A Cast Iron Chicken Skillet is the perfect way to bring comfort and elegance to your Sunday meal. This whole roasted herb chicken is simple to make yet stunning enough to impress at the dinner table. The cast iron skillet ensures beautifully crispy skin and tender, juicy meat infused with aromatic herbs. Whether you're cooking for family or hosting guests, this dish combines ease and flavor to create the ultimate cozy main dish for your meal.
There are a few sides I can recommend for serving with this roasted chicken. My boursin mashed potatoes are creamy and perfect for serving with the chicken. Other good option are these tasty honey sriracha brussel sprouts.My very favorite salad to serve anytime is this fall salad or my Mediterranean Cucumber Salad. It is loaded with all the good things.
How to make
If you have never roasted a whole chicken before, let me show you how easy it is to make. Start by washing the chicken and patting it dry. Place it in your cast iron skillet.
Mix the butter, herbs de Provence, and garlic in a small bowl. Cut the lemon into quarters. Take a spoon and loosen the skin from the chicken breasts. Sit the chicken up and pour half the butter mixture between the skin and breasts. Rub the remaining butter mixture over the whole chicken. Sprinkle generously with salt.
Fill the cavity with lemon quarters and fresh rosemary. Tuck the wings under and tie the legs together. Move the cast iron skillet to the preheated oven. Bake for at least 1 hour and 30 minutes, basting the chicken with the juices at least 3-4 times during the cooking time. You do this by spooning the juices from the pan back over the chicken. The chicken should be cooked to 165 degrees. Remove it from the oven and let it cool for 15-20 minutes. The chicken is done and ready to serve.
What to look for when buying a whole chicken
Freshness: Look for a chicken with a fresh appearance and no unpleasant odor. The packaging should be intact, with no leaks or tears.
Weight and Size: Choose a chicken that suits your needs. A 3-4 pound chicken is great for a small family, while larger chickens may be better for meal prep or leftovers.
Skin Condition: Check that the skin is smooth and free of excessive bruising or discoloration.
Budget-Friendly Choices: While organic or free-range chickens are known for their flavor and ethical farming practices, they aren’t always within everyone’s budget. Conventional chickens can still make a delicious meal—just prioritize freshness and quality.
Price per Pound: Compare prices to find the best value for your budget while ensuring the chicken meets your needs.
Tips for moist chicken
- The first and most important tip is to ensure the chicken is not overbaked. Time is a great place to start, but you NEED to be sure you are taking the temperature of your chicken. It should be cooked to 165 degrees. Take the temperature in the thickest part of the breast.
- The butter under the skin will add extra moisture to the chicken as it cooks.
- Don’t cook the chicken at too high a temperature. Baking it at 350 degrees will take longer, but it will keep it from drying out.
- Baste the chicken as it cooks. I like to do this 3-4 times.
Other chicken recipes
Cast Iron Chicken Skillet
Ingredients
- 1 whole chicken
- 6 tablespoons melted butter
- 1 tablespoon minced garlic
- 2 teaspoons salt plus more for sprinkling on top
- 2 tablespoons herbs de provence
- 1 lemon cut into wedges
- 3 sprigs rosemary
Instructions
- Start by washing the chicken and patting it dry. Place it in your cast iron skillet.
- Preheat the oven to 350 degrees
- Mix the butter, herbs de Provence, and garlic in a small bowl.
- Cut the lemon into quarters.
- Take a spoon and loosen the skin from the chicken breasts.
- Sit the chicken up and pour half the butter mixture between the skin and breasts.
- Rub the remaining butter mixture over the whole chicken.
- Sprinkle generously with salt.
- Fill the cavity with lemon quarters and fresh rosemary.
- Tuck the wings under and tie the legs together.
- Move the cast iron skillet to the preheated oven.
- Bake for at least 1 hour and 30 minutes, basting the chicken with the juices at least 3-4 times during the cooking time. You do this by spooning the juices from the pan back over the chicken.
- The chicken should be cooked to 165 degrees.
- Remove it from the oven and let it cool for 15-20 minutes. The chicken is done and ready to serve.
Did you make this recipe? Let me know!