Roast chicken is a classic dish that perfectly blends simplicity and elegance, making it ideal for special occasions. Its universal appeal lies in the tender, juicy meat and the beautifully crispy skin that make every bite a delight. The aroma of a roasting chicken fills the home, creating a warm, inviting atmosphere that brings people together around the table. Whether it’s a holiday feast, a family gathering, or a dinner party with friends, roast chicken is a comforting and impressive dish that can be easily customized with various herbs, spices, and accompaniments. Its versatility and crowd-pleasing nature make it a favorite choice for memorable meals. Roasting chicken in a cast iron skillet takes this dish to the next level. The cast iron’s ability to retain and evenly distribute heat ensures the chicken cooks through perfectly, with a golden-brown, crispy skin and moist, flavorful meat. The skillet captures all the delicious juices from the chicken, creating a rich base for basting and making gravy. This method also allows for the addition of aromatics and herbs, which infuse the chicken with a depth of flavor that’s hard to achieve with other cooking methods. Cast iron roast chicken not only tastes incredible but also delivers a rustic, homey presentation that enhances any special occasion.
Step-by-step: Roast chicken in cast iron
Preheat the Oven: Preheat your oven to 375°F (190°C) Gas mark 7. 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. Make sure the chicken is completely dry for the best results. 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. 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. 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. 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) on the thermometer 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 it 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.
Tips for Success
Start with a Dry Chicken: Pat the chicken dry with paper towels before applying the marinade. A dry surface helps the skin become crispy during roasting, enhancing the texture and flavor. Generously Season Under the Skin: Gently lift the skin and spread the garlic butter mixture directly onto the meat. This ensures the chicken remains moist and flavorful, as the butter melts into the meat during cooking. Evenly Distribute Marinade: Make sure the garlic butter and oil mixture is evenly spread over the entire chicken, including under the skin, on the legs, wings, and breast. This helps to evenly distribute the flavor and ensure that every part of the chicken is well-seasoned. Properly Stuff the Cavity: Stuffing the cavity with lemon halves, onions, garlic bulbs, rosemary, and thyme adds aromatic flavors. Make sure to pack the cavity loosely so that air can circulate, allowing the flavors to infuse the chicken evenly. Roast at the Right Temperature: Roast the chicken at 375°F (190°C). This temperature ensures the chicken cooks through evenly while allowing the skin to crisp up without burning. Baste with Pan Juices: Baste the chicken with its own pan juices every 30 minutes. This helps to keep the chicken moist and adds extra flavor to the skin, enhancing the overall taste. Monitor Internal Temperature: Use a meat thermometer to check the internal temperature of the chicken. Insert it into the thickest part of the thigh, avoiding the bone. The chicken is done when it reaches 165°F (74°C). Rest the Chicken: Let the chicken rest for 15 minutes after roasting. This allows the juices to redistribute throughout the meat, ensuring the chicken remains tender and juicy when carved. Use the Pan Juices: After removing the chicken from the skillet, use the flavorful pan juices to make a quick gravy or drizzle them over the carved chicken. The juices are infused with garlic, herbs, and the rich flavor of the chicken, making a delicious sauce. Serve Immediately: Serve the roast chicken while it’s still hot, accompanied by the roasted aromatics and any additional side dishes. Freshly roasted chicken has the best flavor and texture.
Frequently asked questions
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