Cast Iron Roast Chicken
Small holiday gathering or Sunday dinner? Try my easy cast iron roast chicken! Less than an hour in oven and you'll have browned skin and juicy meat. Try my recipe for easy cast iron roast chicken! Less than an hour in oven and you'll have browned skin and juicy meat with no fuss. Perfect for Thanksgiving, Christmas, Easter, and more!
- 4-5 lb whole chicken
- 2 tbsp kosher salt
- 1 tsp black pepper
- 1-2 tsp dried herbs
- 1/2 cup white wine, or vermouth
- 2 tbsp cornstarch
- 2-3 cups chicken stock, low or no sodium
- kosher salt and black pepper, to taste
- 1 tsp dried sage or poultry seasoning
Brine: If you are going to brine, take out the chicken either the night before or in the morning. Remove it from the packaging and sprinkle a mix of salt and pepper over the outside and in the cavity. Let the chicken sit uncovered in a baking dish in the refrigerator.
Prep: Approximately one hour before you are going to start roasting, take the chicken out of the refrigerator and put it on the counter. If you didn't brine, sprinkle the chicken with the salt and pepper. Then sprinkle with the herbs of your choice.
Heat: Move a rack to middle low position and put your 12 inch cast iron skillet in the oven. Heat oven to 500F.
Roast: Carefully transfer the chicken to the hot skillet breast side up. Roast for 15 minutes at 500F. Then reduce the heat to 325F and roast for 20-30 minutes more, or until the thighs read ~160F with an instant read thermometer.
Rest: Remove from the oven and tip the roast so that the juices run out of the cavity and into the skillet. Transfer it to a platter or large cutting board with a well around the edge. While it is resting, make the gravy.
Carve: Cut into serving sized pieces and serve.
Make Stock: If you wish to make your own stock, take giblets from the package and saute them in a hot saucepan until browned. Then add 3 cups water to the pan, bring to a boil, and let gently simmer/steam for 1-2 hours.
Make Gravy: Take the skillet with pan drippings, put it on the stove, and bring to a simmer over medium high heat. Add the white wine and boil for 1-2 minutes.
Mix the cornstarch with 1 cup of the stock. Pour this into skillet and whisk briskly. Once it starts to thicken, begin adding some of the remaining stock. Add and whisk until your gravy is the consistency of heavy cream. You may not need all the stock. (It will thicken more as it cools.)
Add salt, pepper, and other seasonings to taste.
- Brining: For the best tasting and juiciest meat take 5 minutes to salt either in the morning or the night before. (Also, crispier skin since brining will allow the chicken to dry out before you pop it in the oven.) You can skip it but I do highly recommend it.
- Check Your Label: Don't salt (either brining or just before roasting) if you have a kosher chicken or one which has been injected with salt solution.
- Prep Time: The active time is about 10 minutes - to unwrap and salt. The rest of the time is let it warm up on the counter (and brine in the fridge).
- Dried Herbs: Use the herbs of your choosing (or skip if you want). I like Bell's Poultry Seasoning. Other options are thyme, sage, oregano, and/or rosemary.