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

Scale

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)

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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