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
Keyword cast iron recipes, cast iron roast chicken, roast chicken pan gravy, whole roasted chicken
Prep Time 15minutes
Cook Time 1hour20minutes
Resting Time 10minutes
Total Time 1hour45minutes
Cast Iron Pan
Garlic Rosemary Roast Chicken
16 to 8 poundwhole chicken
1head garlic, halvedsliced horizontally
½lemoncut in two wedges
salt and pepper
organ meat for pan gravyoptional
Pan Dripping Gravy
⅓ to ½cupstrained pan drippingswill vary depending on the size of the chicken
2tablespoonscorn starch or flour
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!
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).