This garlic butter, cast-iron roast chicken is cooked on high until golden with tender juices inside. Perfect when you want a simple fuss-free dinner. Serve it with mashed potatoes or roast potatoes along with sauteed veggies.
2Onionslarge, one cut in half and the other sliced
Dry - Clean and pat dry the chicken on all sides with paper towels. And, remove excess fat or leftover feathers.Tip - A dry skin will give a crispy skin. So, when possible leave the chicken uncovered in the fridge overnight.
Garlic butter marinade - In the same bowl, combine all marinade ingredients. Fill half the marinade under the skin over the breast (see video). Spread the remaining over the chicken.Tip - Adding butter under the skin will keep the breast moist and tender.
Then, rub pour the oil over and rub with the oil. Tip - The oil will prevent the butter from burning too much.
Cavity - Fill the cavity with halves of onions, garlic, and lemon. Then, truss the chicken, aka tie the chicken legs and tuck the wings under.
In a cast-iron skillet place slices of onion, lemon, half a garlic bulb, rosemary, and thyme. Season with salt and pepper.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 210 °C / 425 °F – then reduce temperature to 180 °C / 390 °F.
As a guide, you bake the first 15 minutes at 210 °C/ 425 °F, then calculate 20 minutes for every 1 lb or 500 grams chicken at 180 C/ 360 F. Of course, the best guide is until juices run clear or the internal temperature reaches 165 F / 75 C. Tip - The foolproof method would be to use a meat thermometer. The temperature should reach 165 F or 75 °C in the thickest part of the thigh or 145 °F in the breast.
Next, remove the chicken from the oven and tent it with a foil – let cool for at least 15 to 20 minutes before you carve. Use any pan dripping to make gravy.
Carve and serve with pan juices.
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.
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