Cast Iron Roasted Chicken Recipe
This simple yet impressive recipe not only makes a delicious meal but also teaches the basics of roasting a chicken perfectly with vegetables in one pan, making cleanup a breeze. Enjoy the wonderful flavors and the convenience of this dish!
Recipe Video
Recipe Ingredients
- 1 whole Chicken (about 5 pounds)
- 2 teaspoons 5 g Salt, plus extra for seasoning
- 1 teaspoon 2g Black Pepper, plus extra for seasoning
- 1 large Onion, cut in half and sliced
- 2 Carrots, sliced into small pieces
- 2 stalks Celery, sliced into small pieces
- 1 pound 500g Small Potatoes (mix of purple, red, and white), whole or halved depending on size
- 3 - 4 cloves Garlic
- 1 Lemon, cut into wedges
- 4 sprigs Fresh Rosemary
- 4 sprigs Fresh Thyme
- 4 tablespoons 60ml Garlic Olive Oil, plus extra for sautéing
- 1 teaspoon 5ml Hungarian Paprika, spicy
- A dash of Hot Sauce (optional)
- Kitchen Cooking Twine for tying the Chicken
Recipe Instructions
- Season the chicken with salt and let it sit on a rack in the fridge overnight (only if you have the time) to dry out the skin for better texture.
Preheated Oven to 450°F (232°C)
- In a large fry pan, create a bed with sliced onion and cook them at medium heat until light golden brown, remove and reserve for later.
- Tie and prepare the Chicken like Chef did in the video.
- In a glass bowl, mix 2 tablespoons of olive oil, salt, paprika and hot sauce. Brush the chicken all over with that flavored oil.
- AT MEDIUM HEAT, in the same pan, you sauteed the onion, add more olive oil and when hot add the chicken, on the side to start the cooking process of the thighs first. When light golden brown, flip the chicken on the other side and cook for a few more minutes. Before you flip the chicken breast side up, add the cooked onion and top with the chopped vegetables. Seasoned vegetables and salt and pepper. Add a couple sprigs of rosemary, and thyme. Flip the chicken breast side up on top of the vegetables.
- Roast in the preheated oven until an internal temperature of 135°F (57°C) is reached. Turn off the oven and let the chicken sit until it reaches 165°F (74°C). Let the chicken rest before serving to ensure it retains its juices.
Pro-Tips
Pro Tips For the Perfect Chicken
Start the chicken breast side down in the hot skillet for the first few minutes. This gives the thighs and legs a head start since they take longer to cook. Then, flip it over and let the oven do the rest. This method ensures a juicy, evenly cooked bird. If you’re using a particularly large chicken, consider tenting the breast with foil partway through cooking to prevent it from drying out while the thighs finish cooking. Another trick? Add a few tablespoons of butter to the skillet during the last 10 minutes of roasting. Baste the chicken with the melted butter for an extra golden, flavorful crust.
Bonus Pro Tips Achieve Extra Crispy Skin and Even Deeper Flavor
For extra crispy skin, let the roasted chicken rest uncovered for 10 minutes before carving. This allows steam to escape, keeping the skin crispy instead of softening. Want even deeper flavor? Make a quick pan sauce with the drippings! Remove excess fat, then add a splash of white wine or chicken stock to the skillet. Scrape up the browned bits and let it reduce into a delicious sauce to drizzle over the carved chicken.
Equipment - You can find the items below at our online store!
Nutrition
Calories: 776.46kcalCarbohydrates: 28.85gProtein: 49.05gFat: 51.27gSaturated Fat: 12.58gPolyunsaturated Fat: 9.55gMonounsaturated Fat: 25.53gTrans Fat: 0.24gCholesterol: 183.71mgSodium: 1380.85mgPotassium: 1185.11mgFiber: 4.94gSugar: 4.38gVitamin A: 5831.7IUVitamin C: 36.17mgCalcium: 81.07mgIron: 3.79mg