Cast-Iron Roast Chicken has deliciously crisp skin with flavor-packed, tender, and juicy meat. This main dish roasted whole chicken is easy enough for a weeknight dinner, yet also fancy enough for company or a special occasion!
Crispy roast chicken is classic comfort food and, in many parts of the country, it’s is a Sunday supper tradition. And while you can undoubtedly roast a whole chicken in a regular baking pan, it is also one of the best recipes to cook in a cast-iron skillet.
Simple to prepare, Cast-Iron Roast Chicken is generously seasoned, slathered with butter, then oven-roasted to crispy golden perfection. Juicy on the inside and loaded with flavor, this roasted whole chicken recipe will quickly become your “go-to” favorite.
Cast-Iron Roast Chicken Cooking Time:
It only takes about 15 minutes to prep the chicken to get it ready to roast. And, a chicken weighing in at about 4 1/2 lbs will take about an hour to an hour and 15 minutes at 425 degrees F. to cook perfectly. If your chicken is larger or smaller, it will take more or less time. The key here is patience!
A bonus: you can use the hour or so roasting time to put your feet up and visit with family and friends. A real plus in my book!
Cast-Iron Roast Chicken Temperature:
Roast chicken is done when it registers 165° F. on a meat thermometer inserted in the thickest part of the thigh, and the juices run clear.
A reliable digital instant-read meat thermometer is a must when cooking a chicken or any meat, and will guarantee it is perfectly cooked every time. I use a DOT thermometer, which is inexpensive and consists of a probe that is inserted in the meat while it cooks. You just set the desired meat temperature and when it is reached the DOT beeps. It works great for foods cooked in the oven or on the grill.
What to serve with Cast-Iron Roast Chicken?
Roast chicken is so versatile; you can practically serve any of your favorite sides with it. I usually serve it with either Creamy Make-Ahead Mashed Potatoes, Easy Southern Potato Salad, or Easy Southern Scalloped Potatoes. In the summer I like to pair it with Southern Cucumber and Tomato Salad or with fresh sliced tomatoes. If you need more ideas, click on these links for all of my side dish and salad recipes.
Roast Chicken Leftovers:
In the unlikely event, you have any leftover chicken, it will keep in the refrigerator for up to 5 days. If you want to freeze it, store it in airtight freezer bags for up to 3 months.
Leftovers are also great for chicken salad, my Chicken and Wild Rice Casserole or an unforgettable Roasted Chicken Noodle Soup.
How to make Cast-Iron Roast Chicken perfectly every time:
Preheat the oven to 425 degrees F.
Remove the chicken giblets and pat the outside of the chicken dry with paper towels.
Place the chicken in a well-seasoned 10 or 12-inch cast-iron skillet or a shallow baking dish. (If you use a baking dish, spray the dish with non-stick cooking spray.)
How to add butter under the skin:
Take the handle of a wooden spoon and insert it between the skin on the breast and meat to gently loosen the skin so you can spread the butter under the skin.
Take about half of the softened butter and use your fingers to insert it under the breast skin. Spread the remaining butter out evenly over the rest of the chicken.
Liberally sprinkle salt and pepper inside and on the outside of the chicken. I know this seems like a lot of salt, but trust me you need it.
Place a lemon which has been quartered, 2-3 cloves of peeled garlic and 1-2 sprigs of fresh rosemary in the cavity of the chicken.
Tuck the wing tips under the chicken and truss (tie together) the legs with kitchen string.
How long to roast the chicken?
Roast the chicken for about an hour to an hour and 15 minutes for a 4 1/2 pound chicken. The skin should be browned and crispy and the internal temperature 165 degrees. To test for the temperature, insert a meat thermometer in the thickest part of the thigh being careful not to touch the bone. A larger chicken will require more time, a smaller one, a little less time.
Once the chicken has reached 165 degrees, remove it from the oven. Immediately tent it with aluminum foil and let it rest for at least 15 minutes.
To serve, garnish with lemon slices and rosemary or parsley.
Sharon’s Expert Tips:
If you don’t have a cast-iron skillet, you can use a regular baking pan or dish to roast the chicken. Be sure to spray it with non-stick cooking spray first. If you use a glass dish, reduce the oven temperature by 25 degrees.
I used rosemary in this recipe and it’s my favorite, but feel free to experiment with adding other herbs. Thyme would be a good choice as would tarragon.
I know you are tired of me saying this, but if you don’t have one, please get a good meat thermometer. It will make all of the difference in the world.
If you have never trussed a chicken (which is really just tying the legs together) check out this how-to video. Trussing ensures that the chicken cooks evenly.
★ If you make Cast Iron Roast Chicken, please leave a comment and give this recipe a star rating. I would love to know how you liked it! Thanks so much for visiting Grits and Pinecones!
Easy Cast-Iron Roast Chicken Recipe
Ingredients
- 4-5 pound roasting chicken
- 1 Tbsp kosher salt
- 1/2 tsp ground black pepper
- 1 lemon
- 2-3 cloves garlic skins removed
- 4 Tbsp softened butter
- 1-2 sprigs rosemary
Instructions
- Preheat the oven to 425 degrees.
- Remove the chicken giblets and pat the outside of the chicken dry with paper towels.
- Place the chicken in a well-seasoned 10 or 12 inch cast iron skillet or a shallow baking dish. (If you use a baking dish, spray the dish with non-stick cooking spray.
- Take the handle of a wooden spoon and gently loosen the skin on the breast so you can spread the butter under the skin.
- Take about half of the softened butter and use your fingers to insert it under the breast skin. Spread the remaining butter out evenly over the rest of the chicken.
- Liberally sprinkle salt and pepper inside and on the outside of the chicken. I know this seems like a lot of salt, but trust me you need it.
- Put a lemon which has been quartered, 2-3 cloves of peeled garlic and 1-2 sprigs of fresh rosemary in the cavity of the chicken.
- Tuck the wing tips under the chicken and truss (tie together) the legs with kitchen string.
- Roast the chicken for about an hour or an hour and 15 minutes for a 4 1/2 pound chicken, or until it is browned and has reached 165 degrees. To test for the temperature, insert a meat thermometer in the thickest part of the thigh being careful not to touch the bone. A larger chicken will require more time, a smaller one, a little less time.
- Once the chicken has reached 165 degrees, remove it from the oven and immediately tent it with aluminum foil and let it rest for at least 15 minutes.
- To serve, garnish with lemon slices and rosemary or parsley.
Notes
Nutrition
*This recipe for Simple Crispy Roast Chicken was originally published December 14, 2015. Republished on August 8, 2018, with new photos. Added expert tips and renamed it Cast-Iron Roast Chicken on September 23, 2019.
Sharon, you always have the best recipes! Also, I love your suggestions on what to serve with this crispy chicken.
Hey Kristy,
You are so sweet! Thank you so much for your kind comments!
All my best!
Sharon