Cast Iron Roast Chicken

Produces a very juicy, tasty roast chicken.

Cast Iron Roast Chicken
Adapted from bonappetit.com
Cast Iron Roast Chicken

PREP TIME

20

minutes

TOTAL TIME

100

minutes

SERVINGS

6

servings

PREP TIME

20

minutes

TOTAL TIME

100

minutes

SERVINGS

6

servings

Adapted from bonappetit.com

Ingredients

  • 1

    3 1/2 - 4 pound whole chicken

  • 1

    t. Kosher salt

  • Optional--your favorite poultry dry rub or add leeks that have been tossed in a medium bowl w/ olive oil, salt and pepper

Directions

Pat chicken dry with paper towels and season generously with kosher salt inside and out. Salting the chicken ahead of times allows the seasoning to penetrate the meat. Let sit at least an hour, but longer is better. Tie legs together with kitchen twine. Let sit 1 hour. Place a rack in upper third of oven and set a 12" cast-iron skillet(or a 3 qt. enameled cast-iron baking dish)on rack. Sprinkle dry rub over the bird if desired. Preheat oven to 425. Once oven reaches temperature, pat chicken dry with paper towels again and lightly coat with olive oil. Drizzle a bit more oil into hot skillet.(This prevents the chicken from sticking to the pan.) Place chicken in the center of skillet. Add the optional leeks if desired. Roast 50-60 minutes. Insert thermometer into the thickest part of the breast. Temperature should be 155; it'll climb to 165 as chicken rests. Let chicken rest in skillet at least 20 minutes up to 45 minutes. Transfer to a cutting board and carve.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: