If there is one thing I know for sure, it is that the smell of chicken slow-roasting in the oven is one of the single most satisfying aromas that exists on planet Earth.
Alright, maybe that is a slight exaggeration, but the point is that it smells so damn good, and, under the current circumstances, it really is the little things (like the smell of home cooking) that have become the simple pleasures we are all desperately seeking.
The fact that I love to cook is no surprise. Making food was my first hobby as an adult and it has evolved into a passion that directly contributes to my family’s health and well being. However, it’s not just about the food, it is so much more than that.
A meal made at home provides joy and also an anticipation of what is to come. That idea alone is good for the soul. Sort of like chicken soup, only roasted.
I make this recipe a couple times a month, often pairing it with some sort of potato and a green salad. If I am in the mood, I will make a pan gravy, otherwise, we just scrape the pan and all of its drippings with bread or some chicken.
Another perk to cast iron cooking is that one pan is all you need; gravy or not, a single pan will do.
Take your time prepping this meal and be sure to baste the bird during the cooking process. The final result will be crispy on the outside and juicy, savory goodness throughout.
This is my recipe for Cast Iron Skillet Roast Chicken.
Cast Iron Skillet Roast Chicken
- Cast Iron Skillet
- 1 Whole Fryer Chicken
- 1 1/2 onion
- 3 carrots, cut into thick slices
- 3 celery stalks, cut into thick slices
- 3 tbsp olive oil
- salt & pepper
- 1/2 lemon
- Preheat the oven to 425°.
- First, remove any giblets or packaging from the chicken cavity and give a good thorough rinse under cold water. Be sure to rinse both the inside and outside of the bird. When the water runs clear, use a paper towel or a clean dish towel to dry the chicken off.
- Slice the carrots and celery in thicker pieces and scatter around your cast iron skillet.
- Slice a whole onion into thick chunks and scatter within the skillet as well.
- Drizzle the vegetables with a tbsp of olive oil and season with salt and pepper.
- Take the fryer and generously season the cavity with salt and pepper.
- Next, stuff the cavity with a half of a lemon and a half of an onion. You can slice the onion into a couple of pieces if need be.
- Take the last 2 tbsp. of olive oil and coat the outside of the bird. Be sure to get all over and don't forget the wings and legs.
- Generously season the outside of the bird with salt and pepper. Don't be shy.
- Place the stuffed bird on top of the vegetables and put on the center rack in the oven for 90 minutes.
- Every 30 minutes baste the chicken with the juices at the bottom of the pan.
- When the internal temperature of the bird reaches between 155° and 165° remove it and let it sit for at least 30 minutes.
I hope I inspired you to fill your abode with the smell of home-cooked goodness.