Winner, Winner, It’s A Perfectly Roasted Chicken Dinner!
A perfectly roasted chicken is amazingly delicious 😋 and it’s easy to do, once you know the trick. This recipe is one that fills your home with that swoon worthy, irresistible aroma. This is no fail chicken, perfectly moist, tender meat and crispy skin, every time! No more wondering if it’s going to turn out dry or bland. If you own a cast iron skillet, this is the best recipe for easy, gorgeous and most importantly, delicious, Perfect Roast Chicken.
We’ve all done it, managed to under cook a chicken and there is nothing appetizing about that mistake. I’ve had to carve it and then finish it in the microwave! Yuck. This is my go to for no fail, no guessing.
Perfect Roast Chicken done in a cast iron pan
A Perfect Roast Chicken In Every Cast Iron Pan!
Start this chicken the day before. I rinse the chicken, (about 4.5 – 5 lbs) and take out all the stuff they pack inside and toss it. Dry the chicken completely and put the whole chicken into a large ceramic bowl.
Salt the inside cavity with 1 teaspoon kosher salt, then salt the front and back with 2 more teaspoons of salt.
Stuff the inside cavity with a handful of fresh thyme. Top the bowl with plastic wrap, then poke holes all over the top. Store the chicken in the refrigerator overnight.
The Next Day
Preheat the oven to 500° (not a typo), yes, 500°! Set the empty cast iron pan in the oven to heat.
Take the chicken out of the bowl and let the chicken sit out to get to room temperature, about 1 hour. Meanwhile, make the rub.
Finely mince about 6-7 cloves of garlic, with 2 tablespoons of fresh thyme leaves and the zest of two lemons. Add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon of olive oil and mix well. Set aside.
Slice 1 whole lemon into thin slices.
Remove the thyme from the cavity of the chicken and discard. Put the chicken onto a clean meat only board or clean plate.
Loosen the skin of the chicken carefully, not to tear it. Using your fingers, separate the skin from the meat of the chicken all over the breast area. Place the lemon slices between the skin and the meat.
Rub the chicken with the garlic, thyme, lemon mixture. Make sure to get it all over, including the back side. Fold the wings behind the neck of the chicken and tie the legs with twine.
Get Your Roast 🍗 On
Wearing oven gloves, remove the pan from the oven and place the chicken breast side up on the pan. Carefully take the pan back to the oven.
Bake for 15 minutes, then reduced the temperature to 350°. Continue to cook for about 60 more minutes. Check to make sure it’s done by inserting a thermometer into the largest part of the thigh. The temperature should be 155-160 degrees.
Remove from the oven and let the chicken rest, about 15 minutes. Carve and serve. Enjoy!
Roast Chicken in Cast Iron with Garlic, Lemon and Thyme
Ingredients
- 1 4.5-5 lb chicken
- 2 lemons, zest of 2 and 1 lemon sliced, thin)
- 6-7 large cloves of garlic, minced
- 4 teaspoons salt, divided
- 1 handful fresh thyme plus 2 teaspoons thyme leaves, chopped
- 1/2 teaspoon freshly ground pepper
- 1 tablespoon olive oil
Instructions
- The night before you are going to roast the chicken, remove the chicken from the packaging, rinse and discard any of the insides. Pat dry, then put the whole chicken into a large ceramic bowl. Salt the inside cavity with 1 teaspoon kosher salt, then salt the front and back with 2 more teaspoons of salt. Stuff the inside cavity with a handful of fresh thyme. Top the bowl with plastic wrap, then poke holes all over the top. Store the chicken in the refrigerator overnight.
- Preheat the oven to 500°. Set the empty cast iron pan in the oven to heat.
- Take the chicken out of the bowl and let the chicken sit out to get to room temperature, about 1 hour. Meanwhile, make the rub.
- Finely mince about 6-7 cloves of garlic, with 2 tablespoons of fresh thyme leaves and the zest of two lemons. Add 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper and 1 tablespoon of olive oil and mix well. Set aside.
- Slice 1 whole lemon into thin slices.
- Remove the thyme from the cavity of the chicken and discard. Put the chicken onto a clean meat only board or clean plate. Loosen the skin of the chicken carefully, not to tear it. Using your fingers, separate the skin from the meat of the chicken all over the breast area. Place the lemon slices between the skin and the meat.
- Rub the chicken with the garlic, thyme, lemon mixture. Make sure to get it all over, including the back side. Fold the wings behind the neck of the chicken and tie the legs with twine.
- Wearing oven gloves, remove the pan from the oven and place the chicken breast side up on the pan. Carefully take the pan back to the oven. Bake for 15 minutes, then reduced the temperature to 350°. Continue to cook for about 60 more minutes. Check to make sure it's done by inserting a thermometer into the largest part of the thigh. The temperature should be 155-160 degrees.
- Let the chicken rest, about 15 minutes. Then carve and enjoy!
From Karen Harris https://www.bittersaltysoursweet.com
