Table of Contents
There was a time in my life when roast chicken was simply what you made on Sundays. In France, poulet rôti is practically a Sunday institution—sold in markets, cooked at home, and shared around the table. In my family, it was no different. My mother would pick up a couple of plump, fresh chickens from the farmer’s market and roast them with nothing more than a generous slather of butter and a sturdy baking dish. For our table of nine, it was a regular—and beloved—ritual. It always seemed effortless, yet it took me years to come close to the flavor and texture she could coax out of those birds. It also took my daughter years to realize that the gravy dish we passed around the table with such reverence—la sauce—was nothing more than the baking juices, scraped from the bottom of the pan.
These days, I roast my chicken a little differently. I use olive oil instead of butter, and the chicken comes from the grocery store, not the market. But with a hot skillet and a few simple tricks, I’ve finally landed on a method that gives me that same golden skin and juicy meat I remember from childhood. This cast iron skillet roast chicken is simple, satisfying, and still very much a Sunday kind of meal.
Ingredients
Here’s what you’ll need to make this roast chicken sing on your plate:
- Whole chicken (about 5 lbs) – A good source of protein, B vitamins, and zinc. Leaving the skin on helps lock in moisture and crisp up in the oven. I would encourage you to buy an organic, pasture-raised, grain-fed chicken if your budget allows—it’s the closest in flavor and texture to the chickens you’d find in France. That said, I usually go with whatever looks reasonably good and affordable at the store. Either way, this method brings out the best in it.
- Lemon – Adds a gentle brightness to the pan and helps balance the richness of the meat.
- Garlic – Roasted garlic softens and sweetens in the oven, adding depth to the juices.
- Onion – Just a few wedges roast alongside the chicken, adding richness and aromatics to the pan.
- Extra virgin olive oil – A staple of the Mediterranean Diet. Helps crisp the skin without needing butter.
- Salt and pepper – Essential, of course. Be generous.
- Fresh herbs (optional) – Rosemary, thyme, or oregano tucked into the cavity gently infuse the meat with an herby aroma.
How to Make Cast Iron Skillet Roast Chicken
Roasting chicken in a cast iron skillet is a very straightforward method with a few tricks to get crispy skin and juicy meat. Here’s the step-by-step:
- Prep the chicken the night before: Make an incision between the leg and breast to help it cook evenly. Rub with olive oil and season generously with salt and pepper, including the cavity. Let it rest uncovered in the fridge overnight.
- Preheat the skillet: Place a cast iron skillet in a 450°F oven to preheat.
- Assemble in the skillet: Once hot, add half the olive oil. Tuck the wings under the chicken to prevent them from burning, then place the chicken breast-side up in the hot skillet. Surround it with lemon, garlic, and onion. Drizzle the rest of the olive oil over everything.
- Roast: Bake for 15 minutes at 450°F, then reduce to 350°F and roast about 1 hour, or until a thermometer reads 165°F in the breast.
- Rest and serve: Let the chicken rest 15 minutes in the pan. Stir the pan juices and spoon over the plate when serving.
FAQ
- Why make a cut near the joint?
This helps the leg/thigh area cook more quickly and evenly, especially helpful with large chickens. Be careful not to cut through the flesh—you just want to slice the skin until you reach the joint. - Can I skip the overnight step?
Yes, but you’ll miss out on that wonderfully crisp skin. Even a few hours of dry-brining helps. - Why does the recipe start at 450°F and then drop to 350°F?
The initial high heat jumpstarts browning and helps crisp up the skin. After that, lowering the temperature allows the chicken to finish cooking gently, so the meat stays juicy without overcooking the exterior. - Is it a problem to bake with olive oil at 450°F?
It’s a common misconception that you can’t cook with olive oil at high heat. While unrefined extra virgin olive oil has a lower smoke point than some other oils, it’s perfectly safe for roasting—especially when combined with moisture-rich ingredients like chicken, lemon, and garlic. In this recipe, the oil doesn’t sit exposed on a hot surface; it’s coating the food and roasting in a closed oven, which helps keep it stable.
For more detail, see this article from the UC Davis Olive Center: Ten Myths and Facts About Olive Oil (PDF) - What if I don’t have fresh herbs?
No problem. The chicken is flavorful enough without them. But if you do have rosemary or thyme, it’s a nice touch.
Serving Suggestions
This cast iron skillet roast chicken recipe is versatile enough to go with just about anything. Here are a few easy ideas:
- Vegetables: Roasted potatoes, carrots, or Brussels sprouts; sautéed green beans; steamed broccoli; or a tray of roasted root vegetables.
- Salad: A simple green salad with a lemon vinaigrette adds brightness and balances the richness of the chicken.
- Grains: Try it with farro, couscous, or brown rice to soak up the pan juices.
- Bread: A crusty loaf is ideal for sopping up every bit of that flavorful sauce.
Storage Recommendations
Leftovers: Store cooked chicken in the fridge for up to 5 days. It’s great cold or gently reheated. Use it in sandwiches, salads, or tossed with roasted vegetables.
Reheating: To reheat roasted chicken, the oven or air fryer are generally recommended for moisture and even heating, while the microwave is a quicker option.
- Oven: Preheat to 350°F. Place the chicken in a baking dish with a splash of broth or water, cover loosely with foil, and heat until warmed through.
- Air fryer: Preheat to 350°F and heat the chicken until hot.
- Microwave: Cover with a microwave-safe lid (or a damp paper towel) and heat for 2 to 3 minutes, checking for doneness.
Try These Other Recipes
Mediterranean Sheet Pan Chicken
Cast Iron Skillet Roast Chicken
Cast iron skillet roast chicken with lemon and garlic. Juicy, crisp, and simple enough for weeknights, special enough for Sunday.
Servings: 6
Ingredients
- 1 whole chicken about 5 lbs
- 1 lemon halved crosswise
- 1 head garlic halved crosswise
- 1/2 onion cut in 4 wedges
- 1/4 cup extra virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp pepper
- sprigs of fresh rosemary, thyme, or oregano (optional)
Instructions
- The night before, pat the chicken dry with paper towels. Use a sharp knife to make a 3-inch incision between the leg and the breast on both sides, just until you see the joint—this helps the dark meat cook more evenly.
- Rub the chicken lightly with olive oil and season generously with salt and pepper, inside the cavity and all over the skin.
- Place the chicken on a rack set over a baking sheet. Refrigerate overnight, uncovered, to let the skin dry out and the seasoning absorb.
- The next day, preheat the oven to 450°F with a large cast iron skillet inside.
- Slice the lemon and garlic in half crosswise, exposing the cut surfaces for roasting. Slice the onion into wedges.
- Carefully remove the hot skillet from the oven and place it on a heatproof surface. Add half the olive oil to the pan.
- Tuck the wings under the chicken to prevent them from burning, then place the chicken breast-side up in the hot skillet.
- Add the lemon halves, garlic halves, and onion wedges around the chicken, cut sides down. If using herbs, tuck them into the cavity. Drizzle the remaining olive oil over the chicken and vegetables.
- Roast at 450°F for 15 minutes. Then reduce the oven temperature to 350°F and continue roasting for 1 hour, or until a meat thermometer inserted into the thickest part of the breast reads 165°F.
- Remove from the oven and let the chicken rest in the skillet for 15 minutes.
- Before serving, remove the lemon and garlic. Lift the chicken with a carving fork and tilt it over the skillet to let the juices from the cavity flow into the pan, then transfer it to a carving board.
- Scrape up any browned bits and stir the juices. For extra flavor, squeeze some of the roasted lemon and garlic into the pan sauce before spooning it over the sliced chicken.
Notes
- For crisp skin and even cooking, season the chicken the night before and refrigerate uncovered.
- Tucking the wings under the bird prevents them from burning.
- Make a small cut between the leg and breast to help dark meat cook through.
- You can squeeze the roasted lemon and garlic into the pan juices for extra flavor.
- Fresh rosemary, thyme, or oregano in the cavity adds subtle aromatic flavor but is optional.
Nutrition
Nutrition Facts
Cast Iron Skillet Roast Chicken
Amount per Serving
Calories
369
% Daily Value*
Total Fat
28
g
43
%
Saturated Fat
7
g
44
%
Trans Fat
0.1
g
Cholesterol
95
mg
32
%
Sodium
478
mg
21
%
Total Carbohydrate
4
g
1
%
Dietary Fiber
1
g
4
%
Total Sugars
1
g
1
%
Protein
24
g
48
%
Vitamin A
183
IU
4
%
Vitamin C
14
mg
17
%
Vitamin D
0.3
µg
2
%
Calcium
30
mg
3
%
Iron
1
mg
6
%
Potassium
299
mg
9
%
* Percent Daily Values are based on a 2000 calorie diet.
<em>Heads up: my posts may contain affiliate links! If you buy something through one of those links, you won't pay a penny more but we'll get a small commission, which helps keep the light on. For more details, read our <a href="https://cuisinewithme.com/wpautoterms/affiliate-disclosure/">affiliate disclosure.</a> Thanks!</em>
This one brings me right back to my mother’s Sunday roast: simple, juicy, and full of flavor. A keeper.
This is a classic Sunday dinner meal that brings the scent of chicken roasting in the oven during the afternoon that makes everyone hungry! Then the meal itself is served and those delicious flavors are enjoyed! First rate recipe!