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Cast Iron Skillet Roast Chicken

Crispy whole roasted chicken.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Course: Main Course
Keyword: Crispy Roast Chicken, Roast Chicken
Servings: 4

Equipment

  • Cast Iron Skillet

Ingredients

  • 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

Instructions

  • 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.