Walters 03.03.2021
I look forward in trying your recipes
Kristin 03.04.2021
Thank you Don!
Mollie A 02.22.2021
Have you tried this on steam bake/roast mode in the oven? I’ve got a new oven with the steam feature and am curious if I need to alter the cooking time or temp at all.
Kristin 02.23.2021
Hi Mollie! I haven’t – my oven just comes with bake/broil/convect options.