A cast-iron skillet is the perfect vessel for a simple roast chicken. Almost every side dish, be it vegetables, legumes, pasta or rice, goes well with it.

Perla Meyers
Source: EatingWell Magazine, September/October 2007
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • Mash garlic and salt into a paste in a small bowl, using the back of a spoon. Stir in pepper and thyme.

  • With a sharp knife, remove any excess fat from chicken. Dry the inside with a paper towel. With your fingers, loosen the skin over the breasts and thighs to make pockets, being careful not to tear the skin. Rub the garlic mixture over the breast and thigh meat.

  • Heat oil and 1 teaspoon butter in a 12-inch cast-iron skillet over medium heat. Add the chicken and cook, turning often, until nicely browned on all sides, about 10 minutes.

  • Transfer the pan to the oven and roast the chicken until the internal temperature in the thickest part of the thigh reaches 165 degrees F, 50 minutes to 1 hour. Transfer the chicken to a clean cutting board; tent with foil.

  • Meanwhile, mash the remaining 1 teaspoon butter and flour in a small bowl until a paste forms. Place the pan (use caution, the handle will be hot) over medium-high heat. Add broth and bring to a simmer, stirring to scrape up any browned bits. Gradually whisk in the butter-flour paste a few bits at a time, until the gravy thickens, about 8 minutes. Remove from the heat and let stand for 5 minutes, allowing any fat to rise to the top. Skim off the fat with a spoon. Carve the chicken and serve with the gravy. Garnish with parsley, if desired.

Nutrition Facts

207.8 calories; protein 29g 58% DV; carbohydrates 1.2g; exchange other carbs; dietary fiber 0.1g; sugars 0.1g; fat 8.9g 14% DV; saturated fat 2.8g 14% DV; cholesterol 88.9mg 30% DV; vitamin a iu 97.3IU 2% DV; vitamin c 0.7mg 1% DV; folate 7.7mcg 2% DV; calcium 16.7mg 2% DV; iron 1.3mg 7% DV; magnesium 25.1mg 9% DV; potassium 289.6mg 8% DV; sodium 313.8mg 13% DV; thiamin 0.1mg 7% DV.

Reviews (19)

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19 Ratings
  • 5 star values: 17
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
01/05/2012
Just make sure you cook this chicken through total time is at least 2 hours. Pros: tasty flavorful Cons: Seriously 1.5 hrs for that size chicken needs to be 2 hours Read More
Rating: 5 stars
10/31/2011
very easy and delicious. Ive had a hard time roasting chickens in the past that will hold flavor this was great! Read More
Rating: 5 stars
10/30/2011
This was very tasty. I couldn't get the gravy to thicken properly though. I definitely used 2 tsp. of flour. I suppose I should have added more as I realized it wasn't thickening up. I made this with mashed potatoes and a salad. It was a great meal - even though we didn't get the experience of the gravy that everyone is raving about... must have done something wrong. LZ Los Angeles CA Read More
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Rating: 5 stars
10/30/2011
This is definately a made again recipe. Next time I will try the same technique on leg quarters. Amy Alhambra CA Read More
Rating: 5 stars
10/30/2011
I also added season salt to the outside of the bird.... This was really good. My chicken fell off the bone (I did lower the temperature to 350 and cooked it for 1 1/2 hour) But my husband enjoyed it. Tina Laurel MD Read More
Rating: 5 stars
10/30/2011
The gravy was excellent!! The best we have ever eaten. The chicken is so moist and tender very pretty brown color. The recipe is sort of intimidating at first until you actually start the process. This is an easy recipe to follow with excellent results. Recipe will be placed in the recipe box of family favorites! Excellent!! Kathy of Dublin GA Dublin GA Read More
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Rating: 5 stars
10/30/2011
Yummy! You can really taste the garlic and so easy to make! Will definitely make again! Joanna San Diego CA Read More
Rating: 5 stars
10/30/2011
Yum! This is awesome with a free range chicken. I throw some potatoes carrots and onions in the pan with the chicken and forget about the gravy. Leftovers are great and the carcass makes a delicious stock. Jeanie Londonderry VT Read More
Rating: 5 stars
10/30/2011
This was really tasty and came out well. I had a little bit of trouble with the skin and tore it a bit. I'll definitely make it again as an easy thing on a cold night. Will just make sure to let the skin brown more before turning next time. Amy San Francisco CA Read More
Rating: 5 stars
10/30/2011
I've been looking for a roasted chicken recipe for years that actually tastes better than Costco chicken and isn't much harder to make. This is it! And I know what is in it (who knows what Costco injects theirs with!!) A probe thermometer really helps in knowing when it's done. The gravy is great. Anonymous Shady Cove OR Read More
Rating: 5 stars
10/30/2011
This was amazing! It was the best roast chicken I've had and was easy to do. They gravy was awesome - almost like beef gravy - very rich in flavor. It must be the cast iron pan. I served it with Tuscan cabbage and mushrooms (also very good) mashed red potatoes and a green salad. A wonderful Sunday dinner! Anonymous Lancaster PA Read More
Rating: 5 stars
10/30/2011
Excellent! This was the best chicken we have ever had. I will definetly be making this again and have passed the recipe on to my family. Read More
Rating: 5 stars
10/30/2011
The BEST chicken ever! Moist Delicious and easy and to make. This one is a keeper for sure. Read More
Rating: 5 stars
10/30/2011
It's worth buying a cast-iron skillet if only for this recipe alone. I use a cut-up fryer instead of a whole chicken lowered the cooking time to 45 minutes and it's perfect every time. Awesome recipe. Read More
Rating: 5 stars
10/30/2011
That's a wonderful dish you people have created and it tastes wonderful and the fun part about it is that is a low cost meal. Read More
Rating: 5 stars
10/29/2011
This looks like a picture from a magazine when it comes out of the oven and it tastes just as good! Just be sure to truss the chicken; if you don't the chicken will flop around annoyingly while you try to brown it. That said this recipe is perfect. Read More
Rating: 5 stars
10/29/2011
Delicious I am usually a silent reader/user but I created a log-in just so I could give this recipe a 5 star rating. The recipe was very easy to make and the chicken was delicious! Read More
Rating: 5 stars
10/29/2011
Better than my favorite roast chicken I usually butterfly a chicken and roast it on top of vegetables (onions carrots celery parsnips potatoes). It gets rave reviews so I was wary of trying this recipe. But how could I not try it with the amazing reviews it received? I must agree with everyone else this was outstanding--tender moist and fabulous gravy. From now on this is the standard roast chicken method in our home. Read More
Rating: 4 stars
10/29/2011
Yummy I made this Sunday afternoon for our evening meal. It turned out just like the picture! It was super moist and almost falling off the bone. I'm not big on touching raw meat but it wasn't so bad. My gravy NEVER turns out right (never seems to thicken) but it still tasted good. The boyfriend used very little ketchup on this one (he uses it on everything before tasting it.) Will make again Read More