Description
This Skillet Roasted Chicken recipe offers a simple yet flavorful way to prepare a whole chicken using a cast iron skillet and oven roasting. The method ensures crispy skin and juicy meat, with minimal ingredients and straightforward steps, perfect for a hearty and comforting meal for four.
Ingredients
Scale
Chicken
- 1 small whole chicken (about 3 lbs)
Seasoning
- Salt, to taste
- Black pepper, to taste
- Rub or seasoning blend (optional)
Oils
- 2 tablespoons olive oil, divided
Instructions
- Salt the Chicken: If possible, salt the chicken at least an hour ahead or overnight in the fridge. Pat it dry with paper towels and generously season the inside and outside with salt. If you can’t prep ahead, do this at least 15 minutes before cooking.
- Preheat the Oven and Skillet: Preheat your oven to 425°F (220°C) and adjust the rack to the middle position. Place your cast iron skillet inside the oven while it preheats to warm it up.
- Prepare the Chicken: Pat the chicken dry again. Rub 1 tablespoon of olive oil evenly over the chicken. Season with black pepper and any optional rub or seasoning you prefer.
- Heat the Skillet: Carefully remove the hot skillet from the oven and add the remaining tablespoon of olive oil, coating the inside surface thoroughly.
- Roast the Chicken: Place the chicken breast side up in the center of the skillet. Return the skillet to the oven. Roast for 45 minutes for a 3-pound bird. For other chicken sizes, adjust cooking time accordingly.
- Browning the Skin: If the skin isn’t browned enough after roasting, switch the oven to broil and broil the chicken for a few minutes, watching closely to avoid burning.
- Rest and Serve: Remove the skillet from the oven and let the chicken rest for 10-15 minutes before carving to retain juices and improve flavor.
Notes
- Salting the chicken ahead of time helps to enhance flavor and improve moisture retention.
- Using a cast iron skillet ensures even cooking and promotes a crispy skin.
- Place the skillet on a baking sheet to catch any drippings and prevent oven mess.
- Watch closely during broiling to avoid burning the skin.
- Resting the chicken after roasting allows the juices to redistribute, resulting in juicier meat.
