For extra crispy skin, pat the chicken dry with paper towels before seasoning. Don't overcrowd the skillet with potatoes; ensure they are in a single layer for even cooking. If the chicken starts to brown too quickly, tent it loosely with foil during the last 15 minutes of roasting.
Cast Iron Roast Chicken and Potatoes
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PREP TIME10 mins
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COOK TIME1 hrs 30 mins
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TOTAL TIME1 hrs 40 mins
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SERVING6 People
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VIEWS12
Experience the rustic charm of a perfectly roasted chicken, imbued with the smoky essence of a cast iron skillet. Tender, juicy chicken rests upon a bed of golden potatoes, infused with fragrant rosemary and the rich drippings of the bird itself. A symphony of flavors in a single pan.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate20 g
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Fiber3 g
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Protein2 g
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Saturated Fat1 g
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Sodium7 mg
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Fat7 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Place a 10-inch cast iron skillet on the center rack of a cold oven.
02
Step
0 mins
Preheat the oven and skillet to 425 degrees F (220 degrees C).
03
Step
0 mins
While the oven is heating, remove any giblets from the chicken, and discard or reserve for stock.
04
Step
0 mins
Season the inside of the chicken with salt and pepper. Fold the tips of the wings under the neck area of the chicken, and tie the legs together with cooking twine.
05
Step
0 mins
Combine avocado oil and olive oil in a small bowl and brush the outside of the chicken with the combined oils. Reserve any unused oil. Season the outside of the chicken with salt and pepper.
06
Step
0 mins
Carefully place the hot skillet on a heat-safe surface (e.g. your stove) and brush the inside of the skillet with the remaining reserved oils.
07
Step
27 mins
Place the chicken on its side in the skillet, with the leg quarter coming in contact with the hot skilled. Return the skillet to the oven and roast for 25 to 30 minutes.
08
Step
0 mins
Combine sliced potatoes, 1 tablespoon olive oil, minced rosemary, salt, and pepper in a bowl and mix well.
09
Step
27 mins
After the chicken has roasted on one side, place hot skillet on a cutting board, turn the chicken to the other side, and add potato mixture to half of the skillet. Roast for 25 to 30 minutes.
10
Step
27 mins
Carefully pull skillet out of the oven and return to the cutting board. Lift chicken slightly and spread the potatoes over the whole skillet. Place chicken, breast side up, on top of the potatoes. Roast until the chicken is no longer pink at the bone and the juiced run clear, 25 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
11
Step
7 mins
Turn off the oven and allow the chicken to rest inside the oven about 5 to 10 minutes. This will keep the skin nice and crispy.
12
Step
0 mins
Garnish with fresh rosemary sprigs, carve the chicken, and serve the chicken and potatoes from the skillet.
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Salvador Okuneva
Jun 24, 2025This recipe is a game-changer! The chicken was so moist, and the potatoes were perfectly infused with flavor.
Robin Little
Jun 21, 2025I added carrots and onions to the potatoes, and it turned out amazing!
Martina Boylecollins
Jun 15, 2025The resting time in the oven is key for achieving that crispy skin. Don't skip it!
Lucas Kirlin
Jun 9, 2025I was initially intimidated by roasting a whole chicken, but this recipe made it so easy and approachable.
Sydnie Collins
May 27, 2025My family devoured this! The cast iron skillet really makes a difference in the crispiness of the chicken skin.
Katelynn Lang
May 21, 2025I've made this recipe several times, and it's always a crowd-pleaser. Highly recommend!