This is the juiciest and most flavorful cast-iron roast chicken with finger-licking pan juices and deliciously flavored with Italian seasoning and creamy Brie cheese.
It all goes into one oven-safe skillet with just 10 minutes of hands-on time—simple, easy, yet big in flavors. It's a foolproof recipe that works every single time!
This cast-iron roast chicken is one of those comfort dishes that can work for weeknight dinners, yet it’s special enough for company or a Holiday dinner!
This is one of my family’s favorite meals. I’ll also show you how to make it with potatoes.
- Why You'll Love This Cast-Iron Chicken Recipe
- Ingredients & Notes
- How To Roast a Whole Chicken In a Cast Iron Skillet
- Helpful Tips
- How To Best Season This Roast Chicken
- Serving Tips
- Can I Roast This Chicken With Potatoes?
- Menu Suggestions For Special Occasions
- Recipe FAQs
- More Delicious Chicken Recipes You Might Like
- 📖 Recipe
Why You'll Love This Cast-Iron Chicken Recipe
- There is nothing easier than roasting a chicken in the oven for dinner.
- The pan juices in this olive oil roast chicken recipe are incredible.
- It's a classic tried-and-true whole chicken in a cast iron skillet.
- It results in tender, juicy, and flavorful chicken meat every single time.
- You can even make it for special occasions or holiday gatherings.
- Best yet, everything is prepped in 10 minutes, and then you let the oven do its magic.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- One whole chicken: This recipe works best with either 3 ½ or up to 5 pounds of chicken to get the best results with the suggested oven setting and measured ingredients.
- Brie Cheese: This buttery and slightly fruity cheese creates a beautiful creamy texture and pairs lovely with well-seasoned chicken.
- Fresh black grapes: When roasted, they deliciously caramelize, adding lightly sweet undertones to the savory flavors.
- Onion: Use a large yellow onion or shallots.
- Garlic: This vegetable will tenderize and become part of the pan juices.
- Olive oil: Don't skimp on the fat. It creates a beautiful brown and crispy chicken skin and offers a lot of flavors and juicy pan drippings.
- Herbs: Use either pre-bought Italian seasoning or a blend of dried oregano, Basil, and Marjoram.
- Fresh Rosemary (optional): This herb adds an incredible aroma, and the oven-roasted needles can be cracked and served on top of the chicken.
- Other seasonings: Sea salt and black pepper.
How To Roast a Whole Chicken In a Cast Iron Skillet
Let's go step-by-step over how to prepare a juicy cast-iron roast chicken and create incredible finger-licking pan juices.
See the full recipe with measurements in the recipe card.
Step One (Picture 1 above) - Transfer the pat-dry chicken breast side up to a prepared cast iron skillet. Then, season every surface of the chicken generously with salt.
Step Two (Picture 2 above) - Rub some of the salt inside the chicken.
Step Three (Picture 3 above) - Arrange garlic and onions around the chicken and add some inside the cavity as well.
Step Four (Picture 4 above) - Cut partly through the skin that connects the legs to the breast with a small knife.
Step Five (Picture 5 above) - Season the meat between the chicken legs with some salt. You will use these openings for the Brie filling.
Step Six (Picture 6 above) - Divide the Brie between the chicken legs, wings, and inside the cavity. Divide the grapes around the chicken and some inside the chicken.
Step Seven (Picture 7 above) - Season chicken evenly with Italian seasoning and everything generously with black pepper.
Step Eight (Picture 8 above) - Drizzle extra-virgin olive oil evenly over the ingredients.
Step Nine (Picture 9 above) - Arrange the fresh Rosemary sprigs in the pan around the chicken. Now it's ready to go into the preheated oven.
Here are some of my tips for making a juicy roast chicken with crispy skin.
- Always pat dry the chicken with paper towels. Don't skip this step. I even go inside the chicken and thoroughly dry it. It will result in beautiful, crispier skin and ensure no extra liquid interferes with those flavorful caramelized pan juices.
- Season every surface of the chicken generously with salt. Chicken needs a good amount of it to develop beautiful flavors and a juicy texture.
- Leave the bird alone in the oven—no need to baste it. Let the oven do its work for the flavors to develop.
- Let the roasted bird rest before carving. Once removed from the oven, the cast iron pan will be extremely hot, and the chicken will continue to cook longer. Wait for about 10 minutes for the juicy chicken to settle further and for the flavors to come together.
How To Best Season This Roast Chicken
- Simple Italian seasoning will give tremendous flavor to a cast-iron roasted chicken and a beautiful crispy skin.
- Don't forget to also season the onions, garlic, and grapes in the pan.
- Always generously sprinkle salt on the inside of the chicken so the seasoning can work its magic past the skin.
- I'm also filling the inside of the chicken with garlic cloves, onions, Brie, and grapes, which will create incredible flavors.
- Divide the Brie evenly between the wings and chicken legs to create concentrated pockets of creamy goodness.
- Generously use freshly ground black pepper to round off the dish.
Note: Italian seasoning is a blend of ground herbs that you can buy ready in the grocery store and adds wonderful Mediterranean flavors. But you can also mix equal parts of all or some dried oregano, marjoram, thyme, rosemary, Basil, and sage.
- Let the cast iron whole chicken rest briefly before carving and serving.
- With a cast-iron skillet, you can serve it directly from oven to table—just be careful because it will be super hot, and always use a trivet or worktop protector.
- Top any carved meat with those delicious juices, some roasted garlic, onions, grapes, and rosemary.
- Make sure to divide some of the cheesy and buttery pieces!
Can I Roast This Chicken With Potatoes?
Yes, you certainly can. It's best to use small yellow potatoes, cut in half (about 10 to 11 or 676 grams max) to ensure that they brown evenly.
You might need an extra tablespoon (or two) of olive oil to coat the potatoes so they brown sufficiently.
Menu Suggestions For Special Occasions
Celebrating the Holidays with a smaller group of people? Here is a lovely, entertaining dinner idea to make something extraordinary without feeling rushed or stressed.
- Make this easy, delicious coffee chocolate mousse a day in advance. It takes only 15 minutes, and then let it chill overnight—dessert is done!
- While the chicken is roasting in the oven, you can prepare your table and a healthy creamy kale salad.
- Serve with one of my favorite mocktails like the Sparkling Pineapple Mojito Mocktail or the Refreshing non-alcoholic Piña Colada.—it takes less than 15 minutes.
- Don't forget to check out my simple cranberry-clementine sauce or rhubarb compote recipes that you can make two weeks in advance to offer as an extra side.
Some whole chickens come with giblet parts (the gizzard, heart, liver, and neck). They are usually stored in a paper bag inside the cavity.
Always take out the giblets and remove them from the bag. Discard the bag.
Here at home, we consider them tasty little treats. Season them with salt and pepper and add them to the roasting pan alongside the chicken. It's delicious!
Count about 15 minutes per pound of chicken. So for a 4 pound of chicken, that equals about 1 hour to get crispy-browned skin and juicy, tender meat.
After the suggested roasting time, carefully remove the skillet from the oven and check in between the cut leg joints—you shouldn't see any pink or rosy colors and only clear juices.
I prefer a quick sear on the stovetop with the leftover pan juices to keep any breast meat moist. Here is how to do it:
-Take the cast-iron roasted chicken from the fridge and let it come to room temperature.
-Cut the chicken into smaller pieces (removing any bony parts that remain).
- Place everything in a large enough skillet on the stove over medium heat.
- Add an extra tablespoon of olive oil to the bottom of the pan to prevent the chicken from drying alongside any remaining bits of pan gravy.
- Quickly cook and stir until the pieces are sufficiently warmed up (taste test).
Another great way to use leftover chicken is to remove the bones and make this healthy, flavorful chicken salad from the shredded chicken meat or chicken mayo sandwiches or add them to nourishing soups like this Stracciatella soup.
So there you have it… The best cast-iron roast chicken with the juiciest chicken meat and the most flavorful pan juices every single time.
It’s healthy, easy, and only takes just 10 minutes of hands-on time!
More Delicious Chicken Recipes You Might Like
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Have questions? Simply comment below or message me. If you make this recipe, please leave a comment and a starred review below. Thank you!
Cast-Iron Roast ChickenMariska Ramondino
- ¼ cup extra-virgin olive oil plus more to grease the oven-safe skillet
- 1 whole chicken 4 to 5 pounds (1.8 to 2.3 kilos)
- Sea or Kosher salt 2 to 3 teaspoons or more to taste
- 1 head garlic
- ½ cup packed cubed Brie 98 grams
- 1 large yellow onion coarsely chopped (290 grams)
- 2 cups whole black seedless grapes 315 grams
- 1 tablespoon Italian seasoning*
- Freshly ground black pepper
- 3 sprigs rosemary
- Arrange a rack in the center of your oven, and preheat to 425 °F/ 220 °C.
- Take a large oven-safe skillet (I use a cast-iron skillet) and rub a small amount of oil onto the pan (one tablespoon should be enough); set aside.
- Thoroughly pat-dry the whole chicken with paper towels which will help with browning.
- Transfer the chicken breast side up to the reserved oven-safe skillet.
- Season every surface of the chicken generously with salt, including inside the wings.
- Rub some salt inside the cavity. I use 2 to 3 teaspoons of salt to season the whole chicken. As you season the chicken in the skillet, some of the oil will rub off the chicken, which is okay.
- Cut the head of garlic crosswise in half. Arrange one half cut side down in the skillet (I always use the bottom part). Take the garlic pieces out of the other (top) half, and arrange them inside the chicken.
- Arrange the onion pieces around the chicken in the oven-safe skillet and stuff some inside the cavity.
- With the chicken breast facing up, slice partly through the skin that connects the legs to the breast. Season the meat inside also with some salt. You will use these openings for the Brie filling.
- Take the pieces of Brie and arrange them between the chicken legs, wings, and a few pieces inside the cavity.
- Now arrange the grapes around the chicken and on top of the onions and garlic in the oven-safe skillet. Stuff some pieces inside the cavity.
- Season the onions and grapes with a few extra pinches of salt.
- Then season the chicken evenly with Italian seasoning.
- Season everything generously with black pepper.
- Drizzle ¼ cup of extra-virgin olive oil over the ingredients, nicely coating the chicken.
- Arrange the fresh Rosemary sprigs in the pan around the chicken.
- Transfer to the oven and roast until the chicken is beautifully browned and done. Count 15 minutes per pound of chicken, so for a 4 pound of chicken, roast for 1 hour.
- To check for doneness, I carefully remove the skillet from the oven and check between the cut leg joints. It needs more time if you see any pinkish colors.
- Let the cast-iron roast chicken rest for a few minutes before carving and serving.
- The pan juices will be incredibly flavorful and should be served together with the meat or any side dishes like mashed potatoes or Mashed cauliflower.
- Remove the Rosemary leaves. Crumble some of the dried needles and place them back into the pan (optional).
- This beautiful cast-iron roasted chicken recipe is unique enough to serve on festive occasions—think chicken for Thanksgiving or Christmas!
- Always pat dry the chicken with paper towels before preparing. Don't skip this step. I even go inside the cavity of the chicken and thoroughly dry it. It will result in beautiful crispier skin and ensure no extra liquid interferes with those flavorful caramelized pan juices.
- If you can, let the chicken rest at room temperature for around 10 minutes before prep time. It ensures the meat cooks evenly.
- Season every surface of the chicken generously with salt—yep, even inside the cavity and in between the wings. Chicken needs a good amount of salt to develop beautiful flavors and a juicy texture.
- Some whole chickens are sold with giblet parts. Season them with salt and pepper and place them in the oven-save skillet alongside the chicken—these parts deliciously flavor the pan juices and become soft, delicate treats.
- If it's a good Brie, you don't need to remove the rinds; it's edible, and you won't taste it in this recipe.
- I count about 15 minutes of oven time per pound of chicken. My chicken always turns out beautifully browned with crispy skin and wonderful flavors but still juicy.
- You can roast the whole chicken with potatoes. Use small yellow potatoes, cut in half to allow them to brown evenly (up to 676 grams max, not to crowd the pan). You'll need one to two extra tablespoons of olive oil to sufficiently coat the potatoes as well.
- Leave the bird alone in the oven—no need to baste it. Let the oven do its work and roast long enough for the flavors to develop.
- Let the roasted bird rest before carving. Wait for about 10 minutes for the juicy chicken to settle further and for the flavors to come together.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.