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Cast Iron Roast Chicken


Produces a very juicy, tasty roast chicken.

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  • 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


Servings 6
Preparation time 20mins
Cooking time 100mins
Adapted from


Step 1

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.


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