Cast Iron roast chicken in a cast iron skillet garnished with rosemary and lemon.
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5 from 2 votes

Easy Cast-Iron Roast Chicken Recipe

Cast-Iron Roast Chicken, has deliciously crisp skin, with flavor-packed, tender, and juicy meat. This main-dish crispy roasted whole chicken is easy enough for a weeknight dinner, but it's also fancy enough for company or a special occasion!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Dish
Cuisine: American
Keyword: cast-iron roast chicken recipe, comfort food, easy dinner idea, main dish
Servings: 4 servings
Calories: 395kcal
Author: Sharon Rigsby


  • 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


  • 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.


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. 


Calories: 395kcal | Carbohydrates: 1g | Protein: 22g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 101mg | Sodium: 476mg | Potassium: 200mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 500IU | Vitamin C: 10.7mg | Calcium: 20mg | Iron: 1.1mg