Roast Chicken Cast Iron Skillet
Make this simple roast chicken in a cast iron skillet, and broil it in the oven with fresh herbs for light and delicious flavour.
If you use cast iron in the kitchen, you’ll enjoy making this simple, roast chicken in the oven. You can use your skillet as a baking dish, and it will nicely hold a whole, 5 pound chicken.
Just make sure you use a seasoned cast iron skillet and quality fats.
Other than that, follow my tips for roasted meat that is tender and moist, with excellent flavour!
Items you’ll need:
- 12 inch cast iron skillet
- Baking thermometer
- Whole 5 pound chicken, thawed
- Rosemary or thyme (use whichever herbs your family enjoys with chicken)
- Redmond real salt
- Fresh ground black pepper
- Paprika powder
- Fat for skillet (get schmaltz here).
Best fat for roasting chicken in a cast iron skillet
When roasting chicken, I like using solid fats in my skillet. They usually have a higher smoke point than liquid oils, and do an excellent job keeping the pan greased, so chicken doesn't stick.
In this recipe, you roast a whole chicken without a lid or cover, so juices tend to evaporate. Good fats are important for non-stick qualities! Plus, fats give your chicken flavor.
In my kitchen, I love using schmaltz (quality chicken fat or high quality duck fat) for roasting chicken. You can't beat the excellent flavor it carries! But here is a list of good options.
- Schmaltz (chicken, duck or goose fat)
- Lard
- Coconut oil
- Butter is also an option, but it's more fragile and browns quickly in the oven.
If you want to make your own fats, I teach you how to render chicken fat here, and how to render lard here.
Helpful tips for roasting chicken
- A 12 inch cast iron skillet holds a 5-6 pound chicken , but you’ll probably want a larger skillet for larger birds.
- When roasting chicken in an open cast iron skillet, a thermometer is very helpful to avoid overcooking and drying out the meat.
- Do check your chicken with a thermometer about 10-15 minutes before you think it has finished, to make sure it isn’t overdone.
- If the wing tips are browning too fast half way through, you can reduce heat from 375F to 350 or even a bit lower.
Steps to follow
Pull a whole, 5 pound chicken from your freezer the day before you want it, giving it 10-14 hours to thaw.
To cook, preheat the oven to 375F. Place your thawed chicken in the kitchen sink, and remove the plastic packaging.
Place the whole bird in a cast iron skillet, breast side up.
Liberally sprinkle the meat surface with salt, fresh ground black pepper, herbs and paprika powder. Add 3 tablespoons of fat to the skillet.
Place the whole chicken in your oven and bake for 25-30 minutes. If wing tips are browning too fast, reduce heat to 350 or slightly lower.
Bake whole chicken in the oven for 45 minutes, and then check with a meat thermometer. Internal breast temperature has to be 165F to be fully cooked.
If you haven't reached this point, return chicken to the oven and roast for another 5-7 minutes. Retest temperature, and continue with the pattern until thermometer reads 165F.
If you plan to serve a chicken dinner, slice up your chicken and serve while the skin is crisp, and the meat is still hot!
How to check chicken with a thermometer
When roasting chicken in an open skillet, it’s important to avoid overcooking the meat, or it will be very dry! Here’s how you test with a baking thermometer.
- Test your chicken about 15 minutes before the cook time is up.
- Pull the chicken from the oven, and make sure your thermometer is room temperature.
- Push the thermometer straight down into a chicken breast, until you know the center has been pierced.
- Let the thermometer sit until temperature stops increasing.
- If the temperature reading is still below 165F, your chicken needs more time.
- Put it back in the hot oven, and test in another 5-7 minutes.
- Keep returning to the oven and testing, until your thermometer does hit 165F.
How to use roast chicken
You can sliced up your roast chicken up and serve immediately.
If you want it for your family's favorite chicken dish, remove meat from the bones and refrigerate up to 7 days.
- Serve with mashed potatoes and gravy
- Shred for sandwiches
- Shepherd's pie
- Chicken pie
- Rice and chicken soup
Roast chicken in cast iron skillet
Equipment
- 12 inch cast iron skillet
- Dial baking thermometer
Ingredients
- 5 pound whole chicken thawed
- 1 teaspoon rosemary, dill, thyme or use herbs your family enjoys with chicken
- 1.5 teaspoons quality salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 teaspoon paprika powder
- 3 Tablespoons fat for skillet
Instructions
- Thaw your chicken entirely the day before you want to cook it.
- Remove the packaging, and preheat oven to 375 degrees.
- Nestle whole chicken in a 12” cast iron skillet, with breast side up.
- Sprinkle the meat with salt, fresh ground black pepper, herbs and paprika.
- Add 3 tablespoons of fat to your skillet, so the meat has moisture on the pan side.
- Roast for about 45 minutes, then remove from oven and test breast meat with your thermometer.
- If it isn't yet 165F, return meat to the oven and roast another 5-7 minutes.
- Test every 5-7 minutes, until internet temperature of breast meat reads 165F.
- When temperature is high enough, remove immediately, divide the chicken and serve while skin is still hot and crisp.
Notes
- You don't have to use rosemary or thyme for your meat. If you have another family favorite, use that instead!
- Do use a thermometer for to test meat for doneness; if you overcook chicken in an open dish, it will be very dry.
- Try using schmaltz in your recipe (poultry fat). The flavor will amaze you!
