Skillet Roasted Chicken with Crispy Skin

by jrmac37

Crispy Skin Cast Iron Roast Chicken



Please see post for more recipe details and photographs (


  • 1 whole Chicken
  • Olive Oil or melted Butter
  • Sea Salt of Kosher Salt
  • fresh cracked Black Pepper


Preheat oven to 375°F.

  1. Rinse and pat dry chicken completely. Coat chicken with olive oil or melted butter and season with salt and pepper to liking.
  2. Heat a cast iron skillet that is large enough to fit your chicken over medium-high heat.  Once pan is properly heated brown each side of the chicken including sides (about 4 minutes per side or until skin is nicely crisped).
  3. Once all sides of the chicken are browned, place cast iron pan with chicken (breast side up) in pre-heated oven.  Roast chicken at 375 for 1 hour dropping temperature to 350 for last 20 minutes.  Chicken is done once juices run clear when you cut between the leg and the thigh or the temperature in the thickest part of the thigh reads 165°F when probed with an instant read thermometer (roasting time will vary depending on size of chicken).
  4. Remove chicken from oven and allow to rest for at least 20 minutes covered with foil to retain heat. Carve and serve.
This would be an easy “add to” recipe (i.e. add garlic, sprigs of rosemary to cavity of chicken, etc.).  I’ve done this recipe twice and each time it comes out perfect.  I am not a skin person, but letting it stay on retains all the moisture resulting in a super moist and tender chicken.  Leftovers are great for chicken wraps, BBQ chicken pizza, soups, casseroles, pot pies or share with your dogs and they’ll love you forever…or until the leftovers are gone and you’re just the human again.