If you’re craving a roast chicken that’s fall-off-the-bone tender, with golden crispy skin and a rich pan gravy that makes you want to lick the plate clean, you’re in the right place. I’m excited to share my Cast Iron Roast Chicken with Pan Gravy Recipe—this one never fails to impress and transform a simple dinner into something memorable. Whether it’s a lazy Sunday or a special occasion, you’ll find this recipe simple, satisfying, and packed with flavor.
Why You’ll Love This Recipe
- Perfectly crispy skin: Cooking in cast iron gives you that restaurant-quality crisp without extra fuss.
- Super juicy meat: The cast iron retains heat evenly, sealing in moisture so every bite’s deliciously tender.
- Easy homemade pan gravy: You use those flavorful drippings for a gravy that transforms this meal from good to unforgettable.
- Family favorite: This roast chicken has become my go-to, and my family goes crazy for it every time I make it.
Ingredients You’ll Need
Getting the right ingredients is the first step toward a knockout Cast Iron Roast Chicken with Pan Gravy Recipe. I like to keep it simple—fresh herbs, quality butter, garlic, and chicken stock work together to build layers of flavor that sing. When shopping, choose a good-quality whole chicken and fresh herbs to make all the difference.
- Whole chicken: A fresh 6 to 8-pound bird gives you plenty of juicy, tender meat—look for organic or free-range if possible.
- Olive oil: Used to coat the chicken, it helps the skin crisp up beautifully without burning.
- Unsalted butter: Adds richness and helps brown the chicken skin perfectly.
- Fresh rosemary sprigs: These infuse the chicken with a fresh, woodsy aroma I absolutely adore.
- Garlic head: Halved horizontally, it roasts alongside the chicken, mellowing into sweet garlic goodness.
- Fresh parsley: Adds a pop of herby brightness—great for garnish or in the gravy.
- Lemon wedges: Bringing a bit of zest and acidity to balance the richness.
- Salt and pepper: Essential for seasoning and pulling out the chicken’s natural flavor.
- Organ meat (optional): If you want extra depth in your pan gravy, use the chicken’s organ meat. If not, no worries—gravy will still be fantastic.
- Strained pan drippings: The star of your gravy, rich with all the roasted chicken flavor.
- White wine: Adds acidity and complexity to balance the gravy’s richness.
- Chicken stock: The base for your gravy’s smooth, savory body.
- Corn starch or flour: For thickening the gravy to that luscious consistency we all love.
Variations
This recipe is definitely flexible, and I love tweaking it depending on the season or who I’m cooking for. Don’t be afraid to personalize your Cast Iron Roast Chicken with Pan Gravy Recipe—after all, that’s part of the fun in the kitchen.
- Herb blends: Instead of rosemary and parsley, try thyme, sage, or tarragon for a seasonal twist—I’ve found thyme adds a lovely earthiness especially in fall.
- Spicy kick: Adding a pinch of smoked paprika or cayenne pepper to the seasoning gives a subtle warmth that surprises everyone.
- Make it dairy-free: Swap butter for a good quality olive oil or vegan butter, and your chicken will still roast up beautifully.
- Organ meat-free gravy: If you don’t want to use organ meat, just rely on the pan drippings and stock—the gravy still has tons of flavor.
How to Make Cast Iron Roast Chicken with Pan Gravy Recipe
Step 1: Prep and Season Like a Pro
Start by patting your whole chicken dry with paper towels—that’s crucial for crispy skin. Rub the olive oil all over the chicken, then season generously with salt and pepper inside and out. Don’t rush this step; it’s worth every second. Tuck herb sprigs, lemon wedges, and halved garlic inside the cavity. I always save a few rosemary sprigs to lay on top of the bird for extra fragrance during roasting.
Step 2: Sear the Chicken in Your Cast Iron
Heat your cast iron skillet over medium-high heat, then melt the butter until it’s foaming. Place the chicken breast-side down and sear for about 5 minutes until that skin turns golden brown and crisp. This step is key—I discovered it really helps lock in moisture and gives the chicken that beautiful color that makes your whole kitchen smell incredible.
Step 3: Roast in the Oven
Flip the chicken breast-side up. Scatter the halved garlic, rosemary sprigs, and parsley around the pan for added flavor. Roast uncovered at 425°F (220°C) for about 70 to 80 minutes, or until the internal temperature hits 165°F in the thickest part of the thigh. I like to use a meat thermometer here; it’s a game-changer for perfectly cooked chicken every time without any guesswork.
Step 4: Make the Pan Gravy
Once the chicken is resting (which you should let it do for 10-15 minutes—trust me, it keeps juices locked in), pour off some of the excess fat, leaving about ⅓ cup of those savory drippings in your skillet. Add the optional organ meats now if you’re using them and brown them briefly for depth. Pour in the white wine, scraping up all those browned bits, then stir in chicken stock. Whisk in corn starch or flour until your gravy thickens to silky perfection. This step always feels a little like magic to me—turning the simple drippings into something so flavorful and luxuriously smooth.
Pro Tips for Making Cast Iron Roast Chicken with Pan Gravy Recipe
- Dry the Skin Thoroughly: I can’t stress enough how patting your chicken skin dry before roasting helps get that coveted crispy finish.
- Use a Meat Thermometer: I learned early on that this tool removes all the guesswork so your chicken never dries out or stays undercooked.
- Let the Chicken Rest: Allowing 10-15 minutes rest time makes your meat juicier and easier to carve.
- Don’t Skip the Searing: This first step in the skillet locks in flavor and texture in a way roasting alone can’t achieve.
How to Serve Cast Iron Roast Chicken with Pan Gravy Recipe
Garnishes
I like to sprinkle chopped fresh parsley right over the sliced chicken to bring out the herbaceous notes and brighten up the plate. A few extra lemon wedges on the side work wonders, especially for those who love a zesty finish. Sometimes, I even drizzle a tiny bit of good olive oil just before serving to add a subtle sheen.
Side Dishes
This roast chicken pairs beautifully with simple roasted veggies like carrots and Brussels sprouts. Mashed potatoes or creamy polenta are my go-to starchy sides because they soak up that luscious pan gravy like nobody’s business. And if I’m feeling fancy, a crisp green salad with vinaigrette rounds out the meal perfectly.
Creative Ways to Present
For special dinners, I like to carve the chicken and arrange it on a big wooden board surrounded by fresh herbs, garlic cloves, and lemon wedges—it looks rustic yet elegant. Another fun idea is serving everything family-style right in the cast iron skillet, so everyone can help themselves to the crispy skin and drippings. Your guests will love the cozy, homey vibe.
Make Ahead and Storage
Storing Leftovers
I always let leftover roasted chicken cool before wrapping it tightly in foil or placing it in an airtight container in the fridge. It keeps well for about 3-4 days, perfect for quick lunches or to spice up a sandwich.
Freezing
I’ve frozen leftover chicken before, and it holds up nicely if you shred it and package it properly in freezer bags. The pan gravy freezes well too in a separate container—just thaw in the fridge overnight and reheat gently.
Reheating
To reheat, I prefer warming the chicken in the oven at 325°F wrapped loosely in foil so it stays moist. The pan gravy heats up beautifully on the stove, just whisk occasionally. This method keeps everything tasting fresh, as if just made.
FAQs
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Can I use boneless chicken instead of a whole chicken for this Cast Iron Roast Chicken with Pan Gravy Recipe?
While boneless chicken cuts like breasts or thighs can cook faster, the roasting and searing technique in this recipe really shines with a whole bird. The cavity lets you infuse fresh herbs and lemon, and the pan drippings develop deeper flavor. If you’re short on time, bone-in pieces can work, but adjust cooking time and watch for dryness.
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How do I know when the chicken is perfectly cooked?
Using a meat thermometer is the best way—insert it into the thickest part of the thigh without touching bone, and look for 165°F (75°C). The juices should run clear. If you don’t have a thermometer, check that the legs move easily and the skin is crispy.
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Can I make the pan gravy without organ meat?
Absolutely! Although organ meat adds depth, the strained pan drippings, white wine, and chicken stock provide plenty of rich flavor. Simply skip it if you prefer, and your gravy will still be deliciously satisfying.
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What if I don’t have a cast iron skillet? Can I use another pan?
A heavy, oven-safe skillet that retains heat well is important for this recipe’s searing and roasting steps. If you don’t have cast iron, a stainless steel or enameled skillet can work, but you might not get quite the same crispy skin. Make sure your pan is safe for the oven and heat it properly before searing.
Final Thoughts
I absolutely love how this Cast Iron Roast Chicken with Pan Gravy Recipe elevates a classic family dinner into something special with minimal effort. When I first tried roasting a chicken in cast iron, I was amazed at how juicy and flavorful it turned out—and the pan gravy? Game changer. I hope you’ll give it a try and discover just how rewarding roasting a whole chicken in your own kitchen can be. It’s one of those recipes that feels cozy, comforting, and a little bit fancy all at once. Enjoy every bite!
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Cast Iron Roast Chicken with Pan Gravy Recipe
- Prep Time: 15 minutes
- Cook Time: 80 minutes
- Total Time: 105 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Description
This Cast Iron Roast Chicken recipe delivers a juicy, flavorful whole chicken with perfectly crispy skin, enhanced with fresh herbs and garlic. Cooked in a cast iron skillet to retain moisture and develop a beautiful crust, the pan drippings are transformed into a rich white wine and chicken stock gravy for a restaurant-quality meal that’s simple to prepare and family-approved.
Ingredients
For the Chicken
- 1 whole chicken, 6 to 8 pounds
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter
- 6 sprigs rosemary
- 1 head garlic, halved horizontally
- ¼ bunch fresh parsley
- ½ lemon, cut into two wedges
- Salt and pepper, to taste
For the Pan Gravy
- Organ meat from the chicken (optional)
- ⅓ to ½ cup strained pan drippings (varies depending on chicken size)
- ½ cup white wine
- ¾ cup chicken stock
- 2 tablespoons cornstarch or flour (for thickening)
Instructions
- Prep the Chicken: Pat the whole chicken dry with paper towels. Rub the olive oil all over the chicken, then season generously with salt and pepper both inside the cavity and on the skin. Stuff the cavity with rosemary sprigs, garlic halves, parsley, and lemon wedges for aromatic flavor.
- Heat the Cast Iron Skillet: Place a large cast iron skillet on the stovetop over medium heat. Melt the unsalted butter in the skillet until foaming but not browned, allowing the herbs and garlic to infuse the butter.
- Roast the Chicken: Position the prepared chicken breast-side up in the skillet. Transfer the skillet to a preheated oven at 375°F (190°C). Roast the chicken for about 80 minutes, basting occasionally with pan juices, until the internal temperature reaches 165°F (74°C) and the skin is golden and crisp.
- 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 10-15 minutes to allow the juices to redistribute, ensuring a moist and tender result.
- Make the Pan Gravy: Place the skillet back on the stovetop over medium heat. Add the optional organ meat if using, sauté briefly. Pour in the white wine to deglaze the pan, scraping up browned bits. Add the strained pan drippings and chicken stock. Bring to a simmer. Mix cornstarch or flour with a little cold water to form a slurry, then whisk into the simmering liquid. Cook until the gravy thickens to your desired consistency.
- Serve: Carve the rested chicken and serve with the warm pan gravy drizzled over the meat. Enjoy your flavorful cast iron roasted chicken with crispy skin and rich gravy.
Notes
- Use a meat thermometer to check doneness; the internal temperature should be 165°F (74°C) for safe consumption.
- Resting the chicken after roasting is crucial for juicy meat.
- You can substitute white wine with apple cider or more chicken stock if you prefer no alcohol.
- Butter and olive oil help achieve a crispy, golden skin.
- Fresh herbs and lemon inside the cavity infuse the chicken with delicate aromas and flavor.
- Using a cast iron skillet promotes even cooking and excellent browning.
- Make sure to baste the chicken during roasting for extra moisture and flavor.
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
