Cast Iron Spatchcock Roast Chicken Recipe
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If you want to make a drool-worth meal that will have everyone begging for more, break out the cast iron and make this simple oven-roasted chicken with vegetables. This chicken recipe is simple enough for a weeknight dinner and fancy enough for a dinner party.
Cast Iron Spatchcock Roast Chicken
If you have been dreaming of making a whole roasted chicken but it sounded too intimidating, you have got to give this recipe a try.
It may sound like only a chef could make this masterpiece, but it is time for you to channel your inner Julie Childs and try your hand at homemade roast chicken. You can do it!
If you’re ready to make the best chicken of your life, let’s jump right in with some tips and tricks to make this perfect every time.
Recommended Equipment
- 12 inch Cast Iron Skillet– this is the cast iron pan that I use in my kitchen and for this recipe.
- Kitchen Scissors– a nice pair of sharp kitchen shears or a sharp knife will come in handy when you spatchcock the chicken. (remove the backbone)
Prepping Chicken for Roasting
For this roast chicken recipe, we will be using a whole chicken. This can be found right in the meat section at your local grocery store. Let’s walk through the steps on how to prep the chicken since we are spatchcocking the chicken before roasting.
How to Spatchcock a Chicken
Spatchcocking is when the backbone of the chicken is removed to make it lay flatter, which will also help it cook quicker. Bonus.
Remove the chicken from its packaging and pat dry with paper towels.
To remove the backbone from the whole chicken, lay it breast side down. With your kitchen shears, snip up both sides of back bone on the chicken until it releases from the ribs.
There will be a bit of cracking and it takes some hand strength to get through the bones in some places, but don’t fear, you’re a professional now.
Lastly, turn the chicken over and press down between the chicken breasts. This will break the breast bone which will allow the chicken to lay flat.
How to Roast Chicken in Cast Iron Pan
Now that our chicken is ready to roast, let’s walk through the simple steps to the best roast chicken in the oven.
- Preheat the Oven– preheat the oven to 425º F. I don’t preheat my cast iron pan when making this, but you can if you like.
- Season the Chicken– first, drizzle the chicken all over with olive oil or avocado oil. Combine the spices and sprinkle half of them over the chicken, inside and out. Use your hands to make sure everything is seasoned.
- Fill the Skillet– place the freshly seasoned chicken rib side down in the center of your skillet, tuck in the wings, and fold the legs. Place the sliced onions, carrots, potatoes, and Brussels sprouts all around the chicken. Drizzle more oil and spices over the vegetables. Squeeze lemon juice over everything.
- Roast the Chicken– place the cast iron skillet into the oven and roast for 45 minutes to 1 hour. The chicken should reach an internal temperature of 160ºF when measured with an instant read thermometer.
- Rest– when the chicken has reached 160ºF remove it from the oven and allow it to rest for 10-20 minutes. It will continue to cook after being removed from the oven.
- Storage– for leftovers, place them into an airtight container or zip-top bag and refrigerate for up to 4 days. Freeze for up to 3 months.
Serving Suggestions
This one pan roast chicken and vegetables recipe is a meal all on its own. You can also make it more hearty with a few additional sides. We like to enjoy chicken with some fresh rolls, you can even try this homemade roll recipe.
You can even serve this alongside a mixed fruit salad or even a green salad for more vegetables.
More Cast-Iron Skillet Recipes to Try
If you are an experienced cast iron enthusiast or just getting started, try some of my favorite recipes.
Cast Iron Spatchcock Roast Chicken Recipe
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Cast Iron Spatchcock Roast Chicken Recipe
Ingredients
- 3 1/2-4 pounds whole chicken spatchcocked
- 4 tablespoons olive oil
- 1 tablespoon fresh rosemary chopped
- 1 tablespoon sea salt
- 2 teaspoons black pepper
- 1 1/2 teaspoons garlic powder
- 1 lemon
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 sprigs rosemary
- 1 pound red potatoes quartered
- 3-4 carrots peeled and sliced into chunks
- 1 yellow onion quartered
- 1/2 pound brussels sprouts halved
Instructions
- Preheat oven to 425º F
- Remove chicken from the refrigerator, pat dry with paper towels, spatchcock by removing the backbone and press down on the breastbone to lay chicken flat.
- Drizzle the chicken on all sides with olive oil. Season with sea salt, black pepper, garlic powder and rosemary. Rub oil and seasoning on all sides of the chicken.
- Place the chicken rib side down into a 12 inch cast iron skillet.
- Place potatoes, carrots, onions, and brussels sprouts all around the chicken in the pan. Drizzle the vegetables with more olive oil and seasonings.
- Squeeze lemon juice and lemon zest over the chicken and place lemon halves in the pan with the vegetables. Place rosemary sprigs in the pan.
- Cook the chicken for 45 minutes to 1 hour, until the chicken reaches 160º F in the thickest part of the breast.
- Remove from the oven and rest for 10-20 minutes before slicing the chicken.
Notes
- Nutrition facts are just an estimate of the ingredients used and are provided as a courtesy
- To slice the chicken, slice off the legs at the thigh bone, then remove the wings. Slice the chicken breasts off along the breastbone of the chicken.
- To store leftover chicken, place in an airtight container or zip-top bag and place in the refrigerator for up to 4 days.
