Easy Roasted Chicken in the Cast Iron Skillet
Prep time: 
Cook time: 
Total time: 
Classic roast chicken, evenly cooked with crispy skin.
  • One 5-6 pound organic chicken
  • 2 tbsp Kerrygold or grass fed butter
  • 1 bulb garlic sliced in half lengthwise
  • 1 lemon
  • Fresh herbs like sage, thyme, oregano
  • Chicken spice mix or rub
  • Optional veggies: chopped carrots, sliced onion, garlic, parsnip, sliced fennel
  1. Preheat oven to 425.
  2. Unwrap bird and rinse it inside and out thoroughly.
  3. Salt inside of bird liberally.
  4. Slice lemon in half.
  5. Place one half of lemon inside cavity. Put a handful of fresh herbs and the garlic inside cavity, then put other half of lemon in there.
  6. Make sure butter is nice and soft, then spread liberally all over the outside of the bird.
  7. Sprinkle all over liberally with spice mix.
  8. Place in skillet breast side up. Add vegetables at this stage if using.
  9. Pop in the oven, and after 25 minutes, remove and baste it thoroughly. Flip it over.
  10. After 25 minutes, remove and baste again. Take its temp.
  11. Start checking its temp more frequently (every 10 - 15 minutes after 60 minutes) and thoroughly basting it. You don't want it to overcook.
  12. It'll be ready sometime between 60-90 minutes or so.
  13. Remove from oven and skillet; place it on a platter, tent it, and let it rest 20 minutes.
  14. Carve and serve!
Recipe by Mary Vance, NC at https://www.maryvancenc.com/easy-roasted-chicken-cast-iron-skillet/