By Grocery List Plus Editorial Staff | Published on June 4, 2026
Serves 4
287 cal · 130 min
Cast-Iron Roast Chicken
Recipe GLPR3eb5f49fbf1cb5
A simple, elegant roasted whole chicken prepared in a preheated cast-iron skillet for crispy, golden skin. The bird is seasoned with kosher salt and roasted at high heat until the thickest part of the thigh reaches 165°F for food safety, then rested to retain juices. Naturally low-carb, paleo, and gluten-free with no added sugars.
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Ingredients
1 whole chicken (3½–4 pounds)
Kosher salt, to taste
1 tablespoon olive oil
Directions
Position an oven rack in the upper third of the oven and place a 12-inch cast-iron skillet on the rack. Preheat the oven to 425°F.
Once the oven reaches temperature, pat the whole chicken thoroughly dry with paper towels. Season the entire surface generously with kosher salt.
Lightly coat the chicken with half of the olive oil. Carefully remove the hot skillet from the oven and drizzle the remaining oil into it.
Place the oiled chicken breast-side up in the hot skillet. Roast until an instant-read thermometer inserted into the thickest part of the thigh (not touching bone) registers 165°F, approximately 50–60 minutes.
Remove the skillet from the oven and let the chicken rest in the pan for at least 20 minutes and up to 45 minutes. This allows the juices to redistribute throughout the meat.
Transfer the rested chicken to a cutting board. Carve off the legs first, then separate the breasts from the carcass. Divide among 4 servings and serve warm.
Comments
This is a straightforward roast chicken that uses only three ingredients available at any Charlotte grocery—a whole bird runs $1.50–$2 per pound at any major chain, and olive oil and salt are pantry staples. The stated 130 minutes is mostly honest: about 20 minutes prep and trussing, then 90–100 minutes in the oven depending on bird size and oven calibration, plus 10 minutes resting, so the claim holds up. A cast-iron roasted chicken reheats adequately as cold sliced meat or shredded into salads and soups, making it a working leftover. The only friction is that this demands an oven-ready bird and cannot be rushed, so weeknight timing depends on advance thawing and the cook's comfort with high-heat roasting without fussing.
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