Easy Cast Iron Roast Chicken Recipe

This easy Cast Iron Roast Chicken is the BEST! All you need is a whole chicken, salt, pepper, and some space in the fridge to let it rest overnight.

  • Prep Time:
    5 minutes
  • Total Time:
    1 hour
  • Makes:
    6 servings 1x
  • Prep Time:
    5 minutes
  • Total Time:
    1 hour
  • Makes:
    6 servings 1x
  • Ingredients

    • 1, 3 ½ to 4 ½ pound chicken
    • 1 ½ to 2 teaspoons kosher salt
    • 1 teaspoon coarse ground black pepper


    1. Mix the salt & pepper rub. In a small bowl, combine the kosher salt, freshly ground black pepper, as well as fresh herbs and citrus zest, if desired. Set aside. 
    2. Season the chicken (at least one night before roasting). Place the chicken on a wire rack set over a shallow roasting pan. Since this will need to fit into the fridge, I recommend a quarter-sheet pan to save space. Remove the giblets from inside the chicken’s cavity and, using a paper towel, pat the chicken inside and out to dry it thoroughly. (Drying the skin is an essential step for crispy, golden brown skin.) Rub the salt mixture all over the chicken, including the inside cavity. Stretch out the birds arms and legs to allow for maximum air exposure. Loosely cover the chicken with parchment or wax paper and refrigerate for 20-48 hours. 
    3. Preheat the oven and skillet. Remove chicken from the refrigerator 45-60 minutes prior to putting it in the oven. Place a large cast iron skillet or dutch oven onto the center rack of the oven and preheat the oven to 475°F. Heating the skillet in advance will prevent the chicken from sticking and enhance browning.
    4. Roast the chicken. Carefully place the bird breast-side up in the hot skillet, twisting and tucking the wing tips behind the shoulders. Roast for 20 minutes and then adjust the heat if necessary.
      If the skin is lightly to golen brown (this is usually the case), keep the oven at 475°F. If the skin is looking like it will burn, reduce the heat to 450°F, or as low as 425°F.
      After the bird has roasted for about 30 minutes, carefully turn the bird over and roast another 10-20 minutes depending on the size. 5-10 minutes before the chicken is done, flip the bird over once more to re-crisp the breast skin. The chicken is done when both the breast and thigh reach an internal temperature of 165°F. 
    5. Rest & serve. Immediately remove the chicken from the skillet and place onto a cutting board with a well around the edge to catch drippings. Allow the bird to rest for 10 minutes before slicing and serving. Leftover roast chicken can be stored in an airtight container in the refrigerator for up to four days. 


    Favorite Equipment

    Ingredient Prep

    • Apply the dry brine and let the chicken rest in the refrigerator at least 20 hours, or up to 48 hours before cooking.

    Little Helpers

    Involving little ones can decrease picky eating and increase appetite and willingness to try new foods. Here are a few ways they can help: 

    • Toddlers: Measure the salt and pepper; help rub it onto the chicken
    • Little Kids: All of the above, plus they can help put it in the oven
    • Big Kids: All of the above, plus challenge them with carving the bird, closely supervised of course. 

    Nutrition Notes

    Nutrition information calculated using a 4 ½ pound bird with 2 teaspoons kosher salt, black pepper and with skin.


    • Serving Size: 1/6 of chicken with skin
    • Calories: 341
    • Sugar: 0 g
    • Sodium: 387 mg
    • Fat: 21 g
    • Saturated Fat: 6 g
    • Unsaturated Fat: 15 g
    • Trans Fat: 0 g
    • Carbohydrates: 0 g
    • Fiber: 0 g
    • Protein: 38 g
    • Cholesterol: 122 mg

    Similar Recipes

    Did you make this recipe?
    We wanna see!

    Tag @modminimalism on Instagram and hashtag it #modernminimalism