Description
Enjoy a perfectly juicy and flavorful cast iron roast chicken with irresistibly crispy skin and rich pan gravy. This simple yet elegant recipe is a family favorite, delivering restaurant-quality results right in your home kitchen.
Ingredients
Scale
Chicken and Seasoning
- 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
Pan Gravy
- 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
Instructions
- Preheat and prep chicken: Preheat your oven to 425°F (220°C). Pat the whole chicken dry with paper towels to ensure crispy skin. Rub the chicken all over with olive oil, then generously season with salt and pepper.
- Season and prepare cast iron skillet: Melt 2 tablespoons of unsalted butter and coat the bottom of your cast iron skillet. Place rosemary sprigs, sliced garlic, parsley, and lemon wedges inside the skillet to infuse flavor.
- Position and roast chicken: Place the prepared chicken breast-side up on top of the herbs and aromatics in the skillet. Dot the remaining butter over the chicken. Roast in the oven for about 70 to 80 minutes, until an instant-read thermometer inserted into the thickest part of the thigh reads 165°F (74°C).
- Rest the chicken: Remove the skillet from the oven and transfer the chicken to a cutting board. Tent loosely with foil and let rest for at least 10 minutes to allow juices to redistribute.
- Make pan gravy: Pour off excess fat from the skillet, leaving behind pan drippings and browned bits. Place the skillet on the stovetop over medium heat. Add white wine to deglaze, scraping the bottom of the pan. Stir in chicken stock and organ meat if using. In a small bowl, mix cornstarch or flour with a bit of cold water to make a slurry, then whisk it into the skillet. Cook and stir until the gravy thickens, about 3-5 minutes.
- Serve: Carve the rested chicken and serve with the homemade pan gravy drizzled on top or on the side.
Notes
- Say goodbye to boring, bland, dry roasted chicken! Cast iron roasted chicken is so simple and tastes restaurant quality with super juicy meat and perfect crispy skin.
- Using fresh herbs and aromatics in the pan adds wonderful flavor to both the chicken and the resulting pan gravy.
- Resting the chicken after roasting is crucial for juicy meat and ease of carving.
- You can omit the organ meat in the gravy for a lighter sauce if preferred.
- Adjust cooking time based on chicken size; use a thermometer for best doneness check.
Nutrition
- Serving Size: 1 serving
- Calories: 358 kcal
- Sugar: 1 g
- Sodium: 72 mg
- Fat: 33 g
- Saturated Fat: 13 g
- Unsaturated Fat: 18 g
- Trans Fat: 1 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 46 mg
