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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.
Cast Iron Lemon and Garlic Roast Chicken

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Servings: 4 to 6
Total Time: 1 1/2 to 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

Directions

1. Place a cast iron skillet (one big enough to fit your chicken) in the oven and preheat to 475°F.

2. Discard the giblets from the chicken and rinse the cavity thoroughly.

3. Pat the chicken dry with paper towels.

4. Season inside the cavity generously with salt and pepper then stuff the parsley, garlic, and lemon into the cavity.

5. In a small bowl combine the olive oil, 1/2 tsp salt, and 1/2 tsp pepper then rub all over the chicken.

6. When the cast iron pan is hot place the chicken breast side up in the pan.

7. Roast the chicken for 15 minutes then reduce heat to 350°F.

8. Roast chicken for about 1 to 1-1/2 hours or until skin is crispy and internal temperature is 165°F.

9. Transfer the chicken to a cutting board and tent with aluminum foil.

10. Allow chicken to rest for 15 minutes then carve and serve.

Notes & Tips

Depending on the size of your chicken you may not be able to stuff everything into the cavity, just stuff it as best as you can.

If your chicken is smaller (or bigger) adjust the roasting time in step 8 to 15 minutes per pound of chicken you're using.




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