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Epicurious
Bon Appétit

Cast-Iron Roast Chicken

By Chris Morocco
Image may contain Food Roast Meal Supper Dinner and Turkey Dinner
Photo by Marcus Nilsson

No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.

Recipe information

  • Yield

    4 servings

Ingredients

1 (3 1/2–4-pound) whole chicken
Kosher salt
1 tablespoon olive oil

Preparation

  1. Step 1

    Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in skillet and roast until an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50–60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.

    Step 2

    Transfer chicken to a cutting board and carve legs off, followed by breasts.

TagsWhole ChickenChickenPoultryMainDinnerDairy FreeNut FreeGluten FreeEasyRoastCast Iron SkilletBon Appétit

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