Chicken

Cast Iron Roast Chicken

Name: Cast Iron Roast Chicken
Total time: 1 h 15 min
Yield: 4
Ingredients: 1 whole chicken (3.5-4 lbs); 3 tbsp butter, softened; 4 cloves garlic, smashed; 1 lemon, halved; 1 bunch fresh thyme; 1 bunch fresh rosemary; 1 tbsp olive oil; 1.5 tsp kosher salt; 1 tsp black pepper; Flaky sea salt to finish

⏱ 1 hr 15 min👤 Serves 4

Instructions

Take the chicken out of the fridge 45 minutes before cooking — a room-temperature bird roasts more evenly. Pat it completely dry with paper towels; moisture is the enemy of crispy skin.
Preheat oven to 425°F with a large cast iron skillet inside. Mix softened butter with half the thyme leaves, salt, and pepper. Rub all over the chicken, getting under the skin over the breast.
Stuff the cavity with the lemon halves, garlic, and remaining fresh herbs. Tie the legs together with kitchen twine.
Carefully remove the hot skillet from the oven. Add olive oil. Place chicken breast-side up in the skillet — it will sizzle dramatically, which is perfect. Roast 55-65 minutes until the juices run clear and a thermometer inserted into the thigh reads 165°F.
Rest 15 minutes before carving. Finish with flaky sea salt.

Notes

The preheated cast iron skillet gives you a head start on crispy skin from the bottom. Don't skip the resting time — cutting too soon loses all the juices.

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