Cast Iron Roast Chicken calls for just 3 ingredients. This simple chicken recipe is crispy on the outside and incredibly juicy on the inside.
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 I’m going to show you how EASY it is to make your own roast chicken with just three ingredients plus 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.
Bonus: you can make Gluten Free Gravy in the same pan with the drippings!
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!
Don’t forget to use the pan drippings to make Gluten Free Gravy — DROOL!
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 with Gluten Free Gravy made from the pan drippings.
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
- Gluten Free Biscuits
- Healthy Mashed Potatoes
- Garlic Butter Roasted Mushrooms
- Green Bean Casserole
- Baked Potatoes
- Gluten Free Focaccia
- Stovetop Mac and Cheese
- Gluten Free Stuffing
Equipment
Ingredients
- 3.5-4 lb 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. 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 cast iron skillet or roasting pan then use a knife or kitchen shears to snip the skin in a few places on the breasts to ensure 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
- Typically a 4lb chicken roast for 30 minutes at 450 and 30 minutes at 425.
- Use the pan drippings to make Gluten Free Gravy.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Easy. Very, very good! Absolutely loved this and will use this recipe often.
I’m thrilled to hear it, Janice! Thank you so much for your feedback and recipe rating!
Can I use a cast iron Dutch oven to make this instead of a cast iron skillet? Which would be better?
Hi Heather! Sure, that could work!
Brining this beforehand was a game changer, and the chicken turned out tasty overall perfect.
Sounds so delicious, Cheryl!! Glad you were able to make this recipe your own!
The inside of the oven is all covered in juice oil etc how to prevent?
Hi Beth! Did you pierce the skin on top? That will prevent any bursting.
The best!
I’m so glad you loved it, Sharon! Thank you for the recipe rating!
Hi Iowa girl!
Do I cover the cast iron and then put it in the oven or do I leave it uncovered?
Hi hi! Uncovered. :)
Well, a roasted chicken can’t get any better. This was so easy and so perfect I thought I had messed up, but realized nothing to mess up. I had a 6.39lb chicken, cooked at 450 for 50 minutes and 425 for a about 15 minutes. I think following the tip about drying the chicken inside and out was good advice. Pepper doesn’t really like me, though I like it, I worked around it and used only Lawry’s season salt. There are a lot of “seasoning salts” out there but the Lawry ingredigents give my food the flavor I like. (not a plug just an opinion) I have bought my last roteserie chicken! Best Recipe Ever!
LOVE reading reviews like this, Patti! You are so right — there’s very little you can mess up on with this recipe. A whole roasted bird is so forgiving and fool proof. Thank you so much for your feedback and recipe rating!
I don’t understand, my chicken was 5 lbs and at 450 the thigh read 165 degrees in 30 minutes. I used a Lodge cast iron pan, non enamel. Chicken was on the counter for one hour before going in the oven because it was extra cold coming from the fridge. My oven isn’t perfectly calibrated but it definitely does not run higher than 450 degrees. I did not put oil on the chicken and I dried it very very well and pierced the breast skin. Cooked it breast side up. Thank you for any advice! (I used a quality thermometer, the type that stays in the oven while cooking.) :)
Hi Melanie! It’s definitely possible that since the bird was at room temperature that it reached temp faster!
Hi I am making this chicken recipe tonight for dinner. I just can’tfind the vegetable recipe card for the pictured vegetable. Help please
I love the idea of a one-dish meal. Can you cook the potatoes and sweet potatoes in the same pan as the chicken (as the six photos in this recipe imply), or would they get soggy/greasy? Thanks.
Hi Elsie! You CAN cook them in the same pan — the potatoes are sooo delicious braised in chicken fat and drippings. That said, if you want them to be leaner/not extremely soft, then I recommend baking them on a baking sheet on a rack above or below the chicken.
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
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.
I love your comeback to Pascale. Trolls are everywhere and they can be mean, that is why I dumped all my social media apps. I am going to make this chicken this weekend and do Carrots and Potatoes with it. You are a beautiful person, thank you for helping those of with dinner ideas!
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!
Woo! All my love to you always! :D
Please put a picture of just roasted chicken and remove picture with vegetables. Very misleading.
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.
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.
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.
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!
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.