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–+ servings
close up view of roast chicken with browned skin.
Print Recipe

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 Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Main Course
Cuisine: American
Keyword: cast iron whole chicken, how to roast a chicken
Servings: 6 people
Calories: 464kcal
Author: Katie

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. Then, 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. 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.
    stuffing chicken with. thyme lemon garlic.
  • 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.
    finished roast chicken in skillet.

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.

Nutrition

Calories: 464kcal | Carbohydrates: 26g | Protein: 30g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 128mg | Potassium: 963mg | Fiber: 3g | Sugar: 2g | Vitamin A: 266IU | Vitamin C: 26mg | Calcium: 46mg | Iron: 3mg