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whole chicken in a cast iron skillet with potatoes, carrots and brussels sprouts baked around it
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Cast Iron Spatchcock Roast Chicken Recipe

Cooked perfectly in a cast iron pan in the oven, this chicken is always juicy and tender. This is perfect for a quick weeknight meal made in one pan.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Servings: 6
Calories: 456kcal
Author: Sarah Alvord, Feeding Your Fam

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. 

Nutrition

Calories: 456kcal | Carbohydrates: 23g | Protein: 27g | Fat: 29g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1298mg | Potassium: 906mg | Fiber: 5g | Sugar: 5g | Vitamin A: 5583IU | Vitamin C: 55mg | Calcium: 63mg | Iron: 3mg
Course: Chicken, Dinner, Main Course
Cuisine: Cast Iron, Chicken Recipes, Comfort Food, Dinner
Keyword: Cast Iron Spatchcock Roast Chicken
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