This cast iron roasted whole chicken is tender, juicy, delicious, and loaded up with tons of flavor for a simple and tasty meal! From the ease of preparation to the wonderful aroma of fresh thyme herbs that are complimented beautifully with the hint of lemon, there's just so much to love about a crispy-skinned whole-roasted chicken! Plus, it's ready to serve in less than an hour!
Easy Roasted Whole Chicken Recipe
If you are new to using a cast iron skillet to roast chicken in, you'll love it. It's the perfect size for a roaster and if you're accident-prone like me, having an actual handle is a big plus!
Did I mention how easy this cast iron roasted lemon herb chicken is to make? I'm sure I did, but I have to say it again! As long as your chicken is completely thawed, the prep time will be just minutes and you will have your roasted chicken in under an hour.
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🥘 Cast Iron Roasted Whole Chicken Ingredients
All you need are a few ingredients salt, pepper, olive oil, thyme, and lemon! And, of course, some chicken!
- Whole Chicken - 4-5 pound whole chicken.
- Olive Oil - 2 tablespoons of extra virgin olive oil.
- Lemon - 1 whole lemon.
- Thyme - 1 tablespoon of fresh thyme, removed from the stems.
- Salt & Pepper - Fresh, coarse ground salt and pepper to taste.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Cook Cast Iron Roasted Whole Chicken
The trick to cooking this, the easiest of roasted chicken methods, is to preheat your oven and cast iron skillet before placing your seasoned whole chicken in to roast. You will need your cast iron skillet, a knife or shears, and a basting brush.
This recipe is for 6 servings, but this could vary based on your chicken size!
- Preheat your oven and cast iron skillet, placed on the lower rack of your oven, to 500°F (260°C).
- Prepare the chicken. Next, remove excess fat from a 4-5 pound chicken and put aside the gizzards, liver, and heart. Trim the tail off, tuck the wings under the back, and tie up the back legs (if desired). Also, I like to place half of my lemon in the chicken's body cavity, so don't forget to do this first if you tie the legs!
- Brush the chicken. Brush 2 tablespoons of olive oil to rub the chicken skin all over the roasting surfaces, breast side up, then season generously with salt and pepper to taste and 1 tablespoon of thyme.
- Roast. Place the chicken carefully into the center of your heated cast iron skillet with the breast facing upward. Then roast at high heat for 15 minutes. Next, set the temperature to 350°F (175°C) and finish roasting for an additional 40 minutes, or until an inserted meat thermometer reads 160°F (71°C) in the meatier portions of the chicken (check both breast and thigh).
- Add lemon. Next, remove from the oven, and squeeze the juice from half the lemon. (Assuming that you have placed the first half within the chicken cavity.) Squeeze over the roasted surfaces of the chicken. Tip the chicken to allow the body cavity to drain and the lemon to roll out.
- Rest. Finally, allow your stunning cast iron roasted lemon herb chicken to rest for approximately 10 minutes before carving and serving.
This roasted chicken can pair with any of your favorite side dishes! Try it with some sauteed green beans or Velveeta mac and cheese! Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Allow the chicken to be properly thawed before cooking. This will ensure that it cooks evenly.
- A meat thermometer is the best way to know when your chicken is done. Insert it into both the breast and the thigh without touching the bone. When it reads 160°F (71°C), it is done. The 'carryover cooking' will add about 5°F during resting.
- Make sure you allow your chicken to rest so that it stays juicy. If you carve your roasted chicken as soon as it comes out of the oven, all the juices will run out, and the meat will dry.
🥡 Storing & Reheating
For convenience, carve your chicken before storing it. The meat can be stored in a sealed container or storage bag in the fridge for 4-5 days.
Freezing Roasted Chicken
Portion your chicken into separate storage bags and label them using a permanent marker. Store in the freezer for up to 3 months. Allow the chicken to thaw overnight before reheating.
Reheating Roasted Chicken
Place your chicken into a baking dish and add some water or broth. Tightly cover the dish with foil and bake it in the oven at 350°F (175°C) until hot.
>>>>See all of my recipes here<<<<
❓ Recipe FAQs
You want to roast your chicken in the oven uncovered. This is how you get wonderfully crispy skin!
This depends on the weight of the bird. A chicken that is 3-4 pounds will feed about 4-6 people. A smaller bird will feed less and a larger one will feed more.
I know that the USDA advises against rinsing meat due to potential cross-contamination. However, I prefer to always rinse my meat and then pat it dry to remove any small bones, leftover blood, or anything else that may still be present from the packaging process.
😋 Other Great Recipes
- Bisquick Peach Cobbler - A yummy peach cobbler that is ultra easy to prepare!
- General Tso's Chicken - Fried chicken and a sweet and savory sauce that is perfect for serving over rice!
- Stove Top Meatloaf - Classic meatloaf that is prepared on the stovetop instead of the oven!
- Microwave Peanut Butter Fudge - A decadent fudge recipe for all peanut butter lovers!
- Pan Seared Pork Chops - Tasty, caramelized pork chops that are ready to enjoy in only 15 minutes!
- Chicken Burrito Bowl - An easy and customizable bowl that is great for lunch or dinner!
📖 Recipe Card
Cast Iron Roasted Whole Chicken
Ingredients
- 4-5 lb whole chicken
- 2 tablespoon olive oil (extra virgin)
- 1 lemon
- 1 tablespoon thyme (fresh, removed from stems)
- salt & pepper (fresh, course ground to taste)
Instructions
- Preheat your oven and cast iron skillet, placed on the lower rack of your oven, to 500°F (260°C).
- While preheating, remove any excess fat from your chicken and place the gizzards, liver, heart aside. Trim the tail off, tuck the wings under the back, and tie up the back legs if desired. *Also, I like to place half of my lemon in the chicken's body cavity, so don't forget to do this first if you tie the legs!
- Use the olive oil to rub the chicken skin all over the roasting surfaces, breast side up, then season generously with salt, pepper, and thyme.
- Place the chicken carefully into the center of your heated cast iron skillet with the breast facing upward and roast at high heat for 15 minutes. Then set the temperature to 350°F (175°C) and finish roasting for an additional 40 minutes, or until an inserted meat thermometer reads 160°F (71°C) in the meatier portions of the chicken (breast and thigh).
- Remove from the oven, squeeze the juice from one half of the lemon (assuming that you have placed the first half within the chicken cavity) over the roasted surfaces of the chicken. Tip the chicken to allow the body cavity to drain and the lemon to roll out.
- Allow your stunning cast iron roasted lemon herb chicken to rest for approximately 10 minutes before carving and serving.
Notes
- Allow the chicken to be properly thawed before cooking. This will ensure that it cooks evenly.
- A meat thermometer is the best way to know when your chicken is done. Insert it into both the breast and the thigh without touching the bone. When it reads 160°F (71°C), it is done. The 'carryover cooking' will add about 5°F during resting.
- Make sure you allow your chicken to rest so that it stays juicy. If you carve your roasted chicken as soon as it comes out of the oven, all the juices will run out, and the meat will dry.
- To store: Carve your chicken before storing it. The meat can be stored in a sealed container or storage bag in the fridge for up to 4-5 days.
- To freeze: Portion your chicken into separate storage bags and label them using a permanent marker. Store in the freezer for up to 3 months. Allow the chicken to thaw overnight before reheating.
- To reheat: Place your chicken into a baking dish and add some water or broth. Tightly cover the dish with foil and bake it in the oven at 350°F (175°C) until hot.
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