ina garten roast chicken cast iron skillet cast iron skillet roast chicken — the 5 tastes table

Okay, so I’ve been experimenting in the kitchen again, and this time I struck gold! Seriously, this Cast Iron Skillet Roast Chicken is a game-changer. It’s ridiculously easy, creates minimal mess (always a win!), and the flavor is just incredible. Plus, the skin gets unbelievably crispy. I’m talking shatteringly crispy. Ready to see how it’s done?

Cast Iron Skillet Roast Chicken

This is seriously the easiest roast chicken you’ll ever make. One pan, a handful of ingredients, and you’re on your way to a restaurant-quality meal without the restaurant price tag. The key is the cast iron skillet – it distributes heat evenly and helps create that perfect crispy skin. Don’t have a cast iron skillet? A heavy-bottomed oven-safe skillet will work too, but trust me, the cast iron really makes a difference.

Here’s what you’ll need:

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 lemon, quartered
• 4 sprigs fresh rosemary (optional)
• 1 onion, quartered
• 2 carrots, roughly chopped
• 2 celery stalks, roughly chopped

And here’s how to make it:

Instructions:

1. Preheat your oven to 425°F (220°C). This high temperature is key for getting that crispy skin. Make sure your oven is properly preheated before you put the chicken in.
2. Prepare the chicken: Pat the chicken dry with paper towels. This is SUPER important! The drier the skin, the crispier it will be. Don’t skip this step!
3. Season the chicken: In a small bowl, combine the olive oil, salt, pepper, garlic powder, and paprika. Rub the mixture all over the chicken, making sure to get under the skin of the breast and thighs.
4. Stuff the cavity: Stuff the chicken cavity with the lemon quarters and rosemary sprigs (if using). This adds a lovely citrusy and herbaceous flavor from the inside out.
5. Prepare the vegetables: Place the onion, carrots, and celery in the bottom of the cast iron skillet. This creates a bed for the chicken and adds moisture and flavor to the pan drippings.
6. Place the chicken in the skillet: Place the chicken on top of the vegetables in the skillet. Make sure it’s sitting comfortably and not overcrowded.
7. Roast the chicken: Roast for 50-60 minutes, or until the internal temperature of the thickest part of the thigh reaches 165°F (74°C). Use a meat thermometer to be sure!
8. Let it rest: Remove the chicken from the oven and let it rest for 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.
9. Carve and serve: Carve the chicken and serve with the roasted vegetables and pan drippings. I like to serve this with a side of roasted potatoes or a simple salad.

The beauty of this recipe is how versatile it is. You can easily adapt the seasonings to your liking. Try adding other herbs like thyme or oregano, or spice it up with a pinch of red pepper flakes. The vegetables can also be customized – potatoes, sweet potatoes, and parsnips all work well. Enjoy!

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Cast Iron Skillet Roast Chicken — The 5 Tastes Table

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