Cast Iron Roast Chicken (with Pan Gravy!)

overhead of roasted chicken in a cast iron pan with rosemary and garlic on top

Cast Iron Roast Chicken (with Pan Gravy!)

Say goodbye to boring, bland, dry roasted chicken! Cast iron roasted chicken is so simple and tastes restaurant quality with super juicy meat and perfect crispy skin. This is one of my family's favorite meals!

Course Main Course

Cuisine American

Keyword cast iron recipes, cast iron roast chicken, roast chicken pan gravy, whole roasted chicken

Prep Time 15

Cook Time 1 20

Resting Time 10

Total Time 1 45

Servings servings

Calories 358kcal

Equipment

Cast Iron Pan
kitchen string

Ingredients

Garlic Rosemary Roast Chicken

1 6 to 8 pound whole chicken
1 tablespoons olive oil
4 tablespoons unsalted butter
6 sprigs rosemary
1 head garlic, halved sliced horizontally
¼ bunch fresh parsley
½ lemon cut in two wedges
salt and pepper
organ meat for pan gravy optional

Pan Dripping Gravy

⅓ to ½ cup strained pan drippings will vary depending on the size of the chicken
½ cup white wine
¾ cup chicken stock
2 tablespoons corn starch or flour

Instructions

Cast Iron Roast Chicken

Remove the chicken from the packaging and thoroughly pat dry with paper towels. Let rest at room temperature while you gather your ingredients.
Preheat the oven 425°F. Remove the organ meat (usually in a package) from the cavity of the chicken and set aside. You'll add this to the pan to add great flavor to the gravy. This is optional, but definitely worth trying!
Tuck the wing tips over. In the cavity of the chicken, stuff 3 springs rosemary, ½ head of garlic, ¼ bunch parsley, and 2 lemon wedges. Tie the legs together with kitchen string. Generously season all sides of the chicken with salt and pepper.
Melt 2 tablespoons of the butter with the remaining garlic and 3 sprigs rosemary in a cast iron pan over medium heat until fragrant. Place the chicken in the center of the pan, breast side up. Spoon the garlic rosemary butter all over the top of the chicken.
Place the chicken in the oven with the thickest part of the chicken facing the back of the oven. Roast the chicken in a 425°F for 1 hour 15 minutes to 1 hour 35 minutes or until the thickest part of the breast reaches 165°F. Half way through cooking, add the remaining 2 tablespoons of butter to the pan, melt, and spoon over the top of the chicken, return to the oven until cooked to the proper temperature.
Carefully transfer the cooked chicken to a cutting board and let rest for about 10 to 15 minutes before carving.

Pan Dripping Gravy

While the chicken rests, prepare the gravy. In a measuring cup or small bowl, mix the cornstarch (or flour) with a small amount of liquid until a lump-free slurry forms. The liquid can be water or chicken stock.
Using a wooden spoon or spatula, gently scrape the bottom and side of the pan and strain through a fine mesh strainer. Return the strained drippings to the pan over medium high heat.
Add the ½ cup white wine to the pan and bring to a simmer. Stir in ¾ cup chicken stock. Return to a simmer before slowly adding in the cornstarch slurry, adding a little at a time until your desired gravy thickness is achieved. Note: the cornstarch will continue to thicken as it cooks. If it thickens too much, you can add a little more chicken stock to thin it out. Serve immediately with the roasted chicken!

Notes

When stuffing the cavity of the chicken, I like to use the bottom half of the head of garlic so the pieces are still together. The remaining garlic pieces are used with melted butter to flavor the chicken.
Place the chicken in the oven with the thickest part of the breast facing the back of the oven. This is, generally, the hottest part of the oven and will help to cook the chicken evenly.
To carve the chicken, remove the wings and thighs at the joints where the pieces connect to the body of the chicken. Find the breastbone of the chicken and slice alongside it, the breast meat should easily separate from the breast bone then repeat on the other side.
This recipe can also be made with other cuts of chicken! Try it with chicken thighs, spatchcock chicken, or buy a whole chicken already quartered. Just reduce your cooking time to about 20 to 35 minutes or until chicken is cooked through (165°F for breast meat, 175-190°F for thigh meat).

Nutrition