Cast Iron Skillet Whole Roast Chicken - Heart's Content Farmhouse

Prep Time:15

Cook Time:1

Total Time:1 15

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)

Prep. Preheat the oven to 500℉.
Layer potatoes. Layer the sliced potatoes on the bottom of a 10-inch 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.

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

Servings: people

Calories: 464kcal