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
- Creamy Parmesan-Garlic Orzo
- 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.
I can’t believe how delicious this recipe is! My husband said it’s the best roast chicken he’s ever had.
I moved to France two months ago and still am overwhelmed trying to figure out what to cook. I made this recipe and it was amazing! Simple and delicious. Thank you so much!
I love roast chicken. We would usually make one for a Sunday supper and then after supper, I would cut the chicken off the bones and turn right around and get chicken stock started. Then later in the week I’d make soup. We did that so many times. Then I got busy with work and it stopped happening so much. If I didn’t start the stock right after supper, the carcass would just sit in the fridge, so I learned to just do it the same night. With roasted potatoes and fresh thyme, I can just imagine how good that smelled!
Hi! I have been following your block for so many years! :-) I made this roasted chicken tonight and it was my first time ever making a whole chicken! I am so grateful for this recipe! The skin was crispy! The insides were juicy!! I used your 30/30 minute for 4 pounds as my gauge. I will make this again! I’m really proud of myself – you’re great!
Yesssss – so glad it turned out perfectly for you, Jamie!!! You’ll make this recipe forever!
Made this chicken last night, and it was the best roast chicken I have ever had. I have tried a few other recipes that were more complicated, and not nearly as good. This will now be a weekly meal for sure. Thanks for a simple, and perfect recipe!
I’m so glad to hear it – we love it too!
I love roasted chicken too. For Christmas I got a good pair of kitchen scissors and a 14 ” cast iron skillet. I now spatchcock my chicken (easy peasy, lemon squeezie, Google it) and roast it in half the time. I can also toss cut up veggies around the sides and let them cook in the chicken juice.
I made this roasted chicken this weekend. The chicken fryers were on sale for $0.88/lb, so I said OK, I’m going to try IGE’s basic way. I must admit, I did put pour some melted butter over the chicken before seasoning it. But it turned out delicious, and I’d definitely make it again!
I tried to roast my chicken, and it turned out fine, but I had a problem with the juices exploding inside my oven while the chicken was roasting, which kinda filled the house with smoke. How do I stop this from happening?
Hi Darlene! You could try poking a few holes in the skin with a sharp knife before roasting. That way the juices will have an escape route.
OMG! This has become a weekly meal! Loved the taste and simplicity and time! Thank you IGE!
I made this tonight and it turned out perfectly! I’ve never done a whole chicken or any whole anything however and was slightly- no, super- grossed out- but the ick factor was worth it and I like to think I grew a little bit as a cook :)
I was going to pick up a rotisserie chicken for dinner, but this sounds easy enough to do myself. Thanks for the recipe.
This is probably a silly question, but do you buy the chicken frozen? If so, how do you go about thawing it out? Thanks!
Hi Hilary! IF you buy a frozen chicken, just let it sit in the refrigerator, in the package, for a day or two and it’ll be ready to go. :)
Thanks! I seriously can not wait to try this!
Dinner tonight was leftover chicken in your Friday Favorite Kale Caesar Pasta Salad from a few months ago. Perfection. Can’t wait to try your technique!!