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!
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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.