Cook A Whole Chicken In Cast Iron

Chicken can be roasted to perfection in cast iron.

A large cast-iron skillet or Dutch oven can be used instead of a roasting pan to roast a whole chicken either in the oven or on the stovetop. Add a few vegetables to the pan and you can cook an entire meal in a single pot. Well-seasoned cast iron is virtually non-stick and conveys even cooking temperatures, so the chicken will turn out evenly browned and cooked.

Instructions

Skillet in the Oven

1. Adjust the cooking racks in your oven to the lowest level. Preheat the oven to 450 degrees Fahrenheit.

2. Place a large cast iron skillet on the oven rack and heat while you prepare the chicken.

3. Coat the outside of the chicken with olive oil. Depending on the size of the chicken, this may take 2 to 3 tbsp. of oil.

4. Season the chicken with salt, pepper, poultry seasoning or the seasonings of your choice.

5. Remove the hot cast iron skillet from the oven, using hot pads.

6. Place the chicken, breast side up into the hot skillet and place the skillet back into the oven.

7. Roast the chicken for 50 minutes or until a meat thermometer inserted into the thickest part of the thigh reads 155 to 160 degrees Fahrenheit.

On the Stovetop

8. Prepare the chicken by rubbing the skin with oil, and seasoning to taste.

9. Place the chicken breast side up in the cast-iron Dutch oven. Add 1/2 cup water or chicken broth and cover the Dutch oven with the lid.

10. Cook over medium heat for 1 1/2 to 2 hours or until the internal temperature of the bird reaches between 155 and 160 degrees.

Tags: cast iron, Dutch oven, breast side, cast iron skillet, chicken breast