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roasted chicken
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Cast-Iron Skillet Chicken

Make this delicious Roast Chicken for dinner tonight. Serve with mashed potatoes, fresh corn and a side salad.
Course Main Course
Cuisine All-American
Cook Time 1 hour 30 minutes
Servings 4 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • 1 3 1/2 to 4 lbs roasting chicken
  • 2 teaspoons kosher salt
  • 1 teaspoon pepper
  • 2 tablespoons Herbs de Provence
  • 2 tablespoons oil
  • 4 sprigs fresh thyme
  • 1/4 cup extra-virgin olive oil
  • 2 large red onions, sliced into 1/3-inch thick slices
  • 4 whole garlic cloves, peeled
  • sea salt and freshly cracked black peppercorns, to taste

Instructions

  • Wash chicken inside and out. Pat dry with paper towels.
  • Generously season chicken, inside and out with 2 teaspoons kosher salt and pepper. Sprinkle with 2 tablespoons Herb de Provence or spices/herbs of your choice, to taste. Place chicken on a rack set over a plate or rimmed baking sheet, uncovered, and let it rest in the fridge for 24 hours or up to two days. Keeping the chicken uncovered will dry out the skin, which results in crispy skin. The salt will penetrate the meat and tenderize it.
  • Preheat the oven to 425º F
  • Stuff the chicken with springs of thyme. Tie the legs together with kitchen string. Bend the wing tips to the back of the chicken.
  • Drizzle the olive oil over the bottom of a large cast-iron skillet.
  • Place skillet in oven. Heat cast-iron skillet for 10 minutes. Carefully remove skillet from oven. Separate the onion slices into rings and place in skillet, add garlic cloves. Place chicken on top of the oil, onions, and garlic. Generously season the chicken with salt and pepper.
  • Roast the chicken for 1 hour, check chicken, continue roasting the chicken until the skin is browned and an instant read meat thermometer inserted in a thigh registers 185º F. (be sure the thermometer does not touch a bone) bake 30 to 45 minutes longer.
  • Let the chicken rest for 7 to 10 minutes before carving it into serving portions. Spoon some of the caramelized onions and garlic over each serving.

Notes

You can use any of your favorite seasonings and/or herbs. Dried garlic, onion and lemon rind can also be used.