Cast Iron Roasted Chicken
Cast Iron Roasted Chicken is one of the most delicious things you can put in your mouth. This technique allows you to cook a whole chicken with crisp skin and juicy meat in less than an hour. It is one of my go-to dishes, and all you need is a chicken, a cast iron skillet and a hot oven. This is less of a recipe and more of an introduction of a technique, so I’m going to keep the ingredients very simple. You can season this chicken however you want. This is something I make once every week or two, and I tend to season it differently every single time.
This is a place you can be creative with your seasoning. Keep in mind that you will be cooking this at a very high heat and some spices, and most herbs can burn. Some of my favorite spices to use for this recipe are onion powder, garlic powder, herbs de provence, smoked paprika, cumin, and coriander.
1 whole chicken in the 3-4 pound range
Salt and pepper to taste
- Put your cast iron skillet in the oven and turn the heat up to 500 degrees.
- With a pair of kitchen shears remove the backbone from the chicken. This is a technique called spatchcocking, and is easier than it sounds. Put the chicken on your cutting board breast side down. Start at the tail and simply cut up both sides of the back bone with your shears. Once the backbone is removed, turn the chicken over and press down on the breast so that the chicken lays flat.
- Season the chicken well on both sides with salt and pepper.
- Once the oven is up to temperature place the chicken in the pan skin side down and lower the heat to 450 degrees. Let the chicken cook for 30 minutes on the skin side before turning the chicken over and cooking for 10 more minutes. Use a meat thermometer to check the temperature of the chicken in the thickest part of the thigh. If it is 165 degrees, it’s ready to go.
- Remove the chicken from the pan and let rest for at least 10 minutes.