Cast Iron Skillet Whole Roast Chicken

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Browned, perfectly crisp skin that’s sure to impress your family and friends and flavorful meat. Plus, with deliciously roasted potatoes, this recipe is a complete meal in itself

close up view of roast chicken with browned skin.

Cast Iron Skillet Whole Roast Chicken

A wholesome and easy-to-make dinner, you'll get a moist and flavorful bird with perfectly crisp skin.
Prep Time 15 hours
Cook Time 1 hour
Total Time 16 hours
Serving Size 6 people

Equipment

  • cast iron skillet

Ingredients 

  • 4 medium red potatoes sliced into ¼” rounds
  • 2 tablespoons olive oil divided
  • 2 teaspoons teaspoons salt divided
  • 4-5 pound whole chicken
  • 1 teaspoon poultry seasoning
  • 1 lemon cut Into wedges
  • 5 garlic cloves
  • 5 sprigs fresh thyme

Instructions 

  • Prep. Preheat the oven to 500℉
  • Potato layer. Layer the sliced potatoes to the bottom of a 10” cast iron pan. Drizzle 1 tablespoon of olive oil over the potatoes and sprinkle on 1 teaspoon of salt.
    sliced potatoes in cast iron skillet.
  • Prep chicken skin. Place the chicken over the potatoes and pat dry with a paper towel, drizzle the remaining 1 tablespoon of olive oil over the chicken and sprinkle on the other 1 teaspoon of salt and the poultry seasoning. Rub the seasoning onto the chicken using clean hands.
  • Stuff chicken. Stuff the chicken with the lemon wedges, garlic cloves and thyme.
    stuffing chicken with. thyme lemon garlic.
  • Roast. Roast the chicken at 500℉ for 15 minutes, lower the temperature to 350℉ and roast until the chicken until it reaches an internal temperature of 165℉ (about 15 minutes per pound). Allow the chicken to rest for 10 minutes. Slice and serve with the potatoes.
    finished roast chicken in skillet.

Notes

If the chicken is causing smoke when roasting, add ½ cup of chicken stock or water to the bottom of the pan.
Try using fresh rosemary or sage in place of the thyme.
When temping the chicken, place an instant read thermometer into the thickest part of the chicken breast. The chicken is done when it reaches an internal temperature of 165℉.
counter top with whole chicken in skillet.

❤️ Why you’ll love this recipe

  • Flavorful and Moist: This recipe results in a juicy and flavorful bird with perfectly crisp skin, thanks to the lemon wedges, garlic, and thyme stuffed inside the chicken and the high-temperature roasting technique.
  • Easy-to-Make: With just a few simple ingredients and easy-to-follow instructions, this recipe is perfect for both novice and experienced home cooks. It’s a great option for a no-fuss weeknight dinner or a weekend gathering with friends and family.
  • Customizable: The seasoning for the chicken can be easily customized to your taste preferences by using different herbs and spices. You can also add other vegetables like carrots, onions, or celery to the pan to make it even more flavorful.

This is an overview of the ingredients. You’ll find the full measurements and instructions in the printable recipe at the bottom of the page.

ingredients on counter.

You’ll need the following for this easy one-pan dinner:

  • red potatoes 
  • olive oil 
  • salt 
  • whole chicken
  • 1 teaspoon poultry seasoning
  • 1 lemon cut Into wedges
  • 5 garlic cloves
  • 5 sprigs fresh thyme

🍴Instructions

Step One: the potatoes

sliced potatoes in cast iron skillet.

Preheat the oven to 500°F.

Layer the sliced potatoes on the bottom of a 10″ cast iron skillet, drizzle with olive oil, and sprinkle with 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 outside of the chicken

stuffing chicken with. thyme lemon garlic.

Stuff the chicken with lemon wedges, garlic cloves, and thyme. This will infuse the chicken with flavor and moisture as it cooks.

Step three: stuff

chicken with oil and seasoning.

Pat the chicken dry with a paper towel, and then drizzle with olive oil, sprinkle with salt and poultry seasoning, and rub the seasoning onto the chicken using clean hands. This will help the seasoning stick to the chicken and make sure it’s evenly coated

Step Four: roast

finished roast chicken in skillet.

Roast at 500°F for 15 minutes. This high temperature will help to brown the chicken skin and seal in the juices.

Lower the temperature to 350°F and continue roasting until the chicken reaches an internal temperature of 165°F. This should take about 15 minutes per pound of chicken. Use a meat thermometer to check the internal temperature of the chicken.

Let the chicken rest for 10 minutes before slicing. This will allow the juices to redistribute throughout the chicken, resulting in a moist and flavorful bird.

🥫 Storage instructions

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.

🔍 FAQs

Can I use a different type of pan if I don’t have a cast iron skillet?

Yes, you can use a roasting pan or any oven-safe skillet instead of a cast iron skillet. Just make sure the pan is large enough to hold the chicken and potatoes.

Can I use a different type of seasoning for the chicken?

Yes, you can use any seasoning blend you like or customize the seasoning to your preference. This recipe uses poultry seasoning, which is a blend of herbs like sage, thyme, and marjoram, but you can use other dried herbs or spices like paprika, cumin, or garlic powder.

How do I know when the chicken is fully cooked?

The chicken is fully cooked when it reaches an internal temperature of 165°F. You can use a meat thermometer to check the temperature by inserting it into the thickest part of the chicken breast. If the juices run clear and the meat is no longer pink, then the chicken is cooked through.

👩🏻‍🍳 Expert tips

  • Choose the right cast iron skillet: It’s essential to choose a skillet that is the right size for your chicken. A 10″ skillet is perfect for a 4-5 pound chicken. Make sure that your skillet is well-seasoned to prevent sticking.
  • Preheating the oven to 500°F is crucial to ensure that the chicken skin gets crispy.
  • Letting the chicken rest for 10 minutes before slicing helps the juices redistribute, resulting in a moist and flavorful bird.

📘 Related Recipes

🍽 Serve it with

carved chicken on white plate.
Cast Iron Skillet Whole Roast ChickenCast Iron Skillet Whole Roast Chicken
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