Iron Skillet Roast Chicken

By á-46

Ingredients

• 1 whole chicken, about 4 pounds
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried leaf thyme
• 1/2 teaspoon paprika
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 2 tablespoons olive oil

Preparation

Step 1

Preheat the oven to 450 F.

Put a well seasoned 10-inch cast iron skillet in the oven to heat.

Sprinkle the cavity of the chicken with salt and pepper.

Combine the 1/2 teaspoon of salt, onion powder, thyme, paprika, pepper, garlic powder, onion powder, and olive oil. Rub all over the chicken.

Carefully remove the hot skillet from the oven and place on a metal rack. Put the chicken in the skillet and return to the oven. Reduce the oven temperature to 400° F.

Roast the chicken for about 50 to 60 minutes, until an instant-read thermometer or oven probe registers at least 165 F in the thickest part of a thigh.

Let the chicken stand for about 10 minutes before carving.