Name: Cast Iron Roast Chicken with Pan Gravy Recipe
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 whole chicken (6 to 8 pounds); 1 tablespoon olive oil; 4 tablespoons unsalted butter; 6 sprigs rosemary; 1 head garlic, halved and sliced horizontally; ¼ bunch fresh parsley; ½ lemon, cut into two wedges; Salt and pepper, to taste; Organ meat from chicken (optional); ⅓ to ½ cup strained pan drippings; ½ cup white wine; ¾ cup chicken stock; 2 tablespoons cornstarch or flour

If you’ve ever dreamed of a perfectly crispy-skinned chicken with juicy, tender meat that practically melts in your mouth, then you’re going to love this Cast Iron Roast Chicken with Pan Gravy Recipe. I absolutely love how this turns out every single time — it feels like a fancy restaurant meal but is surprisingly simple to make right at home. Plus, that pan gravy? It’s the ultimate cozy comfort food touch you’ll find yourself making again and again.

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Why You’ll Love This Recipe

Juicy, restaurant-quality chicken: The cast iron method locks in moisture, giving you beautifully tender meat every time.
Perfectly crispy skin: Thanks to the hot cast iron pan, you get that gorgeous golden crispiness that’s hard to beat.
Easy pan gravy: You don’t need extra pots or complicated steps — the skillet drippings transform into rich gravy with just a few ingredients.
Minimal ingredients and fuss: Simple pantry staples and fresh herbs make this an accessible yet impressive dinner.

A whole roasted chicken with golden brown, crispy skin sits in the center of a black cast iron pan. The chicken's surface is shiny with oil and topped with small sprigs of herbs and pieces of roasted garlic, giving a textured look. Around the chicken in the pan, there are browned bits and pieces of caramelized garlic or herbs. The pan is placed on a white marbled surface with a piece of newspaper underneath visible at the bottom left corner. The photo is taken close-up, showing the detailed texture of the chicken and pan, with soft natural light highlighting the warm tones. Photo taken with an iphone --ar 2:3 --v 7 - Cast Iron Roast Chicken with Pan Gravy, crispy skin roast chicken, juicy cast iron roasted chicken, easy cast iron chicken recipe, best roasted chicken recipe

Ingredients You’ll Need

This recipe comes together with a lovely balance of fresh herbs, aromatic garlic, and that lovely lemon zing to brighten up the flavors. When I shop for this, I always pick a high-quality whole chicken — it really does make a difference in flavor and texture.

Flat lay of a whole raw chicken with golden skin resting, a few sprigs of fresh rosemary with vibrant green needles, a head of garlic halved horizontally revealing tightly packed cloves, a small bunch of bright green fresh parsley, two lemon wedges with juicy pulp, two brown whole uncracked eggs, a small white bowl filled with clear golden olive oil, a small white bowl with glossy unsalted butter chunks, a small white bowl holding clear golden pan drippings, a small white bowl containing pale white chicken stock, a small white bowl with pale white corn starch powder, a small white bowl of pale amber white wine, coarse sea salt crystals, and freshly cracked black peppercorns artfully scattered, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Cast Iron Roast Chicken with Pan Gravy, crispy skin roast chicken, juicy cast iron roasted chicken, easy cast iron chicken recipe, best roasted chicken recipe

Whole chicken: A 6 to 8-pound chicken works perfectly, and buying organic or free-range makes it even better.
Olive oil: Brings a subtle fruity note and helps the skin crisp up nicely.
Unsalted butter: Adds richness and flavor without overpowering the natural chicken flavor.
Rosemary sprigs: Fresh rosemary infuses the chicken with that piney, savory aroma I adore.
Garlic head: Slicing it horizontally releases amazing caramelized flavor when roasted.
Fresh parsley: Adds brightness to the pan gravy and final dish.
Lemon wedges: A squeeze or two of lemon elevates the whole dish with fresh acidity.
Salt and pepper: Essential to season both the chicken and the gravy to taste.
Pan drippings: The magic base for your gravy—make sure to reserve these after roasting.
White wine: I use a dry white wine to deglaze the pan and add depth to the gravy.
Chicken stock: Boosts flavor and adds the perfect body to your gravy.
Corn starch or flour: For thickening the gravy just right—choose what you have on hand.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love making this recipe my own by tweaking herbs or trying different seasoning blends — and you should too! Don’t be afraid to switch things up to what fits your mood or pantry best.

Herb Swap: I sometimes replace rosemary with thyme and sage, giving the chicken an earthier flavor that my family enjoys just as much.
Spicy Kick: Adding smoked paprika or crushed red pepper flakes to the rub gives the chicken a subtle heat that’s fantastic for gatherings.
Garlic Lovers: Roast extra garlic cloves alongside for a mellow, sweet garlic sauce to spoon over the chicken.
Pan Gravy Options: Skip the wine for a non-alcoholic version and use more chicken stock and a splash of apple cider vinegar instead.

How to Make Cast Iron Roast Chicken with Pan Gravy Recipe

Step 1: Prep and Season Your Chicken

Start by patting your chicken dry with paper towels — this step is crucial for getting that crisp skin you’re after. Rub the olive oil all over the bird, then sprinkle salt and pepper generously inside and out. Don’t skimp on the seasoning; I found that well-seasoned chicken makes all the difference. Stuff the cavity with rosemary sprigs, garlic halves, lemon wedges, and a handful of parsley. This infuses flavor from the inside out while roasting.

Step 2: Sear the Chicken in a Cast Iron Skillet

Heat your cast iron skillet over medium-high heat and melt the butter until it foams. Carefully place the chicken breast-side down to sear the skin for about 4-5 minutes or until it’s beautifully golden brown. This step locks in juices and jumpstarts the crispiness. Once seared, flip the chicken breast-side up, tuck the wings under, and pop the skillet into a 425°F (220°C) oven.

Step 3: Roast and Rest

Roast the chicken for about 70 to 80 minutes, basting occasionally with the pan juices if you can. Use a meat thermometer — when the internal temp at the thickest part of the thigh reads 165°F (74°C), it’s done. Remove it from the oven and let it rest for at least 15 minutes before carving. Resting allows the juices to redistribute, making every bite ultra moist.

Step 4: Make the Pan Gravy

Place your skillet back on the stovetop over medium heat. If you saved any organ meat, add it to deepen the flavor. Pour in white wine and scrape up all those amazing browned bits from the bottom — that’s pure flavor gold. Stir in chicken stock and let it simmer until it reduces slightly. Mix corn starch or flour with a little cold water to make a slurry, then whisk it into the simmering gravy to thicken. Adjust seasoning with salt and pepper, strain if desired, and voilà — perfect pan gravy!

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Pro Tips for Making Cast Iron Roast Chicken with Pan Gravy Recipe

Dry the skin thoroughly: I learned early on that wet skin just won’t crisp, so don’t skip patting your chicken completely dry.
Use a meat thermometer: Rather than guessing, I swear by a thermometer to get perfectly cooked chicken every time without drying it out.
Don’t skip resting: Letting the chicken rest is a game changer; it makes juicier slices and easier carving.
Deglaze before gravy: Scraping the pan to get those browned bits into your gravy adds rich, complex flavor you don’t want to miss.

How to Serve Cast Iron Roast Chicken with Pan Gravy Recipe

Three white plates sit on a green wooden surface, each with cooked chicken, steamed spinach, and a small black bowl of roasted mushrooms. The top right plate has a whole chicken leg with brown skin, green spinach on the lower side, and the mushroom bowl beside the leg. The plate on the left shows a chicken leg with three sliced pieces facing the spinach. The bottom plate displays several slices of chicken breast with a pile of spinach next to it, and the black bowl of mushrooms rests on the plate edge. A light beige cloth is loosely placed near the top center, and a white ceramic sauce pitcher filled with brown gravy rests on a folded newspaper near the bottom right, with two forks lying nearby. Dried plants decorate the upper left corner. photo taken with an iphone --ar 2:3 --v 7 - Cast Iron Roast Chicken with Pan Gravy, crispy skin roast chicken, juicy cast iron roasted chicken, easy cast iron chicken recipe, best roasted chicken recipe

Garnishes

I love finishing off this dish with fresh chopped parsley sprinkled on top for a pop of color and freshness. A lemon wedge on the side is great, too — a quick squeeze adds brightness right before serving.

Side Dishes

My go-to sides with this cast iron roast chicken are creamy mashed potatoes to soak up that luscious pan gravy, roasted seasonal vegetables, and a crisp green salad with vinaigrette for balance. Sometimes, I’ll also make garlic bread to round out the meal.

Creative Ways to Present

For special occasions, I like carving the chicken at the table for that cozy, family-style feel. Sometimes I also serve the chicken on a bed of herbed couscous or wild rice to add color and texture contrast. Putting the cast iron skillet itself on a wooden trivet makes for a rustic, inviting presentation that guests always comment on.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken in an airtight container in the fridge, separated from the gravy. This keeps the skin from getting soggy. Leftovers are best eaten within 3 days for optimal flavor and safety.

Freezing

Freezing this roast chicken works well but I recommend freezing the meat and gravy separately to keep textures intact. Thaw overnight in the fridge before reheating. I’ve found this method preserves taste and texture beautifully.

Reheating

To reheat, I warm the chicken covered in a 325°F oven until heated through to avoid drying out. The gravy heats well on the stove or microwave — just whisk and stir to bring it back to life. This approach keeps the chicken juicy and skin slightly crisp.

FAQs

Can I use a different pan instead of cast iron for this roast chicken?

While cast iron is ideal for its heat retention and even cooking, you can roast the chicken in a heavy oven-safe skillet or roasting pan. Just note that the skin might not get as crisp, and you might not get the same beautiful pan drippings for gravy as with cast iron.
How do I know when the chicken is fully cooked without a thermometer?

If you don’t have a meat thermometer, pierce the thickest part of the thigh and check that the juices run clear, not pink. But I highly recommend investing in a good thermometer — it makes timing almost foolproof and keeps you from overcooking.
Is it okay to use wine in the pan gravy if I don’t want alcohol?

Absolutely! You can skip the wine and use extra chicken stock with a splash of apple cider vinegar or lemon juice to mimic the acidity and depth wine would add. This keeps the gravy flavorful without alcohol.
Can I prepare this recipe ahead of time?

Yes! You can prepare the chicken and season it the night before, keep it covered in the fridge, then roast it the next day. Just make sure to bring it to room temperature before roasting for the best results.

Final Thoughts

This Cast Iron Roast Chicken with Pan Gravy Recipe holds a special place in my heart (and on my dinner table). It’s that perfect blend of approachable cooking and impressive results that makes it a go-to weeknight or weekend meal. When you try it, you’ll see why I keep coming back to this recipe—it’s easy, comforting, and downright delicious. Trust me, once you’ve made this roast chicken in your cast iron skillet and slathered it with homemade pan gravy, you’ll never want to go back to bland roast chicken again.