Cast-Iron Roast Chicken
Calories: 23
Adjust Servings Here: 6 people
Description
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.
Ingredients
- 4 - 5 lbs (2 kg) Whole Chicken
- ½ tsp Salt
- ½ tsp Pepper
- 2 Onions large, one cut in half and the other sliced
- 1 large Garlic bulb cut in half
- 1 large Lemon half and slices
- 3 sprigs Rosemary
- 3 sprigs Thyme
Garlic butter marinade
- 4 tbsp (60 g) Butter soft, room temperature
- 2 tbsp Garlic minced
- ½ tsp Salt
- ½ tsp Pepper
- ½ tbsp Hot paprika
- ½ tbsp Smoked sweet paprika
- 2 tbsp Olive oil
- 1 tbsp Rosemary chopped finely
- 1 tbsp Thyme chopped finely
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) Gas mark 5. Place a cast iron skillet or roasting pan inside the oven to preheat.
- Prepare the Chicken: Rinse the chicken under cold water and pat it dry with paper towels. For the best results, make sure the chicken is completely dry. Gently lift the skin of the chicken, being careful not to tear it, and rub half of the garlic butter mixture under the skin directly onto the meat. Rub the remaining garlic butter mixture over the entire surface of the chicken.4 - 5 lbs Whole Chicken, ½ tsp Salt, ½ tsp Pepper
- Prepare the Garlic Butter Marinade: In a small bowl, mix the softened garlic butter with olive oil, hot paprika, sweet paprika, salt, pepper, chopped rosemary, and thyme until well combined.4 tbsp Butter, 2 tbsp Garlic, ½ tsp Salt, ½ tsp Pepper, ½ tbsp Hot paprika, ½ tbsp Smoked sweet paprika, 2 tbsp Olive oil, 1 tbsp Rosemary, 1 tbsp Thyme
- Stuff the Cavity: Stuff the cavity of the chicken with lemon halves, quartered onion, halved garlic bulbs, and whole sprigs of rosemary and thyme. This aromatic stuffing will infuse the chicken with flavor as it roasts.2 Onions, 1 large Garlic bulb, 1 large Lemon, 3 sprigs Rosemary, 3 sprigs Thyme
- Prep the pan: In a cast-iron skillet, place the remaining slices of onion, lemon, half a garlic bulb, rosemary, and thyme. Season with salt and pepper.
- Roast the Chicken: Carefully remove the hot cast-iron skillet or roasting pan from the oven and place the prepared chicken into the skillet, breast side up. Roast the chicken in the preheated oven for about 1.5 to 2 hours, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Baste the chicken with the pan juices every 30 minutes for added flavor and to keep the skin crispy.
- Rest the Chicken: Once cooked, remove the chicken from the oven and let it rest in the skillet for 15 minutes before carving. This redistributes the juices, keeping the meat tender and juicy.
- Serve: Carve the chicken and serve it hot, along with the roasted onions, garlic, and lemon from the cavity. Drizzle with the pan juices for extra flavor.
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
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