Cast Iron Skillet Roast Chicken

There are some traditional meals that everyone should know how to make, like roasting a chicken. This cast iron skillet whole roast chicken looks impressive but is really easy. You get crisp skin, juicy chicken, and plenty of flavor from the garlic, thyme, and lemon tucked inside. It’s perfect for Sunday dinner.

Layering potatoes underneath gives you a full meal ready in one pan. Serve with some crusty bread and a green salad, and dinner is done!

Ingredients and Tools You’ll Need

You can use a roasting pan or any oven-safe skillet instead of a cast iron skillet. Just make sure it is large enough to fit the chicken and potatoes. If you have a meat thermometer, use it to help you know when the chicken is done (when it reaches 165°F).

This will make 6 servings from one chicken. If you have multiple skillets and chicken, you can double or triple this recipe, by making adjustments in the recipe card at the bottom of this post.

Equipment

• cast iron skillet
• Meat thermometer

Ingredients 

• 4 medium red potatoes (sliced into ¼-inch rounds) (can also use Yukon gold or Russet)
• 2 tablespoons olive oil (divided)
• 2 teaspoons salt (divided)
• 4-5 pound whole chicken
• 1 teaspoon poultry seasoning
• 1 lemon (cut Into wedges)
• 5 garlic cloves
• 5 sprigs fresh thyme (can also use rosemary or sage)

How to Make Cast Iron Skillet Roast Chicken

Step One: The Potatoes

Heat your oven to 500℉. Yes that hot.

Put the sliced potatoes in your cast iron skillet in a nice even layer. Add 1 tablespoon olive oil and 1 teaspoon salt. The potatoes will help absorb the juices from the chicken, and the cast iron skillet will help crisp up the potatoes.

Step Two: Prep the Chicken

Put the chicken on top of the potatoes. Pat it dry with paper towels. Rub the remaining olive oil, salt, and poultry seasoning all over the skin.

Put the lemon wedges, garlic, and thyme inside the chicken cavity. This will infuse the chicken with flavor and moisture as it cooks.

Step Three: Roast

Roast at 500℉ for 15 minutes. Then, turn the temperature down to 350℉. Keep cooking until the internal temperature hits 165℉ (about 15 minutes per pound).

Let it sit for 10 minutes before cutting.

Serving & Storing

Serve this full meal with some homemade rustic French bread, a green salad, and a wintertime dessert like a pear cobbler.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. Be sure to remove any remaining stuffing from the chicken and store it separately.

To reheat the chicken, preheat the oven to 350°F and place the chicken in a baking dish with a little bit of chicken stock or water. Cover the dish with foil and heat for 15-20 minutes or until heated through.

If you have a lot of leftover chicken, it can also be frozen for up to 3 months. To freeze, place the chicken in an airtight container or freezer bag and remove as much air as possible. Label the container or bag with the date and contents.

To thaw the chicken, place it in the refrigerator overnight. Once thawed, reheat the chicken in the oven using the instructions above.

Questions and Troubleshooting

More Ways To Use Your Cast Iron Skillet

A cast iron skillet really is very useful and you can make just about anything in it. If you don’t have one yet, I highly recommend one. They aren’t very expensive and you can often find them at thrift stores too!

• Cast iron skillet smothered chicken has a creamy gravy over chicken thighs. It’s an old fashioned comfort food.
• Make some nachos in your skillet for a fun appetizer or dinner for friends night.
• Cooking chicken breast in your cast iron skillet is an easy and quick way to meal prep chicken for salads, wraps, or throwing in pasta.
• Your skillet isn’t just for dinner. You can make this delicious cast iron blackberry cobbler for dessert.

Printable Recipe