Serves 4
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.
