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This whole roast chicken made in a cast iron skillet makes for juicy and flavorful meat with crispy crunchy skin. Potatoes, carrots, onions, and garlic are roasted with the chicken making for a complete meal in one skillet.
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Easy Cast Iron Roast Chicken with Root Vegetables

This whole roast chicken made in a cast iron skillet makes for juicy and flavorful meat with crispy crunchy skin. Potatoes, carrots, onions, and garlic are roasted with the chicken making for a complete meal in one skillet.
Prep Time10 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 40 minutes
Course: Dinner
Cuisine: American
Keyword: cast iron, whole chicken, whole roast chicken
Servings: 6 people
Calories: 102kcal

Ingredients

  • 1 4-5 lb whole chicken giblets removed
  • 1 teaspoon salt
  • 1 teaspoons black pepper
  • 1 lemon zested then cut into quarters
  • 3 tablespoons olive oil divided
  • 8 cloves garlic peeled
  • 3 sprigs rossemary
  • 1 package baby potatoes
  • 1 ½ onions cut into large slices
  • 4 large carrots

Instructions

  • Preheat oven to 425ËšF. Position your rack so it's on a low rung.
  • Prepare chicken* by taking out giblets and/or neck. Pat dry with paper towels. Generously put salt and pepper on the chicken, then generously coat with lemon zest and half of the olive oil. Set aside.
  • Put half of the garlic cloves, a whole chopped onion, all of the potatoes and carrots in a cast iron skillet. Toss with remaining olive oil and generously salt and pepper.
  • Stuff the inside of the chicken with remaining onions, garlic cloves, rosemary, and cut up lemon. Tie the legs back with baking twine (optional). Place chicken on top of the bed of vegetables.
  • Roast for 45 minutes. Take chicken out of oven and tip one side of the skillet over so the juices flow to one side. Spoon juice from the bottom of the pan over the top of the chicken.
  • Place skillet back in the oven for another 40-45 minutes or until the thickest part of the chicken reads 165ËšF on a meat thermometer (make sure the thermometer isn't touching bone). Make chicken gravy with the remaining juices at the bottom of the skillet. Enjoy!

Notes

*Try to let the chicken rest at room temperature for 30-60 minutes before roasting. This will help get a crispy skin.
Storage: Leftovers can be stored in an airtight container in the refrigerator for an additional 2-3 days. 

Nutrition

Calories: 102kcal | Carbohydrates: 10g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 418mg | Potassium: 217mg | Fiber: 2g | Sugar: 4g | Vitamin A: 6802IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 0.4mg