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Cast iron roast chicken is a comforting, flavourful dish that highlights the simplicity of good ingredients and the magic of cast iron cooking. It’s a meal that feels both rustic and elegant, perfect for any occasion. The combination of crispy skin, juicy meat, and aromatic herbs makes it a timeless favourite.
Cast Iron Roast Chicken
Making a cast iron roast chicken is a fantastic way to achieve crispy skin and juicy meat. Here's a step-by-step guide:
Ingredients
- 1 3-4 lbs whole chicken
- tbsp Salt and pepper to taste
- 2-3 tablespoons olive oil or melted butter
- Optional seasonings: garlic powder paprika, thyme, rosemary, or your favourite herbs
- 1 lemon halved (optional)
- 4-6 garlic cloves peeled (optional)
- 1 onion quartered (optional)
- Fresh herbs like rosemary or thyme for stuffing (optional)
Instructions
- Prep the Chicken:Pat the chicken dry: Use paper towels to thoroughly dry the chicken inside and out. This helps achieve crispy skin. season generously: Rub the chicken with olive oil or melted butter, then season liberally with salt, pepper, and any additional herbs or spices. Stuff the cavity (optional): Add lemon halves, garlic cloves, onion, and fresh herbs to the cavity for extra flavour.
- Preheat the Oven:Preheat your oven to 450°F (230°C) Place your cast iron skillet in the oven while it preheats to get it hot.
- Sear the Chicken:Carefully remove the hot skillet from the oven (use oven mitts!) and place it on the stovetop over medium-high heat. Add a little oil to the skillet, then place the chicken breast-side down. Sear for 4-5 minutes until the skin is golden brown and crispy. Flip the chicken so it’s breast-side up.
- Roast the Chicken:Transfer the skillet to the preheated oven. Roast for 45-60 minutes, depending on the size of the chicken. The internal temperature should reach 165°F (74°C) in the thickest part of the thigh (use a meat thermometer). Baste the chicken with its juices halfway through cooking for extra flavour and moisture.
- Rest and Serve:Remove the chicken from the oven and let it rest in the skillet for 10-15 minutes before carving. This allows the juices to redistribute. Carve and serve with the pan juices for extra flavour
Notes
Tips for Success:
- Truss the chicken: Tying the legs together with kitchen twine helps the chicken cook evenly.
- Use a meat thermometer: This ensures the chicken is perfectly cooked without overdoing it.
- Add veggies: Toss potatoes, carrots, or other root vegetables into the skillet around the chicken for a one-pan meal.
