11 Unique Cast Iron Skillet Roasted Chicken Recipes

Have you ever wondered why chefs love using cast iron skillets for roasting chicken? They are amazing tools to make top-notch meals at home. A well-seasoned cast iron skillet helps get that perfect mix of crispy skin and juicy meat we love.

Cast iron skillets make cooking easy and fun, going from stove to oven without a hitch. The best part is there’s less mess and more taste. All the flavors and juices stay in your meal. Also, cooking your own roasted chicken is better for your wallet and health than buying from the store.

Want to level up your chicken recipes? I’ve got 11 incredible cast iron skillet roasted chicken recipes to share. You’ll find everything from traditional herb roasts to more unique spice blends. There’s something delicious here for everyone.

Key Takeaways

• Cast iron skillets produce perfectly crispy skin and juicy meat
• One-pan meals simplify cooking and cleanup
• Homemade roasted chicken is often cheaper and healthier than store-bought
• Versatile recipes range from classic to exotic flavors
• Proper skillet care ensures long-lasting performance

The Magic of Cast Iron Skillet Cooking

I’ve always been fascinated by the versatility of cast iron skillets. They are essential for anyone who loves to cook. With their special properties, you can cook many things, from seared meats to fresh bread.

Cast iron skillets are amazing at keeping heat. After they warm up, they stay hot. This means your food cooks evenly all over. For roasting chicken, they make sure the skin is crispy and the meat stays juicy.

These skillets can handle both the stove and oven. You start a meal cooking on the stove and then move it to bake – all in one pan. This makes cooking fun. You can make everything from the best steaks to perfect cornbread.

Benefits of Cooking with Cast Iron

• Superior heat retention for even cooking
• Naturally non-stick surface when properly seasoned
• Adds dietary iron to food
• Durable and long-lasting
• Versatile for stovetop and oven use

The more you cook with a cast iron skillet, the better it gets. It forms a natural non-stick layer. This coating also adds a special flavor to your meals.

If you’re looking at electric skillets, ones with a removable pan are good. But for the real cooking experience, a seasoned cast iron skillet is unbeatable.

Looked after well, a cast iron skillet can be passed down for generations. It combines top cooking abilities with a long lifetime. This is why it’s called magic in the kitchen.

Essential Tools for Perfect Skillet Roasted Chicken

To cook a tasty skillet roasted chicken, you need the right equipment. I will help you choose the best cast iron skillet and tools for this yummy meal.

Selecting the Right Cast Iron Skillet

A cast iron skillet between 10.25 and 12 inches works great for roasting chicken. If you’re just starting, go for a pre-seasoned one. It’s already seasoned, which makes it easier for you.

Additional Kitchen Equipment

To make your skillet roasted chicken even better, grab these items:

• Kitchen string for trussing the chicken
• Meat thermometer for checking doneness
• Paper towels for drying the chicken

Trussing your chicken with kitchen string helps it cook evenly. A meat thermometer is key for cooking your chicken perfectly and safely.

Seasoning Your Cast Iron Skillet

If you didn’t choose a pre-seasoned skillet, seasoning it is easy. Seasoning makes it non-stick and protects it.

Think about which oil to use for your skillet:

I like using avocado oil because of its high smoke point and good rating. Using your skillet often, especially for greasy foods, keeps the seasoning strong.

Now, with these tools and tricks, you’re all set to cook a fantastic skillet roasted chicken. Let’s get your chicken ready to roast.

Preparing Your Chicken for Roasting

I choose air-chilled chicken for my skillet roasts because it boosts flavor and texture. Here’s a guide to getting the best out of your chicken roast.

Pick out a 4-5 pound whole chicken and take out any giblets. Drying the chicken with paper towels, both inside and out, is essential for crispy skin.

Next up is salting. I use kosher salt all over, inside and out. This dry brining method really amps up the taste.

• Pat the chicken completely dry
• Season generously with kosher salt
• Let it rest for at least an hour or overnight in the fridge
• Stuff the cavity with aromatics before roasting

Interested in deep dish pizza? Learn more from this cast iron skillet Chicago deep dish pizza page. The tips for chicken are similar to those for pizza, like preheating and seasoning the skillet.

After salting, refrigerate your chicken. This lets the flavors sink in. Just before cooking, add lemon, garlic, and herbs in the chicken cavity for extra taste.

By continuing these steps, your roasted chicken will turn out perfect. The tips including using air-chilled chicken, drying it well, and salting correctly make a big difference.

Basic Cast Iron Skillet Roasted Chicken Technique

I enjoy the easy yet tasty process of roasting a chicken. A cast iron skillet always promises a crunchy skin with a tender inside. Here’s how to make a delicious roasted chicken in your skillet.

Preheating the Skillet

Getting the skillet hot is key for that perfect outer crisp. I put the cast iron skillet in the oven at 425°F to warm up. This makes sure the skin gets golden, just like in a great stir-fry pan creates delicious dishes.

Seasoning and Trussing the Chicken

As the oven preheats, I get the chicken ready. Trussing helps it cook evenly. Here’s what I do:

• Pat the chicken dry with paper towels
• Season it well with salt and pepper
• Tie the legs with kitchen twine
• Tuck the wings beneath the chicken
• Brush the skin with olive oil for crunch

Roasting Temperature and Time

With the oven and skillet both hot, I add the chicken to the skillet. The time it takes to roast depends on the chicken’s size. I follow these times as a guide:

It’s crucial to check the chicken’s temperature with a meat thermometer. After it hits 165°F in the thigh, I let it rest. The resting time helps the meat stay juicy and full of flavor.

Herb-Infused Lemon Garlic Roasted Chicken

I love making dishes that are easy but taste great. This herb-infused lemon garlic roasted chicken is such a dish. It brings together the deep flavor of garlic butter, the tang of lemon, and the scents of fresh herbs. Let’s start on this delicious recipe that everyone will enjoy.

Here’s what you’ll need:

• 1 whole chicken (3-4 pounds)
• 1/2 cup unsalted butter, softened
• 4 cloves garlic, minced
• 2 tablespoons fresh herbs (rosemary, thyme, parsley), finely chopped
• Zest of 1 lemon
• 1 lemon, halved
• Salt and pepper to taste

Let’s begin cooking:

1. Preheat your oven to 425°F (218°C).
2. Mix softened butter, minced garlic, chopped herbs, and lemon zest in a bowl. This mix gives the chicken amazing flavor.
3. Slide your fingers under the chicken’s skin gently. Do this without ripping it. Then spread the garlic herb butter under the skin.
4. Season the chicken inside and out with salt and pepper.
5. Put the lemon halves and leftover herbs inside the chicken.
6. Place the chicken in a heated skillet, breast side up.
7. Bake for about 1 hour and 15 minutes. Check the chicken; it should reach 165°F (74°C).
8. Brush the chicken with its juices every 20 minutes for more taste and moisture.
9. Let the chicken sit for 10 minutes before you cut it.

This herb-infused lemon garlic roasted chicken combines great tastes. The butter makes it rich. The lemon zest makes it fresh. And the herbs add a nice smell. It’s a meal that works well for any night of the week.

Smoky Paprika and Rosemary Skillet Chicken

I enjoy making tasty chicken meals, and this smoky paprika and rosemary skillet chicken is excellent. The mix of smoked paprika and rosemary makes a yummy spice rub. It fills the chicken with amazing tastes. Now, let’s see how to make this great dish!

Ingredients for Smoky Paprika Rub

For the perfect spice rub, gather these items:

• 2 tablespoons smoked paprika
• 1 tablespoon dried rosemary
• 2 teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Smoked paprika gives a deep, smoky taste, while rosemary adds a earthy smell. Garlic powder makes it better, and salt and pepper mix the flavors.

Cooking Instructions

You can make your own smoky paprika and rosemary skillet chicken by following these steps:

1. Mix all the spice rub ingredients in a small bowl.
2. Pat the chicken dry with paper towels.
3. Rub the spice mixture all over the chicken, including under the skin.
4. Preheat your cast iron skillet in a 425°F oven for 10 minutes.
5. Place the seasoned chicken in the hot skillet, breast side up.
6. Roast for about 45-50 minutes, or until the internal temperature reaches 165°F.
7. Let the chicken rest for 10 minutes before carving.

Serving Suggestions

This flavorful chicken goes well with different sides. I suggest serving it with roasted potatoes and a green salad. The potatoes soak up the tasty juices, and the salad gives a fresh touch to the rich, smoky taste.

For something different, try my shrimp and broccoli stir-fry with oyster. It’s ready in 20 minutes, serves 4, and is only 327 calories per serving.

This smoky paprika and rosemary skillet chicken will win over your family. The cast iron skillet makes the skin crispy yet keeps the meat moist. Dive into the rich flavors and smells of this joyous dish!

One-Pan Chicken and Root Vegetable Roast

I enjoy making one-pan meals. They bring together tasty flavors and cut down on the mess. This chicken and root veggie dish is great for fall and winter. It adds a cozy feel to any meal.

This dish is perfect for two. It takes around an hour to get it ready and into the oven.

Ingredients

• 2 lbs boneless, skinless chicken breasts
• 4 large carrots, chopped
• 3 parsnips, peeled and cut
• 1 lb red potatoes, quartered
• 1 sweet potato, cubed
• 4 tablespoons olive oil
• 3 cloves garlic, minced
• Fresh herbs: thyme, parsley, basil, oregano
• Seasonings: paprika, nutmeg, salt, pepper

Cooking Instructions

1. Preheat your oven to 475°F (246°C).
2. In a large bowl, toss root vegetables with 2 tablespoons of olive oil and add your favorite herbs and spices.
3. Heat your cast iron skillet over medium-high heat. Add remaining oil.
4. Season chicken breasts and sear for 3-4 minutes per side until golden.
5. Add vegetables around the chicken in the skillet.
6. Transfer skillet to the oven and roast for 25 minutes.
7. Reduce heat to 400°F (204°C) and cook for another 25 minutes.
8. Check chicken’s internal temperature reaches 165°F (74°C).
9. Let rest for 15 minutes before serving.

Nutritional Information

This dish brings key nutrients from root veggies and healthy protein. The spices and herbs give it a flavor boost. It’s a yummy yet good-for-you choice.

Mediterranean-Inspired Olive and Tomato Chicken

This recipe brings the Mediterranean’s charm to my kitchen. It combines savory chicken with tangy olives and juicy tomatoes. It feels like a bite of a sunny Greek island.

Mediterranean Flavor Profile

The key to this dish is its mix of vibrant Mediterranean favorites. Kalamata olives and cherry tomatoes work together for a salty-sweet balance. And, Mediterranean herbs like oregano, thyme, and rosemary add rich flavor to the chicken.

Step-by-Step Cooking Process

Here’s how to make this great meal:

1. Start by preheating your oven to 400°F (200°C).
2. Season 4 chicken breasts with 1 teaspoon each of oregano, thyme, and rosemary.
3. Then, heat 2 tablespoons of olive oil in a 12-inch cast iron skillet over medium-high.
4. Sear the chicken until golden brown, 2-3 minutes on each side.
5. Next, add cherry tomatoes, kalamata olives, and a sliced lemon to the skillet.
6. Roast in the oven for 20-25 minutes, until the chicken hits 165°F (74°C).
7. Before serving, top with feta cheese and fresh basil.

Wine Pairing Recommendations

A crisp white like Assyrtiko from Greece pairs well with this dish. Its bright acidity complements the olives and chicken. For red lovers, a light Pinot Noir enhances the herbs without being too much.

This chicken meal is both tasty and quick, ready in less than 30 minutes. It’s great for family dinners or when you need a Mediterranean treat. Plus, it lasts in the fridge for up to 4 days, perfect for meal prep.

Honey Mustard Glazed Cast Iron Chicken

I enjoy making both sweet and tangy foods. This honey mustard glazed cast iron chicken is one of my top picks. The glaze gives the chicken a tasty flavor and it looks great when it browns. Let’s look at the recipe!

• 1 whole chicken (3-4 pounds)
• 1/4 cup Dijon mustard
• 1/4 cup honey
• 2 tablespoons apple cider vinegar
• 2 cloves garlic, minced
• Salt and pepper to taste

To start, set your oven to 425°F (218°C). Then, mix Dijon mustard, honey, apple cider vinegar, and garlic in a bowl. This mix strikes the right balance between sweet and tangy.

Now, get the chicken ready. Dry it off with paper towels, then sprinkle plenty of salt and pepper. Place the chicken in your cast iron skillet. Brush a good amount of glaze over it. Remember to spread some under the skin for extra taste.

Cook the chicken for around 1 to 1 1/4 hours. Basting is crucial for that lovely brown outer layer. Every 20 minutes, add more glaze. Basting not only makes the color rich but also boosts the flavor.

Make sure the chicken is cooked through by using a meat thermometer. It must reach 165°F (74°C) when stuck into the thigh’s thickest part. Once it’s ready, let it sit for 10 minutes before cutting.

This chicken tastes great with roasted Brussels sprouts or a fresh salad. The bitterness of the sides balances the sweet glaze. For more tasty and quick meals, try this shrimp and dumpling stir-fry recipe.

This honey mustard glazed cast iron chicken is bound to be loved by all. Its flavors and simple process make it perfect for any day of the week. Dive into a mix of sweet and tangy with every piece!

Spicy Harissa and Preserved Lemon Roasted Chicken

North African flavors are a favorite of mine, especially in this roasted chicken recipe. It’s made with spicy harissa paste and tart preserved lemons. This mix turns a plain roast chicken into something truly special.

Now, let’s look at how to make this dish that’ll make your mouth water:

Ingredients:

• 1 whole chicken (about 3-4 lbs)
• 2 tablespoons harissa paste
• 2 tablespoons olive oil
• 2 preserved lemons, quartered
• 1/4 cup fresh cilantro
• Salt and pepper to taste

Step-by-Step Instructions:

1. Preheat your oven to 425°F (218°C).
2. In a small bowl, mix the harissa paste with olive oil.
3. Pat the chicken dry with paper towels.
4. Rub the harissa mixture all over the chicken, including under the skin.
5. Stuff the cavity with quartered preserved lemons and fresh cilantro.
6. Place the chicken in a preheated cast iron skillet.
7. Roast for about 1 hour or until the internal temperature reaches 165°F (74°C).
8. Let the chicken rest for 10 minutes before carving.

The harissa paste gives a nice spiciness and crust to the chicken. Preserved lemons add a bright, tangy flavor. Together, they show off the best of North African cooking.

This chicken goes great with couscous or roasted chickpeas for a full meal. The sides complement the chicken’s flavors wonderfully and make it a feast.

Adjust the harissa paste to your spice level. Stores carry different heat levels. Beginners might want to start with a mild type.

This dish is not just tasty but also good for you. It’s packed with protein, healthy fats, and carbs. An enjoyable way to try something new and have a healthy meal.

Asian-Inspired Soy and Ginger Skillet Chicken

My cast iron skillet is my go-to for exciting new recipes. This one, featuring soy and ginger, is always a hit. It mixes savory and sweet well, adding just the right amount of heat. This dish, ready in 10 minutes for 4 people, will be a favorite in no time!

Key Asian Ingredients

This recipe shines because of its Asian flair. Here’s the key marinade ingredients:

• 1/4 cup soy sauce (for that umami kick)
• 2 tablespoons sesame oil (adds nutty flavor)
• 2 tablespoons grated ginger (for zesty warmth)
• 2 minced garlic cloves (enhances overall taste)
• 1 tablespoon honey (balances the savory notes)

Marination Techniques

To really boost the flavor, use these marination steps:

1. Mix all marinade ingredients in a bowl
2. Place 4 bone-in, skin-on chicken thighs in a ziplock bag
3. Pour the marinade over the chicken
4. Seal the bag and massage to coat evenly
5. Refrigerate for 2-4 hours (or up to 2 days for deeper flavor)

Serving with Stir-Fried Vegetables

As the chicken cooks for 32-40 minutes at 425°F, whip up some veggies:

1. Take the cooked chicken out and keep it warm
2. In your skillet, quick-cook 2 bunches of broccolini
3. Add sliced shiitake mushrooms for more flavor
4. Use soy sauce and sesame oil to season everything

Place the chicken on a bed of jasmine rice, surrounded by the veggies. Top with sliced scallions and sesame seeds. A single serving provides 473 calories, 54.6g protein, and a delightfully balanced flavor. It truly feels like a meal from Asia!

Bacon-Wrapped Herb Butter Stuffed Chicken

I enjoy making fancy roasts. This bacon-wrapped chicken with herb butter is perfect for big days. It’s a flavorful combo of bacon and herby butter. Let’s look into this tasty recipe.

Ingredients needed are: 4 chicken breasts, a 16 oz pack of bacon, 8 tbsp unsalted butter, 2 cloves minced garlic, 2 tbsp of fresh herbs, 1 tsp lemon zest, 1 tbsp Lawry’s seasoning, and other spices.

Start by making a compound butter. Mix unsalted butter, garlic, herbs, and lemon zest. This butter keeps the chicken juicy and adds great taste.

Then, stuff the butter under the chicken’s skin. This spreads the flavors as it cooks. Wrap the chicken in bacon and secure with toothpicks.

Now, preheat a cast iron skillet in a 450°F oven. Place the chicken in it to cook. Roast for 60-75 minutes. The bacon gets crispy and flavors the chicken.

Let’s check the nutrition facts for each serving:

This roast feeds 4 and takes an hour and 30 minutes. Expect a very juicy chicken with a crispy bacon outside. It will wow your guests or just satisfy your cravings.

Cast iron skillet roasted chicken recipes with Beer and Barbecue Sauce

I enjoy creating summer dishes. One of my favorites is beer-braised chicken with a barbecue glaze. It’s cooked in a cast iron skillet, joining beer’s depth with the tangy sweetness of barbecue sauce.

To make this dish, you’ll need a 10-12 pound chicken and a 10.25-inch Lodge cast iron skillet. Add these ingredients for a tasty meal:

• 1 tablespoon each of butter and olive oil
• 1 diced onion and 3 minced garlic cloves
• 1 1/2 cups of beer (Triple C’s Smoked Amber is great)
• 28 ounces of tomato sauce and 3 tablespoons of tomato paste
• 2 1/4 cups brown sugar
• 2 tablespoons each of Dijon mustard and apple cider vinegar
• 1/4 cup molasses
• Spices like garlic powder, onion powder, smoked paprika, and Worcestershire sauce

First, I preheat my oven to 425°F. I then mix kosher salt, brown sugar, chili powder, and more for a spice rub. This rub enhances the chicken’s flavor.

Then, I prepare the barbecue sauce. This step takes time but is crucial for the dish. In the skillet, I simmer all sauce ingredients. The kitchen smells amazing!

After the sauce is ready, I put seasoned chicken in the skillet. I pour beer around it and roast for an hour. I baste with the sauce every 10 minutes. The chicken is done when its internal temperature reaches 165°F, which takes about 1 hour and 10 minutes.

After roasting, I let the chicken rest. This dish is great with grilled corn and zucchini or panzanella salad on summer nights.

It’s critical to use a digital thermometer for perfect chicken. This recipe highlights beer-braised chicken with a flavorful barbecue glaze. It’s an impressive dish for summer parties.

Crispy-Skinned Buttermilk Roasted Chicken

I’ve found the best way to make a delicious crispy-skinned buttermilk roasted chicken. The recipe uses a buttermilk brine to make the meat tender. Then, high-heat roasting brings out an amazing flavor. Let’s share the secrets to make this mouthwatering dish.

Benefits of Buttermilk Brining

Brining in buttermilk is a secret to juicy meat. The buttermilk’s acid makes the chicken very tender. For the best taste, brine your chicken for 12 to 24 hours. Here’s a simple brine recipe:

• 4 cups buttermilk
• 1/4 cup kosher salt (Diamond Crystal recommended)
• 4 cloves garlic, crushed
• 2 tablespoons fresh herbs (rosemary, thyme, or sage)

Mix all the ingredients in a bowl. Put a 4 to 4.5 lb chicken in. Then, keep it in the fridge. The more you brine, the better the flavor.

Achieving the Perfect Crispy Skin

To get crispy skin, preparing the chicken right is key. After brining, dry the chicken well with paper towels. Then, let it sit in the fridge to air-dry for an hour. This is how you get the perfect crispy skin.

After preparing, turn your oven to 425°F. Put the chicken in a 12-inch skillet. Roast for about 1 hour and 30 minutes. This makes the skin golden and crisp, and the inside juicy.

Complementary Side Dishes

To pair with the tangy buttermilk chicken, I like to serve creamy sides. Below are my favorite side dishes:

1. Garlic mashed potatoes
2. Roasted asparagus with lemon
3. Honey-glazed carrots

This recipe makes enough for 6 people. It’s loved by many and is low in calories. Success with this dish comes from patience in brining and the right cooking temperatures. Enjoy cooking this delicious meal!

Tips for Cleaning and Maintaining Your Cast Iron Skillet

Cast iron skillets may seem scary, but they’re very tough if you take care of them. Remember, to make them last, proper cleaning and seasoning are key. When food is still fresh, I wash my skillet with hot water and a brush. If there are hard bits, I scrub with coarse salt.

It’s fine to use a little dish soap now and then. This helps get rid of tough stuff without hurting the seasoning. After cleaning, I make sure the skillet is totally dry to stop it from rusting. Next, I add a light layer of neutral oil, like vegetable oil. This keeps the non-stick surface working great.

Did your skillet end up in the dishwasher by mistake? Don’t worry, you can fix it. Just put oil on it and bake it at 300°F for a few hours. For really old, rusty skillets, clean off the rust, use soap, and season again. With the right care, your cast iron skillet can always shine like new.