Cast Iron Roast Chicken Recipes
CAST-IRON ROAST CHICKEN
No overnight salting, brining, air-drying, temperature changes, or complicated trussing, just a simple roasted chicken.
Provided by Chris Morocco
Yield 4 servings
Number Of Ingredients 3
Steps:
- Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°F. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in skillet and roast until an instant-read thermometer inserted into the thickest part of breasts registers 155°F, 50-60 minutes (temperature will climb to 165°F as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
- Transfer chicken to a cutting board and carve legs off, followed by breasts.
ROAST CHICKEN
Steps:
- Preheat the oven to 450 degrees F.
- Place the chicken in a 12- or 14-inch cast-iron pan, breast-side up. Top with 2 tablespoons butter and generously sprinkle with salt and pepper. Roast the chicken, 5 minutes. Remove the chicken and carefully shake it to ensure that it does not stick to the bottom of the pan. Return to the oven to roast, 20 more minutes. Baste the chicken and continue to roast, basting every 5 minutes, for 30 minutes. Add the carrots, garlic and onions and continue to roast until the chicken is cooked through and an instant-read thermometer inserted in the thigh (avoiding bone) reads 155 degrees F, about 20 minutes more.
- Place the chicken on a cutting board with the vegetables. Skim the fat from the pan, leaving about 2 tablespoons. Place the pan over a burner and add the flour. Cook until browned, then add the wine. Scrape out all the pan juices and the wine-flour mixture into a small saucepan. Cook for 3 minutes, then add the cream and remaining 2 tablespoons butter, whisking. Season with salt and pepper. Slice the meat off the bird and add the cooking juices to the gravy. Place the sliced meat on a platter and sauce with the gravy. Garnish with the vegetables.
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- Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
- Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°.
- Meanwhile, toss potatoes, butter, thyme, and 1 Tbsp. oil in a large bowl to coat; season with salt and pepper.
- Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of remaining oil; sprinkle with dry rub, if using. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in the center of skillet and arrange potatoes around. Roast until potatoes are golden brown and crisp and an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
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- In a small bowl, combine the kosher salt, freshly ground black pepper, as well as fresh herbs and citrus zest, if desired. Set aside.
- Place the chicken on a wire rack set over a shallow roasting pan. Since this will need to fit into the fridge, I recommend a quarter-sheet pan to save space. Remove the giblets from inside the chicken’s cavity and, using a paper towel, pat the chicken inside and out to dry it thoroughly. (Drying the skin is an essential step for crispy, golden brown skin.) Rub the salt mixture all over the chicken, including the inside cavity. Stretch out the birds arms and legs to allow for maximum air exposure. Loosely cover the chicken with parchment or wax paper and refrigerate for 20-48 hours.
- Remove chicken from the refrigerator 45-60 minutes prior to putting it in the oven. Place a large cast iron skillet or dutch oven onto the center rack of the oven and preheat the oven to 475°F. Heating the skillet in advance will prevent the chicken from sticking and enhance browning.
- Carefully place the bird breast-side up in the hot skillet, twisting and tucking the wing tips behind the shoulders. Roast for 20 minutes and then adjust the heat if necessary. If the skin is lightly to golen brown (this is usually the case), keep the oven at 475°F. If the skin is looking like it will burn, reduce the heat to 450°F, or as low as 425°F. After the bird has roasted for about 30 minutes, carefully turn the bird over and roast another 10-20 minutes depending on the size. 5-10 minutes before the chicken is done, flip the bird over once more to re-crisp the breast skin. The chicken is done when both the breast and thigh reach an internal temperature of 165°F.
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- Pat chicken dry with paper towels and season generously with salt, inside and out. (We use 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt per lb.) Tie legs together with kitchen twine. Let sit 1 hour to allow salt to penetrate, or chill, uncovered, up to 1 day ahead.
- Place a rack in upper third of oven and set a 12" cast-iron skillet or 3-qt. enameled cast-iron baking dish on rack. Preheat oven to 425°. Once oven reaches temperature, pat chicken dry with paper towels and lightly coat with half of the oil. Drizzle remaining oil into hot skillet (this helps keep the chicken from sticking and tearing the skin). Place chicken in skillet and roast until an instant-read thermometer inserted into the thickest part of breasts registers 155°, 50–60 minutes (temperature will climb to 165° as chicken rests). Let chicken rest in skillet at least 20 minutes and up to 45 minutes.
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