Best Ever Roasted Chicken In Cast Iron Skillet With Potatoes
This roasted chicken in cast iron skillet recipe is a staple in our home, transforming simple ingredients into a delicious, comforting meal. This recipe is one of the easiest ways to achieve a meal that rivals any store-bought rotisserie chicken. Whether for regular family meals or special occasions, this dish is a perfect way to enjoy a home-cooked meal.
I used to think that roasting a chicken was for special occasions and a somewhat complicated meal, but these days, I tend to think of it as our version of fast food. All you need to do is heat a cast iron pan, grab some spices to rub on top, give it crisp on all sides, pop it in the oven, and voila: one hour later, you have a perfectly roasted chicken! My toddler and baby love it, especially knawing on the drumsticks and wings.
Why You Will Love This Roasted Chicken in Cast Iron Skillet
- Simple and Flavorful: This dish combines a few simple ingredients to create a flavourful, comforting meal that is perfect for family dinners.
- Economical and Efficient: This recipe is cost-effective and yields leftovers that can be turned into other delicious dishes like chicken pie, chicken enchiladas, sandwiches, and chowder. The bones can be kept in a freezer ziploc bag and combined with veggie scraps for a zero-waste chicken broth.
- Perfect for Cooler Months: The hearty, warm flavours make it ideal for cozy dinners during the winter.
This post contains affiliate links, which means I make a small commission at no extra cost to you. See my full disclosure here.
Tips for the Perfect Roasted Chicken in Cast Iron Skillet
- Preheat Your Oven: Preheat your oven to 200°C (400°F) for even cooking. This temperature works best for cooking the chicken in an hour, with an additional 10 minutes for resting.
- Sear for Flavour: Heat the cast iron skillet over medium-high heat until it’s nice and hot. Add the olive oil just before adding your chicken, and sear on all four sides to a golden brown to lock in all the juices.
- Wash and Dry Chicken: Rinse chicken with cold water and pat dry with paper towels. This is important to get a nice crispy skin.
- (Optional) Use a Meat Thermometer: Ensure the internal temperature reaches 75°C (165°F) to guarantee the chicken is fully cooked.
- Rest the Chicken: Let the chicken rest, covered with foil and a tea towel, for 10 minutes before carving to allow the juices to redistribute.
Ingredients for Roasted Chicken in Cast Iron Skillet
- Whole chicken: Preferably a pasture-raised happy chook for the best flavour and health benefits.
- Extra virgin olive oil: Helps get a lovely, crisp skin on the chicken and imparts a subtle fruity flavour.
- Garlic: Minced garlic infuses the chicken with a savoury aroma. Adjust the amount to your taste.
- Orange zest and halves: Add a bright, citrusy note, perfect for winter.
- Fresh rosemary and thyme: Offer a beautiful, aromatic, earthy flavour to complement the orange and garlic. Use fresh thyme from your garden if possible, or dried if necessary.
- Smoked paprika, salt, and black pepper: Give the chicken a rich colour and a barbecue taste without using a barbecue.
How to Make Roasted Chicken in Cast Iron Skillet
Preparing the Chicken
Preheat the Oven: Preheat your oven to 200°C (400°F).
Heat the Skillet: Heat a cast iron skillet over medium-high heat until it’s nice and hot.
Sear the Chicken: Add the olive oil to the skillet, then sear the chicken on all sides until golden brown.
Season the Chicken: Rub the chicken with minced garlic, orange zest, smoked paprika, salt, and black pepper. Place the orange halves and fresh herbs inside the cavity of the bird.
Roasting the Chicken
Roast: Transfer the cast iron skillet to the oven and roast the chicken for one hour. The cooking time will vary depending on your oven and the size of your chicken. To check for doneness, I insert a metal skewer into the thickest part of the breasts and observe if the juices run clear or still have a hint of colour to them. If there is still colour, return to oven for an additional 10 minutes and then retest.
Check Temperature: Use an instant-read thermometer to ensure the internal temperature reaches 75°C (165°F) at the thickest part of the thigh.
Rest: Let the chicken rest, covered with foil and a tea towel, for 10 minutes before carving.
Serving Suggestions for Roasted Chicken in Cast Iron Skillet
I love to pair the roasted chicken in cast iron skillet with a winter salad and roasted sweet potatoes. You can use all kinds of sides, such as steamed green beans, mixed roast veggies, or baked jacket potatoes with fresh mixed greens and a bright citrusy vinaigrette.
Winter Salad Recipe
- Mixed greens
- Thinly sliced apples
- Toasted walnuts
- Crumbled blue cheese or feta
- Maple Dijon balsamic olive oil dressing
Roasted Sweet Potatoes
- Peel and cut sweet potatoes into cubes.
- Toss with olive oil, smoked paprika, ground cumin, garlic powder, salt, and pepper.
- Add around the chicken along with whole garlic cloves as it’s roasting or bake in a separate cast iron skillet.
Variations of Roasted Chicken in Cast Iron Skillet
- Herbs: Use sage or tarragon for a different flavour. Making a garlic butter to rub over the skin before popping in the oven is one of my favourite variations on the days I have some extra time.
- Different Citrus: Substitute orange zest and halves with lemon zest and halves.
- Use Different Cut of Chicken: You don’t have to cook an entire chicken, you can also substitute with chicken marylands (leg quarter), skin-on chicken breast or skin-on chicken thighs (chicken chops).
- Butter: Try butter for searing instead of olive oil.
- Summer Variation: Use lemon and parsley with a big fresh salad and sourdough bread instead of roasted vegetables.
Tools You May Need
To make this roasted chicken in cast iron skillet recipe, having the right tools can make the process smoother and more enjoyable. Here are some essential tools you may need:
- 12-Inch Cast Iron Skillet: I use a Lodge cast iron skillet, which is perfect for achieving a beautiful sear and even cooking.
- Dutch Oven: My favourite is a Le Creuset. If you don’t have a cast iron skillet, a Dutch oven can be a great alternative for roasting the chicken.
- Instant Read Thermometer (Optional): This tool helps ensure your chicken is cooked to perfection by checking the internal temperature.
- Cutting Board
- Sharp knife
Storage for Roasted Chicken in Cast Iron Skillet
Keep leftover chicken in an airtight container in the refrigerator for up to 5 days. Use the leftovers in other dishes like chicken pie, enchiladas, sandwiches, or chowder.
Roasted Chicken in Cast Iron Skillet
This roasted chicken in cast iron skillet recipe is a simple, hearty, and delicious meal that’s perfect for family dinners. Using pasture-raised chicken, fresh herbs, and a hint of citrus, it’s a nutritious and comforting dish.
Ingredients
- Whole chicken (preferably pasture-raised, but a small chicken works well too)
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- Zest of 1 orange
- 2 orange halves
- Fresh rosemary and thyme
- 1 teaspoon smoked paprika
- Salt and black pepper to taste (kosher salt or Celtic sea salt preferred)
Instructions
- Preheat the oven to 200°C (400°F).
- Ideally, bring the chicken to room temperature before roasting. Rinse the chicken with cold water and pat dry with paper towels.
- Heat a cast-iron skillet over medium-high heat. Add olive oil to the hot pan.
- Sear the chicken on all sides until golden brown. This step locks in the juices and helps create a perfect crispy skin.
- Combine minced garlic, orange zest, rosemary, thyme, smoked parprika , salt and pepper in a small bowl to form a paste, and rub onto the skin. Place the orange halves and fresh herbs inside the cavity of the bird. Arrange your veggies and garlic around your cook if using.
- Transfer the skillet to the preheated oven and roast for 1 hour. For a larger chicken, you may need to adjust the cooking time. Use an instant-read thermometer to ensure the internal temperature reaches 75°C (165°F) at the thickest part of the thigh for juicy chicken.
- Let the chicken rest, covered with foil and a tea towel, for 10 minutes before carving. This allows the juices to redistribute, resulting in beautifully tender chicken.
Recommended Reading
- How to Start Cooking from Scratch: Tips for Beginners
- Tips for a Healthy and Affordable Grocery List
- Healing Moroccan Chicken Stew with Fenugreek and Lentils
Pin For Later
