Craving a comforting and delicious meal that’s both impressive and surprisingly easy to make? Look no further! This Cast Iron Skillet Roast Chicken is a game-changer. The beauty of this recipe lies in its simplicity and the incredible flavor it delivers. The chicken emerges from the oven with crispy, golden-brown skin and juicy, tender meat, infused with aromatic herbs and savory seasonings. Get ready to impress your family and friends with this stunning centerpiece!
Cast Iron Skillet Roast Chicken
This recipe utilizes the magic of cast iron to create a perfectly roasted chicken with crispy skin and juicy, flavorful meat. The high heat and even heat distribution of the cast iron skillet ensures a restaurant-quality roast right in your own kitchen!
### Ingredients:
- 1 whole chicken (about 3-4 lbs)
- 1 tablespoon olive oil
- 1 lemon, quartered
- 4 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 4 cloves garlic, crushed
- 1 medium onion, quartered
- 2 carrots, roughly chopped
- 2 celery stalks, roughly chopped
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon paprika
Instructions:
- Prepare the Chicken: Preheat your oven to 425°F (220°C). Remove the giblets from the chicken cavity. Pat the chicken dry with paper towels. This is crucial for achieving crispy skin!
- Season Generously: In a small bowl, combine the kosher salt, black pepper, and paprika. Rub the mixture all over the chicken, both inside and out, ensuring every part is well seasoned.
- Stuff the Cavity: Stuff the chicken cavity with the lemon quarters, rosemary sprigs, thyme sprigs, and crushed garlic cloves. This will infuse the chicken with amazing aromatics during roasting.
- Prepare the Vegetables: Place the quartered onion, chopped carrots, and chopped celery stalks in the bottom of your cast iron skillet. These vegetables will not only add flavor to the chicken drippings but also act as a natural roasting rack.
- Position the Chicken: Drizzle the olive oil over the vegetables in the skillet. Place the seasoned chicken on top of the vegetables in the cast iron skillet. Make sure the chicken is resting comfortably and isn’t overcrowded.
- Roast the Chicken: Roast the chicken in the preheated oven for 60-75 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C). The cooking time will vary depending on the size of your chicken.
- Rest and Serve: Once the chicken is cooked through, remove it 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 bird.
- Carve and Enjoy: Carve the chicken and serve with the roasted vegetables from the skillet and your favorite sides. Don’t forget to drizzle some of the pan juices over the chicken for extra flavor!
Tips and Variations:
- For extra crispy skin, you can broil the chicken for the last few minutes of cooking, but watch it carefully to prevent burning.
- Experiment with different herbs and spices to customize the flavor of your roast chicken. Sage, oregano, or even a touch of chili powder can add a unique twist.
- You can add other vegetables to the skillet, such as potatoes, sweet potatoes, or Brussels sprouts. Just make sure to cut them into evenly sized pieces so they cook at the same rate.
- Don’t discard the pan drippings! They can be used to make a delicious gravy. Simply skim off any excess fat, add a tablespoon of flour to the skillet, and whisk over medium heat until a paste forms. Gradually whisk in chicken broth until you reach your desired consistency.
Enjoy this incredible Cast Iron Skillet Roast Chicken! It’s a guaranteed crowd-pleaser that you’ll want to make again and again.
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Cast Iron Skillet Roast Chicken — The 5 Tastes Table
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Cast iron skillet roast chicken — the 5 tastes table. cast iron skillet roast chicken — the 5 tastes table