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Main Course • American

Cast Iron Roast Chicken (with Pan Gravy!) Recipe

Say goodbye to boring, bland, dry roasted chicken! Cast iron roasted chicken is so simple and tastes restaurant quality with super juicy meat and perfect crispy skin. This is one of my family's favorite meals!

4.8 from 192 votes
95 mins
Total Time
4
servings
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Cast Iron Roast Chicken (with Pan Gravy!)

How to Make the Best Cast Iron Roast Chicken (with Pan Gravy!)

Restaurant-Quality Roasted Chicken at Home

This cast iron roast chicken is a game-changer for home cooks looking to master one of the most essential dishes in any kitchen. With juicy, tender meat and perfectly crispy skin, it tastes just like something you’d order at an upscale restaurant—but it’s surprisingly simple to prepare at home. The combination of cast iron’s heat distribution and a few simple techniques makes all the difference.

The Secret to Perfect Roasted Chicken

The key to achieving that restaurant-quality result lies in three things: starting with a dry bird, using high heat, and allowing the chicken to rest after cooking. By patting the chicken completely dry and letting the cast iron get screaming hot before roasting, you create the ideal conditions for crispy, golden skin. The aromatics stuffed inside—fresh rosemary, garlic, parsley, and lemon—infuse the meat with subtle, sophisticated flavors.

Don’t Skip the Pan Gravy

The homemade pan gravy takes this dish from great to extraordinary. Made from the flavorful drippings left in the skillet, combined with white wine and chicken stock, it captures all the rich, savory essence of the roasted chicken. Serve it alongside the carved chicken for an impressive meal that’s sure to become a family favorite.

Cast Iron Roast Chicken (with Pan Gravy!)

Cast Iron Roast Chicken (with Pan Gravy!)

Say goodbye to boring, bland, dry roasted chicken! Cast iron roasted chicken is so simple and tastes restaurant quality with super juicy meat and perfect crispy skin. This is one of my family's favorite meals!

4.8 from 192 votes
CourseMain Course
CuisineAmerican
Keywordcast iron recipes, cast iron roast chicken, roast chicken pan gravy, whole roasted chicken
Prep Time15 mins
Cook Time80 mins
Total Time95 mins
Servings4 servings
Calories358kcal
AuthorAlex Raeburn
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Ingredients

Cast Iron Roast Chicken

Pan Dripping Gravy

Instructions

Cast Iron Roast Chicken

  1. Preheat oven to 450°F.
  2. Pat the chicken dry inside and out with paper towels. This is the key to crispy skin.
  3. Stuff the cavity with rosemary sprigs, halved garlic, parsley, and lemon wedges.
  4. Rub the outside of the chicken with olive oil and season generously with salt and pepper.
  5. Place butter under the skin of the chicken breasts and thighs.
  6. Heat a large cast iron skillet over medium-high heat until very hot.
  7. Place the chicken breast side up in the hot skillet. Roast in the preheated oven for 1 hour to 1 hour 20 minutes, or until the internal temperature reaches 165°F in the thickest part of the thigh.
  8. Remove from oven and let rest for 10 minutes before carving.

Pan Dripping Gravy

  1. Remove chicken from the cast iron skillet and pour off all but 2 tablespoons of drippings.
  2. Place the skillet on the stovetop over medium heat and add the white wine, scraping up any browned bits from the bottom of the pan.
  3. Add the chicken stock and organ meat if using.
  4. Mix corn starch or flour with a small amount of cold water to create a slurry.
  5. Slowly whisk the slurry into the gravy and simmer for 2-3 minutes until thickened.
  6. Season with salt and pepper to taste.

Notes

  • Letting the chicken rest for 10 minutes before carving keeps the meat juicy.
  • The key to crispy skin is patting the chicken completely dry before roasting.
  • Use a meat thermometer to ensure the chicken is cooked through but not overdone.
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