Roast chicken is incredibly simple but tastes wonderful and looks lovely – especially in our 12″ Cast Iron Skillet. It does however, take time. Plan for your oven to be occupied for 1 1/2 to 2 hours and perhaps more for larger birds. The warmth and savory smells coming from the longer roasting time will make your kitchen feel cozy and welcoming – especially during the winter months.
Whole Chicken In A Skillet
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
3 Tbsp extra virgin olive oil
1 ¼ Tbsp Kosher salt
½ tsp black pepper, freshly ground
3-5 sprigs of thyme, fresh
1 yellow onion, large
- Place your FINEX 12″ Cast Iron Skillet on in the oven, on a lower rack and heat to 475 degrees.
- Rub olive oil all over the chicken then evenly sprinkle – inside and out – with salt and pepper. Place thyme sprigs in chicken cavity.
- Once the oven has reached 475 degrees, wait 5-10 minutes for the skillet to fully heat before carefully placing the chicken in, breast side up. Set a timer for 15 minutes.
- Peel and cut carrots into batonnets (approx. french-fry size)
- Cut onion into 1/2″ slices & disassemble
- After chicken has roasted for 15 minutes, carefully add carrots and onions.
- Reduce heat to 350 and continue roasting until the chicken is golden brown, the vegetables are cooked and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees: usually 1 – 1 1/2 hours. Larger birds may take longer.
- Remove from oven and let rest for 10 minutes before serving. Enjoy!