Cast Iron Chicken

Fall off the bone delicious

Enjoy a Succulent Roasted Whole Chicken Cooked in a Cast Iron Pan

Roasting a whole chicken in a cast iron skillet is a delightful way to savor tender, juicy meat with crispy skin. Here's a simple and flavorful recipe:

Ingredients:

• 1 whole chicken (about 3-4 pounds)

• 2 tablespoons olive oil or melted butter

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1/2 teaspoon dried thyme (optional)

• 1/2 teaspoon dried rosemary (optional)

• 1 lemon, halved

• 1 small onion, quartered

• 4-5 cloves garlic, peeled

• Fresh herbs (rosemary, thyme, or sage), for stuffing (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Place your cast iron skillet in the oven while it's preheating.

2. Prepare the Chicken: Pat the whole chicken dry with paper towels, inside and out. Remove any giblets or neck from inside the chicken cavity.

3. Season the Chicken: In a small bowl, combine the salt, black pepper, garlic powder, paprika, dried thyme, and dried rosemary (if using). Rub the olive oil or melted butter all over the chicken, ensuring it's well coated. Sprinkle the seasoning mixture evenly over the entire chicken, inside and out.

4. Stuff the Chicken (Optional): If desired, stuff the chicken cavity with fresh herbs, lemon halves, quartered onion, and peeled garlic cloves. This adds extra flavor to the chicken.

5. Preheat the Cast Iron Skillet: Carefully remove the hot cast iron skillet from the oven (use oven mitts) and place it on a heat-resistant surface. Be cautious as the skillet will be extremely hot.

6. Sear the Chicken: Place the seasoned whole chicken, breast-side up, into the hot cast iron skillet. You should hear a sizzling sound. This initial sear helps crisp up the skin.

7. Roast in the Oven: Transfer the skillet with the chicken to the preheated oven. Roast at 425°F (220°C) for about 45 minutes to 1 hour, or until the chicken's internal temperature reaches 165°F (74°C). Baste the chicken with pan juices every 20-30 minutes for added flavor and moisture.

8. Rest and Serve: Once the chicken is done, remove it from the oven and let it rest for about 10 minutes. This allows the juices to redistribute, ensuring a juicy and flavorful chicken.

9. Carve and Enjoy: Carve the whole chicken into pieces, serve with the pan juices, and your choice of sides. Savor the crispy skin and tender, succulent meat.

This cast iron skillet whole chicken recipe is perfect for a Sunday dinner or any special occasion. It's a simple yet impressive way to enjoy a deliciously roasted chicken.