This cast iron whole chicken is the definition of “comfort food!” Everyone loves moist and tender chicken with crispy skin, and by adding sliced potatoes and onions you create an incredibly easy one-pot meal that’s ready in just an hour.
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“I made this last night but used only potatoes and carrots with the [chicken]. I left the vegetables (used more than what was suggested) in the oven while the chicken was resting and it was all perfect. So good!!” -Deb, FoodieCrush reader
Crispy Chicken and Potatoes, Cooked in a Screaming Hot Cast Iron Skillet
If you’ve ever watched an episode of Barefoot Contessa, you know that Ina’s husband Jeffrey’s favorite meal is a whole roasted chicken. Every Friday night. She even wrote a cookbook about it. So while it may have become a bit of a schtick, I’d have to say those two are onto something.
I like to make a roast chicken on Sunday as part of my meal prep to have on hand for lunches and throw together dinners through the rest of the week.
And every time I roast that whole chicken I wonder why I don’t hear more about others preparing the whole humble bird. Because as we all know, people love their chicken. Chicken breasts? Absolutely! Drumsticks? They’re the most transportable bite. Wings are always a party favorite, and even chicken thighs are having their day.
So when I picked up the latest issue of Bon Appétit’s Sunday Suppers issue and discovered a new variation on whole-bird roasting, I was in. And now, you are too.
Enjoy!
Heidi’s Tips for Recipe Success
Salt the whole chicken and then let it rest. Salting the inside and the outside of the uncooked 4- to 4 ½-pound chicken flavors and tenderizes it, and I believe it also contributes to a deliciously crispy skin. Think of those rotisserie chickens you get from the store…their secret it salt. Allow the salted chicken to rest for at least an hour or 24 is even better. When ready to roast, drizzle with olive oil and then add a bit more salt and freshly cracked black pepper and that’s really all the flavor you need.
Cook the chicken in a sizzling hot cast-iron skillet. I’ve almost always baked my roasted chickens in a roasting pan or dish. But where this chicken gets a literal leg-up is by placing a 12-inch cast iron skillet in a 425°F oven as it preheats. Then, drizzle a bit of olive oil in the pan so the chicken doesn’t stick, and quickly place the bird in the hot pan. Cooking chicken in cast iron provides more even heat distribution and really crisps up the skin.
Add veg for a full meal deal. This idea isn’t a unique technique since it is a signature of many whole roasted chickens. Still, the idea to surround the bird with thinly sliced potatoes that sear and cook in the chicken’s rendered fat at the same time as the bird creates the most amazing bites. 🤤
Here’s What You’ll Need
The full recipe, with amounts, can be found in the recipe card below.
- Whole chicken — I suggest using a 4- to 4.5-pound bird for roasting in a 12-inch cast iron skillet.
- Kosher salt and black pepper — Use kosher salt rather than iodized and be sure to pat the skin dry with paper towels before seasoning.
- Oil — Olive oil is my preferred cooking oil, but any neutral roasting oil will work.
- Potatoes — I’ve made this chicken with extra thin russet potato slices sliced with my mandoline to create crispy potato chips, and then again where I’ve added sweet potatoes and sliced onions to the russets. Both are spot on. Squash, carrots, chopped celery chunks, leeks, green beans, or cabbage would also be mighty fine.
- Thyme — Rosemary, marjoram, or another hardy fresh herb may also be used.
How to Cook a Chicken in a Cast Iron Skillet
- Prep the chicken. Pat the chicken dry with clean paper towels, then season generously with kosher salt and pepper. Let it hang out on the counter for an hour before roasting.
- Preheat the skillet in the oven. The secret to truly phenomenal cast iron chicken is to heat the skillet in the oven as it comes up to temperature. You want the skillet to be screaming hot so that when the chicken and potatoes are added, they can start to develop that golden crust ASAP.
Warning! Be sure your bird is nice and dry so the water and oil don’t splatter and spit, even though it still may so step back from the pan as you place the chicken in it.
- Arrange everything in the skillet. Drizzle a little oil into the hot skillet and toss the sliced potatoes with oil, too. Then, arrange the potatoes in the bottom of the skillet and place the chicken on top.
- Roast. You’ll know the cast iron roast chicken is done when the thickest part registers 160ºF on a meat thermometer.
- Rest for 15 minutes. Resting the bird is important because it gives the juices time to redistribute and for the carry-over heat to bring the internal temperature up to 165ºF.
Roasting Times and Temps to Note
The beauty of this skillet roasted chicken and potatoes recipe is that once everything is in the oven, it’s a hands off affair.
Roasting a 4-5 pound whole chicken at 425°F in the oven typically takes about an hour. Use a meat thermometer to gauge the temperature and pull the bird out once the thickest part of the thigh hits 155°F to 160°F and the juices run clear.
Loosely tent the chicken with foil and rest for about 15 minutes so the juices seal into the chicken meat. The internal temperature of the chicken will continue to cook as it rests.
Transfer the bird and veg to a serving platter or serve it straight from the skillet so you can dip into all the delicious drippings.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Cast Iron Whole Chicken with Potatoes
Ingredients
- 4 – 4.5 pound whole chicken
- kosher salt
- extra-virgin olive oil
- freshly ground black pepper
- 1 red onion , sliced
- 1 russet potato , very thinly sliced (no need to peel the skin)
- ½ sweet potato , very thinly sliced (no need to peel the skin)
- 6-8 sprigs of fresh thyme
Instructions
- Pat the chicken dry with paper towels and season generously with kosher salt inside and out. Let the chicken sit for 1 hour, or in the refrigerator overnight.
- Preheat the oven to 425°F and set a 12-inch cast iron skillet inside on the middle rack. Tie the legs of the chicken together with string or twine and pat dry with paper towels again. Drizzle with olive oil and lightly rub or brush the skin to cover it evenly. Season with a bit more salt and freshly ground black pepper. In a medium bowl, toss the vegetables with half of the thyme leaves and a drizzle of olive oil and set aside.
- Once the oven comes to temperature, drizzle 1-2 tablespoons of oil in the skillet. Very carefully place the chicken in the hot pan and quickly move out of the way in case the oil pops. Carefully add the potatoes, onion, and thyme around the chicken and bake for 50-60 minutes or until a meat thermometer inserted into the thickest part of the thigh without touching the bone reads 155 to 160°F and the juices run clear.
- Transfer from the oven and loosely tent with foil for about 15 minutes before serving.
Notes
What to Serve with Chicken and Potatoes
More Easy Ways to Cook a Whole Chicken
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