This cast iron skillet whole roast chicken looks impressive but couldn’t be easier. Crisp skin, juicy chicken, and plenty of flavor from the garlic, thyme, and lemon tucked inside.

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

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

Cook Time 1

Total Time 1 15

Serving Size 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

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Instructions

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

Notes

Be sure to use a good quality whole chicken. Organic or free-range chickens tend to have better taste and texture.

Dry the chicken with paper towels before seasoning to achieve crispy skin.

If the chicken is smoking while roasting, add ½ cup of chicken stock or water to the pan.

After roasting, let the chicken sit for 10 minutes before carving. This helps the juices to redistribute, making the meat juicier and tastier.

You can customize the seasoning for the chicken by using different herbs and spices. You can also add vegetables like carrots, onions, or celery to the pan for added flavor.

The drippings in the pan are flavorful. You can use them to make a quick pan sauce or gravy to serve with the chicken.

More Tips:

Cut the potatoes into uniform slices to ensure even cooking. A mandoline can be useful for this.

To prevent undercooking or overcooking, use a meat thermometer to check that the thickest part of the chicken reaches an internal temperature of 165℉.

Select the appropriate skillet for your chicken. A 10″ skillet is suitable for a 4-5 pound chicken. Make sure that your skillet is well-seasoned to prevent sticking. Preheating the oven to 500°F is important for crispy chicken skin.

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 accommodate the chicken and potatoes.

If your oven has uneven heat distribution, rotate the skillet halfway through cooking for even roasting.

Position the oven rack in the lower third of the oven to prevent the top of the chicken from burning while ensuring thorough cooking of the bottom.

counter top with whole chicken in skillet.

Serving Suggestions

This roast chicken pairs well with homemade rustic French bread, steamed green beans, roasted carrots, a garden salad with vinaigrette, garlic bread, sautéed spinach, or old-fashioned candied sweet potatoes.

Key Ingredients and Tools

For a successful roast chicken, you’ll need a few important tools and ingredients:

Cast Iron Skillet: Use this for even heat distribution and to get that perfect crispy skin. Found in larger grocery stores, department stores, or online kitchenware sections. If you don’t have a cast iron skillet, an oven-safe stainless steel skillet can substitute.
Fresh Thyme: Fresh thyme adds a fragrant, earthy flavor that dried thyme cannot replicate. Available in the produce section of most grocery stores. If you can’t find fresh thyme, dried thyme can be used, but reduce the quantity by half.
Meat Thermometer: Use it to make sure your chicken is perfectly cooked and safe to eat.
Olive Oil: High-quality olive oil enhances the flavor and helps crisp the chicken skin. You can also use melted butter or avocado oil.
Lemons: Fresh lemons add brightness and help tenderize the meat.
Red Potatoes: Look for them in the produce section. If unavailable, you can substitute with Yukon Gold or russet potatoes.

These tools and ingredients will make preparing this dish easier and more enjoyable.

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.

This Cast Iron Skillet Whole Roast Chicken recipe is an easy and delicious way to bring a hearty meal to your table. Give it a try, and enjoy a perfectly roasted chicken with crispy skin and flavorful potatoes. Whether you’re cooking for a special occasion or just a regular weeknight dinner, everyone will surely love this!

Cast Iron Skillet Roast Chicken