This cast-iron roast chicken is marinated with garlic butter and cooked on high until golden on the outside while still tender and juicy on the inside. Perfect when you want a simple fuss-free dinner. Serve it with mashed potatoes or roast potatoes along with a side of veggies. Leftovers make delicious sandwiches and wraps
Table of Content
I love making a whole roast chicken because then I have so many things to do with the leftovers all through the week. My kids' favorite is chicken mayo sandwiches. And, while you can roast chicken in a roasting pan, have you ever tried using your cast iron or Dutch oven?
In fact, the thing about cast iron is that it conducts heat evenly. And, once heated it retains that temperature for a long time. This results in things getting beautifully crisp or brown.
Why make this roast chicken
- This is the easiest no-fuss roast chicken to make during the week. No need to get the roasting pan out just use a skillet. Plus, there is so much to love about this roast.
- Today, I am using a garlic butter marinade, but, no matter what marinade you use, you can use the same process to roast a whole chicken in the skillet successfully every single time.
- Brushing the butter on the chicken gives us not just a lovely crisp skin but also a beautiful color on the bird.
- Most of the ingredients used are simple pantry staples plus fresh herbs to perfume the bird.
Ingredients and substitutes
- Chicken - You wanna choose a healthy, not bony, chicken when roasting the whole chicken. So, even if you are a small group of people to eat, it's best to choose a bigger bird and have leftovers. The small ones tend to dry out because they do not have enough meat on the bones.
- Paprika - I love paprika with roast chicken because it not just adds a nice flavor. And, you can certainly reduce, omit, or add a tad more.
- Herbs - It's got to be fresh. Make that trip to the supermarket if you have to, but when it comes to roast chicken, fresh herbs are the way to go. I've used rosemary and thyme, and yet sage is also a great option.
- Lemon - Works great outside and inside the cavity of the bird. It flavors the chicken from the inside and I love how soft and juicy it becomes. And, you can also squeeze the cooked lemon over the chicken after it's baked for a little extra kick of lemon.
- Butter - I like olive oil, and yet the butter on the breast keeps the breast nice and moist. Olive oil works too, but if possible, I highly recommend butter.
- Garlic - Sound a lot but it's not. It melts over the breast with the butter and lends its flavor to everything it touches from inside the cavity to the pan juice.
Roast chicken in cast iron
- Preheat the oven to 425°F / 220°C / Gas mark 7
- Prep chicken - Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later
Pro tip - A dry bird will give crispy skin. When possible leave the chicken uncovered in the fridge overnight. Loosening the skin under the breast now is easier than when it's greasy with the oil.
- Garlic butter marinade - In a bowl, combine all marinade ingredients. Fill half the marinade under the skin over the breast (see video). Spread the remaining chicken. Then, pour the oil over and rub it all over the chicken.
Pro tip - Adding butter under the skin will keep the breast moist and tender. The oil will prevent the butter from burning. - Cavity - Fill the cavity with halves of onions, garlic, and lemon. Then, truss or tie the chicken legs and tuck the wings under. Set aside.
- In a cast-iron skillet place slices of onion, lemon, half a garlic bulb, rosemary, and thyme. Season with salt and pepper.
Pro tip - We add veggies in the skillet to elevate the chicken this encourages the circulation of air all around the chicken, so it will roast not stew in its juices. - Place the chicken on the veggies in the skillet, breast side up. Roast the chicken for 15 minutes at 220°C/ 425°F/ Gas Mark 7 – then reduce temperature to 165°C / 325°F Gas Mark 3
- As a guide, you roast the first 15 minutes at 220°C/ 425°F/ Gas Mark 7, and reduce the temperature to 165°C / 325°F Gas Mark 3. Calculate 20 minutes for every 1 lb ( 500 grams) of chicken until juices run clear or the internal temperature reaches 165°F / 75°C.
Pro tip - Using a meat thermometer is a great way to take the guesswork and omit any calculating time. All you do is stick the thermometer and check the internal temperature. It should be 165°F or 75°C in the thickest part of the thigh or 145 F in the breast. - Remove the chicken from the oven and tent it with foil – let cool for at least 15 to 20 minutes before you carve. Serve with pan juices.
Pro tip - letting the bird rest will help the juices settle otherwise the moment you cut all the juices will run out leaving the bird dry. - Carve and serve with pan juices.
How to carve a roast chicken
- Once roasted, always tent the chicken and let rest for at least 15 minutes otherwise all the juices will flow out leaving the chicken dry.
- First, cut the two quarters at the hip joint. When cooked, this does not need any effort. Each quarter can then be cut into thighs and legs giving you four generous pieces.
- For the breast, find the centerline. Place a sharp knife on one side of that line and press down firmly. This will crack the ribs. Do the same on the other side. This will make removing the center bone easy.
Then, carve against the bone with a sharp paring knife. It is easy if you follow the rib cage giving you two perfect breast pieces. - While you will get 6 generous pieces, the rest of the chicken has lots of meat on it. In fact, some of the most flavorful bits are around the bones. So, do not throw the chicken and bones.
- Use the bones to make stock and use the leftover chicken for sandwiches, wraps, and chicken pot pie kinda dishes.
Sides to serve with roast chicken
- Mashed potatoes or Skinny Mashed Potatoes
- Oven-Baked Potato Wedges or Potato Chips
- Stovetop melting potatoes or parmesan crisp potatoes
- Homemade Onion and Rosemary Focaccia
- Roasted Red Pepper Garlic Tapenade (3 ingredients)
- Goats Cheese Crostini or no-knead bread with roasted garlic
- Garlic Parmesan Asparagus or sesame green beans
- Easy Swiss Chard or spinach potato patties or Leek Potato Patties
- Roasted Lemon Dill Potatoes - or garlic roasted potatoes
This chicken will keep in the fridge for at least 3 to 4 days. You can even freeze for a month if stored properly.
I buy organic free-range chicken when possible. And yet, you can buy a standard roast chicken at any supermarket. Also, it's best to buy a medium-size, not too small and not too large.
A small chicken is about 1.2 kgs or 2.5 pounds and would feed 2 to 3 people. While a medium size is 1.75 to 2 kgs (3.5 to 4 pounds) and will feed about 4 to 6 people. Also, leftovers from a roast chicken are always a good thing to have. So, a slightly bigger chicken than you need is not a bad idea.
The most common method to check for doneness in roast chicken is when the chicken juices run clear with no traces of blood. The foolproof method would be to use a meat thermometer and insert it in the thickest part of the thigh. The temperature should reach 165 F or 75 C.
While we blast the chicken initially for a nice color it also helps to reduce the heat and cook at a lower temperature.
Basting the chicken a few times during cooking helps keep the chicken moist (but don't open the oven door too often as the oven temperature reduces every time you open it).
Also, loosely tent the chicken after roasting. This will keep the moisture in the chicken.
And, do not cut the chicken for at least 15 minutes after you take it out of the oven - so the juices stay in keeping the chicken moist.
As a guide, you roast the first 15 minutes at 220°C/ 425°F/ Gas Mark 7, then, reduce temperature to 165°C / 325°F Gas Mark 3. Calculate 20 minutes for every 1 lb ( 500 grams) of chicken until juices run clear or the internal temperature reaches 165°F / 75°C. So, this 3 lbs / 1.5 kg chicken will take about 75 minutes
Using a meat thermometer is a great way to take the guesswork and omit any calculating time. All you do is stick the thermometer and check the internal temperature. It should be 165°F or 75°C in the thickest part of the thigh or 145 F in the breast.
Printable Recipe
Cast-Iron Roast Chicken
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Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
- 3 lbs (1.4 kg) Chicken
- ½ teaspoon Salt
- ½ teaspoon Pepper
- 2 Onions (large, one cut in half and the other sliced)
- 1 Garlic bulb (cut in half)
- 1 Lemon (half and slices)
- 3 sprigs Rosemary
- 3 sprigs Thyme
Garlic butter marinade
- 4 tablespoon (60 g) Butter (room temperature)
- 2 tablespoon Garlic (minced)
- ½ teaspoon Salt
- ½ teaspoon Pepper
- ½ tablespoon Hot paprika
- ½ tablespoon Smoked sweet paprika
- 2 tablespoon Olive oil
- 1 tablespoon Rosemary (chopped finely)
- 1 tablespoon Thyme (chopped finely)
Instructions
- Preheat the oven at at 425°F / 220°C / Gas mark 7
- Prep chicken - Clean and pat dry the chicken on all sides with paper towels. Remove excess fat or leftover feathers. While the chicken is dry use your finger to loosen the gap between the breast and the skin to fill the garlic butter marinade later Pro tip - A dry bird will give crispy skin. When possible leave the chicken uncovered in the fridge overnight. Loosening the skin under the breast now is easier than when it's greasy with the oil.
- Garlic butter marinade - In a bowl, combine all marinade ingredients. Fill half the marinade under the skin over the breast (see video). Spread the remaining over the chicken. Then, pour the oil over and rub it all over the chicken. Pro tip - Adding butter under the skin will keep the breast moist and tender. The oil will prevent the butter from burning.
- Cavity - Fill the cavity with halves of onions, garlic, and lemon. Then, truss or tie the chicken legs and tuck the wings under. Set aside.
- In a cast-iron skillet place slices of onion, lemon, half a garlic bulb, rosemary, and thyme. Season with salt and pepper.Pro tip - We add veggies in the skillet to elevate the chicken this encourages the circulation of air all around the chicken, so it will roast not stew in its juices.
- Place the chicken on the veggies in the skillet, breast side up. Roast the chicken for 15 minutes at 220°C/ 425°F/ Gas Mark 7 – then reduce temperature to 165°C / 325°F Gas Mark 3
- As a guide, you roast the first 15 minutes at 220°C/ 425°F/ Gas Mark 7, reduce temperature to 165°C / 325°F Gas Mark 3. Calculate 20 minutes for every 1 lb ( 500 grams) of chicken until juices run clear or the internal temperature reaches 165°F / 75°C. Pro tip - Using a meat thermometer is a great way to take the guesswork and omit any calculating time. All you do is stick the thermometer and check the internal temperature. It should be 165°F or 75°C in the thickest part of the thigh or 145 F in the breast.
- Remove the chicken from the oven and tent it with a foil – let cool for at least 15 to 20 minutes before you carve. Serve with pan juices.Pro tip - letting the bird rest will help the juices settle otherwise the moment you cut all the juices will run out leaving the bird dry.
- Carve and serve with pan juices.
Recipe Notes & Tips
- Weigh the chicken so you can calculate the baking time.
- Pat dry the chicken before you marinate. Time permitting, leave the chicken uncovered in the fridge for 8 hours. The fridge does a great job of drying the skin.
- Thaw the chicken well before cooking. Chilled chicken results in uneven roasting.
- Leave the skin on when roasting the whole chicken even if you are not going to eat the skin. The skin prevents the meat from drying out and overcooking. Remove excess fat as much as you can.
- Loosen the skin of the chicken on the breast this will allow you to add as much seasoning as possible. Use butter, spices or herbs on the breast as this prevents the breast from drying out.
- Always season the chicken generously, perhaps a little more than you think it needs. And don't forget to season the cavity.
- If you can, tie/truss the chicken or at least tie the legs and tuck the wings under this makes for a better presentation.
- Use a cast-iron skillet, Dutch oven, or roasting pan to make roast chicken. All work. The trick is to prop the chicken on a few cut veggies like onions and root veggies. This helps air circulate all around the chicken.
- When baked, always tent the chicken and let it rest for at least 15 minutes. This lets all the juices settle in the meat. If you cut too soon the juices will flow out and the chicken will be dry.
- Invest in a meat thermometer, these are very inexpensive these days. A meat thermometer takes the guesswork out of any roast and is the best way to know if the chicken is cooked perfectly. Also, you don't need to open the oven too oven to check for doneness.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Pam A.
This is an awesome recipe.
Veena Azmanov
Thank you, Pam for the lovely feedback.
Roxana
I am a cast iron fan. And I am intrigued by this delicious recipe. Love the step by step and detailed guidance.