The Easiest Cast Iron Roast Chicken Recipe

This is the easiest cast iron roast chicken recipe! Tender and juicy, this whole roasted chicken is cooked in the oven in a cast iron skillet.

This post was originally published in February 2021 and has been updated for content.

I love cooking with cast iron. It's great for searing or slow cooking and it's cookware that will last forever.

It is also the only type of pan that gets better the more you use it. Cast iron absorbs all the flavor and seasoning from the dishes you cook in it, which then in turn makes your next dish, that much better.

This cast iron skillet whole roasted chicken is a great one-pan meal that makes a delicious meal for special occasions or Sunday dinners. It uses simple ingredients and takes just a few minutes of prep time.

Serve this roasted chicken with creamy parmesan polenta, green beans with bacon, and white chocolate bread pudding with pistachios.

Jump to:

• 🍗 Ingredient notes
• 📋 Substitutions and variations
• 🔪 Step by step instructions
• ⭐ Expert tips
• ⏲️ Make ahead and storage instructions
• 🍳 More Cast Iron Recipes
• #ScarlatiFamilyKitchen
• 📖 Recipe

🍗 Ingredient notes

• Chicken - A broiler, roaster, or fryer chicken is the type of whole chicken that will work best for this recipe. They will vary in size but aim for a chicken between 4-6 pounds. Cooking time for a whole chicken is approximately 20 minutes per pound. For example, a five-pound whole chicken will take about 1 hour and 40 minutes to roast.
• Onions - The onions provide a bed for the whole chicken to rest on. They will absorb the juices and also caramelize to make delicious pan drippings. Use white or yellow onions for the best flavor. Celery, shallots, and leeks could also be used in combination with the onions, or as an alternative.

📋 Substitutions and variations

• Meal - To make this into a complete dinner, add red or yellow baby potatoes along with vegetables. Brussels sprouts, carrots, or parsnips would all hold up well.
• Italian-Style - Add Italian seasoning along with the salt and pepper. Add crushed red pepper flakes to spice things up a bit.
• Pan - Instead of a cast iron skillet, a dutch oven or other heavy pan that is oven-safe will also work, such as a baking dish.

🔪 Step by step instructions

First, slice the onions and then lay them in an even layer in a large cast iron skillet. Remove the gizzards from the chicken and then pat chicken dry with paper towels.

Place chicken on top of the onions, breast side up, in the cast iron pan. Stuff the inside cavity of the chicken with the lemon and fresh herbs.

Using kitchen twine, tie the two legs to hold them together and also keep the stuffing inside. Tuck the wings inside and under the chicken breasts so they don't burn.

Rub the outside of the chicken with the olive oil and then sprinkle it with the kosher salt and black pepper.

Roast the chicken in a 375° oven for 1 ½ - 2 hours until the internal temperature reaches 165˚.

Let the bird rest for 10 minutes on a cutting board, and then carve and serve with the onion pan drippings.

⭐ Expert tips

• Don't wash chicken prior to cooking and use food-safe gloves during prep to reduce the risk of cross-contamination.
• The FDA recommends chicken be cooked to a minimum internal temperature of 165˚. Check the temperature in the innermost part of the thigh, the innermost part of the wing, and also the thickest part of the breast. Use a probe-style meat thermometer or instant-read thermometer to ensure the chicken is done cooking and doesn't dry out.
• If the chicken skin starts to brown too quickly, place a piece of aluminum foil loosely over the top.
• Save the bones or chicken carcass to make homemade chicken stock.

⏲️ Make ahead and storage instructions

Prep and season the chicken up to 24 hours ahead of time. Cover the cast iron skillet with plastic wrap and store in the refrigerator until roasting time.

Take the skillet out of the refrigerator 30-60 minutes prior to roasting for the chicken to come to room temperature. Roast as directed.

Keep leftover chicken in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or oven with a bit of pan drippings or chicken stock.

For a quick overview of this recipe, then check out my web story for roast chicken in cast iron.

🍳 More Cast Iron Recipes

If you enjoyed this easy cast iron roast chicken recipe, check out these other cast rion recipes that I know you will love too!

• Cast Iron Pizza
• Chicken Vesuvio
• Lemon Dutch Baby
• Chicken Pot Pie

📖 Recipe