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Cast Iron Lemon and Garlic Roast Chicken
A whole chicken roasted in a cast iron pan. Moist and tender, crispy skin, and subtle hints of lemon and garlic.
servings: 4
total time: 2 hours
recipe by: Frankie
Ingredients
- 1 whole chicken, about 6 pounds
- salt & pepper
- 1 bunch parsley
- 6 medium garlic cloves, peeled and crushed
- 1 medium lemon, quartered
- 3 TBSP olive oil
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Directions
- Place a cast iron skillet (one big enough to fit your chicken) in the oven and preheat to 475°F.
- Discard the giblets from the chicken and rinse the cavity thoroughly.
- Pat the chicken dry with paper towels.
- Season inside the cavity generously with salt and pepper then stuff the parsley, garlic, and lemon into the cavity.
- In a small bowl combine the olive oil, 1/2 tsp salt, and 1/2 tsp pepper then rub all over the chicken.
- When the cast iron pan is hot place the chicken breast side up in the pan.
- Roast the chicken for 15 minutes then reduce heat to 350°F.
- Roast chicken for about 1 to 1-1/2 hours or until skin is crispy and internal temperature is 165°F.
- Transfer the chicken to a cutting board and tent with aluminum foil.
- Allow chicken to rest for 15 minutes then carve and serve.
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