Iron Skillet Roast Chicken

Iron Skillet Roasted Chicken
Diana Rattray
  • 56 mins
  • Prep: 6 mins,
  • Cook: 50 mins
  • Yield: 4 Servings
Ratings (103)

This juicy, delicious chicken is a snap to roast in an everyday cast iron skillet, and homemade is bound to be better than a precooked rotisserie chicken. This chicken takes just minutes to prepare, and cooks in under an hour.

See Also
Roasted Chicken With Curry Rub
Herbed Roasted Chicken

What You'll Need

  • 1 whole chicken, about 4 pounds
  • 1/2 teaspoon salt
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil

How to Make It

  1. Preheat the oven to 450 F.
  2. Put a well seasoned 10-inch cast iron skillet in the oven to heat.
  3. Sprinkle the cavity of the chicken with salt and pepper.
  4. Combine the 1/2 teaspoon of salt, onion powder, thyme, paprika, pepper, garlic powder, onion powder, and olive oil. Rub all over the chicken.
  5. Carefully remove the hot skillet from the oven and place on a metal rack. Put the chicken in the skillet and return to the oven. Reduce the oven temperature to 400° F.
  1. Roast the chicken for about 50 to 60 minutes, until an instant-read thermometer or oven probe registers at least 165 F in the thickest part of a thigh.
  2. Let the chicken stand for about 10 minutes before carving.


Nutritional Guidelines (per serving)
Calories 1121
Total Fat 67 g
Saturated Fat 18 g
Unsaturated Fat 29 g
Cholesterol 380 mg
Sodium 356 mg
Carbohydrates 1 g
Dietary Fiber 0 g
Protein 120 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)